Easy Pineapple Sunshine Cake made with flour, sugar, eggs, crushed pineapple, and whipped topping. A light, tropical dessert that tastes like summer.
The first time I had Pineapple Sunshine Cake wasn’t even in my kitchen—it was at a backyard barbecue where someone plopped down this golden sheet cake topped with fluffy cream and little bits of pineapple. I was halfway through my hot dog but instantly ditched it for a slice of cake. No regrets.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I asked for the recipe on the spot (scribbled it down on a napkin, complete with ketchup stains). It’s been with me ever since. I’ve made it for birthdays, potlucks, and even that one awkward family reunion where the only thing people could agree on was that dessert table. And you know what? This cake has never failed me.
Funny thing is, I don’t even think of this as a “fancy cake.” It’s the kind of cake you make when you’re tired but craving something cheerful. It’s light but sweet, tropical without being over the top. My husband says it’s the only cake that doesn’t “sit heavy” (his words, not mine). My kids? They’ve mastered the art of sneaking into the fridge for midnight slices, and honestly, I don’t even blame them.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pineapple Sunshine Cake Recipe?
If I had to sum it up: this cake is sunshine in a pan. It’s easy—you mix, bake, whip, done. It’s bright—the pineapple keeps it moist and tangy. And it’s pretty—that whipped topping sprinkled with fruit looks way fancier than it actually is.
The best part? Pineapple Sunshine Cake is one of those desserts that gets better the next day. Seriously. Something about the pineapple soaking in makes the whole thing even softer and tastier. So if you’ve got patience (I usually don’t), it’s worth the wait.
Ingredient Notes:
I don’t like to just list ingredients without telling you why they matter—so here’s the breakdown:
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Flour – Good old all-purpose. Don’t overthink it.
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Sugar – Sweetness, but also that golden crust on top.
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Eggs – Bind the cake and give it a little richness.
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Salt – Balances everything out. Without it, desserts taste flat.
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Vanilla extract – Because it’s basically cake’s best friend.
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Baking soda – Helps the cake rise and keeps it fluffy.
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Crushed pineapple – The star. Sweet, juicy, and keeps the cake from drying out.
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Whipped topping – Makes the frosting light, airy, and easy.
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Powdered sugar – Sweetens the topping and helps it hold its shape.
How To Make Pineapple Sunshine Cake?
Step 1: Oven on.
Preheat your oven to 350°F. Grease a 9×13 pan. You can line it with parchment if you’re in the mood, but I usually just spray it and move on with my life.
Step 2: Save some pineapple.
Scoop out about ¼ cup of pineapple from the can and set it aside for topping. If you forget and dump it all in, don’t panic—it happens.
Step 3: Mix the batter.
In a big bowl, throw in the rest of the pineapple, flour, sugar, salt, vanilla, baking soda, and eggs. Stir until it’s smooth. Don’t fuss with it—this is not a “20 minutes with the mixer” kind of recipe.
Step 4: Bake.
Pour it into your pan and bake for 35–45 minutes. You want golden brown on top and a clean toothpick test. Here’s where patience comes in: let the cake cool before you frost it, or the topping will melt into a sad puddle.
Step 5: Whip the topping.
Beat your whipped topping until it’s fluffy, then add powdered sugar and beat another 2–3 minutes. It should look cloud-like.
Want To Save This Recipe?
Step 6: Top it off.
Spread the topping over the cooled cake, sprinkle with the pineapple you saved, and boom—you’ve got Pineapple Sunshine Cake.
Storage Options:
This cake is best cold. I know, warm cake is usually the thing, but Pineapple Sunshine Cake tastes amazing after a night in the fridge. Cover it and it’ll last up to 4 days—though mine usually vanishes in half that time. If you’re thinking ahead, bake the cake one day, frost it the next. Freezing? Totally fine, but just freeze the cake base and add the topping fresh.
Variations and Substitutions:
Because sometimes you want to play around (or just work with what you have):
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Gluten-free: Use a good 1:1 gluten-free flour. It works.
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Fruit swaps: Try mandarin oranges or peaches. Totally changes the vibe.
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Homemade whipped cream: Go classic with heavy cream and sugar if you’re skipping the tub stuff.
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coconut twist: Add shredded coconut to the batter or sprinkle toasted coconut on top.
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Add crunch: Walnuts, pecans, even macadamias would be amazing here.
What to Serve with Pineapple Sunshine Cake?
This cake doesn’t need much—it’s good on its own—but if you’re feeling extra:
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A scoop of vanilla or coconut ice cream.
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Fresh fruit on the side (strawberries + pineapple = summer on a plate).
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Coffee or tea for afternoon vibes.
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Or, my favorite: after a smoky BBQ dinner when you need something light and sweet.
Frequently Asked Questions:
Can I make it ahead?
Yes! In fact, I’d say it’s better that way. Day two is where the magic happens.
Do I drain the pineapple?
Nope. The juice is what keeps the cake moist. Toss it all in.
Can I use fresh pineapple?
You can, but canned is softer, sweeter, and honestly easier. Fresh might change the texture a bit.
And that’s Pineapple Sunshine Cake for you—bright, simple, and a little tropical vacation on a plate. It’s one of those recipes that just works, no matter the season. So tell me—are you the type who sneaks a forkful straight from the pan, or do you wait and serve it all proper-like on plates?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pineapple Sunshine Cake
Ingredients
- 2 cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 teaspoons baking soda
- 20 ounces crushed pineapple divided
- 1 cup whipped topping
- ¼ cup powdered sugar
Instructions
Prepare the oven and pan
- Preheat the oven to 350°F (175°C). Grease the bottom of a 9×13 inch baking pan to ensure easy release after baking.
Set aside pineapple
- Open the can of crushed pineapple and reserve ¼ cup in a small bowl for garnish. The remaining pineapple will be incorporated into the cake batter.
Prepare the batter
- In a large mixing bowl, combine the reserved pineapple, flour, sugar, salt, vanilla extract, baking soda, and eggs. Mix thoroughly until the ingredients are well combined and a smooth batter forms.
Bake the cake
- Pour the batter evenly into the prepared baking pan. Place in the oven and bake for 35–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool completely before proceeding.
Prepare the topping
- In a medium bowl, beat the whipped topping until light and fluffy. Add the powdered sugar and continue beating for 2–3 minutes until well combined.
Assemble and serve
- Spread the whipped topping evenly over the cooled cake. Sprinkle the reserved crushed pineapple over the top for garnish. Slice into squares and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
