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. Prepare. Preheat the oven to 350 degrees Fahrenheit. Then, prepare an 11 x 13-inch baking pan. Grease the bottom and sides with butter or oil.
You can also use parchment paper. If you do, use enough that there’s an overhang on both sides to use as “handles.”
2. Make the cake batter. Combine the cake mix, water, butter, and eggs in a large bowl. Once the ingredients are well-mixed, add the pineapples and sour cream.
Whisk until well combined.
3. Bake. Pour the batter into the prepared 11 x 13-inch pan. Bake for 33 to 38 minutes or until the cake passes the toothpick test for doneness.
4. Make the frosting. While the cake is baking, whisk together the pudding and pineapples. Then, gently mix in the whipped topping.
5. Finish the cake. Remove the baked cake from the oven and let it cool. Once it’s completely cool, spread the whipped topping evenly over the top.
Stick the cake in the fridge to chill for at least 30 minutes before serving.
Then, 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. You can also wrap it tightly with plastic wrap if you don’t have a lid.
- To make in advance. Bake the cake as directed, but DO NOT ice it. Let it cool, then double wrap it in plastic wrap and aluminum foil and freeze for up to 2 months.
- To thaw. When you’re ready to serve the cake, let it thaw in the fridge overnight. Add the frosting immediately before serving it.
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 box yellow cake mix
1 1/4 cups water
1/2 cup butter, softened
3 eggs
1/2 cup sour cream
1 (8-ounce) can crushed pineapple, drained
- Whipped Cream Frosting
1 (3 1/2-ounce) box instant vanilla pudding
1 (20-ounce) can crushed pineapple, drained
1 (6-ounce) tub 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!
Notes
- If making the cake ahead of time, don’t frost it. Wait until immediately before serving to add the icing.
