This cake is a tropical dream come true—light, fluffy, and soaked in juicy pineapple flavor. It starts with a simple cake base infused with crushed pineapple, then gets topped with a creamy pineapple-pudding-whipped topping that’s as airy as a cloud. It’s perfect for potlucks, summer parties, or anytime you want a no-fuss dessert that tastes like a vacation. The best part? You don’t need to be a pro baker to pull this off—just a few pantry staples and a love for fruity sweetness.
Ingredients:
For the Cake Base:
- 1 box yellow cake mix (or white cake mix)
- 1 cup crushed pineapple with juice (do not drain)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
For the Pineapple Cream Topping:
- 1 can (20 oz) crushed pineapple with juice (do not drain)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
Optional Garnishes:
- Toasted coconut flakes
- Chopped pecans or walnuts
- Maraschino cherries
- Pineapple slices
Instructions:
🔥 Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking dish or line it with parchment paper for easy cleanup.
🧁 Step 2: Mix the Cake Batter
- In a large mixing bowl, combine the dry cake mix, eggs, oil, water, and 1 cup of crushed pineapple (with juice).
- Beat on medium speed for 2 minutes until smooth and well combined.
- Pour the batter into the prepared baking dish and smooth the top.
⏲️ Step 3: Bake the Cake
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack. This is crucial—don’t rush it!
🍍 Step 4: Make the Pineapple Cream Topping
- In a medium bowl, stir together the remaining crushed pineapple (with juice) and the instant vanilla pudding mix.
- Let sit for 2–3 minutes until slightly thickened.
- Gently fold in the thawed whipped topping until smooth and fluffy. Don’t overmix—just fold until combined.
❄️ Step 5: Top and Chill
- Once the cake is completely cooled, spread the pineapple cream topping evenly over the surface.
- Sprinkle with toasted coconut, chopped nuts, or cherries if desired.
- Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld and the topping to set.
Tips for Success:
- Use undrained pineapple for maximum moisture and flavor.
- Cool the cake completely before topping to avoid melting or soggy layers.
- Chill overnight for best texture and taste.
- Customize the topping with cream cheese or Greek yogurt for a tangy twist.
Serving Suggestions:
- Serve chilled with a scoop of vanilla or coconut ice cream.
- Pair with tropical drinks like mango iced tea or pineapple lemonade.
- Add fresh fruit on the side—kiwi, strawberries, or mango slices.
- Slice into squares and wrap individually for picnic-ready treats.
This cake is more than dessert—it’s a mood. Light, fruity, creamy, and totally addictive. Want to try a mango coconut version next time or swirl in some raspberry jam? I’ve got tropical twists that’ll keep your dessert game glowing! 😄