Pineapple Delight Cake (Sheet Cake)
This Pineapple Delight Cake is the kind of dessert that showed up at every Gen X potluck—sweet, buttery, and packed with crushed pineapple. It’s got that sunny-day, no-fuss energy, baked in a sheet pan and ready to feed a crowd—perfect for BBQs, birthdays, and those church gatherings where your mom’s cake was always requested. You’ll love it because it’s easy—just like our no-bake Energy Bites. It’s super moist and fluffy, much like our go-to Bisquick cake. Plus, it’s a retro classic—think big-potluck energy, like our layered berry Trifle dessert. And trust us, sweet pineapple flavor in every bite, all while keeping you stress-free.
- 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
- 20 ounces or 2½ cups of pineapple tidbits (undrained)
- 10 ounces or 1¼ cups of crushed pineapple (undrained)
- Cool Whip topping (16 oz thawed)
- 3.4 oz box of vanilla pudding
- Optional:
- coconut flakes for garnish
Equipment:
- 11 x 15-inch Sheet 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: Mix together a box of golden cake mix with the melted butter, a splash of vanilla extract, and 4 eggs in a large bowl.
Step 2: Once everything is well combined, gently fold in the undrained pineapple tidbits.
Step 3: Pour the batter into a greased 11 x 15-inch sheet cake pan and pop it into a preheated oven at 350º F. Bake for about 25-28 minutes, or until a toothpick comes out clean. After it’s done, let it cool completely before icing it.
*Bake for 30-35 minutes if using a 9 x 13-inch cake pan or until a toothpick comes out clean.
Step 4: To make the topping, blend the Cool Whip with instant vanilla pudding until smooth.
Step 5: Then, gently fold in a can of undrained crushed pineapple. Pop the cake topping into the fridge while your cake cools completely.
Step 6: Once the cake has cooled completely, spread the topping on top and garnish with plain or toasted shredded coconut, if desired. Remember to store it in the fridge for freshness when you’re not enjoying it.
*Keep cake in the refrigerator when not consuming.
Make It a Full Dessert Spread
Pair this Pineapple Delight Cake with some Simply Made Dish favorites:
FAQ
Can I make this ahead of time?
Absolutely. In fact, this cake gets even better after chilling in the fridge for a few hours.
Do I need to refrigerate it?
Yes, because of the whipped topping layer.
Can I freeze Pineapple Delight Cake?
You can freeze the cake portion before frosting, but the topping is best fresh.
☀️ Before You Go…
If pineapple desserts are your weakness, you’re in good company. Check out our Easy Hawaiian Tropical Recipes for more sweet citrusy chaos.
Pineapple Delight Cake (Sheet 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)
- 1¼ cups of undrained pineapple tidbits (undrained)
- 16 oz cool whip topping (thawed)
- 3.4 oz Vanilla instant pudding package
- coconut flakes (shredded; optional for garnish)
Instructions
- Mix together 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 25-28 minutes, or until a toothpick comes out clean. After it's done, let it cool completely before icing it.*Bake for 30-35 minutes if using a 9 x 13-inch cake pan or until a toothpick comes out clean.
- To make the topping, 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 completely.
- Spread the topping onto your cooled cake and garnish with plain shredded coconut or toasted shredded coconut, if desired. Remember to store it in the fridge for freshness when you're not enjoying it.*Keep cake in the refrigerator when not consuming.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
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.
Do you prepare the cool whip or just use as is?
Hi Janice! Just defrost if frozen and you’re ready to go!
Not good, made this recipe to the letter, was NOT good!
So sorry to hear it did not work out for you John! Could you tell us what you didn’t like about the recipe? It’s usually a big hit!
Made this for Easter and everyone loved it! So easy and delicious!
I don’t know how people don’t like this. It’s amazing! I made this for the people at church, and I had more people ask me for the recipe than I’ve ever had for a dessert. It was hugely successful.
That’s awesome, Julie! Thank you so much!
I’m not a professional baker, but this cake makes me look like one! I brought it to a potluck, and it was the first thing gone, everyone was asking for the recipe. Do yourself a favor and make this!
This cake did not disappoint! The recipe was so simple to put together, but tasted like I made it from scratch. I will definitely be making this again!
Thanks, Elyssa!