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!

Pineapple delight cake on a white counter with a slice taken out, surrounded by a green and blue dish cloth

Serves: 24
Prep Time: 15 minutes
Cook Time: 25-30 minutes

Ingredients:

yellow or golden cake mix
butter (melted)
milk
eggs (4)
vanilla extract
can of pineapple tidbits (1)
can of crushed pineapple (1)
Cool Whip topping (32 oz thawed)
Vanilla pudding

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 some melted butter, a splash of vanilla extract, and four eggs in a big bowl. Once everything is well combined, gently fold in the undrained pineapple tidbits. Pour the batter into a greased 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.

Ingredients of the cake batter on the white counter, a jar of vanilla extract, the golden cake mix and a large white bowl and drained, pineapple tidbits in a white bowl for cracked eggs in a square bowl and melted butter in a small white bowl all on the counter

Golden cake batter with pineapple tidbits in a white baking dish, uncooked on the counter.

A fully baked golden cake in a white baking dish on the white counter.

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.

On the counter in a glass bowl is crushed pineapples and drained beside is a package of vanilla and pudding and then in a white large bowl is Cool Whip in a white large bowl on the white counter.

In a white bowl is Cool Whip with instant vanilla pudding, and under drained, crushed pineapple all on the white counter.

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.

Pineapple delight cake on a white counter with a slice taken out, surrounded by a green and blue dish cloth. A piece of the cake with a gold fork in a small white dish in front of the sliced cake.

*Keep cake in the refrigerator when not consuming.

Tips:

Keep cake in the refrigerator when not consuming.
Garnish with toasted coconut flakes.
How to toast coconut (3 ways)-Baked By An Introvert

Pineapple Delight Cake

Get ready to indulge in the ultimate treat with this Pineapple Delight Cake!

Tara

Prep Time 15

Cook Time 25

Total Time 40

Servings

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)
coconut flakes (shredded; optional for garnish)
3.4 oz Vanilla instant pudding package

Instructions

To whip up this delightful cake, mix a box of golden cake with some melted butter, a splash of vanilla extract, and four eggs in a big bowl. Once everything is well combined, gently fold in the undrained pineapple tidbits. Pour the batter into a greased 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