Juicy Pineapple Cake

This Juicy Pineapple Cake is a tropical twist on classic yellow cake, and it’s one of my go-to desserts for summer gatherings! The crushed pineapple makes it wonderfully moist and flavorful, while the whipped topping and vanilla pudding add a creamy finish. I love topping it with shredded coconut and pineapple slices for an extra touch of paradise.

Juicy Pineapple Cake

Why you’ll like it

This cake is easy to make using a yellow cake mix but tastes completely homemade thanks to the addition of juicy pineapple and a light, fluffy topping. It’s perfect for any occasion when you want a tropical dessert that’s both simple and satisfying.

Ingredients:

  • 1 box yellow cake mix (plus ingredients listed on the box)
  • 1 can crushed pineapple in juice (20 oz), undrained
  • 1/2 cup sugar
  • 1 box instant vanilla pudding mix (3.4 oz)
  • 1 tub whipped topping (8 oz)
  • 1/2 cup shredded coconut (optional)
  • Pineapple slices and maraschino cherries for garnish

Step-by-Step Instructions:

  1. Prepare the cake: Follow the directions on the yellow cake mix box to prepare the cake batter. Bake in a 9×13-inch pan as directed. Let it cool completely.
  2. Make the pineapple topping: In a medium saucepan, combine the crushed pineapple (with juice) and sugar. Bring to a boil, stirring frequently, and simmer for 5 minutes. Allow it to cool.
  3. Prepare the topping: In a large bowl, mix the instant vanilla pudding with the whipped topping until smooth.
  4. Assemble the cake: Spread the pineapple mixture evenly over the cooled cake, followed by the whipped topping mixture.
  5. Garnish: Sprinkle with shredded coconut (if using) and top with pineapple slices and maraschino cherries for decoration.
  6. Chill and serve: Refrigerate for at least an hour before serving for the best flavor.

Serving and Storage Tips

  • Serving: Serve chilled for the freshest taste, and enjoy this cake as a light summer dessert.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Helpful Notes

  • For an extra tropical twist, try adding a dash of coconut extract to the cake mix.
  • If you prefer a more pronounced pineapple flavor, you can add an additional can of pineapple to the topping.
  • To make it even more indulgent, drizzle caramel sauce over the top before serving.

FAQs

  1. Can I use fresh pineapple instead of canned?
    Yes, you can use fresh pineapple, but make sure to cook it down with some juice or water to mimic the canned texture.
  2. Can I make this cake ahead of time?
    Yes! This cake is even better when made a day in advance, as the flavors have time to meld together. Just keep it covered and refrigerated.
  3. Can I use homemade whipped cream instead of whipped topping?
    Absolutely! Homemade whipped cream works beautifully, but make sure to stabilize it with a bit of powdered sugar if you’re planning to store the cake for more than a day.
  4. Is the shredded coconut necessary?
    No, the shredded coconut is optional, but it adds a delightful tropical flavor and texture to the cake.
  5. Can I use different pudding flavors?
    Vanilla pudding works best for a classic flavor, but you could try coconut or banana pudding for a fun variation.

Final Thoughts

Juicy Pineapple Cake is a delightful way to bring a bit of tropical sweetness to any event. Whether you’re celebrating a special occasion or just want to enjoy a refreshing dessert, this cake is sure to be a hit. Easy to make and full of fruity flavor, it’s a perfect choice for warm-weather gatherings or simply treating yourself to something sweet!

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