The best pineapple sunshine cake from scratch. Topped with a dreamy crushed pineapple fluff frosting, this dessert recipe is sure to be a crowd pleaser!
Pineapple cake is one simple dessert you can make in a pinch. And what I love most about this dessert is the light, angel lush, pineapple fluff frosting on top of the cake.
That whipped pudding topping really adds a refreshment factor to this very yummy dessert. Nothing about this cake is heavy or dense, but it does have the most incredible pineapple flavor.
While you can make this pineapple sunshine cake recipe with a cake mix, I highly recommend making it from scratch with just a handful of ingredients, including crushed pineapple. Even making it homemade, it's super easy to make.
While I do like to add nuts to my cake batter, they are totally optional. I guess you could say the same for the shredded coconut and maraschino cherries I like to sprinkle or add on top of each slice.
This southern pineapple cake, along with homemade carrot sheet cake, is the perfect dessert for Easter Sunday get togethers.
A few of my other favorite easy cake recipes include strawberry Jello cake, pumpkin pear spice cake, and my grandmother's lemon cake.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my baking tips, important info for this recipe, and similar recipe ideas – and get straight to the pineapple cake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
INGREDIENTS YOU'LL NEED:
- All-purpose flour
- Cane sugar
- Baking soda
- Large eggs, at room temperature
- Vanilla extract
- Crushed pineapple
- Chopped Pecans or walnuts, optional
- Cool Whip or whipped topping
- Instant vanilla pudding mix
- Shredded coconut, optional
- Maraschino cherries, optional
- Fresh pineapple, optional
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.
KITCHEN TOOLS AND EQUIPMENT YOU'LL NEED:
Stand Mixer or Hand Mixer with Large Bowl
HOW TO MAKE PINEAPPLE SUNSHINE CAKE
Before you get started mixing up your cake batter, be sure to preheat your oven to 350° F, and grease a 9″x13″ cake pan with cooking spray (or shortening/flour).
To mix up the batter…
- In a large bowl, whisk together the dry ingredients, including the flour, sugar, and baking soda 'til well combined.
- Add in the eggs, vanilla extract, and pineapple (do not drain the pineapple), mixing everything together well.
- Fold the nuts into the cake batter (optional step).
- Spread the batter evenly into the prepared baking pan, and bake at 350° F for about 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
Once your crushed pineapple cake is fully baked, allow it to cool completely on a wire rack.
Now to make the whipped pineapple frosting…
- Add the crushed pineapple to a large bowl. Do not drain the pineapple.
- Whisk the pudding mix into the crushed pineapple 'til well combined.
- Let the pudding mixture sit for about 2 minutes.
- Then gently fold the whipped topping or whipped cream into the mixture 'til smooth.
Now you can frost your pineapple cake and garnish with toppings like shredded coconut, extra nuts, maraschino cherries, and/or fresh pineapple.
Be sure to refrigerate the cake topped with angel lush frosting for at least 30 minutes before serving; and be sure to store any leftover cake in the refrigerator, as well.
You can make this easy pineapple cake ahead of time, preferably no longer than the day before unless you're freezing it.
CAN PINEAPPLE CAKE BE FROZEN?
Yes, this cake can definitely be frozen. But I'd wait to make the frosting when you're ready to actually serve the cake.
Just be sure to store pineapple cake in an airtight cake pan or cover it with plastic wrap and foil for protection while in the freezer.
ALTERNATIVE INGREDIENT OPTIONS
If you wanna really twist things up, instead of pineapple, you can use mandarin oranges, canned peaches, etc. I'd be tempted to also try making this with crushed strawberries.
Or maybe mix it up with two different kinds of fruits. Strawberries and pineapple would be fantastic… Maybe pineapple in the cake and strawberries in the whipped pudding topping.
Just be sure whatever fruit you choose is canned in 100% fruit juice and not in a syrup. Or if using strawberries, maybe lean toward fresh so you don't have all the added water from frozen fruit.
CAN I MAKE IT GLUTEN-FREE?
Now I'll be honest. I have not tried making this cake gluten-free.
That being said, I'd probably trial it like I have other cake recipes, and I'd make it with a good gluten-free cake flour. I might add a little bit of xanthan gum, as well, depending on if the flour already includes it.
Of course, you also want to check other ingredients to make sure that everything is safe to consume for a gluten intolerance/allergy.
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Pineapple Sunshine Cake with Pineapple Fluff Frosting
Equipment
- KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
- Rorence Stainless Steel Non-Slip Mixing Bowls With Pour Spout, Handle and Lid, Nesting Set of 3, Red
- Dole Crushed Pineapple in Juice, 20 Ounce Cans (Pack of 12)
- Nordic Ware Classic Metal 9×13 Covered Cake Pan
- Ultra Cuisine 100% Stainless Steel Wire Cooling Rack for Baking fits Half Sheet Pans Cool Cookies, Cakes, Breads – Oven Safe for Cooking, Roasting, Grilling
- Ateco Cake Tester- 1 pack
Ingredients
- 2 cups all-purpose flour
- 2 cups cane sugar
- 1/2 teaspoon baking soda
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 can 20 ounces crushed pineapple (do not drain)
- 1 cup chopped pecans*
Pineapple Fluff Frosting:
- 1 container 8 ounces Cool Whip*
- 1 small box 3.5 ounces instant vanilla pudding
- 1 can 20 ounces crushed pineapple (do not drain)
Garnish, optional
- Extra pecans or walnuts
- Shredded coconut
- Maraschino cherries
- Fresh pineapple
Instructions
- Before you get started mixing up your cake batter, be sure to preheat your oven to 350° F, and grease a 9″x13″ cake pan with cooking spray (or shortening/flour).
- In a large bowl, whisk together the dry ingredients, including the flour, sugar, and baking soda 'til well combined.
- Add in the eggs, vanilla extract, and pineapple (do not drain the pineapple), mixing everything together well.
- Fold the nuts into the cake batter (optional step).
- Spread the batter evenly into the prepared baking pan, and bake at 350° F for about 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
- Once your crushed pineapple cake is fully baked, allow it to cool completely on a wire rack.
- To make the frosting, add the crushed pineapple to a large bowl. Do not drain the pineapple.
- Whisk the pudding mix into the crushed pineapple 'til well combined.
- Let the pudding mixture sit for about 2 minutes.
- Then gently fold the whipped topping or whipped cream into the mixture 'til smooth.
- Now you can frost your pineapple cake and garnish with toppings like shredded coconut, extra nuts, maraschino cherries, and/or fresh pineapple.
- Be sure to refrigerate it for at least 30 minutes before serving; and be sure to store any leftover cake in the refrigerator, as well.
