Description
Moist Pineapple Dream Cake is a tropical-inspired dessert made with pineapple-infused yellow cake topped with a creamy pudding and whipped topping frosting. Light, fluffy, and refreshing, it’s perfect for summer parties, potlucks, or family gatherings.
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 (20-ounce) can crushed pineapple (with juice, divided)
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 (8-ounce) tub whipped topping
- 1/4 cup powdered sugar (optional, for sweetness adjustment)
- 1/2 cup shredded coconut (optional, for garnish)
- Maraschino cherries (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine cake mix, eggs, oil, and half of the crushed pineapple with its juice. Mix until smooth.
- Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely.
- In a medium bowl, whisk together pudding mix and remaining crushed pineapple with juice. Fold in whipped topping until smooth and creamy.
- Spread frosting evenly over cooled cake.
- Garnish with shredded coconut and maraschino cherries, if desired.
- Chill at least 1 hour before serving.
Notes
- Do not drain pineapple — the juice keeps the cake moist.
- Chill cake before serving for best texture and flavor.
- Use white cake mix for a lighter flavor or coconut pudding for variation.
- Replace whipped topping with stabilized whipped cream if preferred.
- The unfrosted cake can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/15 of cake)
- Calories: 320
- Sugar: 32g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
