Pineapple Cake
10 Comments
Posted: 08/03/21
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This quick and easy Pineapple Cake starts with a yellow cake mix! So much flavor from the addition of pineapple and juice. Then top it with a homemade frosting that is so light and fluffy and toasted coconut. It’s the perfect desserts for potlucks, backyard BBQs, holidays and so much more!
You guys know how much I love to doctor up cake mixes. When I need a dessert for a crowd the first thing I usually reach for is a boxed mix!
This new recipe is for a pineapple cake that starts with a yellow cake mix, and then you add crushed pineapple, pineapple juice, and a creamy frosting. It’s so easy to make, and no one ever guesses that it’s made with a mix!
Why This Recipe Works
- If you need a dessert for a crowd, this is a great option. It makes a 9×13″ cake that will serve approximately 12 people.
- You don’t need a ton of ingredients! For this easy dessert, you only need eight ingredients, and that includes the frosting.
- The cake is super moist from the pineapple juice! The topping is extra thick and creamy, too.
- You can make it a day in advance and keep it in the refrigerator.
This pineapple cake ranks at the top of the list with my strawberry poke cake and Oreo poke cake. So easy, so delicious, and always a crowd-pleaser!
Ingredients
Since we’re using a mix, the prep for this recipe is really easy. Here’s what you need to make it:
- Yellow cake mix – pick your favorite brand!
- Eggs
- Vegetable oil
- Milk
- Canned crushed pineapple plus the juices
- Instant vanilla pudding mix
- Whipping cream – this is combined with the pudding mix to make a creamy frosting.
- Flaked coconut for the topping – We get the sweetened version.
Products Needed
How to Make the Cake
Beat the cake mix, eggs, oil, and 1 cup of milk in a large bowl. Pour the cake batter into the prepared pan. Bake the cake at 350°F for 30 minutes or until a toothpick comes out clean.
After you take the cake out of the oven, spread the pineapple and juice over it while it is still warm. Leave it to cool completely.
How to Make the Topping
Toast the Coconut: Place the coconut flakes in a skillet and warm them in a skillet over medium heat. Stir until they are toasted and golden brown.
Make the Frosting: Whip the cream in a large bowl until it holds stiff peaks. In a separate bowl, mix the pudding mix and milk. Fold the thickened pudding into the whipped cream
Frost the Cake: Spread the pudding frosting over the top and sprinkle the toasted coconut in an even layer for decoration.
FAQs
Do you have to toast the coconut?
There are two reasons you want to do this: appearance and flavor. Toasting it gives it a pretty golden color which is a nice contrast to the white topping. Toasting coconut also brings out it flavor, so I don’t recommend skipping this step.
Can you use fresh pineapple?
I haven’t tested this recipe with fresh pineapple. The canned pineapple with the juices is the perfect amount. I haven’t measured out how much juice there is, so if you use fresh crushed pineapple you will need extra juice.
Can you make it ahead?
Yes, it’s a great dessert to make ahead. You can make it a day in advance and keep it wrapped in the refrigerator.
How long do the leftovers keep?
They will keep for a few days in the refrigerator. The cake might get soggy from the pineapple as it sits so it’s best enjoyed within a few days of making it.
Whenever I make this dessert, I get so many rave reviews! The flavor of the fruit with the soft cake and creamy topping is just the best. Be sure to print out copies of the recipes when you make it – I’m pretty sure you’ll get lots of requests for it!
More Pineapple Desserts
Looking for more ways to use pineapple in delicious desserts? Here are a few I love to make!
- Learn how to make a Pineapple Upside Down Cake from scratch! Vanilla cake with caramelized pineapples and maraschino cherries on top is a classic cake everyone loves.
- Watergate Salad is a quick 5-minute fluff salad recipe that has pistachio pudding, pineapple, nuts, and whipped cream.
- If you need a dessert for a crowd make my Banana Split Trifle – it has everything you love about a traditional banana split but served as a layered dessert instead.
Did you try this recipe and love it? Rate it, please!! A five-star rating will make my day!
Don’t forget to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Pineapple Cake
Light, fluffy Pineapple Cake starts with a box mix plus crushed pineapple. Top it with an easy homemade frosting and toasted coconut.
pieces
Ingredients
- 1 yellow cake mix
- 3 eggs
- ½ cup vegetable oil
- 2 ½ cups milk divided
- 19 oz. can crushed pineapple and juice
- small box instant vanilla pudding 102 grams
- 1 cup whipping cream
- ½ cup flaked coconut
Instructions
- Preheat oven to 350F. Grease a 9×13 inch pan. Set aside.
- In a large bowl beat together the cake mix, eggs, oil and 1 cup of the milk.
- Pour the batter into the prepared pan.
- Bake for 30 minutes, until a toothpick comes out clean.
- Spread the pineapple and juice over the cake while it is still warm.
- Allow the cake to cool completely.
- While waiting for the cake to cool, toast the coconut flakes by heating them in a skillet over medium heat until golden brown.
- In a large bowl beat the whipping cream until stiff peaks form.
- In another bowl whisk together the instant vanilla pudding with the remainder of the milk until the pudding has thickened.
- Fold the pudding into the whipped cream.
- Spread the pudding/cream mixture over the cooled cake.
- Sprinkle with the toasted coconut.
Tips
Do you have to toast the coconut?
There are two reasons you want to do this: appearance and flavor. Toasting it gives it a pretty golden color which is a nice contrast to the white topping. Toasting coconut also brings out it flavor, so I don’t recommend skipping this step. Can you use fresh pineapple?
I haven’t tested this recipe with fresh pineapple. The canned pineapple with the juices is the perfect amount. I haven’t measured out how much juice there is, so if you use fresh crushed pineapple you will need extra juice. Can you make it ahead?
Yes, it’s a great dessert to make ahead. You can make it a day in advance and keep it wrapped in the refrigerator. How long do the leftovers keep?
They will keep for a few days in the refrigerator. The cake might get soggy from the pineapple as it sits so it’s best enjoyed within a few days of making it.
There are two reasons you want to do this: appearance and flavor. Toasting it gives it a pretty golden color which is a nice contrast to the white topping. Toasting coconut also brings out it flavor, so I don’t recommend skipping this step. Can you use fresh pineapple?
I haven’t tested this recipe with fresh pineapple. The canned pineapple with the juices is the perfect amount. I haven’t measured out how much juice there is, so if you use fresh crushed pineapple you will need extra juice. Can you make it ahead?
Yes, it’s a great dessert to make ahead. You can make it a day in advance and keep it wrapped in the refrigerator. How long do the leftovers keep?
They will keep for a few days in the refrigerator. The cake might get soggy from the pineapple as it sits so it’s best enjoyed within a few days of making it.
Nutrition Information
Calories: 392kcal (20%), Carbohydrates: 46g (15%), Protein: 6g (12%), Fat: 21g (32%), Saturated Fat: 15g (94%), Trans Fat: 1g, Cholesterol: 71mg (24%), Sodium: 360mg (16%), Potassium: 199mg (6%), Fiber: 2g (8%), Sugar: 28g (31%), Vitamin A: 470IU (9%), Vitamin C: 4mg (5%), Calcium: 180mg (18%), Iron: 1mg (6%)
Des says
Made this today. Cake was amazing but the fosting was too soft. Needed something to make it less soft.
But over all it was a great cake.
Iris says
Very easy to make and delicious, my husband couldn’t stop commenting how good it is..thank you for sharing.
Sarah Hill says
I’m so happy this was a hit, especially with the husband! You’re welcome! Thank you for commenting and rating!
Angela says
What else could I top it with other than coconut?
Julie Evink says
I’d just leave the coconut off.
Teresa says
Made it today. Super easy and a great cake for summertime. Turned out superb.
Julie Evink says
Awesome to hear Teresa!
Danielle says
This was a hit with my family. There wasn’t any leftovers! Thanks for sharing!
Malinda says
Took this to a picnic and returned with an empty pan! Everyone loved it!
Alison LaFortune says
Love a doctored cake mix recipe! So yummy for summer BBQ’s. Everyone raved.