This pineapple dream cake is moist, buttery, and oh so heavenly!
Topped with a fluffy, pineapple-loaded frosting, it’s the perfect summer delight to round out your BBQ party.
If you think it’s impossible to make a gourmet, restaurant-quality dessert out of a cake mix, instant pudding, and frozen whipped topping, well, think again!
Get your tastebuds ready for the most epic cake!
This cake truly is a dream come true, especially for busy parents and kitchen newbies.
Pineapple Dream Cake
Moist pineapple cake at the bottom, fluffy whipped pineapple frosting on top: this cake has all you can ask for in a summer dessert.
With this easy recipe, you won’t have to spend hours in your hot kitchen. It comes together pretty quickly!
You’ll use mostly store-bought and pre-made items, so your involvement is very minimal.
But since it’s so delectable, you can easily fool everyone into thinking it took you the entire day!
How to Make a Pineapple Dream Cake
Because you’ll use mostly store-bought, pre-made ingredients, anyone can nail this recipe.
Start by preheating the oven to 350 degrees Fahrenheit.
Next, prepare your pan. You’ll need an 11×13-inch baking pan for this cake.
Grease the bottom and the sides with oil or butter to prevent the cake from sticking.
Parchment paper works well, too. Be sure to leave a bit of overhang on the sides so it’s easier to pull out.
Now, for the cake, combine the cake mix, water, butter, and eggs in a large bowl.
Start beating it at low speed for 30 seconds. Then increase the speed to medium and beat for 2 more minutes.
Then, add the pineapple and sour cream and whisk until combined. Pour the batter into the prepared pan and bake for 33 to 38 minutes.
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, take it out of the oven.
If it comes out with wet batter, give it 2 more minutes, and then check again.
While the cake is in the oven, make the frosting. Whisk together the pudding and the pineapple. Gently mix in the whipped topping with a rubber spatula.
Once the cake has completely cooled, spread the whipped topping over it. Chill it for at least 30 minutes before serving.
Ingredients
Cake
- Yellow Cake Mix – The base of the cake. You can also use white cake mix or make a homemade sponge cake.
- Water – For saturating the cake mix and turning it into a batter.
- Butter – Cakes require a type of fat for richness and moisture. Butter does the job magnificently well. Use real butter for best results.
- Eggs – They bind the ingredients together and help lift the cake. Be sure to use room-temperature eggs for easier incorporation. If you forgot to take them out, submerge the eggs in hot water for 2 minutes.
- Crushed Pineapple, Drained – It’s a pineapple cake, after all! You can replace the water with pineapple juice for added flavor.
- Sour Cream – For extra moisture!
Whipped Cream Frosting
- Instant Vanilla Pudding – It helps make the whipped topping super stable.
- Crushed Pineapple, Drained – For maximum pineapple flavor. Drain it well to avoid a runny frosting.
- Whipped Topping – Freshly whipped cream is usually more ideal, but for this recipe, store-bought is better.
Tips for the Best Dessert
- For extra pineapple flavor, don’t drain the pineapple. Use pineapple juice instead of water to saturate the cake mix.
- Patience is key: let the cake cool completely before frosting it. Otherwise, the frosting will melt.
- While I always say fresh is best, I don’t recommend using freshly whipped cream for this recipe. It’s not as stable as store-bought whipped topping like Cool Whip.
- Be sure to drain the crushed pineapple well to prevent the frosting from being runny.
- Reserve a bit of crushed pineapple used for the frosting so you can sprinkle it on top for garnish.
- Top the cake with toasted shredded coconut for an added tropical flavor. Maraschino cherries and toasted chopped nuts add a nice touch, too!
- You can also skip the frosting entirely and just top the cake with vanilla ice cream. Yum!
- Try this recipe with other canned fruits. Peaches, mandarin oranges, pear, you name it!
- The cake tastes better over time, so you can definitely make it in advance. Just don’t frost until ready to serve.
- The cake will keep well in the fridge for up to 4 to 5 days. It’ll stay moist and delicious as long as you cover it with plastic wrap.
- If you want to freeze the cake, don’t frost it yet. Double wrap in plastic wrap and foil and freeze for up to 2 months. Thaw in the fridge overnight, and frost when ready to serve.
More Refreshing Cake Recipes
Duncan Hines Pineapple Upside-Down Cake
Lemon Cake With Yellow Cake Mix
Trisha Yearwood’s Key Lime Cake
Punch Bowl Cake
Banana Cake
Pineapple Dream Cake
12
servings10
minutes1
hour10
minutes314
kcalIngredients
- Cake
1 (18 1/4-ounce) 1 (18 1/4-ounce) box yellow cake mix
1 1/4 cups 1 1/4 water
1/2 cup 1/2 butter, softened
3 3 eggs
1 (8-ounce) can 1 (8-ounce) crushed pineapple, drained
1/2 cup 1/2 sour cream
- Whipped Cream Frosting
1 (3 1/2-ounce) 1 (3 1/2-ounce) box instant vanilla pudding
1 (20-ounce) can 1 (20-ounce) crushed pineapple, drained
1 (6-ounce) package 1 (6-ounce) whipped topping
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of an 11×13-inch pan with oil or butter, or line with parchment paper.
- In a large bowl, beat the cake mix, water, butter, and eggs on low speed for 30 seconds. Increase the speed to medium and beat for 2 more minutes.
- Add the sour cream and crushed pineapple to the batter and mix until combined.
- Pour the batter into the prepared pan. Bake for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
- Meanwhile, prepare the whipped topping. Whisk the pudding and drained crushed pineapple until combined. Gently mix in the whipped topping.
- Spread the whipped cream frosting over the cooled cake. Chill for 30 minutes before serving. Slice and enjoy!
