Pineapple Sunshine Layer Cake

🍍 Pineapple Sunshine Layer Cake: A Bright & Easy Summer Delight

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There’s something magical about the scent of pineapple drifting through a summer kitchen. This Pineapple Sunshine Layer Cake brings back memories of my grandmother’s porch, where the warm breeze mingled with the smell of freshly baked cake cooling on the windowsill. Her secret? Simplicity, sunshine, and pineapple—the ultimate trio for a dessert that’s bright, airy, and truly unforgettable.

Inspired by classic American potluck traditions and infused with tropical flair, this cake is an ode to summer: light, moist, and bursting with sweet pineapple goodness. Whether you’re serving it at a barbecue, picnic, or birthday bash, this sunshine layer cake is bound to be the star of the table.

☀️ Why You’ll Love This Pineapple Sunshine Layer Cake

  • Light and fluffy texture with a tropical zing
  • Uses easy-to-find ingredients
  • Perfect make-ahead dessert for warm weather events
  • Ideal for small gatherings (serves 4)
  • It’s a crowd-pleaser that looks as good as it tastes

🕓 Prep & Cook Time

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Cooling & Assembly: 30 minutes
  • Total Time: 70 minutes

🍰 Ingredients

For the Cake Layers:

  • 1 cup crushed pineapple (with juice)
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup buttermilk
  • 1 tsp vanilla extract

For the Sunshine Frosting:

  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup crushed pineapple (drained)

Garnish (Optional but recommended):

  • Pineapple rings or chunks
  • Toasted coconut flakes
  • Maraschino cherries
  • Fresh mint leaves

🥄 Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans (perfect for a small 4-serving cake). Line the bottoms with parchment paper for easy removal.

Step 2: Mix the Batter

  1. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla and crushed pineapple with juice.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined—don’t overmix.

Step 3: Bake the Cake

  1. Divide the batter evenly between the two pans.
  2. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 4: Make the Frosting

  1. In a chilled bowl, whip the cream until soft peaks form.
  2. Add the powdered sugar and vanilla; continue whipping until stiff peaks form.
  3. Gently fold in the drained crushed pineapple. Chill until ready to use.

Step 5: Assemble the Cake

  1. Place one cake layer on a serving plate.
  2. Spread a generous layer of sunshine frosting over the top.
  3. Add the second cake layer and frost the top and sides.
  4. Garnish with pineapple slices, toasted coconut, or cherries for a vibrant finish.

👩‍🍳 Pro Tips for the Perfect Pineapple Sunshine Cake

  • Don’t skip the parchment paper—it makes removing the cakes a breeze.
  • For extra pineapple flavor, brush the layers with pineapple juice before frosting.
  • Chill the cake for 1 hour before serving for cleaner slices and a more refreshing bite.
  • Add shredded coconut between layers for texture and tropical flair.

🍍 Make It Your Own

Want to experiment a bit? Here are a few ideas:

  • Add a layer of lemon curd between the cakes for a zesty surprise.
  • Use coconut cream in place of whipped cream for a dairy-free, island-style twist.
  • Transform this into cupcakes—bake for 15–18 minutes and top each with a swirl of pineapple frosting.

🔁 Storage & Make-Ahead Tips

  • Store leftovers in the fridge, covered, for up to 3 days.
  • You can bake the cake layers a day in advance—just wrap them well and store at room temperature.
  • The frosting is best made fresh, but can be stored in the fridge for up to 12 hours.

🍽 Serving Suggestions

Serve this sunshine cake with:

  • Iced herbal tea or a sparkling lemonade
  • A tropical fruit salad
  • As a sweet end to grilled summer meals like BBQ chicken or seafood skewers

🧑‍🍳 Final Thoughts

This Pineapple Sunshine Layer Cake is everything you want in a summer dessert—refreshing, beautiful, and delightfully nostalgic. It’s a little taste of sunshine in every bite, and I hope it becomes a warm-weather staple in your home just like it is in mine.

If you try this recipe, I’d love to hear how it went! Tag me on Instagram or drop a comment below with your delicious results or creative twists.

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Pineapple Sunshine Layer Cake

🍍 Pineapple Sunshine Layer Cake: A Bright & Easy Summer Delight

  • Author: mrouan hb
Print Recipe

Ingredients

Scale

For the Cake Layers:

  • 1 cup crushed pineapple (with juice)

  • 3/4 cup granulated sugar

  • 1/2 cup unsalted butter, softened

  • 2 large eggs

  • 1 1/2 cups all-purpose flour

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/4 cup buttermilk

  • 1 tsp vanilla extract

For the Sunshine Frosting:

  • 1 cup heavy whipping cream

  • 3 tbsp powdered sugar

  • 1/2 tsp vanilla extract

  • 1/2 cup crushed pineapple (drained)

Garnish (Optional but recommended):

  • Pineapple rings or chunks

  • Toasted coconut flakes

  • Maraschino cherries

  • Fresh mint leaves

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans (perfect for a small 4-serving cake). Line the bottoms with parchment paper for easy removal.

Step 2: Mix the Batter

  1. In a mixing bowl, cream together the butter and sugar until light and fluffy.

  2. Beat in the eggs one at a time, then stir in the vanilla and crushed pineapple with juice.

  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

  4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined—don’t overmix.

Step 3: Bake the Cake

  1. Divide the batter evenly between the two pans.

  2. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.

  3. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 4: Make the Frosting

  1. In a chilled bowl, whip the cream until soft peaks form.

  2. Add the powdered sugar and vanilla; continue whipping until stiff peaks form.

  3. Gently fold in the drained crushed pineapple. Chill until ready to use.

Step 5: Assemble the Cake

 

  1. Place one cake layer on a serving plate.

  2. Spread a generous layer of sunshine frosting over the top.

  3. Add the second cake layer and frost the top and sides.

  4. Garnish with pineapple slices, toasted coconut, or cherries for a vibrant finish.

Notes

  • Don’t skip the parchment paper—it makes removing the cakes a breeze.

  • For extra pineapple flavor, brush the layers with pineapple juice before frosting.

  • Chill the cake for 1 hour before serving for cleaner slices and a more refreshing bite.

 

  • Add shredded coconut between layers for texture and tropical flair.

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