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
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!
Sonia says
Do you make the pudding as directed on the box or just adding the pudding mixture to the pineapple?
Trish - Mom On Timeout says
Just add the pudding mix to the pineapple, don’t make the pudding.
Mavis Pope says
I am going to make this tomorrow for my son and his children. They love pineapple. It looks and sounds delicious.
SHARON K AMOS says
Going to make this pineapple cake for a church dinner on Tuesday. It looks delicious!
Onlinecake.in says
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’!!
Trish - Mom On Timeout says
You are so sweet, thank you!
Jim says
Great cake and no oil, makes it almost guilt free. You couldn’t even tell you were affiliated with Dole in the write up.
Trish - Mom On Timeout says
I’ll take those compliments Jim – thank you!!
Susan says
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 )
Trish - Mom On Timeout says
Sugar free should work!
Kristin Smith says
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!
Trish - Mom On Timeout says
I’m so glad you gave it a try Kristin! And congrats to your son!
Patricia says
Have you made the cake without the topping? Will it taste just as good?
Trish - Mom On Timeout says
I personally love the topping but the cake is delicious with or without it 🙂
Bec says
Yum refreshing cake that is not too rich. Making it again!
Trish - Mom On Timeout says
Thanks so much Bec! It’s really great for spring and summer!
Jean says
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.
Trish - Mom On Timeout says
Oh thank you so much Jean! It’s one of my favorite “quick-and-easy” cake recipes. So refreshing too! Have a wonderful weekend!
Lael Chamberlain says
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!!!
Trish - Mom On Timeout says
8200 FEET! Oh my goodness! I love that you made this recipe work for you – so awesome!
Trish - Mom On Timeout says
It should be moist but not really dense…
Kathy Lane says
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.
Trish - Mom On Timeout says
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!
Lisa says
Cool Whip is available in 8, 12, and 16 ounce tubs!
Margo says
How much coconut would you use. In cake and frosting or just 1. Let me know. Want to make this right away. Looks delicious.
Zanobia says
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!