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.