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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PIN IT NOW!!
PIN IT NOW!!
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
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!
Judy Deranian says
Can I add pecans to this recipe?
Nicole says
A cake recipe without any fat (oil, butter or shortening?). No wonder the cake is like rubber!!!
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
Brandy says
My question is about using the flour and baking soda can I just use self rising flour and omit baking soda? Will it turn out just as good? Thanks!
Frances Davis says
You must include some salt in this cake!! It comes out bland as a can of pineapple. Also, I would never make this cake again without the addition of some lemon peel and/or juice. I’m sorry, but fewer ingredients might not be a good thing.
Bianca says
Can I add crushed pineapple to a yellow cake mix ? If so do you have any tips ?
Sharon Davis says
I added a little coconut to the frosting and used only 1 cup sugar and I did add a little oil to the cake part cause last time I made this it was like rubber!
Amit Singh says
This cake came out very good for me. I cut down on sugar and pineapple juice and added 1/4 stick of butter.
Vivian says
How do I prepare this 4 high altitude? I live in Colorado.
Trish - Mom On Timeout says
I’m not sure Vivian. Whatever adjustments you regularly make I’m sure would work for this recipe.
Patty-anne Lea says
1/4 tsp baking powder for each 1000 ft.
Ron says
do you prepare the pudding per package or just mix it with the pineapple ? Ron
Lu says
That is my question also Ron. Hope you get an answer soon. I want to make this cake!!
Trish - Mom On Timeout says
Hi Lu! Just follow my directions and mix it with the pineapple. Thanks!
Jo says
Tastes wonderful…but the cake part is like rubber – this recipe is so simple, it’s hard to imagine that I did something wrong but wondering if others are experiencing the same thing
Evelyn says
If you use baking powder instead of baking soda, it will be rubbery.
Deb says
Will this cake recipe work as cupcakes? Has anyone tried that? Im so excited to try this but im a big fan of cupcakes! Thanks for your sharing of this recipe!
CakenGifts says
This recipe was a hit for my birthday! I love this recipe.
Trish - Mom On Timeout says
Wonderful! It’s such an easy cake recipe but boy is it good 🙂
Lucille says
I don’t know what went wrong but I made the practically perfect pineapple cake and it didn’t become a cake. It came out of the oven like caramel. Was something missing?
Joanne says
I have pineapple in heavy syrup. Can I use this instead of 100% juice?
Trish - Mom On Timeout says
I think it will be way too sweet Joanne but if you’re in a pinch, use it, and cut back a bit on the sugar.
Faith Spencer says
All that was available at my local store was the one in heavy syrup. It’s Easter weekend, so pineapple was popular this week! To make up for the extra sugar, I cut the cake down by1/4 cup. I also whipped heavy cream without any sugar or sweetener, then added the pineapple pudding mixture. It turned out great! Thank you for such a delicious, easy recipe.