Easy Pineapple Cake
User Reviews
5
Easy Pineapple Cake
Description
This recipe uses a yellow cake box mix combined with instant vanilla pudding mix and crushed pineapple, eggs, and vegetable oil to prepare a moist batter. The pineapple is not drained, contributing extra moisture and flavor to the cake. Once baked until a toothpick inserted comes out clean, the cake cools before frosting.
The frosting is made by mixing thawed Cool Whip and marshmallow fluff together, then adding a mixture of some reserved pudding mix and pineapple to integrate the fruity element into the topping. This frosting produces a light, fluffy texture that balances the denser cake beneath.
The flavor profile is a sweet and slightly tangy pineapple presence throughout the cake and frosting. It offers a tender crumb and is suitable for gatherings or simple dessert occasions.
This cake keeps well refrigerated for up to three days. There is a variation on a scratch-made version with cream cheese frosting for those wanting a homemade base. The recipe is adapted from a social media source with practical convenience in mind.
Ingredients
For the cake
- 1 box yellow cake mix 15.25 ounces
- 1 box instant vanilla pudding mix 3.4 ounces, divided use
- 1 can pineapple 20 ounces, divided use, crushed
- 4 egg large
- ½ cup vegetable oil
For the frosting
- 8 ounces Cool Whip thawed
- 1 jar marshmallow creme 7 ounces, fluff
- pudding mix reserved 2 tablespoons
- crushed pineapple reserved ½ can
Instructions
- Preheat oven to 350°F. Spray (1) 9x13-inch baking pan with nonstick cooking spray. Set aside.
- Add cake mix to a large bowl. Remove 2 tablespoons of dry vanilla pudding mix from the package and set aside. Add the remaining pudding mix to the cake mix and stir to combine.
- Remove half of crushed pineapple and reserve. Do not drain the pineapple. Add the remaining crushed pineapple to the cake mix along with the eggs and oil. Use an electric hand mixer to mix the batter on medium speed until completely combined.
- Pour batter into the prepared baking pan and bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove cake from the oven and allow to cool completely on a wire rack.
- Once the cake has cooled completely, mix the Cool Whip and marshmallow fluff until thoroughly incorporated. Stir together the reserved pudding mix and reserved crushed pineapple and add this mixture to the Cool Whip mixture stirring until combined.
- Spread the frosting on the cooled cake. Cover and refrigerate for at least 3 hours before serving.
Notes
- Store the cake refrigerated for up to 3 days to maintain freshness.
- A scratch-made pineapple cake with cream cheese frosting is available as an alternative recipe.
- Adapted from a popular TikTok baking creator for ease and convenience.
User Reviews
Overall Rating
5
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