This Juicy Pineapple Cake is a tropical twist on classic yellow cake, and it’s one of my go-to desserts for summer gatherings! The crushed pineapple makes it wonderfully moist and flavorful, while the whipped topping and vanilla pudding add a creamy finish. I love topping it with shredded coconut and pineapple slices for an extra touch of paradise.
Why you'll like it
This cake is easy to make using a yellow cake mix but tastes completely homemade thanks to the addition of juicy pineapple and a light, fluffy topping. It’s perfect for any occasion when you want a tropical dessert that’s both simple and satisfying.
Ingredients:
- 1 box yellow cake mix (plus ingredients listed on the box)
- 1 can crushed pineapple in juice (20 oz), undrained
- ½ cup sugar
- 1 box instant vanilla pudding mix (3.4 oz)
- 1 tub whipped topping (8 oz)
- ½ cup shredded coconut (optional)
- Pineapple slices and maraschino cherries for garnish
Step-by-Step Instructions:
- Prepare the cake: Follow the directions on the yellow cake mix box to prepare the cake batter. Bake in a 9x13-inch pan as directed. Let it cool completely.
- Make the pineapple topping: In a medium saucepan, combine the crushed pineapple (with juice) and sugar. Bring to a boil, stirring frequently, and simmer for 5 minutes. Allow it to cool.
- Prepare the topping: In a large bowl, mix the instant vanilla pudding with the whipped topping until smooth.
- Assemble the cake: Spread the pineapple mixture evenly over the cooled cake, followed by the whipped topping mixture.
- Garnish: Sprinkle with shredded coconut (if using) and top with pineapple slices and maraschino cherries for decoration.
- Chill and serve: Refrigerate for at least an hour before serving for the best flavor.
Serving and Storage Tips
- Serving: Serve chilled for the freshest taste, and enjoy this cake as a light summer dessert.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Helpful Notes
- For an extra tropical twist, try adding a dash of coconut extract to the cake mix.
- If you prefer a more pronounced pineapple flavor, you can add an additional can of pineapple to the topping.
- To make it even more indulgent, drizzle caramel sauce over the top before serving.
FAQs
- Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to cook it down with some juice or water to mimic the canned texture. - Can I make this cake ahead of time?
Yes! This cake is even better when made a day in advance, as the flavors have time to meld together. Just keep it covered and refrigerated. - Can I use homemade whipped cream instead of whipped topping?
Absolutely! Homemade whipped cream works beautifully, but make sure to stabilize it with a bit of powdered sugar if you’re planning to store the cake for more than a day. - Is the shredded coconut necessary?
No, the shredded coconut is optional, but it adds a delightful tropical flavor and texture to the cake. - Can I use different pudding flavors?
Vanilla pudding works best for a classic flavor, but you could try coconut or banana pudding for a fun variation.
Final Thoughts
Juicy Pineapple Cake is a delightful way to bring a bit of tropical sweetness to any event. Whether you’re celebrating a special occasion or just want to enjoy a refreshing dessert, this cake is sure to be a hit. Easy to make and full of fruity flavor, it’s a perfect choice for warm-weather gatherings or simply treating yourself to something sweet!
