Did you know the pineapple cake, along with the Hummingbird cake, are two of the favorite cakes of all time?
Of ALL TIME. Hmmm. Who knew?
This cake is not to be mistaken for a pineapple UPSIDE cake which is typically made by adding fruit and sugar to the bottom of a cast iron skillet and pouring the batter on top.
Nor is this cake meant to indicate you are a swinger. Apparently, a pineapple is turned upside down when a person is searching for a swinger party.
Nope.
It is just a SIMPLE Pineapple cake which takes 9 basic ingredients and transforms them into a delicious tropical, light and fluffy pineapple cake.
TO MAKE THE CAKE:
It’s pretty basic. Really, we feel silly even showing you how to do this. Add the dry to a bowl. Add the wet. Add the nuts. Bake.
TO MAKE THE FROSTING:
Simply combine the crushed pineapple and instant pudding together and whisk for 2 minutes until well combined. Fold in the whipped topping. Frost the cake and refrigerate until ready to serve.
The cake is baked in a 9 x 13 pan which yields 16-20 perfect little squares. Top the cake off with a swirl of freshly whipped cream and a cherry and garnish with fresh pineapple on the side.
SIMPLE Pineapple Cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1 Cake 1x
Ingredients
FOR THE CAKE:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ teaspoon baking soda
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple, do not drain
- 1 cup nuts, chopped, pecans or walnuts
FOR THE FROSTING:
- 1 can (20 oz) crushed pineapple, do not drain
- 1 small box (3.5 oz) instant vanilla pudding
- 1 container (8 oz) whipped topping, thawed or 1 cup heavy whipping cream, very cold
- Optional garnish ~ chopped nuts, whipped cream, Maraschino Cherries, fresh pineapple
Instructions
FOR THE CAKE:
- Preheat oven to 350° F.
- Grease and flour a 13×9 baking dish.
- In a large mixing bowl, whisk together flour, sugar,and baking soda until well combined.
- Add in eggs, vanilla extract and pineapple until well combined.
- Fold in nuts.
- Spread batter evenly into prepared baking dish.
- Bake at 350° F for 30-35 minutes or until toothpick inserted in the center comes out clean.
- Cool on wire rack completely.
FOR THE FROSTING:
- Whisk together crushed pineapple and pudding until well combined. Let set 2 minutes.
- Gently fold in whipped topping or whipped cream until smooth.
- Frost the cake and garnish with toppings if you like.
- Refrigerate at least 30 minutes before serving.
- Store leftovers in refrigerator.
Nutrition
- Serving Size: 16-20
LOOKING FOR MORE CAKE IDEAS?: TRY THESE:
1 Comment
Anonymous
July 28, 2020 at 1:00 pmThis was outrageous! I was skeptical at first but man was it good.