crushed pineapple cake

A homemade pineapple cake is topped with a layer of crushed pineapple, whipped cream cheese, and pudding for a refreshing and creamy summer dessert.

Pineapple Sunshine Cake

all-purpose flour

sugar

baking soda

salt

vanilla extract

eggs

pineapple

vanilla pudding mix

+ 2 Tablespoons milk

cream cheese,

20 oz can crushed pineapple, drained

topping,

Preheat oven to 350 degrees. Grease and flour...

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan.

In a large bowl, whisk together the flour,...

In a large bowl, whisk together the flour, sugar, baking soda, and salt.

Stir in the vanilla, then whisk in the...

Stir in the vanilla, then whisk in the eggs until well combined. Stir in the crushed pineapple.

Spread the batter evenly over the prepared pan...

Spread the batter evenly over the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool before adding the topping.

In a bowl, whisk together the pudding mix...

In a bowl, whisk together the pudding mix and 1 1/2 cups milk until thickened and creamy, about 2 minutes.

In another bowl, beat the cream cheese and...

In another bowl, beat the cream cheese and remaining 2 Tablespoons of milk until the mixture is smooth and very creamy. Add the cream cheese mixture to the pudding and stir until combined. Stir in the drained pineapple. Spread the mixture over top of the cooled cake, then spread the whipped topping over the pudding.

Chill the cake at least two hours. It...

Chill the cake at least two hours. It will keep for several days (and is actually really excellent the second day). I prefer to serve this cake chilled.

Each layer in this pineapple cake is filled with sweet pineapple and tropical coconut flavor. Every bite is swoon-worthy!

Pineapple Cake

16.25 oz white cake mix (we used Betty Crocker, 1 box)

3.4 oz instant vanilla pudding mix

olive oil

tsp vanilla extract

pineapple juice (reserved

oz cream cheese

tsp coconut extract

heavy cream

butter (softened)

unsweetened shredded coconut (or flaked)

oz pineapple

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.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1652383434/qafk7t0skmaeuuukau6n.mp4

This&nbsp;crushed pineapple cake is loaded with flavorful pineapple and topped with a decadent cream cheese frosting. It's like summertime on a plate! Plus, it's super easy to make with just a few simple ingredients.

Crushed Pineapple Cake with Cream Cheese Frosting

can crushed pineapple (do not drain)

cream cheese (softened)

vanilla

Preheat the oven to 325 degrees Fahrenheit.

Whisk together the flour, sugar, baking soda, and salt.

Add the eggs, crushed pineapple, and vanilla and mix well.

Pour the cake batter into a greased 9x13 inch glass baking dish. Bake the cake for 20 minutes at 325 then cover loosely with foil to prevent over browning. Return to the oven to bake for an additional 5-10 minutes until a toothpick comes out clean when inserted into the center of the cake.

Cool completely then ice the cake with homemade cream cheese frosting.

Cake:

Beat the butter and cream cheese with an electric mixer until smooth and creamy. Add vanilla and powdered sugar and mix well.

Cream Cheese Frosting:

Top 3 crushed pineapple cake recipes from across the web

The most viewed crushed pineapple cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Pineapple Sunshine Cake

Pineapple Cake

Crushed Pineapple Cake with Cream C...

Top 3 crushed pineapple cake recipes from across the web

The most viewed crushed pineapple cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pineapple Sunshine Cake

Pineapple Cake

Crushed Pineapple Cake with Cream C...

The most viewed crushed pineapple cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine