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!
Keyword pineapple cake, pineapple cake recipe
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Trish - Mom On Timeout
2 ¼cupsall-purpose flour
1 ¼cupgranulated sugar
20ouncescrushed pineapple in 100% juice, do not drain
3.5ouncesvanilla instant pudding mix1 package
20ouncescrushed pineapplein 100% juice
12ouncesCool Whip or 1 cup heavy whipped cream, whipped
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.
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.
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.