Description
This juicy pineapple heaven cake is moist, tropical, and easy to make. Pineapple in both the cake and topping delivers double flavor. Choose from a quick boxed mix or a from-scratch version for the perfect summer dessert.
Ingredients
Quick Version:
- 1 box yellow or white cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 can (20 oz) crushed pineapple, undrained
From-Scratch Version:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 can (20 oz) crushed pineapple, undrained
Topping:
- 2 cups whipped topping or homemade whipped cream
- 1 cup crushed pineapple, drained
- 2–3 tbsp sugar (optional)
Instructions
1. Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking dish.
2. For quick version: Mix cake mix, eggs, oil, and undrained pineapple until combined.
3. Pour into baking dish and bake for 25–30 minutes.
4. For from-scratch version: Cream butter and sugar until fluffy. Beat in eggs, sour cream, and pineapple. Fold in flour and baking powder.
5. Pour into baking dish and bake for 30–35 minutes.
6. Cool cake completely before topping.
7. For topping: Combine whipped topping with drained pineapple and sugar if desired.
8. Chill topping for 30 minutes.
9. Spread topping over cooled cake and serve chilled or at room temperature.
Notes
Do not drain pineapple for the cake batter—this keeps it moist.
Chill the cake before serving for the best texture.
Try adding shredded coconut for a pina colada twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg