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You are here: Home / Favorites / Practically Perfect Pineapple Cake

Practically Perfect Pineapple Cake

February 14, 2017

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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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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! // Mom On Timeout

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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!

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! // Mom On Timeout

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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 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! // Mom On Timeout

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!

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! // Mom On Timeout

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!

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! // Mom On Timeout

PIN IT NOW!!

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4.96 from 69 votes

Practically Perfect Pineapple Cake

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!
Course Dessert
Cuisine American
Keyword pineapple cake, pineapple cake recipe
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Total Time 30 minutes minutes
Servings 24 servings
Calories 154kcal
Author Trish - Mom On Timeout

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

Storage Information
  • 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

Calories: 154kcal | Carbohydrates: 34g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 134mg | Potassium: 93mg | Fiber: 1g | Sugar: 23g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg



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! // Mom On Timeout

Cake time!

To Die For Carrot Cake

Zucchini Bundt Cake with Orange Glaze

Easy Banana Snack Cake

Hummingbird Cake

No Bake Banana Cream Pudding Cheesecake

For all appetizer recipes, go HERE.
For all dessert recipes, go HERE.
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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!

  • 7873

By Trish - Mom On Timeout February 14, 2017 Cake, Dessert, Easter, Easter Recipes, Favorites, Holiday Recipes, Mother's Day, Recipes

Previous article:
« Easy Spicy Ranch Pretzels
Next article:
Chocolate Mint Cream Cheese Buttons »

Comments

  1. Judy Deranian says

    December 15, 2017 at 2:06 PM

    Can I add pecans to this recipe?

    Reply
  2. Nicole says

    October 15, 2017 at 11:10 PM

    A cake recipe without any fat (oil, butter or shortening?). No wonder the cake is like rubber!!!

    Reply
  3. Leslie Hauser says

    July 3, 2017 at 9:56 AM

    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

    Reply
  4. Brandy says

    July 1, 2017 at 10:25 AM

    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!

    Reply
  5. Frances Davis says

    June 30, 2017 at 6:41 AM

    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.

    Reply
  6. Bianca says

    June 24, 2017 at 2:23 AM

    Can I add crushed pineapple to a yellow cake mix ? If so do you have any tips ?

    Reply
  7. Sharon Davis says

    June 1, 2017 at 8:14 PM

    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!

    Reply
  8. Amit Singh says

    May 27, 2017 at 10:42 PM

    This cake came out very good for me. I cut down on sugar and pineapple juice and added 1/4 stick of butter.

    Reply
  9. Vivian says

    May 2, 2017 at 11:37 AM

    How do I prepare this 4 high altitude? I live in Colorado.

    Reply
    • Trish - Mom On Timeout says

      May 10, 2017 at 2:30 PM

      I’m not sure Vivian. Whatever adjustments you regularly make I’m sure would work for this recipe.

      Reply
    • Patty-anne Lea says

      February 1, 2018 at 4:38 PM

      1/4 tsp baking powder for each 1000 ft.

      Reply
  10. Ron says

    April 29, 2017 at 12:36 PM

    do you prepare the pudding per package or just mix it with the pineapple ? Ron

    Reply
    • Lu says

      May 2, 2017 at 1:44 PM

      That is my question also Ron. Hope you get an answer soon. I want to make this cake!!

      Reply
      • Trish - Mom On Timeout says

        May 2, 2017 at 5:52 PM

        Hi Lu! Just follow my directions and mix it with the pineapple. Thanks!

        Reply
  11. Jo says

    April 29, 2017 at 6:55 AM

    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

    Reply
    • Evelyn says

      January 6, 2018 at 8:07 AM

      If you use baking powder instead of baking soda, it will be rubbery.

      Reply
  12. Deb says

    April 25, 2017 at 9:06 AM

    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!

    Reply
  13. CakenGifts says

    April 19, 2017 at 4:01 AM

    This recipe was a hit for my birthday! I love this recipe.

    Reply
    • Trish - Mom On Timeout says

      April 20, 2017 at 3:55 PM

      Wonderful! It’s such an easy cake recipe but boy is it good 🙂

      Reply
  14. Lucille says

    April 16, 2017 at 11:28 AM

    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?

    Reply
  15. Joanne says

    April 8, 2017 at 5:06 AM

    I have pineapple in heavy syrup. Can I use this instead of 100% juice?

    Reply
    • Trish - Mom On Timeout says

      April 13, 2017 at 9:53 AM

      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.

      Reply
      • Faith Spencer says

        April 16, 2017 at 8:35 AM

        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.

        Reply
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Hi, I’m Trish!

Welcome to Mom On Timeout where I’m serving up real food for real families! Dinners, desserts, and everything in between!
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