Pineapple Dream Cake

There’s a reason they call this cake a pineapple dream cake. It’s fruity, buttery, and downright heavenly — a tropical dessert dream come true. 

Moist pineapple cake at the bottom and fluffy whipped pineapple frosting on top. It’s the perfect summer treat for your next backyard BBQ or party.

Plus, you’ll use primarily store-bought items. So, it comes together quickly and with very little work from you.

Make everyone’s dreams come true with this phenomenal pineapple dream cake.

Pineapple Dream Cake 

If you think making a gourmet, restaurant-quality dessert from store-bought ingredients is impossible, think again!

This delectable cake uses boxed cake mix, instant pudding, and frozen whipped topping! And guess what? It’s INCREDIBLE!

Light, refreshing, and topped with fluffy, pineapple-loaded frosting, it has all you can ask for in a summer dessert.

It tastes great, features an easy-to-follow recipe, and comes together quickly. It’s perfect for busy parents, kitchen newbies, and seasoned bakers alike.

Ingredients 

There are two components to this recipe: the cake and the frosting. The following is what you’ll need for each.

For the 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. 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. It’s a pineapple cake, after all! Use an 8-ounce can and remember to drain it!

• Sour cream – For extra moisture.

For the frosting:

• Instant vanilla pudding. It helps make the whipped topping extra stable.

• Crushed pineapple. For maximum pineapple flavor. Drain it well to avoid a runny frosting.

• Whipped topping. Freshly whipped cream is usually ideal, but for this recipe, store-bought is better.

How to Make a Pineapple Dream Cake 

Anyone can nail this recipe because it requires primarily store-bought, pre-made ingredients.

Here’s what you’ll do: 

1. PREP. Preheat the oven and grease an 11 x 13-inch baking pan.

2. MIX. Combine the cake ingredients, add the pineapples and sour cream, and mix until smooth.

3. BAKE. Pour the batter into the pan and spread flat. Bake for 35-40 minutes, then set aside to cool.

4. FROST. Mix the pudding, pineapples, and whipped topping. Spread this over the cooled cake and chill.

5. SERVE. Once the frosting has set, slice, serve, and enjoy!

Tips for the Best Dessert 

You can never go wrong with a few extra baking tips:

• Make the cake extra pineapple-y. After you drain the pineapples for the batter, reserve the juice. Then, substitute it for the water in the recipe. You can also reserve a bit of crushed pineapple to sprinkle on top for a garnish.

• Drain the icing pineapples well. If you don’t, your icing will be far too runny.

• Patience is key. Let the cake cool completely before frosting it. Otherwise, the frosting will melt.

• Stick to Cool Whip. Usually, I say homemade is best. But I don’t recommend using freshly whipped cream for this recipe. It’s not stable enough.

• Add additional toppings. Top the cake with toasted shredded coconut for an added tropical flavor. Maraschino cherries and toasted chopped nuts add a nice touch, too!

• Skip the frosting. Top the cake with vanilla ice cream instead. Yum!

• Use other fruits. Peaches, mandarin oranges, pear — try the recipe with whatever canned fruits you like best!

How to Store

This heavenly pineapple cake actually tastes better over time. So you can definitely hang onto any leftovers for a while. You can also make it in advance!

Here are tips for doing that and for storing your leftovers:

To Store. If your cakepan has an airtight lid, pop it on and refrigerate the cake for 4-5 days. Alternatively, wrap it tightly with plastic wrap or transfer leftovers to an airtight (container in a single layer).

To Make in Advance. Bake the cake as directed, but DO NOT ice it. Instead, let it cool, then double wrap it in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the fridge then add fresh frosting.

Note: I don’t recommend freezing the frosting or frosted cake. It likely won’t thaw well and the texture will be ruined.

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