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!
Servings 24 servings
Calories 154kcal
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
