Tropical Pineapple Delight

Welcome to the ultimate celebration of tropical flavor! This isn’t just any pineapple cake; it’s a magnificent three-layer **Pineapple Sunshine Cake**, meticulously crafted to deliver an unparalleled pineapple experience. Imagine moist cake layers infused with crushed pineapple, generously filled with a vibrant homemade pineapple jam, and crowned with a luscious pineapple cream cheese frosting. Each bite is a burst of sunny, sweet, and tangy delight, making it the perfect treat for any pineapple enthusiast.

Often dubbed the “Pineapple Sunshine Cake,” this recipe brings joy with its bright flavors and delightful texture. If you adore all things pineapple, prepare to fall in love with this extraordinary dessert!

This exquisite Southern Pineapple Sunshine Cake truly embodies pure sunshine in dessert form. Pineapple is at its peak during the warm summer months, making this cake an ideal choice for a variety of festive occasions. Whether you’re planning a vibrant birthday party, seeking a unique wedding cake alternative, hosting an elegant dinner party, or celebrating holidays like the 4th of July, this show-stopping cake is guaranteed to impress your guests and add a touch of tropical elegance to your spread.

What truly sets this homemade Pineapple Sunshine Cake recipe apart is its incredible frosting. We’ve taken a classic cream cheese frosting and elevated it by folding in some of our homemade pineapple jam. This creates a frosting that’s not only rich and creamy but also boasts delightful little pockets of tangy pineapple throughout. It’s a truly delicious cake that consistently earns rave reviews and is especially cherished by those who appreciate comforting Southern-inspired treats.

For more sensational summer cake ideas, be sure to explore our recipes for Vanilla Raspberry Cake, a delightful Layered Peach Cobbler Cake, and the elegant White Forest Cake.

Why This Homemade Pineapple Cake Recipe is a Must-Try

This isn’t just another cake recipe; it’s a meticulously developed masterpiece designed for maximum flavor and baking enjoyment. Here’s why our Pineapple Sunshine Cake will become your new favorite:

• Pineapple Infused Cake Layers: Our moist cake layers are not just flavored with pineapple; they actually contain generous amounts of crushed pineapple right in the batter. This technique is similar to how a classic carrot cake gets its incredible moisture and texture, using a blend of melted butter, oil, sour cream, and buttermilk to create an exceptionally tender crumb that bursts with pineapple flavor.
• Intensely Flavorful Pineapple Filling: To amplify the tropical essence, this cake features a vibrant homemade pineapple jam as its primary filling. This sweet and tangy jam ensures a strong, authentic pineapple flavor in every single bite, perfectly complementing the cake layers.
• Creamy Pineapple Cream Cheese Frosting: No pineapple cake is complete without a perfectly paired frosting. Our signature cream cheese frosting is blended with a portion of the homemade pineapple jam, creating a rich, tangy, and irresistibly smooth topping that harmonizes beautifully with the cake and filling.
• Visually Stunning Fresh Pineapple Garnish: To complete the sunny aesthetic and add a touch of fresh elegance, the cake is beautifully decorated with fresh pineapple circles. This not only enhances the visual appeal but also provides a delightful textural contrast.
• Accessible and Easy-to-Follow Instructions: Despite its impressive appearance, this easy Pineapple Sunshine Cake recipe breaks down each step into simple, manageable tasks. Using readily available ingredients, you can create this gourmet-level treat without much more effort than preparing a standard box cake mix. We believe everyone deserves to bake and enjoy a show-stopping cake from scratch!

Understanding the Pineapple Sunshine Cake

The Pineapple Sunshine Cake is a beloved dessert, sometimes known simply as Crushed Pineapple Cake. Traditionally, many versions of this cake begin with a yellow cake mix, augmented with crushed pineapple and finished with a whipped topping like Cool Whip. While these quick versions are certainly tasty, our goal was to elevate this classic to a truly homemade, from-scratch masterpiece.

This recipe transforms the humble Pineapple Sunshine Cake into a sophisticated, layered dessert. We guide you through creating incredibly moist crushed pineapple cake layers, preparing a luscious pineapple jam, and whipping up a dreamy pineapple cream cheese frosting – all from scratch. The result is a cake that tastes significantly better than any traditional box mix rendition, offering deeper flavors and a more refined texture that will impress even the most discerning palates.

Essential Ingredient Notes for Your Perfect Pineapple Cake

Achieving the best results with this pineapple cake requires attention to a few key ingredients. Below are some important notes to guide you. For a comprehensive list of all ingredients and their exact quantities, please refer to the detailed recipe card at the end of this article.

• Crushed Pineapple: You will need two standard 20oz cans of crushed pineapple. It’s crucial to drain and squeeze out as much excess juice as possible for the cake batter to prevent a soggy cake. The juice from one can will be reserved for the jam, while the crushed pineapple for the cake layers needs to be well-drained.
• Unsalted Butter: For the cake layers, the butter needs to be melted and then allowed to cool completely before being incorporated into the wet ingredients. For the cream cheese frosting, unsalted butter should be slightly cold, not rock-hard or fully softened. Take it out of the fridge about 30 minutes before you plan to use it to achieve the perfect consistency for whipping.
• Oil: A neutral-flavored oil like canola oil or vegetable oil is recommended. Oil contributes significantly to the cake’s moisture and tender crumb, working alongside the butter for a rich yet soft texture.
• Sour Cream: Opt for full-fat sour cream. Its acidity and fat content add incredible moisture, tenderness, and a slight tang to the cake, balancing the sweetness. For best results, allow it to come to room temperature for about 2 hours before baking.
• Buttermilk: Just like sour cream, full-fat or reduced-fat buttermilk will work. The acidity in buttermilk reacts with the leavening agents (baking soda and baking powder) to create a light and airy texture. Ensure it’s also at room temperature for approximately 2 hours before use.
• Eggs: Use large eggs, and bring them to room temperature for about 2 hours before you start baking. Room temperature eggs emulsify better with other ingredients, leading to a smoother batter and a more evenly baked cake.
• Cream Cheese: Always use full-fat block cream cheese for the frosting. Avoid the spreadable cream cheese in tubs, as it has a higher water content and will result in a runny frosting. Like the other dairy, bring it to room temperature (about 2 hours) to ensure it whips up smoothly without lumps.
• Powdered Sugar: Sifting your powdered sugar is a non-negotiable step for the frosting. This prevents any lumps and ensures a silky-smooth, grit-free cream cheese frosting that melts in your mouth.

Smart Ingredient Substitutions for Your Baking Needs

Life happens, and sometimes you might not have every ingredient on hand. Here are some reliable substitutions to ensure you can still bake this amazing pineapple cake without a hitch:

• Sour Cream Alternative: If you don’t have sour cream, a fantastic substitute is plain, full-fat Greek yogurt. It offers a similar tang and rich consistency, contributing to the cake’s moisture.
• Buttermilk Hack: No buttermilk? No problem! You can easily make your own by combining 1/2 cup of regular milk (dairy or non-dairy) with 1/2 tablespoon of lemon juice or white vinegar. Stir it gently and let it sit for about 10 minutes until it slightly curdles. This acidity mimics true buttermilk.
• Cream Cheese Frosting without Cream Cheese: While the cream cheese is key to this frosting’s unique flavor, if you absolutely need to omit it, you can make a traditional buttercream. Increase the unsalted butter to 2 cups and decrease the powdered sugar to 6 1/2 cups. You’ll still want to add the pineapple jam, vanilla, heavy cream, and salt.

Step-by-Step Instructions: Crafting Your Perfect Cake Layers

Baking these incredibly moist pineapple cake layers is simpler than you might think, and you won’t even need an electric mixer for the batter! Gather your essential equipment: three 8-inch cake pans, baking spray, 8-inch parchment paper circles, two large mixing bowls, a sturdy whisk, and a rubber spatula.

1. Prepare Your Pans and Preheat Oven: Begin by preheating your oven to 350°F (175°C). Prepare your three 8-inch cake pans by generously spraying them with nonstick baking spray. Line the bottom of each pan with an 8-inch parchment paper circle, then spray the parchment paper again. This ensures your cakes release flawlessly.
2. Extract Pineapple Juice: This step is critical for a perfectly moist (not soggy) cake. Pour both cans of crushed pineapple into a fine-mesh colander. Using a rubber spatula, firmly press down on the pineapple to squeeze out as much juice as possible. This process takes several minutes, as crushed pineapple holds a lot of liquid. Continue until the pineapple is significantly drier. Reserve the juice from one can for the jam; the remaining juice can be discarded or saved for another use.



3. Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour. Then, add the baking soda, baking powder, and salt. Whisk these dry ingredients together thoroughly to ensure they are evenly distributed. Sifting prevents lumps and helps create a finer crumb.
4. Mix Wet Ingredients: In a separate, even larger bowl, combine the well-drained crushed pineapple, melted and cooled unsalted butter, oil, large room temperature eggs, full-fat room temperature sour cream, white granulated sugar, pure vanilla extract, and room temperature buttermilk. Whisk these ingredients together until they are smooth and well-combined.





5. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Using your whisk or rubber spatula, mix until *just* combined. Be careful not to overmix the batter, as overmixing can develop the gluten in the flour too much, leading to a tough, dry cake. A few small lumps are perfectly fine.
6. Bake the Layers: Divide the cake batter evenly among the three prepared 8-inch cake pans. Place the pans into your preheated oven and bake for approximately 20-25 minutes. The cakes are done when a wooden toothpick or cake tester inserted into the center comes out clean or with only a few moist crumbs attached.
7. Cooling Process: Once baked, remove the cakes from the oven and let them cool in their hot pans for 10 minutes. This allows them to set slightly and prevents them from sticking. After 10 minutes, carefully invert the cakes onto a wire cooling rack and peel off the parchment paper. It is absolutely crucial that the cake layers cool completely to room temperature before you attempt to decorate them. Warm cakes will melt your frosting!

Step-by-Step Instructions: Preparing the Jam and Frosting

Now that your cake layers are cooling, it’s time to create the delicious pineapple jam filling and the decadent pineapple cream cheese frosting. For the frosting, a stand mixer with a paddle attachment or a powerful hand mixer will be your best friend. Remember to allow ample time for the jam to cool completely before incorporating it into the frosting.

1. Craft the Pineapple Jam: In a medium saucepan, combine the crushed pineapple (including all its juice, from one 20oz can), granulated sugar, and cornstarch. Place the saucepan over medium heat and stir continuously. Bring the mixture to a gentle boil, then reduce the heat to low and continue to simmer, stirring frequently, until the jam thickens considerably, about 5-7 minutes. Once thickened, remove from heat and transfer the jam to a heatproof bowl or glass measuring cup. Allow it to cool completely before use. You can speed up this process by placing it in the refrigerator.
2. Whip Butter and Cream Cheese: In the bowl of your stand mixer fitted with the paddle attachment (or using a large mixing bowl with a hand mixer), beat the slightly cold unsalted butter and room temperature full-fat cream cheese on high speed for about 3 minutes. The mixture should become incredibly light, fluffy, and pale in color. This creaming process is vital for a smooth, airy frosting.
3. Gradually Add Powdered Sugar: With the mixer on low speed, slowly add the sifted powdered sugar, one cup at a time, until it is fully incorporated. The frosting will be very thick at this stage. Increase the speed to medium-high and beat for another 1-2 minutes until light and fluffy.
4. Incorporate Wet Ingredients: Finally, add the pure vanilla extract, salt, heavy cream, and a generous 1/3 cup of your now-cooled pineapple jam to the frosting mixture. Mix on high speed for another 1-2 minutes until all ingredients are thoroughly combined and the frosting is beautifully creamy, smooth, and spreadable. The jam will add delightful flecks of pineapple and a wonderful tropical flavor.

Assembling Your Stunning Layered Pineapple Sunshine Cake

Now for the most satisfying part: bringing all the elements together to create your masterpiece! A few tips will help you achieve a beautifully structured and professional-looking cake.

• Level the Cake Layers: To ensure perfectly even layers and a stable cake, use a long serrated knife or a specialized cake leveler to carefully slice off the domed tops of your cooled cake layers. This creates flat surfaces for stacking. Place a small dollop of frosting on your serving plate or cake stand to act as “glue” for the first layer.
• First Layer & Filling: Place your first leveled cake layer onto the prepared cake stand. Spread approximately 1 cup of the pineapple cream cheese frosting evenly over the top of this layer. Using a piping bag fitted with a round tip (or simply snipping the corner off a Ziploc bag), pipe a border of frosting around the very edge of the cake layer. This creates a dam to hold in the jam. Carefully spread half of the remaining pineapple jam inside the frosting border using an offset spatula.





• Second Layer & Filling: Gently place the second cake layer on top of the jam-filled first layer. Repeat the process: spread 1 cup of frosting, pipe a border, and fill with the remaining half of the pineapple jam.
• Final Layer & Crumb Coat: Carefully place the third and final cake layer on top. For the neatest finish, place this layer upside down (the bottom of the cake facing up), as this usually provides the flattest, smoothest surface for the top of your cake. Apply a very thin, light layer of frosting all over the top and sides of the entire cake. This is called a “crumb coat” and it traps any loose crumbs, preventing them from mixing into your final decorative layer of frosting. Freeze the cake for about 15-20 minutes to allow the crumb coat and filling to firm up.
• Final Frosting:
  • For a fully frosted, smooth look: After the crumb coat has set, apply the remaining frosting evenly over the top and sides of the cake. Use an offset spatula or a cake scraper to smooth the frosting to your desired finish. Freeze again for 10 minutes to set.
  • For a semi-naked look: After the crumb coat has set in the freezer, apply another light layer of frosting. Then, use a cake scraper to gently scrape away some of the frosting, revealing parts of the cake layers beneath for a rustic, elegant finish. Freeze for 10 minutes to set.
• Decorate and Serve: Arrange fresh pineapple slices or wedges artfully on top of the cake for a beautiful and refreshing garnish.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making this delightful Pineapple Sunshine Cake:

Storing and Freezing Your Pineapple Cake

To keep your Pineapple Sunshine Cake tasting its best, proper storage is key. Store the assembled cake in an airtight cake carrier or container in the refrigerator for up to 5 days. For optimal flavor and texture, allow slices to come to room temperature for about 15-30 minutes before serving, as the cake’s flavors are most vibrant when not overly chilled.

Freezing Slices for Later Enjoyment

If you want to enjoy this delicious cake over a longer period, it freezes beautifully! Cut the cake into individual slices. Wrap each slice tightly in plastic wrap, then place them in an airtight freezer-safe container. They can be frozen for up to 30 days. To enjoy, simply remove a slice from the freezer and let it thaw at room temperature for 1-2 hours before indulging.

Other Decadent Layered Cake Recipes to Try

If you loved this recipe, please consider leaving a STAR REVIEW below! Don’t forget to tag me on Instagram @stephaniesweettreats with your creations. For more baking inspiration and delicious ideas, be sure to follow me on Pinterest. Happy baking!

Average Rating: 5 stars from 9 reviews

Pineapple Cake

By Stephanie Rutherford

This pineapple sunshine cake is the ultimate pineapple cake! This a moist three layer pineapple cake full of pineapple jam. It is topped with a pineapple cream cheese frosting and fresh pineapples.

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Prep Time: 1 hr | Cook Time: 25 mins | Decorating Time: 1 hr | Total Time: 2 hrs 25 mins

Servings: 16 slices

Ingredients

Pineapple Cake

• 3 1/2 cups All-purpose flour
• 2 tsp Baking soda
• 1 tsp Baking powder
• 1 tsp Salt
• 1/2 cup Unsalted butter, melted and cooled
• 1/2 cup Oil, canola or vegetable
• 1 1/2 cups White granulated sugar
• 1/2 cup Sour cream, room temperature
• 1 tsp Pure vanilla extract
• 2 cups Crushed pineapple (well-drained)
• 4 Large eggs, room temperature
• 1/2 cup Buttermilk, room temperature

Pineapple Jam

• 20 oz Crushed pineapple, the whole can (with juice)
• 3/4 cup White sugar
• 1 TBSP Cornstarch

Pineapple Cream Cheese Frosting

• 8 oz Cream cheese, room temperature (full-fat block)
• 1 1/2 cups Unsalted butter, slightly cold
• 8 1/2 cups Powdered sugar, sifted
• 1 tsp Pure vanilla extract
• 1/3 cup Pineapple jam (cooled)
• 1 TBSP Heavy cream
• 3/4 tsp Salt

Instructions

Pineapple Cake

1. Preheat the oven to 350°F (175°C). Spray three 8-inch cake pans with nonstick baking spray. Line the bottoms of the pans with 8-inch parchment paper circles and spray again.
2. Pour the crushed pineapple into a colander. Use a rubber spatula to press out as much juice as possible from the pineapple. Reserve the juice from one 20oz can for the jam. Set the drained pineapple aside.
3. In a medium bowl, sift the flour. Add the baking soda, baking powder, and salt. Whisk to combine.
4. In a large bowl, mix the melted and cooled butter, oil, sugar, sour cream, vanilla, well-drained crushed pineapple, eggs, and buttermilk using a whisk until smooth.
5. Pour the dry ingredients into the wet ingredients. Whisk until just combined. Do not overmix.
6. Pour the batter evenly into the three prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the hot pans for 10 minutes. Then, transfer them to a wire cooling rack and cool completely before decorating.

Pineapple Jam

1. In a medium saucepan over medium heat, mix the 20oz can of crushed pineapple (including its juice), white sugar, and cornstarch.
2. Heat on medium, stirring frequently, until the mixture thickens to a jam-like consistency.
3. Transfer the jam to a bowl or glass measuring cup and cool completely. You can place it in the fridge to speed up the cooling process.

Pineapple Cream Cheese Frosting

1. Place the unsalted butter on the counter for 30 minutes to become slightly cold. While waiting, sift the powdered sugar in a large bowl.
2. Using a mixer (stand or hand mixer), beat the room temperature cream cheese and slightly cold butter on high speed for 3 minutes until light and fluffy.
3. Slowly add the sifted powdered sugar on low speed until fully incorporated. The mixture will be thick.
4. Add the cooled pineapple jam (1/3 cup), pure vanilla extract, salt, and heavy cream. Mix on high speed for 1-2 minutes until creamy and well combined.

Assembly

1. Use a serrated knife or cake leveler to cut the domes off the cooled cake layers, ensuring they are even. Place a small amount of frosting on your cake board or serving plate as an adhesive.
2. Place the first cake layer on the board. Spread 1 cup of frosting over the cake. Pipe a border of frosting around the edge, then spread half of the cooled pineapple jam within the border using an offset spatula.
3. Repeat with the second cake layer, applying 1 cup of frosting and the remaining pineapple jam.
4. Place the last cake layer on top, with the bottom of the cake facing up for the flattest surface. Apply a very thin “crumb coat” layer of frosting over the entire cake. Freeze for 15 minutes to set the filling and crumb coat.
5. For a fully frosted look: Apply the remaining frosting evenly over the cake. For a semi-naked look: Apply a light layer of frosting, then use a cake scraper to smooth it while allowing some cake to show through. Freeze for 10 minutes to set.
6. Decorate the top of the cake with fresh pineapple slices for a beautiful finish.

Notes

Flour: Ensure flour is spooned and leveled, or use a kitchen scale. Compacted flour can lead to a dry cake.

High Altitude Baking: If baking at high altitude, add an extra 3 tablespoons of all-purpose flour to the dry ingredients.

Room Temperature Ingredients: Remember to pull out all dairy ingredients (sour cream, buttermilk, eggs, cream cheese) about 2 hours before baking for best results.

Nutrition Facts (per slice, estimated)

Calories: 604 kcal, Carbohydrates: 131g, Protein: 5g, Fat: 37g, Saturated Fat: 19g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 909mg, Potassium: 162mg, Fiber: 2g, Sugar: 33g, Vitamin A: 1003IU, Vitamin C: 7mg, Calcium: 68mg, Iron: 2mg

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