Pineapple Delight Cake (Sheet Cake)
Get ready for a seriously solid dessert: Pineapple Delight Cake. Sweet, buttery, and packed with crushed pineapple, it brings major sunny-day energy without trying too hard. Baked in a sheet cake pan, it feeds many, which makes it perfect for potlucks, birthdays, and church gatherings. It’s the cake from the back of the cake mix box—the one your mom made, and everyone counted on. A classic that always showed up, did its thing, and totally delivered. Let’s bake.
- 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: 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. Mix the ingredients with a wooden spoon or spatula. Once everything is well combined, gently fold in the undrained pineapple tidbits. 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 2: To make the icing, blend the Cool Whip with instant vanilla 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.
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.
How to toast coconut (3 ways)-Baked By An Introvert
*Keep cake in the refrigerator when not consuming.
Tips:
Keep the cake refrigerated when not serving, and garnish it with toasted coconut flakes. My family prefers a generous amount of topping, but you can use less if you like. For more baking trips down memory lane, try our Strawberry Crisp and our Strawberry Vanilla Trifle.
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
- 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. Mix the ingredients with a wooden spoon or spatula. 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 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 completely.
- 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.
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.
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!