Pineapple Fluff Cake
Experience a burst of tropical bliss with this irresistible Pineapple Fluff Cake! This easy-to-make dessert combines the moist richness of a yellow cake base with a luscious, no-bake pineapple-pudding topping that’s light, creamy, and packed with refreshing flavor. Crushed pineapple, whipped topping, and a hint of vanilla pudding create a dreamy combination, while optional shredded coconut and chopped nuts add a delightful texture and visual flair. Perfect for parties, potlucks, or a sweet indulgence at home, this chilled pineapple cake is a sunshine-filled treat that’s ready to wow your taste buds. Plus, with a quick 20-minute prep time, it’s as effortless as it is delicious!
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Recipe Information
Ingredients
- 1 box Yellow cake mix
- 3 large Eggs
- 0.5 cup Vegetable oil
- 1 cup Water
- 20 ounces Crushed pineapple (with juice)
- 1 package (3.4 ounces) Instant vanilla pudding mix
- 8 ounces Whipped topping (thawed)
- 2 tablespoons Powdered sugar
- 0.5 cup Shredded coconut (optional)
- 0.25 cup Chopped nuts (optional, such as pecans or walnuts)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan, or line it with parchment paper for easy cleanup.
In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Mix on medium speed with an electric mixer for 2 minutes, or until the batter is smooth and lump-free.
Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan, about 1 hour.
While the cake cools, prepare the pineapple topping. In a medium-sized mixing bowl, combine the crushed pineapple (including its juice) with the instant vanilla pudding mix. Stir until the mixture thickens slightly, about 2-3 minutes.
Gently fold the whipped topping into the pineapple-pudding mixture until it's evenly combined and fluffy.
Once the cake has cooled, spread the pineapple topping evenly over the surface of the cake using a spatula.
For extra texture and flavor, sprinkle the shredded coconut and/or chopped nuts on top of the cake as garnish.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together. Keep the cake chilled until ready to serve.
Slice and enjoy your light, creamy, and tropical Pineapple Fluff Cake!
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 233 mg | 10% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 25.6 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 140 mg | 3% | |
*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.
