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This incredibly easy pineapple cake is topped with a light and fluffy pineapple frosting for a simple, summery dessert that you can whip up any time.

Fork taking a bite from the corner of a slice of pineapple cake on a white plate.

The instant summer hits, I start craving all the pineapple. There’s just something about a perfectly sweet pineapple that is so delicious and refreshing on a hot summer day.

I love to throw it on the grill for simple grilled pineapple, turn it into pineapple fluff, and I really love using it in cakes.

Pineapple upside-down cake might be the most well-known cake that uses pineapple in it, but it’s not the only one! My pineapple cake with cream cheese frosting is always a hit, pineapple angel food cake is a light and fluffy delight, and cherry pineapple dump cake and pineapple dump cake are perfect for taking to any cookout.

And today we’re going to add this easy pineapple cake to that list! 

Sliced easy pineapple cake garnished with fresh mint and pieces of pineapple.
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Why I love this easy pineapple cake

This cake is yet another TikTok-inspired recipe. 

You know how I love getting recipe inspiration from TikTok (I still make cinnamon rolls with heavy cream and grinder sandwiches on a regular basis). So when a video from Baylee popped up with what she was calling a “pineapple sunshine cake,” I was instantly hungry.

I made some tweaks to the original version, but the general idea is the same: A super simple doctored cake mix base with plenty of crushed pineapple in it, topped with an incredibly light and fluffy “frosting” made with pineapple, cool whip, and marshmallow fluff.

If you are craving cake but don’t want anything heavy or too rich, this easy pineapple cake is the cake for you. It’s sweet and delicious but won’t weigh you down when the weather is warm.

And it’s so easy to make and is perfect to make ahead, so it’s the obvious choice to take to every single party this summer! 

Several plated slices of easy pineapple cake around a glass of milk.

How to make my easy pineapple cake

Are you ready to see just how easy this recipe really is?

Ingredients you’ll need

You only need a handful of ingredients to make this entire recipe, cake and frosting both:

  • 1 (15.25 ounce) yellow cake mix
  • 1 (3.4 ounce) box of instant vanilla pudding mix
  • 1 (20 ounce) can of crushed pineapple
  • 4 large eggs
  • ½ cup vegetable oil
  • 1 (8 ounce) tub of thawed Cool Whip
  • 1 (7 ounce) jar of marshmallow fluff

The pudding mix and the crushed pineapple will get used in both the cake and the frosting. Make sure you do NOT drain the pineapple!

And that’s it. That’s all you’ll need for this recipe! These are super easy ingredients that you can keep on hand to make this cake any time all summer long.

Ingredients for easy pineapple cake arranged on a beige countertop.

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Making this cake

This easy pineapple cake recipe makes a 9×13-inch sheet cake, so spray your favorite 9×13-inch pan with nonstick spray and set it aside.

Add the cake mix to a large bowl. Take 2 tablespoons of the vanilla pudding mix out of the package and set it aside for the frosting. Add the rest of the pudding mix to the cake mix; whisk to combine.

Remove half of the pineapple from the can and set it aside for the frosting. Add the rest of the pineapple to the cake mix along with the eggs and oil, and use a mixer to beat until combined. The mixture will be slightly thicker than your typical cake batter.

Spread the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before topping with the frosting.

Once the cake has cooled, mix the cool whip and the marshmallow fluff in a bowl until well combined. Stir the reserved pudding mix into the reserved pineapple and add this mixture to the fluff mixture. Stir to combine.

Spread the frosting over the cake, then cover and chill for at least 3 hours before serving.

Overhead view of frosted easy pineapple cake cut into slices.

Storage tips

Store this easy pineapple cake in the refrigerator for up to 3 days. 

Since the cake needs to chill for at least 3 hours before serving, you can easily make it the night before you plan to serve it – just keep it in the refrigerator until it’s time to eat.

If you want to freeze any leftovers, place the slices of cake on a parchment-lined baking sheet and pop them in the freezer for 1-2 hours, until firm. Then you can place the slices in an airtight container for up to a month.

For more details on the cake-freezing process, check out my guide on how to freeze cake.

Plated slice of pineapple cake with a bite taken from the corner.
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Easy Pineapple Cake

By: Jamie
5 from 2 ratings
Prep: 10 minutes
Cook: 25 minutes
Cooling and Chilling Time: 4 hours
Total: 4 hours 35 minutes
Servings: 16
This incredibly easy pineapple cake is topped with a light and fluffy pineapple frosting for a simple, summery dessert that you can whip up any time.

Ingredients

For the cake

  • 1 box yellow cake mix 15.25 ounces
  • 1 box instant vanilla pudding mix 3.4 ounces, divided use
  • 1 can crushed pineapple 20 ounces, divided use
  • 4 large eggs
  • ½ cup vegetable oil

For the frosting

  • 8 ounces Cool Whip thawed
  • 1 jar marshmallow fluff 7 ounces
  • reserved 2 tablespoons pudding mix
  • reserved ½ can crushed pineapple

Instructions 

  • Preheat oven to 350°F. Spray (1) 9×13-inch baking pan with nonstick cooking spray. Set aside.
  • Add cake mix to a large bowl. Remove 2 tablespoons of dry vanilla pudding mix from the package and set aside. Add the remaining pudding mix to the cake mix and stir to combine.
  • Remove half of crushed pineapple and reserve. Do not drain the pineapple. Add the remaining crushed pineapple to the cake mix along with the eggs and oil. Use an electric hand mixer to mix the batter on medium speed until completely combined.
  • Pour batter into the prepared baking pan and bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Remove cake from the oven and allow to cool completely on a wire rack.
  • Once the cake has cooled completely, mix the Cool Whip and marshmallow fluff until thoroughly incorporated. Stir together the reserved pudding mix and reserved crushed pineapple and add this mixture to the Cool Whip mixture stirring until combined.
  • Spread the frosting on the cooled cake. Cover and refrigerate for at least 3 hours before serving.

Video

Notes

Store cake in the refrigerator for up to 3 days.
If you prefer a scratch-made cake, check out my pineapple cake with cream cheese frosting.
Adapted from Baylee on TikTok.

Nutrition

Serving: 1slice, Calories: 288kcal, Carbohydrates: 50g, Protein: 3g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 43mg, Sodium: 261mg, Potassium: 108mg, Fiber: 1g, Sugar: 34g, Vitamin A: 110IU, Vitamin C: 5mg, Calcium: 87mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 2 votes

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4 Comments

  1. timmypj@gmail.com says:

    5 stars
    Thank you for sharing this recipe.

  2. Robert Pruitt says:

    A baking site that uses box cake mix, is not a baking site. Blocking from my news feed.

    1. Jamie says:

      Please do.

  3. Adelaide says:

    5 stars
    This worked exactly as written, thanks!