5 from 3 votes
Easy Pineapple Cake
Bright and flavorful, our easy pineapple cake made with a cake mix is perfect for any gathering and a change of pace from traditional flavors.
Prep Time
15 mins
Cook Time
35 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings:
12
slices
Calories:
362 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake
- 15.25 ounce yellow cake mix or French vanilla cake mix
- 16 ounces pineapple drained and reserve juice, crushed
- 3.4 ounce instant vanilla pudding mix box
- ½ cup pineapple juice if it’s not enough add water to equal ½ cup, reserved
- 4 egg large
- ⅓ cup vegetable oil
Frosting
- 1 cup heavy whipping cream cold
- ¼ cup powdered sugar
- ½ teaspoon coconut extract
- ½ teaspoon vanilla extract
- ½ cup coconut for garnish, sweetened shredded
Instructions
Cake
- Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan with nonstick baking spray. Set aside.
- In a large bowl, add the cake mix, crushed pineapple, instant pudding mix, pineapple juice, eggs, and oil. Using a hand mixer, beat on low speed for 1 minute. Scrape the sides and bottom of the bowl. Beat for an additional 2 minutes on medium speed.
- Pour the cake batter into the prepared pan. Spread evenly to the edges of the pan using an angled spatula.
- Place in the preheated oven and bake for 35 – 40 minutes or until a toothpick inserted in the center of the cake comes out clean or with moist crumbs.
- Remove from the oven and allow the cake to cool completely.
Cup of Yum
Frosting
- In a large bowl, add the heavy whipping cream. Beat using the hand mixer with clean beaters on medium speed until the cream begins to thicken.
- Once the mixture has thickened, add in the powdered sugar, coconut extract, and vanilla extract. Beat on high until stiff peaks form, about 4 to 5 minutes total. The whipped cream peaks will stand up without falling in the bowl and on the beaters.
- Once the cake is cooled completely, spread the frosting evenly on top of the cake. Don’t add it to a warm cake otherwise it will just melt.
- Sprinkle the top with shredded coconut and serve.
- Store in an airtight container in the fridge if you’re using this whipped cream frosting.
Notes
- The shredded coconut can be toasted if you’d like.
Nutrition Information
Calories
362kcal
(18%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
77mg
(26%)
Sodium
350mg
(15%)
Potassium
131mg
(3%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
390IU
(8%)
Vitamin C
5mg
(6%)
Calcium
106mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 362
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 77mg | 26% |
| Sodium | 350mg | 15% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.