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Easy Pineapple Cake

September 21, 2016 by Mirlandra 24 Comments

Jump to Recipe

Thick layers of pound cake or angel food cake are filled with rich pineapple cream for this easy pineapple cake. Only five ingredients and ten minutes!

A simple pineapple cake sits on a white platter. There are three layers of pound cake and three layers of pineapple cream full of crushed pineapple. The plate is garnished with a sprig of mint and three chunks of pineapple.

 

I love long complex cooking projects – sometimes.  I also have a busy eight month old son and a crazy life and piles of laundry that come around day in day out.  Sometimes I NEED dessert and dessert needs to be simple!

Over the summer my friend Lacy made me her grandmother’s Pineapple Cake.  Lacy is a great cook but this particular dessert pretty much blew my mind!  It was just so rich and creamy and pineappley (which I know is not a word.)

Lacy is also a very, very, very good friend so she handed over the recipe and gave me permission to share it.  I literally tossed it together in 10 minutes. You just can’t beat that for easy dessert!  I know it is kind of more of a spring and summer dish but I was not waiting six plus months to share it with you all.

Those of you who have been around the cooking block a few times might recognize this recipe as Dole Golden Layer Cake or Pineapple Dream Cake.  The recipe is probably original to Dole.

Wherever its origin, try to find 10 minutes to whip one up before you get totally lost in pumpkin and apple and Halloween candy.  Trust me; it is more than worth it!

Tools In This Post:  The Amaretto flavor in this cake is perfect and not to be missed.  If you don’t want to use alcohol, Torani Amaretto Syrup is a good substitution.

Love Pineapple?  Don’t miss one of my all time most popular recipes for Brown Sugar Roasted Pineapple!

BrownSugarRoastedPineapple

A simple pineapple cake sits on a white platter. There are three layers of pound cake and three layers of pineapple cream full of crushed pineapple. The plate is garnished with a sprig of mint and three chunks of pineapple.
Print Pin
4 from 12 votes

Easy Pineapple Cake

Thick layers of pound cake or angel food cake are filled with rich pineapple cream for this easy pineapple cake. Only five ingredients and ten minutes!
Course Dessert
Cuisine American
Keyword pineapple cake, crushed pineapple, easy cake
Prep Time 10 minutes
Total Time 10 minutes
Servings 10
Calories 337kcal
Author Mirlandra Neuneker

Ingredients

  • 1 can crushed pineapple 20oz (do not drain)
  • 8 oz thawed cool whip
  • 1 box instant vanilla pudding 4 serving size (3.4oz)
  • 1 pound cake 16oz or angel food cake if desired
  • 1/3 cup amaretto liquor can sub Troni Syrup
  • Garnish as desired with slices of pineapple toasted almonds or maraschino cherries

Instructions

  • In a medium bowl combine the pineapple with all of the juice, the pudding and the cool whip. Stir with a spoon until well mixed. Let the mixture stand for five minutes.
  • Cut cake into three layers and brush with amaretto.
  • Divide the filling between the layers of cake and on the top to create three layers of filling.
  • Garnish as desire and refrigerate until ready to serve.

Nutrition

Nutrition Facts
Easy Pineapple Cake
Amount Per Serving
Calories 337 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 1mg0%
Potassium 45mg1%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

PIN FOR LATER

pineapple cake promo image

 

Reader Interactions

Comments

  1. The Better Baker

    September 23, 2016 at 6:16 am

    YUMMMM! I am so glad you didn’t wait to share with us at Weekend Potluck. This looks delectable.

    Reply
    • Mirlandra

      September 27, 2016 at 4:41 pm

      Thanks – I was SO glad Lacy shared it with me!

      Reply
  2. Egyptian Yar

    September 27, 2016 at 8:26 am

    This looks amazing! And the fact that it’s so incredibly easy to make just take it to a whole new level! I like these lazy recipes that look over the top!

    Reply
    • Mirlandra

      September 27, 2016 at 4:44 pm

      Thanks!

      Reply
  3. The Better Baker

    September 30, 2016 at 5:55 am

    Miranda! You did it again. Received Most Clicks at this week’s Weekend Potluck party. *-* Way to go Girl. Thanks for sharing your amazing dishes with us. Hope yours is a wonderful weekend.

    Reply
    • Mirlandra

      September 30, 2016 at 12:46 pm

      Wow! I feel so honored. It is always special to have people enjoy the food we love so much in our home. Thank you for all the work you put into hosting Weekend Potluck!

      Reply
  4. Beverly Cregger

    September 30, 2016 at 11:27 am

    Is there a substitute for the Amaretto liquor?

    Reply
    • Mirlandra

      September 30, 2016 at 12:45 pm

      Yes there is! If you look about midway through the post there is a kind of Amaretto syrup I suggest if you do not want to use the alcohol. It is available on Amazon if your local grocery does not carry it. Happy cooking!

      Reply
  5. Carole Pucci

    October 07, 2016 at 4:42 pm

    Don’t want to use Cool Whip, would this recipe work with Whipped Cream?

    Reply
    • Mirlandra

      October 07, 2016 at 5:55 pm

      That is always an interesting question. I have not tried it so I can not say for sure. I think it might though. If you were going to do it I would make sure you use a whipped cream recipe that used powdered sugar or no sugar. Using granulated sugar makes a less soupy mixture. If I was going to try it I would just whip the cream with a pinch of salt and a bit of vanilla and then stir everything in. If it tasted like it needed sugar I would sweeten to taste with powdered sugar. You could also try adding a few Tbsp. of cream cheese to the cream while it was whipping. That would probably make a big difference to stabilize it. I am very curious! If you try it please let me know how it turns out!

      Reply
  6. Rita

    November 22, 2016 at 9:27 pm

    Do you make the pudding before adding it as an ingredient or do you just put the pudding powder in the mixture?

    Reply
    • Mirlandra

      November 23, 2016 at 12:47 am

      Nope, just toss the powder in there. I hope that makes sense!

      Reply
  7. Dani

    December 24, 2016 at 1:07 am

    Have made this with pound cake, minus the liqour, and it was amazing! Am making it tomorrow for Christmas day. Only change is this time I am using angel food cake instead of pound cake. Hoping for good results this time. I much prefer pound cake to angel food cake. Thank you for sharing this amazing recipe!

    Reply
    • Mirlandra

      January 02, 2017 at 2:36 pm

      I’m so glad you enjoyed it! I think both cakes work well for this recipe – it is mostly personal preference on which you pick 🙂

      Reply
  8. Elaine

    May 19, 2017 at 2:41 pm

    For an even more tropical taste try using instant coconut cream pudding.

    Reply
    • Mirlandra

      June 06, 2017 at 9:57 am

      Oh that sounds excellent! Thanks!

      Reply
  9. Anne Lewis

    May 19, 2017 at 3:55 pm

    Hi, Just discovered this recipe. Can I substitute a yellow cake mix for pound cake or angel food cake? Thanks.

    Reply
    • Mirlandra

      June 06, 2017 at 9:57 am

      You certainly can. It is a bit different but will still be wonderful!

      Reply
  10. Sara

    February 15, 2018 at 11:15 am

    Hi, so you throw in the powder and is the whip cream also just thrown in, or do you whip it?

    Reply
    • Mirlandra

      February 15, 2018 at 4:03 pm

      Hi Sara – thanks for asking! This recipe calls for cool whip that is already whipped so you would not need to whip it. However, if you wanted to use heavy whipping cream you would need to whip it first. I have not made the recipe with heavy whipping cream but I would suggest whipping it up with gelatin to make it stabilized. I have instructions here that show you how to do it: https://mirlandraskitchen.com/whipped-cream-frosting/ This recipe is enough to frost an entire cake but since you just need 8oz for the Pineapple Cake you will need to measure out 8oz of the stabilized whipped cream when you are done. It should look like the amount you would have in a tub of cool whip. Let me know how it works for you!

      Reply
  11. Barbara C. Hardison

    November 20, 2019 at 6:26 pm

    I am sorry…….I am confused. I see where you say if you don’t want to use Amaretto to use “this” syrup….but no link or anything to “this” syrup. are you meaning the brown sugar pineapple?

    Reply
    • Mirlandra

      November 21, 2019 at 5:24 pm

      Hi Barbara, Thanks for letting me know! I’m glad you caught that. There is a link there to view the syrup on Amazon but it might not be showing up on some devices. I’ve gone and updated the article so it is more clear. The syrup I suggested is Troni Amaretto Syrup. You might be able to find it at a local grocery store. Amazon usually has it as well. Sometimes food service stores have larger selections of Troni syrups too! I hope that helps. Enjoy the cake 🙂

      Reply

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