Pineapple Delight Cake
Dive into a tropical paradise with this Pineapple Delight Cake—a moist, melt-in-your-mouth sheet cake bursting with the natural sweetness of crushed pineapple and a hint of vanilla. This easy-to-make dessert combines a soft, fluffy sponge with a luscious homemade whipped cream topping, garnished with juicy pineapple bits and optional toasted coconut for an irresistible tropical twist. Perfect for summertime gatherings or anytime you crave a bright and refreshing treat, this crowd-pleasing cake requires minimal prep and bakes in just 30 minutes. Refrigerate before serving for a chilled, creamy finish that’s sure to delight at every bite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 can (20 ounces) Crushed pineapple (with juice)
- 0.5 cup (melted) Unsalted butter
- 2 teaspoons Vanilla extract
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 cup Additional crushed pineapple (for topping)
- 0.25 cup Toasted coconut flakes (optional topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or non-stick spray.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk the dry ingredients together until evenly distributed.
In a medium bowl, beat the eggs lightly and stir in the crushed pineapple (with juice), melted butter, and vanilla extract.
Pour the wet ingredients into the bowl of dry ingredients and mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it out evenly using a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack before topping.
To prepare the whipped topping, use a hand mixer or stand mixer to beat the heavy whipping cream and powdered sugar together until stiff peaks form. Be sure not to over-whip.
Spread the whipped cream evenly over the cooled cake.
Sprinkle the additional crushed pineapple and toasted coconut flakes (if using) over the whipped cream.
Cover the cake and refrigerate for at least 1 hour to allow the flavors to meld together.
Slice, serve, and enjoy your Pineapple Delight Cake!
Nutrition Facts
Calories |
4170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.5 g | 265% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 861 mg | 287% | |
| Sodium | 2557 mg | 111% | |
| Total Carbohydrate | 538.5 g | 196% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 337.9 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 143 mg | 11% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 746 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
