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4.78 from 27 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