A slice of this Pineapple Sunshine Cake will brighten any day. This light, fluffy homemade cake is full of crushed pineapple and finished with a creamy pineapple whipped cream frosting.
This simple sheet cake brings a tropical twist to dinner parties, Easter brunch, potlucks, or any time you want a cheerful dessert.
Why this works
This bright cake delivers juicy pineapple flavor and a light texture that feels like a mini escape to the tropics. It’s refreshing enough for summer but comforting enough to lift a gray winter day. The combination of pineapple, warm spices, and a fluffy pineapple-flecked frosting makes each bite balanced and memorable.
Serve with a cold pineapple punch or other fruity beverage to complete a tropical spread.
Ingredients
This recipe is a homemade take on a vintage church cookbook favorite. Instead of a boxed mix, it uses simple pantry staples to recreate that old-fashioned pineapple cake from scratch.
For the cake
- Crushed pineapple – Use the juice and fruit; don’t drain the large can. The juice adds moisture and flavor.
- Sour cream and eggs – Add tenderness and help the cake rise.
- Granulated sugar – Sweetens the batter.
- Flour, baking soda, and salt – Provide structure and lift.
- Vanilla, ground allspice, and ginger – Add warmth and enhance the pineapple flavor.
For the frosting
- Heavy whipping cream – Whip to stiff peaks to fold into the frosting for lightness.
- Butter, cream cheese, and vanilla – Should be softened for a smooth, creamy base.
- Powdered sugar – Sweetens and stabilizes the frosting.
- Crushed pineapple – Use a small, well-drained can so the frosting isn’t watery.
How to make
Decorating this cake with the pineapple whipped cream frosting, fresh pineapple slices, and cherries makes it look festive and taste even better. It’s a great dessert for warm-weather cookouts, holiday gatherings, or potlucks.
- Preheat oven to 350°F. Spray a 9 x 13-inch pan with nonstick spray and set aside.
- In a large bowl, mix the sugar, undrained can of crushed pineapple, and sour cream until combined.
- Beat in the eggs and vanilla.
- Add flour, baking soda, salt, and spices. Mix until a smooth batter forms.
- Pour the batter into the prepared pan and bake about 40 minutes, or until a toothpick inserted near the center comes out mostly clean. Remove from oven and cool completely.
- For the frosting, drain the small can of crushed pineapple very well and set aside.
- Chill a metal mixing bowl and whisk attachment for the heavy cream for 10 minutes, then beat the cream until stiff peaks form. Set aside.
- In a separate bowl, beat the softened butter, cream cheese, and vanilla until creamy and smooth.
- Add powdered sugar and the well-drained pineapple to the cream cheese mixture and beat until combined. Gently fold in the whipped cream until the frosting is light and fluffy.
- Spread the frosting evenly over the cooled cake. Refrigerate to set the frosting before serving.
- Garnish with fresh pineapple slices and maraschino cherries just before serving, if desired.
Tips
- Do not drain the large can of crushed pineapple used in the cake batter. The juice provides essential moisture and flavor.
- For best whipped cream results, chill the metal bowl and whisk for a few minutes before whipping.
FAQ’s
Can this pineapple cake be made ahead of time?
Yes. Once frosted and covered, the cake can be stored in the refrigerator for up to 5 days.
Do you need to refrigerate pineapple cake?
Yes. The frosting contains dairy (cream cheese and whipped cream), so the cake should be kept refrigerated.
Other homemade cake recipes
- Peaches and Cream Cake Roll
- Apple Pecan Upside-Down Cake
- Chocolate Zucchini Bundt Cake
- Vanilla Bean Pound Cake
- Chocolate Peanut Butter Cake
If you try this recipe and enjoy it, please leave a 5-star rating and a review in the comments.
Recipe
Pineapple Sunshine Cake
Packed with pineapple and topped with a fluffy pineapple frosting, this quick sheet cake adds a tropical twist to gatherings large and small.
Ingredients
For the Cake
- 1 can (20 oz) crushed pineapple, undrained
- ⅓ cup sour cream
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
For the Pineapple Whipped Cream Frosting
- 1 cup heavy whipping cream
- ½ cup unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 can (8 oz) crushed pineapple, drained well
Instructions
- Preheat oven to 350°F. Spray a 9 x 13-inch dish with nonstick spray.
- Beat pineapple, sour cream, and sugar until combined. Add eggs and vanilla and beat again.
- Slowly add flour, baking soda, salt, and spices, mixing until batter forms. Spread batter in the prepared pan.
- Bake 40 minutes or until a toothpick inserted in the center comes out mostly clean. Remove and cool completely.
- Chill a metal bowl and whisk for 10 minutes, then beat heavy whipping cream to stiff peaks. Set aside.
- Beat butter, cream cheese, and vanilla until smooth. Add powdered sugar and the well-drained pineapple; mix again.
- Fold the whipped cream into the cream cheese mixture until light and fluffy. Spread over the cooled cake.
- Top with fresh pineapple slices and maraschino cherries before serving. Keep refrigerated.
Notes
- Spoon & Sweep method for flour: use a spoon to fill the measuring cup, then level with a knife to avoid packing too much flour.
- Garnish with fresh pineapple wedges and maraschino cherries for a classic presentation.
Nutrition Information
Yield: 24
Serving Size: 1
Amount per serving:
Calories: 202
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 40mg
Sodium: 167mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 19g
Protein: 2g
Nutrition facts are estimates and not guaranteed. Consult a registered dietitian for specific dietary advice.
