Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 24
This Pineapple Cake is very moist and delicious. Every bite is packed with pineapple flavor. I especially enjoy the pineapple fluff frosting. It’s super simple yet incredibly decadent. If you are searching for a cake that you can serve on any occasion, then this Practically Perfect Pineapple Cake is a must!
Ingredients
Cake:
2 eggs
2 ¼ c. all-purpose flour
2 tsp baking soda
1 ¼ c. granulated sugar
20 oz. crushed pineapple in 100% juice, do not drain
1 tsp vanilla extract
Frosting:
20 oz. crushed pineapple in 100% juice
12 oz. Cool Whip or 1 cup heavy whipped cream, whipped
3.5 oz. vanilla instant pudding mix 1 package
How to make Pineapple Cake
Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees. Ready a 9 x 13-inch baking dish. Grease, flour, and set aside.
Step 2: Place the flour, sugar, and baking soda in a large bowl. Mix well until combined. Then, stir in the vanilla extract, along with the crushed pineapple and eggs.
Step 3: Pour the batter into the prepared baking dish. Place in the preheated oven and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Step 4: Remove from the oven when done and allow the cake to cool completely.
Fluff Frosting:
Step 5: Combine the pineapple and pudding mix until well mixed. Then, gently fold in the Cool Whip or whipped cream.
Step 6: On the cooled cake, spread the frosting and keep it in the fridge for at least 30 minutes to chill.
Step 7: Slice and serve. Enjoy!
Notes:
To store:
You can store frosted cake for up to 3 days in the fridge.
Wrap unfrosted cake in a plastic wrap and keep it for up to 3 days at room temperature or freeze for up to 3 months.
Nutrition Facts:
Calories: 154 kcal | Carbohydrates: 34g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium:
Ingredients
- Cake:
- 2 eggs
- 2 ¼ c. all-purpose flour
- 2 tsp baking soda
- 1 ¼ c. granulated sugar
- 20 oz. crushed pineapple in 100% juice, do not drain
- 1 tsp vanilla extract
- Frosting:
- 20 oz. crushed pineapple in 100% juice
- 12 oz. Cool Whip or 1 cup heavy whipped cream, whipped
- 3.5 oz. vanilla instant pudding mix 1 package
Instructions
Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees. Ready a 9 x 13-inch baking dish. Grease, flour, and set aside.
Step 2: Place the flour, sugar, and baking soda in a large bowl. Mix well until combined. Then, stir in the vanilla extract, along with the crushed pineapple and eggs.
Step 3: Pour the batter into the prepared baking dish. Place in the preheated oven and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Step 4: Remove from the oven when done and allow the cake to cool completely.
Fluff Frosting:
Step 5: Combine the pineapple and pudding mix until well mixed. Then, gently fold in the Cool Whip or whipped cream.
Step 6: On the cooled cake, spread the frosting and keep it in the fridge for at least 30 minutes to chill.
Step 7: Slice and serve. Enjoy!
Notes
To store: You can store frosted cake for up to 3 days in the fridge. Wrap unfrosted cake in a plastic wrap and keep it for up to 3 days at room temperature or freeze for up to 3 months.
