Pineapple Cake Dessert

A serving of Pineapple Cake Dessert served on a white plate.

This luscious Pineapple Cake Dessert is a real crowd pleasing dessert. So easy to make starting with a two-layer white or yellow cake mix.

When cake mixes go on sale I usually pick up several to have on hand for quick desserts, especially if I need a large one to take to a family gathering or potluck. This Pineapple Cake Dessert ticks all the boxes when it comes to quick, easy, large and delicious because it starts with a cake mix which is really one of the easiest things to make.

I made this dessert for our church potluck last week and do you think there was any left to take home? Only one miserable, scraggly piece not much bigger than a large crumb was left in the dish (which Don polished off before my nose got through the door). All thoughts of leisurely sitting down to eat a piece later in the afternoon vanished from my brain as I saw the washed dish sitting on the table. I knew Don was a happy man, ha, ha!

Your family and friends will be happy if you make Pineapple Cake Dessert but don't forget to hide a piece for later. 

Printable recipe at end of post.
Pineapple Cake Dessert  
  • 1 2-layer box white or yellow cake mix
  • Eggs and oil to make cake mix
  • 1 can sweetened condensed milk (or make your own SCM)
  • 1 large can crushed pineapple, drained reserving juice
  • 1 500-ml tub whipped topping or 2 cups whipping cream, whipped and lightly sweetened
  • ½ cup chopped nuts or shredded/flaked coconut (may toast nuts or coconut, if desired)
How to make it:
Drain pineapple and reserve the juice. Don't squeeze drain the pineapple dry. Press it against the strainer with a spoon to get most of the juice out and then let it continue to drip while you get the cake started.

Preheat oven to 350 degrees or whatever temperature is given on the cake mix package. Grease or pan spray a 9x13-inch glass baking dish.

Make and bake the cake mix according to the package directions, substituting the reserved pineapple juice for the water. If there is not enough pineapple juice top it up with water to make up the difference. Bake in a 9x13 pan according to directions given on the cake mix box. A glass dish works best as the cake is stored in the baking dish. When the cake is finished baking remove from oven but do not remove from the baking dish.

While cake still warm, poke holes all over. Use a large fork or handle of a wooden spoon. Pour the sweetened condensed milk evenly over the cake surface. Refrigerate until cool. When cool cover with the drained, crushed pineapple and spread with whipped topping/whipped cream. Sprinkle top with chopped nuts or coconut. Refrigerate until chilled.

Store any uneaten cake in the refrigerator leaving it in the pan; cover with plastic wrap.

Makes 15-20 dessert servings. 

Before you make the cake, drain the pineapple reserving the juice. Don't squeeze the pineapple dry. Just let it drain in the strainer.

Make the cake mix following the package directions substituting the pineapple juice for the water. If there is not enough juice top it up with water.

Bake the cake in a 9x13-inch pan.

When the cake is baked let it cool down in the pan about 10-15 minutes.

While the cake is still warm poke holes all over the top. Use a large meat fork or the handle of a wooden spoon.

Pour the sweetened condensed milk over the cake letting the milk settle into the cake. Spread it evenly over the top of the cake.

Let the cake cool down; spread the drained pineapple over the condensed milk. The pineapple doesn't have to be drained dry. Any extra juice will seep into the cake and make it even more delicious.

Top the cake with the whipped topping/cream.

Sprinkle the nuts or coconut over the cream. I used pecans this time. Chill the cake several hours before serving.

Luscious would describe every bite of this delicious Pineapple Cake Dessert!

To print click on arrow upper right side.⇩          


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