This pineapple delight cake uses common pantry ingredients but doesn't taste like a plain, boxed cake. The addition of fruit freshens it up a bit for a sweet, light taste Make this any time of year -- it is great to serve for spring holidays such as Easter.
This easy-to-make pineapple cake is made with a pre-made cake mix, vanilla pudding, pineapple, and whipped topping or Dream Whip topping.
- 1 package yellow cake mix (or butter cake; two-layer size)
- 1 package (4 serving size) instant vanilla pudding mix
- 1 can (13 1/2 ounces or about 1 2/3 cups) crushed pineapple (undrained)
- 1 package (2 ounces) Dream Whip whipped Topping mix (prepared according to package directions)
- Prepare and bake two cakes in separate circular 8- or 9-inch layers, following cake mix package directions. Cool the cakes on a rack for 10 minutes. Remove the cakes from pans.
- In a bowl, stir pudding mix into the crushed pineapple.
- Fold prepared whipped topping into the pineapple mixture.
- Spread about 1 1/2 cups of the frosting mixture on top of the bottom cake layer. Top it with the second cake layer. Frost the sides of cake lightly, and then top the cake with remaining frosting mixture.
- If desired, garnish the cake with pineapple slices or chunks and maraschino cherries.
- Chill until serving time and store leftovers in the refrigerator.
Learn About Pineapples
Here are a few fun facts about pineapples:
- Pineapples contain bromelain, an enzyme that can reduce inflammation and ease arthritis symptoms. They have a good amount of vitamin C, which can improve immune health.
- Pineapples from Hawaii or Central America are probably freshest.
- Store the pineapple at room temperature for a day or two before cutting it. This can help it be softer and bring out the juices.
- One cup of pineapple contains anywhere from 70 to 85 calories.