This Practically Perfect Pineapple Cake is loaded with pineapple flavor! Made without butter or oil, it’s incredibly moist and topped with a delicious pineapple fluff frosting!
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California is officially out of a drought. I can confirm that personally. The rain has been quite literally non-stop for daaaaayz. Where is the California sunshine we’re so well known for?? I don’t know, but, what I do know is that, despite the clouds and near-constant rain, I am starting to get the spring-time itch.
Me and my pluerry (plum + cherry = pluerry) tree which is budding right now…..??? I seriously don’t get that, but, whatever. Ha! Spring will come!
I’m making spring happen in my kitchen. Today, I’ve got a delightful cake recipe for you that is guaranteed to make you think of spring and summer. Lots and lots of Dole pineapple will do that to ya! It reminds me a little of an upside down pineapple cake but lots easier.
I used Dole crushed pineapple in 100% juice. Dole has been a trusted brand that my family has used for as long as I can remember. I totally rely on Dole to feed my family healthy, wholesome fruits and veggies year-round, regardless of the season. See, this cake can be spectacular even in the dead of winter! Which, in California, is a lot like spring for many of you 🙂
I love that this recipe uses both the juice and pineapple from the can – nothing goes to waste! And knowing that Dole packaged foods are made with the highest quality, non-GMO fruits and vegetables and packaged with care makes me a happy lady.
This cake is extra easy so you’ve got absolutely no excuse not to make it. It really would be perfect for Easter!
I made this a sheet cake because layers are way too much work when you want to be outside playing. You’re going to be amazed with how moist the cake is, even more so because there is no oil or butter in this cake – none!
I frosted it with even more pineapple, because, well, duh. That’s what we do when we’re making a Practically Perfect Pineapple Cake, am I right?
I was torn between a pineapple cream cheese frosting and the easy fluff frosting I used on my Strawberry Pineapple Cake and decided on the fluff frosting – it doesn’t even require a mixer, so, well, #winning.
Every bite is swoon-worthy, trust me, I ate my fair share 🙂 Thank goodness for kids and hungry husbands! I do so hope you give this cake a try. I think I’m going to add some coconut into this recipe the next time I make it, I’ve got a thing for pina colada recipes.
Enjoy!
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Practically Perfect Pineapple Cake
Ingredients
Cake
- 2 ¼ cups all-purpose flour
- 1 ¼ cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 20 ounces crushed pineapple in 100% juice, do not drain
- 2 eggs
Frosting
- 3.5 ounces vanilla instant pudding mix 1 package
- 20 ounces crushed pineapple in 100% juice
- 12 ounces Cool Whip or 1 cup heavy whipped cream, whipped
Instructions
Cake
- Preheat the oven to 350 degrees.
- Grease and flour a 9x13 baking dish.
- In a large bowl, whisk together flour, sugar, and baking soda.
- Mix in vanilla extract, crushed pineapple, and eggs until combined.
- Pour into prepared baking dish and bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
- Let cool completely.
Fluff Frosting
- Whisk pineapple and pudding mix together until combined.
- Gently fold in the Cool Whip or whipped cream until incorporated.
- Spread on cooled cake.
- Refrigerate for at least 30 minutes before serving.
Notes
- Refrigerator: Frosted cake can be stored in the refrigerator for up to 3 days.
- Freezer: Unfrosted cake can be wrapped in plastic wrap and frozen for up to 3 months.
Nutrition
Cake time!
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Disclosure: Dole has provided me with the products used within this project. I was compensated for this blog post. Thank you for supporting the brands that make Mom On Timeout possible!
Anne Marie Fayan says
Can you make this in 2 9 inch round pans? If so, how long would you cook it?
Clarissa says
That’s how I made mine and it came out fine. It only made one mold and I had to bake for 40 minutes. It’s chilling in the fridge right now but I got a little taste and it was delicious so far ?????
Cindy Rusin says
Made Practically Perfect Pineapple Cake last wkend, so easy & so delicious! Used sugar-free vanilla instant pudding mix for frosting with other ingredients listed in your recipe. Absolutely will make again, esp. in warmer months! Thank You!
Trish - Mom On Timeout says
Wonderful to hear Cindy! Thank so much and have a great weekend!
Val says
Where can I find the recipe for this cake
sally beets says
Insstead of white sugar, can you use a substitute such as stevia for diabetics?
Trish - Mom On Timeout says
I think it would be worth a shot! I haven’t made it with Stevia before but I don’t see why you couldn’t 🙂
Ann says
I just made it with Splenda for my diabetic husband. It worked splendidly!! 🙂
Trish - Mom On Timeout says
That’s wonderful Ann! Thanks for letting us know!
Sharon says
Can you use cake mix minus the oil?
Trish - Mom On Timeout says
I know you can use an Angel Food cake mix with a can of pineapple and it makes a cake so it would *probably* work but I’m not sure about amounts, cooking time, etc.
nichol drummond says
Hello Trish
Can you use any other flours such as almond or coconut?
Trish - Mom On Timeout says
I haven’t tried any others Nichol but they would probably work, just alter the texture and flavor of course.
JHW says
Where did you get the “dessert first” forks?
Bobbie says
It
Sarah says
What cream cheese frosting recipe would you have used? I’d like to try it with both. Thanks! I’m excited to try it!
Trish - Mom On Timeout says
This is my favorite cream cheese frosting here Sarah: http://www.momontimeout.com/2012/08/to-die-for-carrot-cake-recipe/
Sarah Irvin says
Thanks!
Tanya says
2lbs of powdered sugar is that correct ?
Nati says
Hi! Lovely recipe! How long in advance can I make it? Is it still good after let’s say 3days?
Trish - Mom On Timeout says
I wouldn’t make it more than 2 days in advance.
Karen @ The Food Charlatan says
I knoooooow where is the sun?? Come on California! Although we really have no room to complain. God is just answering 6 years worth of drought prayers all at once, haha! I will eat this cake and pretend it’s sunny 🙂 🙂
Trish - Mom On Timeout says
Lol! I know. I feel bad complaining when we really do/did need it. Thanks Karen!
anne morris says
definately going to try this. My all time ingrediants, coconut and pine apple and I will do a low fat cream cheese topping to keep it healthy . will get back to you with the outcome of the results
Anh Dep says
Delicious – even without the glace cherries.
Trish - Mom On Timeout says
Absolutely!
Daisy says
This looks absolutely mouthwatering! I don’t really use pineapple when I bake a cake, but this recipe has convinced me I should.
And I agree with Ashley: Great recipe for the Easter menu!
Trish - Mom On Timeout says
Yes you should! Absolutely delicious Daisy!
Ashley says
I love how easy this cake is to make! Definitely adding it to my Easter menu – it sounds perfect!
Beatrice Poultney says
Is the vanilla pudding mix you use in the frosting the instant kind you beat or the kind you cook on the stove?
Trish - Mom On Timeout says
Instant Beatrice! Thanks for catching that!
Beatrice Poultney says
Thank you!
Leslie Hauser says
Hi Trish,
I am making this for a 4th of July party. Can I bake and frost it the day before and refrigerate? Also, do you prefer Cool Whip of whipped cream?
Thanks for all your great recipes!
Leslie