About this Recipe
This pineapple sunshine cake recipe is just that, a little bit of sunshine any time of the year. The best part is that this pineapple cake recipe is moist and the combination of flavors and textures are a little bit of heaven. The recipe from Grandmother's Kitchen uses an organic vanilla cake mix, real whipped cream, homemade vanilla pudding and natural crushed pineapple for a cake recipe that is sure to be a hit with anyone who tries it. There are recipes out there using instant puddings and toppings but here at Grandmother's Kitchen, all the parts of this cake are made from scratch. Grandmother’s kitchen recipes strive to have ingredients that have no preservatives, colors or artificial flavors added. It can be pretty quick and even quite easy to make your own home cooked food instead of using pre-packaged, pre-made foods and take out from drive-thrus. With a little planning and getting use to it, the time spent in the kitchen can really be fun and satisfying. It not only provides yummy tasting foods, it is a time for families to ‘hang-out’. Think of how many cooking shows and magazines and websites that are dedicated to food. It's something we all need. When you remember the smells of coming home to home cooked food, it forms a part of who we are. Most important is to have fun in the kitchen.
1. Please be encouraged to prepare food for your family. It is fun of being in the kitchen making nutritious choices to feed your family and friends.
2. This cake recipe is perfect for a birthday cake or a take along for a food event.
3. If you don't have access to an good cake mix you can always bake a simple 9x13 cake from scratch. One of our favorites is our Hot Milk Cake Recipe.
4. Make the pudding a day ahead so there is less involved in the process the day you do the cake.
As you're making your pineapple sunshine cake, it's also important to make sure you're using all fresh ingredients and to check for mold on the ingredients you use. If you find mold on any of your food, it’s best to dispose of the food since once mold starts to grow it’s embedded into the food. It’s not healthy to consume food that has mold on it because the food will contain mycotoxins which can make you ill especially if you have other illnesses or a weakened immune system. To learn how to remove mold from your home, you’ll have to learn what kills mold best in your kitchen and natural kitchen cleaners that will reduce the risks of mold in your home.
Makes: 9x13 cake (18 - 2”x3” pieces)
Part 1: Cake Layer
1 box vanilla cake mix (We used Organics brand- all natural ingredients and no artificial colors or preservatives)
1/2 cup grapeseed oil
1 (398ml) can crushed pineapple with the juice (we used Dole packed in its own juice)
Part 2: Vanilla Pudding Layer
Makes: 2 1/2 cups (*note - put 1 cup aside which will be used in the topping)
2 1/4 cups whole milk
3 large egg yolks, lightly beaten
1/3 cup granulated sugar
2 Tablespoons cornstarch
1/4 teaspoon salt
2 Tablespoons butter, cut into small pieces
2 teaspoons pure vanilla extract
Part 3: Whipped Pineapple Cream Topping Layer
Makes: 2 cups topping (Homemade Whipped Cream Recipe)
2 cups heavy whipping cream
1/4 confectioners’ sugar (sifted)
1 teaspoon pure vanilla extract
1 can (398ml) crushed pineapple , we used Dole packed in its own juices
1 cup vanilla pudding (from the recipe for pudding above above)
Part 1: The Cake:
1. Preheat the oven to 350 degrees F.
2. Grease a 9x13 baking dish with a bit of oil and set aside.
3. Break the eggs into a mixing bowl.
4. Add the cake mix and the oil. Beat together with an electric mixer until combined.
5. Add the can of crushed pineapple and gently fold in with a spatula.
6. Pour the mixture into the prepared cake pan.
7. Place into the preheated oven.
8. The cake will take 30 to 40 minutes to bake. At the 30 minute mark when we tested the cake, it was not yet cooked through. If this happens, just tent the cake with aluminum foil to keep it from getting too dark on the top and continue the cooking time. There is a lot of moisture in this cake so length of time will depend on your oven and your elevation.
9. When the cake is baked, remove from the oven and place onto a cooling rack.
10. The cake must be completely cooled before you add the pudding layer and frosting.
Part 2 - Vanilla Pudding
1. This pudding is cooked on the stove-top. Have ready a medium sized saucepan.
2. You need to separate the egg yolks from the egg whites. When separating eggs always break each egg into a new bowl that way if you break a yolk you do not ‘loose’ the whites you have separated.
3. Place the sugar, cornstarch and salt into the bottom of the saucepan and stir to combine with a spatula.
4. Add 1/4 cup of milk to the dry ingredients and stir to combine.
5. Add the egg yolks and use a whisk to combine.
6. Add the rest of the milk.
7. Turn the stove-top temperature to medium. Set the timer to 5 minutes and cook the pudding, whisking frequently so that it does not scorch on the bottom of the pan. The mixture will thicken during cooking. As it thickens switch to rubber spatula and keep stirring from the bottom and sides for another 4 minutes.
8. The pudding should be a nice creamy thick but smooth consistency.
9. Remove from heat. Add the butter pieces and the vanilla and fold in from the sides and bottom with the spatula until well combined.
10. Pour the pudding into a bowl and let cool to room temperature.
11. Cover and place into the refrigerator to cool before using in the cake.
Part 3 - Whipped Pineapple Topping
1. Put a glass or stainless steel bowl along with the beaters from your mixer into the freezer for about 30 minutes.
2. Once chilled remove from the freezer and pour the whipping cream into the chilled bowl.
3. Use the chilled beaters and mix for 2 minutes.
4. Mix in the sifted confections’ sugar. If you don’t have a special flour sifter you can use a regular sieve and a large flat spoon and work the confectioners' sugar though the sieve. You want to get all the lumps out.
5. Add the vanilla and mix in.
6. Keep mixing until the whipped cream forms stiff peaks. It will take a few minutes. Once they are stiff stop or you run the risk of over whipping and making too stiff.
7. Fold in the crushed pineapple.
8. Fold in the vanilla pudding.
Part 4 - Assembly
1. Stir the additional can of crushed pineapple into the vanilla pudding. (Reserve 1/4 cup of this mixture)
2. Stir all but the reserved 1/4 cup of the reserved mixture into the fresh whipped cream.
3. Spread the 1/4 cup of reserved mixture directly onto the cake.
4. Dollop the whipped topping onto the cake and arrange nicely.
5. Place the cake into the refrigerator for at least 4 hours prior to serving.
Return to this Pineapple Sunshine Cake recipe or check out more recipes at Grandmother's Kitchen
It’s important to keep your entire kitchen clean and to clean up any spills right away. Use natural kitchen cleaners like white distilled vinegar and baking soda which are the perfect natural mold killers. To make a natural kitchen cleaner that targets mold and other bacteria, just use half plain white vinegar and half water adding a drop or two of dish soap and 10 drops of your favorite essential oils. Add all of the natural ingredients to a spray bottle and shake to mix. Then, to use the kitchen cleaner spray your work area before and after you use it to ensure there is no bacteria or mold. What kills mold best is plain vinegar which you can spray directly on any mold growing on your kitchen surfaces and leave for at least 20 minutes before wiping it away.
When it comes to the eggs you choose for your cake recipes and dessert recipes you may feel a bit overwhelmed. That's because these days eggs come with a lot of labels to include organic, free range, and conventional. Knowing which eggs to can be a bit confusing unless you know what each of these labels means. Organic eggs come from hens that are raised from birth on organic feed that contains no hormones, pesticides or genetically modified organisms.
The hen's must have outdoor access year-round, and when they are inside, they must be fed organic sprouted grains. The hens also must have at least two square feet of floor space per bird. Free-range eggs come from hens that have access to the outdoors for most of the year. The hens feed cannot contain any antibiotics or hormones, and the roosts must have at least two square feet per bird.
Conventional eggs are usually the least expensive eggs, and that is because most often there are four hens housed in each two-square-foot battery cage, in barns that contain thousands of birds. This makes the hens prone to injury and infection, so they receive antibiotics daily, along with hormones to increase egg production. The hens feed unregulated and are often fed leftover animal by-products that are mixed with grain.
Pineapple is a refreshing fruit that also has plenty of health benefits. Pineapple may help boost immune function and has anti-inflammatory properties which may also help to open up the airways. Pineapple has bromelain which may help support sinus conditions and clear both upper and lower respiratory congestion.
Once fresh pineapple is harvested it will not ripen any further, so it will not ripen any further on the kitchen counter. If left too long the pineapple will begin to rot and ferment. To choose a pineapple look for one that has green, fresh-looking leaves in a small, compact pineapple crown, and a leaf that should be easy to remove if it is fully ripe. A good idea is to smell the pineapple to help determine its ripeness. Pineapple should feel heavy, be plump, and have a strong sweet, but not fermented, pineapple smell. Pineapples may be green or yellow gold depending on the variety of pineapple. You want to give the bottom of the pineapple a feel, it should give to medium pressure, have no mold, and the eyes of the pineapple should be bright, flat and shiny. You want to avoid any pineapples that are old, wrinkly or dry. Soft spots, yellowed leaves and dark eyes are signs that pineapple is past its prime.
Storing fresh pineapple. Fresh pineapples are very perishable, they bruise easily and will ferment if they are kept at room temperature for too long. If left at room temperature, you want to use within two days. Storing a pineapple at room temperature will increase its acidity level, but not improve its sweetness. To extend the life of pineapple by three to five days, you can refrigerate the whole pineapple in a perforated plastic bag. Once the pineapple is trimmed and cut, make sure to cover in juice in an airtight container, put in the fridge and use within five to seven days. To use let the pineapple sit at room temperature before eating to help improve its flavor.