Pineapple Delight Cake
Get ready to indulge in the ultimate treat with this Pineapple Delight Cake! This cake is not just any ordinary dessert; it’s a slice of sunshine that combines the sweetness of crushed pineapple and the buttery richness of golden yellow cake. Dive into this lovely baking adventure!
- Serves: 24
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Ingredients:
- 1 box yellow or golden cake mix
- ½ cup butter (melted)
- 4 eggs
- 1 tsp vanilla extract
- can of pineapple tidbits
- can of crushed pineapple
- Cool Whip topping (32 oz thawed)
- 3.4 oz box of vanilla pudding
- Optional:
- coconut flakes for garnish
Equipment:
- 11 x 15-inch Cake Pan (greased)
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions:
Step 1: To whip up this delightful cake, begin by mixing a box of golden cake mix with melted butter, a splash of vanilla extract, and 4 eggs in a large bowl. Once everything is well combined, gently fold in the undrained pineapple tidbits. Pour the batter into a greased 11 x 15-inch cake pan and pop it into a preheated oven at 350º F. Bake for about 25-30 minutes, or until a toothpick comes out clean. After it’s done, let it cool completely before icing it.
Step 2: To make the icing, blend the Cool Whip with vanilla instant pudding until smooth. Then, gently fold in a can of undrained crushed pineapple for a delightful twist. Pop the cake topping into the fridge while your cake cools.
Step 3: Spread that delicious icing on your cooled cake and garnish with plain shredded coconut or toasted coconut, if desired. Savor each delightful bite! Remember to store it in the fridge for freshness when you’re not enjoying it.
*Keep cake in the refrigerator when not consuming.
Tips:
- Keep cake in the refrigerator when not consuming.
- Garnish with toasted coconut flakes.
- My family prefers a lot of topping, but you can always use less if you prefer.
- How to toast coconut (3 ways)-Baked By An Introvert
You may also like:
Pineapple Delight Cake
Equipment
- 11×15 baking dish
Ingredients
- 1 box of golden cake mix (15.25 oz)
- ½ cup butter (melted)
- 4 eggs
- 1 tsp vanilla extract
- 20 oz can of crushed pineapple (undrained)
- 20 oz can of pineapple tidbits (undrained)
- 32 oz cool whip topping (thawed)
- 3.4 oz Vanilla instant pudding package
- coconut flakes (shredded; optional for garnish)
Instructions
- To whip up this delightful cake, mix a box of golden cake mix with melted butter, a splash of vanilla extract, and 4 eggs in a large bowl. Once everything is well combined, gently fold in the undrained pineapple tidbits. Pour the batter into a greased 11 x 15-inch baking pan and pop it into a preheated oven at 350º F. Bake it for about 25-30 minutes, or until a toothpick comes out clean. After it's done, let it cool completely before icing it.
- To make the icing, blend the Cool Whip with vanilla instant pudding until smooth. Then, gently fold in a can of undrained crushed pineapple for a delightful twist. Pop the cake topping into the fridge while your cake cools.
- Spread that delicious icing on your cooled cake and garnish with plain shredded coconut or toasted coconut, if desired. Savor each delightful bite! Remember to store it in the fridge for freshness when you're not enjoying it.*Keep cake in the refrigerator when not consuming.
Notes
-
- Try using Yellow Cake Mix.
- Keep cake in the refrigerator when not consuming.
- Garnish with toasted coconut.
- How to toast coconut (3 ways)-Baked By An Introvert
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
32 oz of cool whip? That was way too much for a 9×13
Hi Bonita! We prefer a lot of topping, but you can always use less if you prefer. Also, an 11 x 15-inch cake pan was used in this recipe, not a 9 x 13.
How much butter to melt? And where does the milk go!
Sorry for any confusion. The recipe card lists a half a cup of butter and no milk.