Pineapple Sunshine Cake
A light and refreshing Pineapple Sunshine Cake made with flour, sugar, eggs, and crushed pineapple, topped with whipped cream and pineapple for a tropical finish.
8 Servings
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
To make this Pineapple Sunshine Cake gluten-free, substitute the all-purpose flour with a certified gluten-free 1:1 baking blend. Ensure all other ingredients, such as whipped topping and baking soda, are also labeled gluten-free to avoid cross-contamination.