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SIMPLE Pineapple Cake made with crushed pineapples, instant pudding

SIMPLE Pineapple Cake

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 Cake 1x

Ingredients

Scale

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:

  1. Preheat oven to 350° F.
  2. Grease and flour a 13×9 baking dish.
  3. In a large mixing bowl, whisk together flour, sugar,and baking soda until well combined.
  4. Add in eggs, vanilla extract and pineapple until well combined.
  5. Fold in nuts.
  6. Spread batter evenly into prepared baking dish.
  7. Bake at 350° F for 30-35 minutes or until toothpick inserted in the center comes out clean.
  8. Cool on wire rack completely.

FOR THE FROSTING:

  1. Whisk together crushed pineapple and pudding until well combined. Let set 2 minutes.
  2. Gently fold in whipped topping or whipped cream until smooth.
  3. Frost the cake and garnish with toppings if you like.
  4. Refrigerate at least 30 minutes before serving.
  5. Store leftovers in refrigerator.


Nutrition

  • Serving Size: 16-20
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