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Easy Pineapple Cake Recipe

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4.3 from 2 reviews

This Easy Pineapple Cake is a delightful, moist dessert perfect for any occasion. Featuring a yellow cake mix combined with instant vanilla pudding and crushed pineapple, it’s topped with a creamy Cool Whip and marshmallow fluff frosting that incorporates reserved pineapple and pudding for extra flavor and moisture. With minimal prep and baking time, this cake is both simple to make and incredibly satisfying.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 35 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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)
  • 4 large eggs
  • ½ cup vegetable oil

Frosting

  • 8 ounces Cool Whip (thawed)
  • 1 jar marshmallow fluff (7 ounces)
  • Reserved 2 tablespoons vanilla pudding mix
  • Reserved ½ can crushed pineapple

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Lightly coat a 9×13-inch baking pan with nonstick cooking spray and set it aside to be ready for the batter.
  2. Mix Dry Ingredients: In a large bowl, combine the yellow cake mix with most of the instant vanilla pudding mix, leaving 2 tablespoons of pudding powder reserved for later. Stir these dry ingredients together.
  3. Combine Wet Ingredients and Pineapple: Drain half of the can of crushed pineapple and set it aside, keeping the other half with its juice. Add the pineapple with juice to the cake mix along with the eggs and vegetable oil. Using an electric hand mixer on medium speed, blend the batter thoroughly until smooth and evenly mixed.
  4. Bake the Cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
  5. Cool the Cake: Remove the cake from the oven and allow it to cool completely on a wire rack to prevent the frosting from melting.
  6. Prepare Frosting: In a mixing bowl, blend the thawed Cool Whip and marshmallow fluff until smooth. In a separate small bowl, mix the reserved 2 tablespoons pudding mix with the reserved ½ can of crushed pineapple, then incorporate this pineapple-pudding mixture into the Cool Whip and marshmallow fluff blend. Stir until well combined.
  7. Frost and Chill: Spread the prepared frosting evenly over the completely 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 pineapple used in the batter, as the juice adds moisture to the cake.
  • Ensure the cake is completely cool before frosting to prevent melting or runny frosting.
  • Refrigerating the cake after frosting helps the flavors meld and improves texture.
  • Use fresh eggs and thaw Cool Whip completely for best results.
  • You can add toasted coconut or chopped nuts on top for extra texture if desired.

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