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Easy Pineapple Cake Recipe

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4.1 from 13 reviews

This Easy Pineapple Cake is a moist and flavorful dessert featuring a yellow cake base enhanced with instant vanilla pudding and crushed pineapple. Topped with a creamy, sweet frosting made from Cool Whip, marshmallow fluff, and pineapple pudding mixture, it offers a delightful tropical twist perfect for any occasion.

Ingredients

Cake:

  • 1 box yellow cake mix (15.25 ounces)
  • 1 box instant vanilla pudding mix (3.4 ounces, divided use)
  • 1 can crushed pineapple (20 ounces, divided use, do not drain)
  • 4 large eggs
  • ½ cup vegetable oil

Frosting:

  • 8 ounces Cool Whip (thawed)
  • 1 jar marshmallow fluff (7 ounces)
  • Reserved 2 tablespoons instant vanilla pudding mix
  • Reserved ½ can crushed pineapple (about 10 ounces, do not drain)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray and set it aside.
  2. Mix Dry Ingredients: In a large bowl, combine the yellow cake mix with most of the instant vanilla pudding mix, reserving 2 tablespoons to the side for later use.
  3. Add Pineapple and Wet Ingredients: Reserve half of the crushed pineapple (about 10 ounces) and do not drain it. Add the remaining pineapple, along with the eggs and vegetable oil, to the cake mix bowl. Use an electric hand mixer on medium speed to blend the batter until fully combined.
  4. Bake the Cake: Pour the batter into the prepared pan and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
  5. Cool the Cake: Remove the cake from the oven and place it on a wire rack. Allow it to cool completely before frosting.
  6. Make the Frosting: In a mixing bowl, blend the thawed Cool Whip and marshmallow fluff until smooth. In a separate small bowl, stir together the reserved 2 tablespoons of pudding mix with the reserved crushed pineapple. Fold this pineapple-pudding mixture into the Cool Whip mixture until evenly combined.
  7. Frost and Chill: Spread the frosting evenly over the cooled cake. Cover the cake and refrigerate for at least 3 hours to let the flavors meld and the frosting set before serving.

Notes

  • Do not drain the crushed pineapple; its juice adds moisture and flavor to the cake and frosting.
  • Allow the cake to cool completely to prevent the frosting from melting.
  • Refrigerating the cake for at least 3 hours enhances the texture and flavor combination.
  • Use an electric hand mixer for best results in combining ingredients thoroughly and evenly.
  • This cake can be stored covered in the refrigerator for up to 3 days.

Find it online: https://bitezly.com/easy-pineapple-cake-recipe/