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4.75 from 12 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
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 24 servings
Author Trish - Mom On Timeout

Ingredients

Cake

  • 2 1/4 cups all-purpose flour
  • 1 1/4 cup granulated sugar
  • 2 tsp baking soda
  • 1 tsp vanilla extract
  • 20 oz can Dole crushed pineapple in 100% juice, do not drain
  • 2 eggs

Frosting

  • 1 3.5 oz package vanilla instant pudding mix
  • 1 20 oz can crushed pineapple, do not drain
  • 12 oz 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.