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Hey there, sweet-toothed buddy! If you’re in the mood for a dessert that’s like a tropical hug on a plate, I’ve got you covered with this Pineapple Cake. Picture this: a moist, golden cake bursting with juicy pineapple flavor, topped with a dreamy frosting that’s sweet enough to make you smile but not so much that you’ll need a nap. It’s the kind of treat that fills your kitchen with warm, fruity vibes, and trust me, you’re going to love this. Whether you’re baking for a lazy Sunday or a big ol’ celebration, this cake’s got that laid-back magic. Let’s chat about why it’s about to become your new obsession!
Why You’ll Love Pineapple Cake
Versatile: Perfect for a chill afternoon snack or a showstopper at a party. Imagine slicing into it with your coffee or watching your friends fight over the last piece—it’s that good.
Budget-Friendly: Uses pantry staples and a can of pineapple—no need to break the bank for this slice of paradise.
Quick and Easy: So simple, even if you’re a baking rookie, you’ll feel like a pro. No fancy skills required—just mix, bake, and bask in the glory.
Customizable: Want a little zing? Add some coconut. Keeping it classic? Stick with the basics. This cake’s your playground!
Crowd-Pleasing: Kids will love the sweetness, adults will rave about the nostalgia—it’s a universal win that tastes like sunshine.
Ingredients
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Here’s the lineup that makes this Pineapple Cake a total delight—simple stuff that turns into pure joy:
Crushed Pineapple: The star—sweet, juicy, and straight from a can for that perfect moistness. Don’t drain it; the juice is gold!
Flour: The foundation—plain all-purpose flour keeps it light and fluffy. Nothing fancy, just the good stuff.
Sugar: Sweetens the deal and makes every bite melt in your mouth. Granulated works like a charm.
Eggs: Bind it all together and add that tender, rich texture—fresh eggs for the win!
Butter: Brings that golden richness and a hint of indulgence to the cake and frosting.
Vanilla Extract: A splash of this adds warmth and that classic bakery vibe—don’t skip it.
Cream Cheese: For the frosting—tangy, creamy, and the perfect partner to that pineapple sweetness.
Instructions
Let’s bake up this sunny masterpiece—it’s so easy, you’ll be dancing around the kitchen!
Preheat Your Equipment: Crank your oven to 350°F (175°C). This gets it nice and hot for that perfect golden bake.
Combine Ingredients: In a big bowl, mix your flour, sugar, eggs, butter, vanilla extract, and the entire can of crushed pineapple (juice and all!). Stir until it’s smooth and smells like a tropical dream—don’t overmix, though!
Prepare Your Cooking Vessel: Grease a 9×13-inch baking pan with a little butter or spray. This keeps your cake sliding out easy-peasy.
Assemble the Dish: Pour that luscious batter into the pan and spread it even. If you’re feeling extra, sprinkle a handful of shredded coconut on top for a fun twist.
Cook to Perfection: Bake for 30-35 minutes, until it’s golden and a toothpick comes out clean. Your kitchen’s going to smell like a pineapple paradise—resist diving in right away!
Finishing Touches: Let it cool completely (about an hour). Whip up a frosting with cream cheese, butter, and a bit of sugar, then slather it on thick. Chill for 15 minutes to set if you’re fancy.
Serve and Enjoy: Slice it up, serve it cool or at room temp, and watch it disappear. This is pineapple perfection—enjoy every forkful!
Nutrition Facts
Servings: 12
Calories per serving: 320 kcal
Preparation Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes (plus cooling)
How to Serve Pineapple Cake
This cake’s a sweetheart on its own, but it loves a little flair. Here’s how to make it sing:
Fresh Salads: Pair it with a fruit salad—think mango or berries—for a double dose of sunshine.
Crusty Bread: Okay, not bread, but a scoop of vanilla ice cream on the side? Yes, please—it’s dreamy.
Creamy Accompaniments: A dollop of whipped cream adds extra fluff to that cream cheese frosting vibe.
Vegetable Sides: Skip the veggies—this is dessert territory! Maybe a mint sprig for garnish, though.
As a Standalone: Honestly, it’s perfect solo. Dust it with powdered sugar or top with extra crushed pineapple for that wow factor.
Pro tip: Serve it on a pretty cake stand with a few pineapple chunks around it—cute and tasty!
Additional Tips
Here’s a sprinkle of extra love to make this cake your own:
Prep Ahead: Mix the batter the night before and refrigerate it. Bake fresh in the morning for a hassle-free treat.
Spice It Up: Toss in a pinch of cinnamon or nutmeg for a warm twist—cozy meets tropical!
Dietary Adjustments: Swap flour for a gluten-free blend or use a sugar substitute if that’s your thing.
Storage Tips: Keep leftovers in the fridge in an airtight container for up to 4 days—frosting and all!
Double the Batch: Bake two and freeze one (unfrosted). Wrap it tight, and it’s good for 2 months—future you will cheer!
FAQ Section
Q1: Can I substitute crushed pineapple with fresh pineapple?
A1: Yup! Chop it fine and add a splash of juice—it’ll work, just might be a tad chunkier.
Q2: Can I make this dish ahead of time?
A2: Totally! Bake it, cool it, frost it, and stash it in the fridge for up to 2 days—tastes even better chilled!
Q3: How do I store leftovers?
A3: Pop it in an airtight container in the fridge for up to 4 days. Keeps that cream cheese frosting nice and fresh.
Q4: Can I freeze this dish?
A4: You bet! Freeze the unfrosted cake for up to 2 months—thaw, frost, and enjoy later.
Q5: What’s the best way to reheat this dish?
A5: No reheating needed—it’s awesome cold or at room temp. Warm it slightly at 300°F for 10 minutes if you must!
Q6: Can I double the recipe?
A6: Oh, yeah! Use two pans or a bigger one—add 5-10 minutes to baking time and check with a toothpick.
Q7: Can I use a different frosting?
A7: Sure thing! Whipped cream or a simple glaze works—though cream cheese is the classic match.
Q8: What if I don’t have vanilla extract?
A8: Skip it or use a dash of almond extract—it’ll still be delish, just a little different!
Q9: Can I make it less sweet?
A9: Cut back on the sugar a bit and use less frosting—still moist and tasty without the overload.
Q10: Is this kid-friendly?
A10: Absolutely! The pineapple sweetness and soft cake are a hit with the little ones—no spice to scare ‘em off!
Conclusion
Alright, my friend, Pineapple Cake is your new slice of heaven! It’s moist, fruity, and so darn easy, you’ll wonder why you haven’t been baking it forever. Whether you’re sharing it with your crew or sneaking a midnight piece (no judgment!), this cake’s got that special something. So grab that crushed pineapple, preheat that oven, and let’s make some sunshine happen. I can’t wait for you to taste it—let me know how it goes, okay? Happy baking, you superstar!
Print
Pineapple Cake
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and nutty pistachio cake is bursting with juicy pineapple and topped with a light, creamy Cool Whip frosting. The perfect easy summer dessert, this cake brings a taste of the tropics in every bite!
Ingredients
For the Cake:
- 1 box angel food cake mix
- 1 box (3.4 oz) pistachio pudding mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 can (20 oz) crushed pineapple with juices
For the Frosting:
- 1 box (3.4 oz) pistachio pudding mix
- 2/3 cup whole milk
- 1 tub (8 oz) Cool Whip, thawed
- Chopped pistachios (for garnish, optional)
Instructions
1️⃣ Prep & Preheat:
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
2️⃣ Mix the Cake Batter:
- In a large bowl, beat together cake mix, pistachio pudding mix, eggs, oil, and crushed pineapple (with juice) until smooth.
- Pour the batter into the prepared baking dish.
3️⃣ Bake the Cake:
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
4️⃣ Make the Frosting:
- Whisk pistachio pudding mix and milk until thickened (about 2 minutes).
- Gently fold in Cool Whip until smooth and creamy.
5️⃣ Frost & Chill:
- Spread the frosting evenly over the cooled cake.
- Refrigerate for at least 2 hours to set.
- Garnish with chopped pistachios before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Protein: 3g