Pineapple Sunshine Cake

            Spring has finally arrived, and left! The hotter days are here. However, we can still think of Spring. I have a great springtime dessert to share with you today. This comes courtesy of Grandma’s recipe box and a great little story. Growing up for my grandparents was different in so many ways. For one, they did not keep as detailed of records as is done now at hospitals. I know, what does that have to do with desserts?

            The date of birth for one relative was not recorded correctly according to Grandma. So every year at the birthday time, they would have two cakes. She insisted one day was the day he was born, the hospital said it was a different date. They celebrated both dates with a different cake each day! Yum! My favorite was Pineapple day. This cake is tender and moist, yet light and fluffy. It tastes like you would imagine a gentle spring breeze would taste, at least in my mind.

            After the cake is topped with the whipped topping and crushed pineapple, you could add 1 tbsp of sweetened, toasted coconut sprinkled on top. This gives it an additional layer of flavor that makes it a little tropical in taste.

That choice is up to you however. When I did this, I also put a few maraschino cherries on top, and served it with a couple banana slices.

Frequently Asked Questions:

            Can I freeze this cake?

Yes, let the cake cool completely after baking and then wrap it in plastic wrap and aluminum foil. I have never put the whole cake with frosting together and then tried to freeze it, I cannot vouch for how this would turn out.

            Should I store this cake in the refrigerator?

This dessert can be kept in the refrigerator, but you can leave it on the counter as long as it is covered. It will last for 3 to 4 days.

            Can I use pineapple chunks instead of crushed?

I would not suggest that as it will not allow for the same amount within the cake. Chunked pineapple will be just a bit here and there in the cake.

What do you need to make Pineapple Sunshine Cake

            2 cups of flour

            1 ¼ cup granulated sugar

            1 tsp salt

            1 tsp vanilla

            2 eggs

            2 tsp baking soda

            20 ounces crushed pineapple, divided

            1 cup whipped topping

            ¼ cup powdered sugar

How to make Pineapple Sunshine Cake

FIRST STEP:

Preheat the oven to 350*

Grease the bottom of a 9 x 13 baking pan

SECOND STEP:

Open the pineapple and set ¼ cup in a bowl to the side for later

a)

b)

In a large mixing bowl add the remaining pineapple, the flour, salt, sugar, vanilla, baking soda and eggs.

a)

b)

c)

d)

e)

THIRD STEP:

Mix until combined thoroughly

Pour this mixture into the prepared baking pan

a)

b)

FOURTH STEP:

Bake for 35 to 45 minutes until the top is lightly golden brown and a toothpick inserted in the center comes out clean

Let the cake cool completely

FIFTH STEP:

Beat the whipped topping until it is light and fluffy, add in the powdered sugar and beat for another 3 minutes.

a)

b)

Spread the whipped topping on top of the cake and sprinkle with the remaining crushed pineapple.

a)

b)

Enjoy!

YUM!