Easy pineapple layer cake starts with cake mix and Cool Whip topping and gets infused with crushed pineapple and its juice. This recipe is super moist, light and fluffy. The show-stopping presentation makes it perfect for a birthday cake, holiday celebrations, or dinner parties at home.
Easy Pineapple Layer Cake
To complete my Easter entertaining ideas and menu plan, I made a fluffy pineapple white layer cake that looks and tastes like springtime. The recipe begins with a cake mix, but special add-ins make it so much better.
The addition of pineapple juice in the cake layers makes this an incredibly moist cake. And the topping is light and delicious, so it doesn’t leave you feeling full and heavy. It’s got fruit in it so that makes it healthy, right?
And don’t forget to make these amazing diy pineapple flowers to top your cake! They really are a special touch that takes this cake over the top.
Bake the cake batter in 6-inch round pans for a 3-layer cake that looks tall and impressive. It will make a gorgeous centerpiece to a dessert table.
I made this one in two 8-inch rounds for this Easter with Hadley Pottery, and it’s fine. But making it in the smaller pans means you can have a taller triple-layer cake where the pineapple flowers can be arranged like a waterfall down the side.
Dried pineapple flowers
I use this tutorial to make dried pineapple flowers. She does such a great job explaining the process and showing images that are easy to follow.
It took me the better half of a Sunday to heat and dry my flowers so just make sure you’ve carved out some time. A great bonus is that they can be made several days ahead before you need to use them.
Serve this pineapple layer cake for brunch or after-dinner dessert.
This is a terrific dessert to indulge in after having my hashbrown & ham brunch casserole for the main course. My sparkling fruit punch will wash it all down and the colors coordinate! Once you’re full and happy send the kids out for an Easter egg hunt.
- 1 package Yellow Cake Mix
- 3 large eggs
- Vegetable Oil (amount according to package directions)
- Water (according to package directions)
- 1 cup pineapple juice from crushed pineapple can, below
- 11/2 containers Cool Whip frozen topping – thawed
- 1 (3.4 ounce) package Instant Vanilla Pudding Mix
- 20 ounce can Crushed Pineapple in juice – Drained with juice reserved
- Pre-heat oven to 350 degrees. Combine cake mix, eggs, oil, and water according to package directions.
- Pour batter into two 9-inch cake pans that have been sprayed well with non-stick cooking spray.
- Bake for 25 minutes or until toothpick inserted into center comes out clean. Let layers cool on a wire rack for 10 minutes (still in pans).
- Remove layers from pans and sit right side up. Let cool enough to handle the cakes, then cut the “dome” off the top of each cake so they are flat on top.
- Pour the pineapple juice over each cake layer and let it soak into cakes. Let cakes cool completely.
To make Frosting:
- Combine the whipped topping, pudding mix, and crushed pineapple until well blended.
- Spread layer of frosting on 1 cake; you can be generous.
- Place second cake layer on top and continue to frost the entire cake.
Store lightly covered in refrigerator for up to a week.