Description
A light, moist, and tropical cake bursting with pineapple flavor and topped with a creamy whipped frosting. Perfect for summer parties, potlucks, or any occasion that calls for a sunny dessert.
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 4 large eggs, room temperature
- 1 can crushed pineapple (20 oz, juice included)
- 1/2 cup vegetable oil
- 1 can crushed pineapple (8 oz, drained, reserve some juice)
- 1 package instant vanilla pudding mix (3.4 oz, dry mix)
- 1 tub whipped topping (8 oz, e.g., Cool Whip)
- Maraschino cherries (optional, for topping)
- Toasted coconut flakes (1/4 cup, optional)
- Fresh pineapple chunks or slices (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 13×9 inch baking pan with nonstick spray or butter. Optionally, line with parchment paper.
- In a large bowl, combine yellow cake mix, eggs, 20 oz can crushed pineapple (with juice), and vegetable oil. Mix with an electric mixer on medium speed for 2-3 minutes until smooth. Do not overmix.
- Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden and springy.
- Place pan on a cooling rack and let cake cool completely before frosting (about 30 minutes).
- In a medium bowl, combine 8 oz drained crushed pineapple, instant vanilla pudding mix, and whipped topping. Stir gently until smooth and fluffy. If too thick, add a tablespoon of reserved pineapple juice.
- Once cake is cool, spread frosting evenly over the top with a spatula.
- Add optional toppings: sprinkle toasted coconut, place maraschino cherries, or decorate with pineapple chunks.
- Refrigerate cake for 30 minutes before slicing for best flavor and texture. Serve chilled.
Notes
For gluten-free or dairy-free adaptations, substitute with gluten-free cake mix and coconut whipped topping. Do not frost a warm cake, as the topping will melt. Cake can be made ahead and stored in the fridge for up to 4 days. For a layered cake, use two 8-inch round pans. Cupcake variation: bake in muffin tins for 15-18 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12th of cake
- Calories: 240
- Sugar: 26
- Sodium: 320
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 37
- Fiber: 1
- Protein: 2
Keywords: pineapple cake, summer dessert, tropical cake, easy cake recipe, potluck dessert, pineapple sunshine cake, whipped topping cake, party dessert