Brighten up any occasion with the sunny flavors of Pineapple Sunshine Cake. This delightful dessert combines moist cake layers infused with tangy pineapple and topped with creamy whipped topping. Whether you’re hosting a summer barbecue, potluck, or simply craving a tropical treat, this cake is sure to become a favorite. Follow this detailed recipe to bring a taste of sunshine to your table.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 teaspoons baking soda
- 1 can (20 ounces) crushed pineapple, undrained
For the Topping:
- 1 package (8 ounces) whipped topping, thawed
- 1/2 cup powdered sugar (for dusting)
Instructions:
1. Preparing the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the flour, granulated sugar, salt, vanilla extract, eggs, baking soda, and the entire can of crushed pineapple (including the juice). Stir until well combined and smooth.
2. Baking the Cake:
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool completely in the pan on a wire rack.
3. Assembling the Cake:
- Once the cake has cooled, prepare the topping. In a medium bowl, fold the remaining crushed pineapple (drained) into the whipped topping until well combined.
- Spread the pineapple and whipped topping mixture evenly over the cooled cake, creating a generous layer.
4. Serving:
- Just before serving, dust the top of the cake with powdered sugar for a beautiful finishing touch.
- Slice and serve this delightful Pineapple Sunshine Cake to your guests and watch their faces light up with delight!
Cook’s Tips:
- For a lighter texture, sift the flour before adding it to the batter.
- Ensure the cake is completely cooled before adding the whipped topping to prevent it from melting.
- Store any leftovers covered in the refrigerator for up to 3 days. The cake is best enjoyed fresh, but it can be stored if needed.
Variations:
Pineapple Coconut Cake:
- Add 1/2 cup of shredded coconut to the cake batter for a tropical twist. Sprinkle additional coconut on top of the whipped topping layer for extra flavor and texture.
Pineapple Upside-Down Cake:
- Line the bottom of the baking pan with pineapple rings or slices, and place maraschino cherries in the center of each ring before pouring in the cake batter. Bake as directed, then invert onto a serving platter after cooling for a classic upside-down cake presentation.
FAQs (Frequently Asked Questions):
Q: Can I use fresh pineapple instead of canned? A: Yes, you can substitute fresh pineapple for the canned pineapple. Chop or crush the fresh pineapple finely and adjust the sweetness as needed.
Q: How should I store Pineapple Sunshine Cake? A: Store leftover cake covered in the refrigerator. The whipped topping may soften over time, so enjoy it fresh for the best texture.
Q: Can I make this cake ahead of time? A: Yes, you can bake the cake in advance and store it in the refrigerator. Add the whipped topping layer just before serving to maintain its freshness and appearance.
Conclusion: Indulge in the tropical flavors of Pineapple Sunshine Cake for your next dessert adventure. This easy recipe promises a burst of sunshine in every bite, making it a favorite for gatherings and family celebrations. Enjoy the sweet, tangy pineapple combined with fluffy whipped topping, creating a memorable treat that everyone will love.
Additional Tips for Success:
- To enhance the pineapple flavor, consider adding a splash of pineapple juice to the cake batter.
- For a decorative touch, garnish each slice of Pineapple Sunshine Cake with fresh pineapple slices or maraschino cherries.
Nutritional Information:
- Calories per serving: Approx. 350-400 (depending on slice size)
- Total Fat: 10-12g
- Carbohydrates: 60-70g
- Protein: 4-6g
