Yield: 24 squares
Pineapple Sunshine Cake
Give this homemade Pineapple Sunshine Cake a try. Packed with pineapple and topped with a fluffy pineapple frosting, this quick and easy sheet cake adds a tropical twist to your dinner parties, Easter brunch, potlucks, or just any time you want a slice of sunshine.
Prep Time
25 minutes
Cook Time
40 minutes
Total Time
1 hour 5 minutes
Ingredients
For the Cake
- 1 can (20 oz) crushed pineapple, undrained
- 1/3 cup sour cream
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour*
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
For the Pineapple Whipped Cream Frosting
- 1 cup heavy whipping cream
- 1/2 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 9 x 13-inch dish with nonstick baking spray. Set aside.
- Beat pineapple, sour cream, and sugar until mixed. Add eggs and vanilla and beat again.
- Slowly beat flour, baking soda, salt, and spices into mixture until batter forms. Spread batter in prepared pan.
- Bake 40 minutes, or until a toothpick inserted in center comes out mostly clean. Remove and cool completely.
- Place metal bowl and wire whisk attachment in freezer for 10 minutes. Remove and beat heavy whipping cream until stiff peaks form. Set aside.
- Beat butter, cream cheese, and vanilla until creamy.
- Add powdered sugar and drained pineapple and mix again.
- Fold whipped cream into mixture until light and fluffy. Spread on cooled cake.
- Top with fresh pineapple slices and maraschino cherries before serving, if desired. Keep refrigerated.
Notes
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Garnish with fresh pineapple wedges and maraschino cherries.
- This recipe was created using Dixie Crystals Sugar.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 202Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 167mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.