Why is pineapple SO GOOD to bake with? It not only adds flavor, but adds so much moisture too. It makes those cakes soft, fluffy and simply amazing.
4 Layer Pineapple Cream Cake
This cake starts with a box cake mix, but the layers make it over the top and better than store-bought. No one will guess that you started with a box cake mix!
Here’s the layers:
Cream Cheese & Pudding Mix
You can add nuts to the top if you’d like. My kids prefer it when I don’t, so my husband just adds nuts to his own slice when serving.
How to Make Pineapple Cake
This cake is pretty straightforward, but here’s a few hints:
Choose your favorite yellow box cake mix. Just make sure it will fill a 9×13 baking pan. While you are in the store, make sure you have the ingredients to make the cake as instructed on the back of the box because they are not listed below.
Make the cake and let it cool.
Drain the pineapple, but save the juice. You’ll need a total of 1 ½ cups of liquid for the pudding layer. If you don’t end up with enough pineapple juice from draining the pineapple, add enough milk to equal 1 ½ cups.
Blend the juice with the softened cream cheese. It may not be totally smooth and that’s ok!
Use sugar free pudding and fat free Cool Whip to lower the calories. You could also use reduced fat cream cheese if you’d like.
Layer the cake: cake, cream cheese pudding, pineapple and whipped topping.
If you don’t like using Cool Whip, make your own homemade whipped cream for the top.
Does a cake with cream cheese need to be refrigerated?
If a cake has cream cheese in it, the rule is you should refrigerate it. This specific cake also has the whipped topping so you’ll definitely want to be sure you cover this cake and store it in the refrigerator.
Can you freeze pineapple cake?
Although we’ve eaten this cake after it was frozen, for the best results, do not freeze it. It can become slightly soggy once it is defrosted.
Bake the cake in a 9×13 baking pan according to package directions.
Drain the pineapple, but reserve the juice. Pour the reserved juice into a 2-cup measuring cup. Add enough milk to the juice to make a total of 1 ½ cups of milk/juice mixture.
Use a hand mixer to beat the milk/juice and the cream cheese together in a medium bowl.
Add the pudding mix and whip until the pudding has thickened.
Spread the cream cheese/pudding mixture over the cooled cake.
Top with drained crushed pineapple.
Spread Cool Whip overtop the whole cake.
Sprinkle with nuts if desired.
Cover and refrigerate at least 3 hours before serving.
Store any remaining cake in the refrigerator.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**