Experience the vibrant burst of sunshine with this irresistible Pineapple-Orange Sunshine Cake that combines zesty citrus and tropical sweetness in a fast, easy-to-make dessert. This cake is a delightful way to brighten any day with fresh pineapple and orange flavors, delivering moist texture and a beautiful golden color that will wow your family and friends. Whether you’re baking for a casual get-together or a cozy afternoon treat, this Pineapple-Orange Sunshine Cake recipe brings an uplifting twist to your baking repertoire.

Why You’ll Love This Recipe

Quick and Easy to Prepare: This cake comes together fast, perfect for last-minute cravings or busy schedules.
Fresh and Fruity Flavors: The perfect balance of pineapple’s tropical sweetness and orange’s citrus tang makes every bite refreshing.
Moist and Tender Texture: A soft crumb with juicy bits of fruit ensures a melt-in-your-mouth experience.
Bright and Cheery Appearance: Its golden hue and specks of vibrant citrus brighten your dessert table naturally.
Versatile and Crowd-Pleasing: Ideal for breakfast, dessert, or a sweet snack that everyone loves.

Ingredients You’ll Need

The beauty of this Pineapple-Orange Sunshine Cake lies in its simple yet powerful ingredients, each contributing essential flavor, texture, and color. From fresh citrus zest giving aromatic brightness to pineapple chunks adding succulent sweetness, every element works harmoniously.

Flour: Provides the structure for a fluffy yet sturdy cake base.
Baking Powder: Helps the cake rise perfectly for lightness and volume.
Sugar: Sweetens naturally while helping achieve a golden crust.
Butter: Adds richness and a tender crumb.
Eggs: Bind ingredients together while adding moisture and lift.
Fresh Pineapple Chunks: Essential for juicy tropical flavor and texture contrast.
Orange Zest and Juice: Boosts brightness and citrus aroma with every bite.
Vanilla Extract: Enhances overall sweetness with a warm, mellow undertone.
Salt: Balances sweetness and intensifies the other flavors.

Variations for Pineapple-Orange Sunshine Cake

Feel free to make this Pineapple-Orange Sunshine Cake your own by tailoring it to your flavor preferences or dietary needs. Its adaptable recipe structure allows for creative tweaks without losing its delightful character.

Coconut Twist: Add shredded coconut to the batter for a tropical flair that complements pineapple beautifully.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a safe treat without sacrificing taste.
Spices Addition: A pinch of cinnamon or nutmeg can add warmth to the citrus-heavy profile.
Reduced Sugar Version: Use natural sweeteners like honey or maple syrup for a healthier twist.
Vegan Friendly: Replace eggs with flax eggs and butter with a plant-based alternative for a vegan cake.

How to Make Pineapple-Orange Sunshine Cake

Step 1: Prepare Your Ingredients

Begin by gathering all ingredients at room temperature. Drain fresh pineapple chunks well to avoid excess moisture, and zest and juice the oranges, making sure to avoid the bitter white pith.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, and salt to evenly distribute the leavening agents and seasonings.

Step 3: Cream Butter and Sugar

Using a mixer, beat softened butter with sugar until the mixture is light and fluffy—this process is key for a tender cake crumb.

Step 4: Incorporate Eggs and Flavorings

Beat in eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in vanilla extract, orange zest, and juice to infuse the batter with citrus aroma.

Step 5: Combine Wet and Dry Components

Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the batter.

Step 6: Fold in Pineapple

Carefully fold in pineapple chunks, distributing them evenly without breaking them down to preserve texture.

Step 7: Bake Until Golden

Pour the batter into a greased or parchment-lined cake pan and bake at 350°F (175°C) for 30–35 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This helps maintain its moist texture.

Pro Tips for Making Pineapple-Orange Sunshine Cake

Use Fresh Ingredients: Fresh pineapple and real orange zest make a noticeable difference in flavor brightness.
Don’t Overmix Batter: Mix just until combined to keep the cake tender and airy.
Drain Pineapple Thoroughly: Excess juice can overly moisten the batter and affect baking time.
Check Oven Temperature: Accurate heat ensures the cake rises well and develops a lovely crust.
Let the Cake Cool Properly: Cooling fully before slicing keeps the texture intact and prevents crumbling.

How to Serve Pineapple-Orange Sunshine Cake

Garnishes

Add a light dusting of powdered sugar, a swirl of whipped cream, or thin wedges of fresh orange and pineapple on top to enhance presentation and flavor.

Side Dishes

Serve alongside a scoop of vanilla ice cream, tangy yogurt, or fresh berries to complement the citrus and tropical notes of the cake.

Creative Ways to Present

Try turning this cake into a layered dessert with frosting between layers, or cut into bite-sized squares for festive parties and easy sharing.

Make Ahead and Storage

Storing Leftovers

Wrap leftovers tightly in plastic wrap or store in an airtight container. The cake will stay fresh at room temperature for up to 2 days or in the refrigerator for 4 days.

Freezing

Wrap the cooled cake securely in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating

Warm slices gently in the microwave for 15–20 seconds or in a preheated oven at 300°F (150°C) for about 10 minutes to bring back its moist softness.

FAQs

Can I use canned pineapple instead of fresh?

Yes, canned pineapple works well; just be sure to drain it thoroughly to avoid excess moisture in the cake batter.

Is this cake suitable for a dairy-free diet?

It can be adapted by substituting butter with plant-based margarine and using a dairy-free milk alternative if the recipe calls for milk.

How long does the Pineapple-Orange Sunshine Cake last?

Stored properly, the cake stays fresh for up to 4 days in the refrigerator and can be frozen for longer-term storage.

Can I make this cake into cupcakes?

Absolutely! Simply adjust the baking time to 18-22 minutes depending on the size of your cupcake tins.

What is the best way to zest an orange?

Use a microplane grater or the fine side of a box grater to remove only the colored part of the peel, avoiding the bitter white pith beneath.

Final Thoughts

With its sunny vibe and quick prep time, the Pineapple-Orange Sunshine Cake is a perfect recipe to brighten your day and please your taste buds. Whether you’re new to baking or a seasoned pro, this cake invites you to enjoy fresh citrus and tropical flavors with ease. Give it a try and watch how this little burst of sunshine can turn any moment into something special!

Pineapple-Orange Sunshine Cake

Print Recipe

Experience a vibrant burst of sunshine with this quick and easy Pineapple-Orange Sunshine Cake that blends zesty citrus and tropical pineapple in a moist, tender dessert. Perfect for any occasion, this cake features fresh pineapple chunks, bright orange zest and juice, and a warm vanilla undertone, delivering a golden-hued treat that refreshes the palate and delights guests.

Author: Julia
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 8-10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free (with flour substitution option)

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (or gluten-free blend for gluten-free version)
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened (or plant-based alternative for vegan version)
1 cup sugar (or natural sweetener like honey or maple syrup for reduced sugar)
3 large eggs (or 3 flax eggs for vegan alternative)
1 teaspoon vanilla extract
Zest of 2 oranges
1/3 cup fresh orange juice

Fruit

1 cup fresh pineapple chunks, well drained

Optional Add-ins and Variations

1/2 cup shredded coconut (for coconut twist)
1/2 teaspoon cinnamon or nutmeg (for warming spice addition)

Instructions

Prepare Your Ingredients: Gather all ingredients at room temperature. Drain fresh pineapple chunks thoroughly to avoid excess moisture. Zest two oranges carefully, avoiding the bitter white pith, and juice them for fresh orange juice.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt to evenly distribute leavening agents and seasonings.
Cream Butter and Sugar: Using a mixer, beat the softened butter with sugar until the mixture is light and fluffy, which is essential for a tender cake crumb.
Incorporate Eggs and Flavorings: Beat in eggs one at a time, ensuring each is fully mixed before adding the next. Stir in vanilla extract, orange zest, and orange juice to infuse the batter with vibrant citrus aroma.
Combine Wet and Dry Components: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the batter.
Fold in Pineapple: Carefully fold in the pineapple chunks (and shredded coconut or spices if using), distributing them evenly without breaking them down to preserve texture.
Bake Until Golden: Pour the batter into a greased or parchment-lined cake pan. Bake at 350°F (175°C) for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely; this helps maintain a moist texture.

Notes

Use fresh pineapple and real orange zest for the brightest flavor.
Do not overmix the batter to keep the cake tender and airy.
Drain pineapple chunks thoroughly to prevent excess moisture affecting baking.
Check oven temperature for consistent heat and even baking.
Let the cake cool completely before slicing to avoid crumbling.
For vegan adaptations, replace eggs with flax eggs and butter with plant-based butter.
To make cupcakes, reduce baking time to 18-22 minutes.

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 250
Sugar: 18g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg

Keywords: pineapple cake, orange cake, citrus dessert, tropical cake, quick cake, easy dessert, gluten-free cake, vegan cake option