Pineapple Cake

Why this recipe works

Now, we’ve all heard of pineapple upside down cake. But have you ever tried a regular pineapple cake? Sweet, fluffy, and delectable are a few words to describe it. We’re doctoring up a simple white cake mix to make this impressive dessert.

Pineapple and coconut meld together like two peas in a pod and these two tropical flavors are always a hit when paired together in a dessert. This combo screams spring and summer of course, but pineapple cake is really popular during Thanksgiving, Christmas, and Easter as well. It’s truly a year-round cake that complements every dessert table it meets.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

CAKE – You’re going to need a white cake mix for this recipe, in which we will be adding instant vanilla pudding as well as pineapple juice to really ramp up the flavor profile. Be sure to grab instant vanilla pudding – you will just need the dry pudding mix and not the ingredients listed on the back of the box. All the ingredients you need for the cake portion are listed below in the recipe card. You can certainly use an instant pineapple pudding mix or even the cheesecake flavor in place of vanilla if you’d like.

How to Make Pineapple Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Grease two 8 or 9 inch round cake pans.
2. Preheat oven to 350 degrees F (175 degrees C.)
3. With an electric mixer, mix together cake mix, dry pudding mix, eggs, oil, vanilla, and pineapple juice. Start on a low speed until all ingredients are moistened and then turn up to medium. Beat for approximately 2 minutes.
4. Pour batter evenly between the two greased pans.
5. Bake 25-30 minutes until a toothpick comes out clean in the center. Cool 10-15 minutes before turning out onto a cooling rack to cool completely.
6. To make the filling, beat cream cheese until light and creamy. Add powdered sugar and coconut extract. Once completely combined, set aside in the refrigerator.
7. Beat heavy cream until stiff peaks form. Gently fold into cream cheese mixture.
8. Make the icing by creaming the butter with an electric mixer. Add powdered sugar, coconut extract, and reserved pineapple juice until desired consistency is reached.
9. Once cakes are completely cooled, cut them in half horizontally. Place one bottom cake on a plate or cake stand.
10. Add filling and spread evenly. Sprinkle crushed pineapple on top of filling.
11. Add another layer of cake and do the same. Repeat with the third layer and top with a cake top. Place in fridge for approximately 30 minutes to set slightly.
12. Add icing to the cake and spread evenly over the entire top and sides. Sprinkle coconut on top. Garnish with additional coconut or pineapple slices or chunks if desired.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Pineapple cake is amazing year-round. Serve it alongside your holiday dessert spread for Easter, Thanksgiving, or Christmas. Enjoy the fruity tropical flavors during the warmer months or whip it up as a birthday cake for the pineapple lover in your life. Optionally dress the cake up with a fun design made with coconut shavings and pineapple chunks or serve as is!

More Pineapple Recipes

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Cake

• ▢ 16.25 oz white cake mix we used Betty Crocker, 1 box
• ▢ 3.4 oz instant vanilla pudding mix
• ▢ 4 eggs
• ▢ 1/2 cup olive oil
• ▢ 1 tsp vanilla extract
• ▢ 1 cup pineapple juice reserved from can of crushed pineapple

Filling

• ▢ 8 oz cream cheese
• ▢ 1/2 cup powdered sugar
• ▢ 1 tsp coconut extract
• ▢ 3/4 cup heavy cream
• ▢ 16 oz crushed pineapple 2 8 oz cans. Separate crushed pineapple and juice and set aside in separate bowls.

Icing

• ▢ 3/4 cup butter softened
• ▢ 3 cups powdered sugar
• ▢ 6 tsp pineapple juice reserved from can of crushed pineapple
• ▢ 1 tsp coconut extract
• ▢ 3/4 cup unsweetened shredded coconut or flaked

Garnish

• ▢ 8 oz crushed pineapple 1 can. *You will need the extra juice from this can for the icing* The extra pineapple chunks can be used for garnish

• ▢

  2 9-inch round cake pans

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  Mixing bowls

• ▢

  Hand mixer

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  Rubber spatula

• Grease two 8 or 9 inch round cake pans.

• Preheat oven to 350 degrees F (175 degrees C.)

• With an electric mixer, mix together cake mix, dry pudding mix, eggs, oil, vanilla, and pineapple juice. Start on a low speed until all ingredients are moistened and then turn up to medium. Beat for approximately 2 minutes.

• Pour batter evenly between the two greased pans. Bake 25-30 minutes, until a toothpick comes out clean in the center. Cool 10-15 minutes before turning out onto a cooling rack to cool completely.

• To make filling beat cream cheese until light and creamy. Add powdered sugar and coconut extract. Once completely combined, set aside in refrigerator. Beat heavy cream until stiff peaks form. Gently fold into cream cheese mixture.

• Make icing by creaming butter with an electric mixer. Add powdered sugar, coconut extract, and reserved pineapple juice until desired consistency is reached. You will most likely need the extra can of crushed pineapple called for in the garnish section of the recipe card to get the right amount of pineapple juice.

• Once cakes are completely cooled, cut them in half horizontally. Place one bottom cake on a plate or cake stand. Add filling and spread evenly. Sprinkle crushed pineapple on top of filling. Add another layer of cake and do the same. Repeat with the third layer and top with a cake top. Place In fridge approximately 30 minutes to set slightly.

• Add icing to cake and spread evenly over entire top and sides. Sprinkle coconut on top. Garnish with additional coconut or pineapple slices or chunks if desired.

• Store leftovers in the refrigerator for 3-4 days.
• *As you will notice, I stated in the garnish section of the recipe card 1 additional can of crushed pineapple. You will most likely need this extra can for the pineapple juice to make your icing with* The leftover pineapple chunks can be used to decorate the top of the cake.

Serving: 1slice | Calories: 704cal | Carbohydrates: 85g | Protein: 6g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 509mg | Potassium: 196mg | Fiber: 2g | Sugar: 66g | Vitamin A: 926IU | Vitamin C: 6mg | Calcium: 135mg | Iron: 2mg

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