Pineapple Sunshine Cake with Pineapple Fluff Frosting
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!
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Servings: 16
Calories: 258kcal
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 9x13 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.
Notes
*Or you can use chopped walnuts.
*You can use the whipped topping of your choice.
You can make this cake ahead of time, preferably no longer than the day before unless you're freezing it.
CAN PINEAPPLE CAKE BE FROZEN?
Yes, the 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 the 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 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.
Nutrition
Serving: 1g | Calories: 258kcal | Carbohydrates: 46g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 23mg | Sodium: 74mg | Fiber: 2g | Sugar: 31g
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