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This incredibly simple pineapple cake is topped with a light and fluffy pineapple frosting for an easy, summery dessert you can make anytime.
As soon as summer arrives, I start craving all the pineapple. There’s something about a perfectly sweet pineapple that is so delicious and refreshing on a hot summer day.
I love putting it on the grill for a simple grilled pineapple, turning it into pineapple fluff, and I love using it in cakes.
Pineapple upside-down cake may be the most famous cake to contain pineapple, but it’s not the only one! My pineapple cake with cream cheese frosting is always a hit, my pineapple angel food cake is a light and fluffy delight, and my pineapple cherry cake and soft pineapple cake They are perfect to bring to any barbecue.
And today we’re adding this easy pineapple cake to that list!
Because I love this simple pineapple cake
This cake is yet another TikTok inspired recipe.
You know how much I love getting recipe inspiration from TikTok (I still make cinnamon rolls with cream and grinder rolls regularly). So when a video from Baylee popped up with what she called a “pineapple sun cake,” I was immediately hungry.
I’ve made a few changes to the original version, but the general idea is the same: a super simple cake base tweaked with plenty of chopped pineapple, topped with an incredibly light and fluffy “frosting” made with pineapple, cool whip, and marshmallow fluff.
If you’re craving a cake but don’t want something heavy or too rich, this simple pineapple cake is the cake for you. It’s sweet and delicious but doesn’t weigh you down in hot weather.
And it’s so easy to make and perfect to make ahead of time, so it’s the obvious choice to bring to every single party this summer!
How to make my easy pineapple cake
Are you ready to see how easy this recipe really is?
Ingredients you will need
You only need a handful of ingredients to make the entire recipe, cake and frosting:
- 1 (15.25 oz) yellow cake mix
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1 can (20 ounces) chopped pineapple
- 4 large eggs
- ½ cup vegetable oil
- 1 tub (8 ounces) thawed Cool Whip
- 1 jar (7 ounces) marshmallow fluff
The pudding mixture and chopped pineapple will be used in both the cake and the frosting. Make sure you DO NOT drain the pineapple!
And that’s all. That’s all you’ll need for this recipe! These are super simple ingredients that you can keep on hand to make this cake anytime throughout the summer.
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Make this cake
This easy pineapple cake recipe makes a 9×13-inch sheet cake, so spray your favorite 9×13-inch pan with nonstick spray and set aside.
Add the cake mixture to a large bowl. Take 2 tablespoons of the vanilla pudding mix from the package and set aside for the frosting. Add the rest of the pudding mixture to the cake mixture; whisk to combine.
Remove half of the pineapple from the can and set aside for the glaze. Add the rest of the pineapple to the cake batter along with the eggs and oil and use a mixer to beat until smooth. The mixture will be slightly thicker than typical cake mix.
Spread the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before covering it with the icing.
Once the cake has cooled, mix the Cool Whip and marshmallow fluff in a bowl until well combined. Stir the reserved pudding mixture into the reserved pineapple and add this mixture to the fluff mixture. Stir to combine.
Spread the icing over the cake, then cover and leave to cool for at least 3 hours before serving.
Storage Tips
Store this simple pineapple cake in the refrigerator for up to 3 days.
Since the cake must rest for at least 3 hours before serving, you can easily prepare it the night before serving it, just keep it in the refrigerator until ready to eat it.
If you want to freeze leftovers, place the cake slices on a baking sheet lined with baking paper and place in the freezer for 1-2 hours, until firm. You can then store the slices in an airtight container for up to a month.
For more details on the cake freezing process, check out my guide on how to freeze cake.
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Preheat oven to 350°F. Spray (1) 9×13-inch baking pan with nonstick cooking spray. Set aside.
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Add the cake mixture to a large bowl. Remove 2 spoonfuls of dry vanilla pudding mix from package and set aside. Add the remaining pudding mixture to the cake mixture and stir to combine.
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Remove half of the chopped pineapple and set aside. Do not drain the pineapple. Add the remaining crushed pineapple to the cake mixture along with the eggs and oil. Use an electric mixer to mix the batter on medium speed until thoroughly combined.
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Pour the batter into the prepared pan and bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
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Remove the cake from the oven and let it cool completely on a wire rack.
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Once the cake has cooled completely, mix in the Cool Whip and marshmallow fluff until fully incorporated. Mix together the reserved pudding mixture and reserved chopped pineapple and add this mixture to the Cool Whip mixture stirring until smooth.
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Spread the frosting over the cooled cake. Cover and refrigerate for at least 3 hours before serving.
Serve: 1slice, Calories: 288kcal, Carbohydrates: 50G, Protein: 3G, Fat: 9G, Saturated fat: 2G, Polyunsaturated fats: 4G, Monounsaturated fats: 2G, Trans fats: 0.1G, Cholesterol: 43mg, Sodium: 261mg, Potassium: 108mg, Fiber: 1G, Sugar: 34G, Vitamin A: 110UI, Vitamin C: 5mg, Soccer: 87mg, Iron: 1mg
Nutrition information is calculated automatically, so should only be used as an approximation.
