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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

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!

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’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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4.91 from 63 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
Cook Time 25 minutes
Total Time 30 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:
Frosted cake can be stored in the refrigerator for up to 3 days.
Unfrosted cake can be wrapped in plastic wrap and stored at room temperature for up 3 days or 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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Have a great day!

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!

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

Previous article:
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Comments

  1. Sonia says

    February 9, 2020 at 9:17 PM

    Do you make the pudding as directed on the box or just adding the pudding mixture to the pineapple?

    Reply
    • Trish - Mom On Timeout says

      February 12, 2020 at 9:35 AM

      Just add the pudding mix to the pineapple, don’t make the pudding.

      Reply
  2. Mavis Pope says

    January 4, 2020 at 1:49 PM

    I am going to make this tomorrow for my son and his children. They love pineapple. It looks and sounds delicious.

    Reply
  3. SHARON K AMOS says

    October 13, 2019 at 4:40 PM

    Going to make this pineapple cake for a church dinner on Tuesday. It looks delicious!

    Reply
  4. Onlinecake.in says

    May 22, 2019 at 4:09 AM

    It looks amazing and I’m going to try it! Your photos are always so clear and gorgeous – they bring water to my mouth. I can’t wait to catch up with all your ‘Recipe’!!

    Reply
    • Trish - Mom On Timeout says

      May 22, 2019 at 1:51 PM

      You are so sweet, thank you!

      Reply
  5. Jim says

    May 5, 2019 at 4:06 AM

    Great cake and no oil, makes it almost guilt free. You couldn’t even tell you were affiliated with Dole in the write up.

    Reply
    • Trish - Mom On Timeout says

      May 5, 2019 at 5:33 PM

      I’ll take those compliments Jim – thank you!!

      Reply
  6. Susan says

    April 5, 2019 at 5:14 AM

    I was getting ready to mix the topping & only had 1 small box of sugar free vanilla instant pudding – wonder if this will work? ( I think in the past I used regular vanilla instant pudding but the same size box )

    Reply
    • Trish - Mom On Timeout says

      May 8, 2019 at 5:42 PM

      Sugar free should work!

      Reply
  7. Kristin Smith says

    March 17, 2019 at 2:59 PM

    I made this cake for my sons graduation party which was a tropical theme and it was AMAZING! There wasn’t a single slice left and I made two massive cakes. I got so many compliments. Thank you for sharing!

    Reply
    • Trish - Mom On Timeout says

      March 17, 2019 at 5:33 PM

      I’m so glad you gave it a try Kristin! And congrats to your son!

      Reply
  8. Patricia says

    October 20, 2018 at 6:29 PM

    Have you made the cake without the topping? Will it taste just as good?

    Reply
    • Trish - Mom On Timeout says

      October 23, 2018 at 3:16 PM

      I personally love the topping but the cake is delicious with or without it 🙂

      Reply
  9. Bec says

    April 8, 2018 at 3:08 PM

    Yum refreshing cake that is not too rich. Making it again!

    Reply
    • Trish - Mom On Timeout says

      April 14, 2018 at 7:17 AM

      Thanks so much Bec! It’s really great for spring and summer!

      Reply
  10. Jean says

    April 6, 2018 at 6:38 PM

    This is my new best ever cake. I made it for Easter and it was a big hit. I couldn’t get enough of it and neither could my son. It didn’t stick around long enough for me to get my fill. I will bake another next week for my other son and his wife that are coming for a visit. I know they will love it as much as I do. Thank you very much for this super easy delicious cake recipe. I have told all my friends about it. Can’t wait to try your other recipes.

    Reply
    • Trish - Mom On Timeout says

      April 14, 2018 at 7:22 AM

      Oh thank you so much Jean! It’s one of my favorite “quick-and-easy” cake recipes. So refreshing too! Have a wonderful weekend!

      Reply
  11. Lael Chamberlain says

    March 31, 2018 at 1:08 PM

    OMG!!! This cake is to die for!!! I love the recipe!!! So tasty!!! I had to make a few changes in the cake…we live at 8200 feet, high altitude so I added a heaping tsp. of baking powder. I only had fresh pineapple for the cake so I pulsed in my food processor and perfect! For the frosting, I only had on hand 1/2 container of cool whip and 1 container of Fluffy White frosting and 1 – 8 oz can of crushed pineapple. Mixed it all together and so good. I love your recipe!!! Please keep them coming. Cannot wait to try spice cake too. Thank you!!!

    Reply
    • Trish - Mom On Timeout says

      April 14, 2018 at 7:31 AM

      8200 FEET! Oh my goodness! I love that you made this recipe work for you – so awesome!

      Reply
  12. Trish - Mom On Timeout says

    March 4, 2018 at 3:08 PM

    It should be moist but not really dense…

    Reply
  13. Kathy Lane says

    February 25, 2018 at 1:09 PM

    Is this supposed to be 8 ounces of whipped cream for the topping? 12 ounces made a TON of frosting and is an awkward amount because you need 1 1/2 tubs.

    Reply
    • Trish - Mom On Timeout says

      February 27, 2018 at 8:38 AM

      If you look at the pictures you can see that there is a lot of frosting on this cake. The recipe is correct as stated, 12 ounces. Thanks!

      Reply
    • Lisa says

      April 24, 2018 at 4:32 AM

      Cool Whip is available in 8, 12, and 16 ounce tubs!

      Reply
  14. Margo says

    January 28, 2018 at 12:58 PM

    How much coconut would you use. In cake and frosting or just 1. Let me know. Want to make this right away. Looks delicious.

    Reply
  15. Zanobia says

    January 23, 2018 at 5:16 AM

    Made this cake for my boyfriend last week and he LOVED it! It was my first time ever really making a cake. I followed these exact directions and it turned out perfect, just used cream cheese icing. Definitely making this again soon!

    Reply
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Hi, I’m Trish!

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