I perfected a light, fluffy pineapple-infused cake topped with sweet, creamy whipped cream frosting that keeps everyone asking for the recipe.

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I never planned to write about this Sunshine Cake but once I tasted that first forkful I was hooked. It’s airy and not overly sweet, with little surprises of crushed pineapple in every bite.

I usually finish it with a cloud of Whipped Cream Frosting made from cold heavy whipping cream, and suddenly a simple cake becomes a party. People always ask what’s special and honestly I dont have one magic move, just a few timing tricks you learn by messing up.

If you like cakes that make folks curious and come back for more, this is it.

Ingredients

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All purpose flour: mostly carbs, adds structure and chew, not much fiber or protein.
Granulated sugar: pure sweetener, adds moisture when creamed, no nutrients just calories.
Butter and oil: butter gives flavor and browning, oil keeps crumb moist and tender.
Eggs: provide protein, help bind and leaven, yolks add richness and color.
Crushed pineapple: sweet and tangy, brings moisture and acidity, adds tiny fruit bits.
Sour cream or yogurt: adds tang, fat and slight acidity, makes crumb tender.
Heavy cream for frosting: whipped into clouds, rich fat content, makes light sweet frosting.

Ingredient Quantities

2 1/2 cups all purpose flour

1 3/4 cups granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter softened

1/2 cup vegetable oil

3 large eggs room temperature

1 teaspoon vanilla extract

1 cup crushed pineapple undrained

1/2 cup milk room temperature

1/2 cup sour cream or plain yogurt

2 cups heavy whipping cream cold (for frosting)

1/2 cup powdered sugar sifted

1 teaspoon vanilla extract for frosting

4 ounces cream cheese softened optional for stability

1/2 cup shredded sweetened coconut toasted optional

Fresh pineapple slices for garnish optional

How to Make this

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1. Preheat oven to 350 F and prepare two 9 inch round pans by greasing and lining the bottoms with parchment paper, or use a 9×13 if you prefer. While the oven heats, spread the 1/2 cup shredded sweetened coconut on a small baking sheet and toast for 4 to 6 minutes until golden, watching closely so it doesn’t burn; set aside to cool.

2. In a medium bowl whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Set the dry mix aside.

3. In a large bowl beat 1/2 cup unsalted butter softened with 1 3/4 cups granulated sugar until light and a little fluffy, about 2 to 3 minutes. Add 1/2 cup vegetable oil and beat to combine. Add 3 large eggs one at a time, beating after each, then stir in 1 teaspoon vanilla extract. Scrape the bowl as needed.

4. In a small bowl whisk together 1/2 cup milk room temperature and 1/2 cup sour cream or plain yogurt. Add the dry flour mixture to the butter mixture alternately with the milk mixture, beginning and ending with the dry mix, mixing just until combined. Gently fold in 1 cup crushed pineapple undrained; the batter will be moist, that is ok, but don’t overmix.

5. Divide batter evenly between the prepared pans and smooth the tops. Bake on the middle rack for about 25 to 30 minutes for two 9 inch pans, or until a toothpick in the center comes out clean or with a few moist crumbs. If using a 9×13 bake time may be 35 to 40 minutes. Cool in the pans 10 minutes, then turn out onto a wire rack to cool completely.

6. For the frosting chill your mixing bowl and beaters for best results. If using the optional 4 ounces cream cheese softened, beat it with the sifted 1/2 cup powdered sugar and 1 teaspoon vanilla extract for smoothness. In a separate cold bowl whip 2 cups heavy whipping cream with the remaining powdered sugar (use the 1/2 cup listed) and 1 teaspoon vanilla extract for frosting to soft then stiff peaks, careful not to overbeat.

7. Fold the whipped cream into the cream cheese mixture if you used cream cheese, or just use the whipped cream alone if you skipped the cream cheese. Taste and adjust sweetness slightly if needed. Chill the frosting for 10 to 20 minutes if it’s very soft so it firms up a bit.

8. Level the cake layers if needed. Place one layer on your serving plate, spread a layer of frosting, add the second layer and frost the top and sides. Sprinkle the toasted coconut over the top and garnish with fresh pineapple slices if you like. Chill the assembled cake for at least 30 minutes to set the frosting before slicing.

9. Keep leftovers covered in the fridge for up to 3 days. Serve cold or at cool room temperature, and remember the cake is more fragile than buttercream cakes so use a sharp serrated knife and a gentle sawing motion when slicing.

Equipment Needed

1. Oven preheated to 350 F (an oven thermometer helps)
2. Two 9 inch round cake pans or one 9×13 pan plus parchment paper and nonstick spray
3. Small rimmed baking sheet for toasting the coconut
4. Mixing bowls: large, medium and small
5. Electric hand mixer or stand mixer with beaters (chill the bowl and beaters for the frosting)
6. Measuring cups and spoons and a fine mesh sieve or sifter for the powdered sugar
7. Rubber spatula and a whisk for folding and scraping
8. Wire cooling rack and a serving plate or cake board, dont skip the rack
9. Serrated knife for slicing and an offset spatula for leveling and frosting

FAQ

Q: Can I use drained pineapple instead of the undrained crushed pineapple called for? A: You can, but the undrained juice adds moisture and flavor, so if you drain it add about two tablespoons of the juice or milk back into the batter or the cake will be noticeably drier.

Q: How do I stop the cake from getting soggy from the pineapple? A: Fold the pineapple in gently so it doesnt break up too much, bake the cake fully until a toothpick comes out with a few crumbs, cool the layers completely before frosting, and if you add extra pineapple on top drain it well or spoon it on right before serving.

Q: Whats the easiest way to make the whipped cream frosting more stable? A: Beat the softened cream cheese smooth with the powdered sugar and vanilla, whip the cold heavy cream to soft peaks, then blend the cream cheese into the whipped cream and finish to medium peaks. That gives you a thicker, more stable frosting without weird chemicals.

Q: Can I swap the sour cream for something else? A: Yes, plain yogurt works one for one just like the recipe says. If you only have buttermilk use a little less milk in the batter so the total liquid stays about the same.

Q: What oven temp and bake time should I use? A: Preheat to 350 F (175 C). For two 8 or 9 inch round pans bake about 25 to 30 minutes. For one 9 by 13 pan bake about 30 to 40 minutes. Always check with a toothpick for doneness.

Q: How should I store or make this cake ahead? A: Unfrosted layers keep at room temp for a day, or in the fridge for two days. Once frosted with whipped cream style frosting store in the fridge and eat within three days. You can freeze unfrosted layers up to two months, thaw overnight in the fridge before frosting.

Pineapple Sunshine Cake Recipe Substitutions and Variations

All purpose flour: swap for cake flour for a lighter crumb, or make your own cake flour by removing 2 Tbsp of AP flour per cup and replacing with 2 Tbsp cornstarch, then sift. (For 2 1/2 cups AP remove 5 Tbsp flour and add 5 Tbsp cornstarch.)
Granulated sugar: use light brown sugar 1:1 for a moister, caramel note, or coconut sugar 1:1 for a less sweet, deeper flavor. Expect a slightly darker cake with either swap.
Unsalted butter + vegetable oil: you can use 1 cup vegetable oil instead of the 1/2 cup butter + 1/2 cup oil if you want extra moistness, or use 1 cup melted butter for a richer, slightly denser cake.
Sour cream or plain yogurt: replace 1/2 cup with 1/2 cup full fat Greek yogurt or 1/2 cup buttermilk 1:1. Greek yogurt keeps thickness, but buttermilk will give a tangier, looser batter so watch the texture.

Pro Tips

1) Measure the flour the right way, scoop into your measuring cup then level off with a knife. If you pack the flour your cake will come out dense, not light and fluffy.

2) The pineapple adds a lot of moisture, so if your batter looks puddly after folding it in, squeeze a little juice out of the crushed pineapple with a fine mesh strainer or paper towel. Dont overdo it though, you still want some juice for flavor.

3) Chill your mixing bowl and beaters for the whipped cream, and if you want more stability use the optional cream cheese or bloom 1 teaspoon gelatin in 1 tablespoon cold water then dissolve and fold into the cream while whipping. That way the frosting holds up longer and wont weep all over the plate.

4) Cool and level the layers completely before frosting, and chill the assembled cake for at least 30 minutes between rough crumb coat and final coat. For clean slices, run a sharp serrated knife under hot water, dry it, then saw gently between cuts.