Pineapple Dream Cake (2024)

Last Updated on: May 6, 2024

There’s a reason they call this cake apineapple 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!

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:

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:

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

Pineapple Dream Cake

Servings

12

servings

Prep time

10

minutes

See Also

Danish Dream Cake (Drømmekage)

Cooking time

1

hour

10

minutes

Calories

314

kcal

This pineapple dream cake is perfect for your next cookout! Learn how to make this easy recipe, plus, get tips for a moist, fluffy, delicious cake.

Ingredients

• Cake

• 1 (18.25 ounce) box yellow cake mix (see note)

• 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.
• No 18-ounce boxes of cake mix available? Spoon and level 1/2 cup of all-purpose flour and mix it into the batter. Or weigh 3 ounces of cake mix from another box.