Moist Pineapple Dream Cake

Why You’ll Love This Recipe

This cake is easy to make with simple pantry staples but delivers big flavor. The pineapple keeps the cake incredibly moist, while the creamy frosting adds a luscious finish. It’s refreshing, not overly heavy, and can be made ahead of time. If you love fruity desserts that are both decadent and light, this cake is for you.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yellow or white cake mix (plus ingredients listed on the box: eggs, oil, and water)
• Crushed pineapple (with juice)
• Instant vanilla pudding mix
• Milk
• Cream cheese, softened
• Powdered sugar
• Whipped topping (such as Cool Whip)

Directions

1. Prepare the cake mix according to package instructions, using a 9×13-inch baking dish. Bake and let the cake cool completely.
2. In a saucepan, cook crushed pineapple (with juice) and sugar until slightly thickened. Let cool.
3. In a mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and pudding mix, blending well. Stir in milk until creamy.
4. Fold in whipped topping gently until fully combined.
5. Spread the pineapple mixture evenly over the cooled cake.
6. Top with the cream cheese–pudding mixture, smoothing it out.
7. Refrigerate for at least 2 hours before serving.

Servings and timing

This recipe makes about 12–15 servings.
Preparation time: 20 minutes
Baking time: 30 minutes
Chilling time: 2 hours
Total time: About 2 hours 50 minutes

Variations

• Add shredded coconut between the layers for extra tropical flair.
• Sprinkle chopped pecans or walnuts on top for crunch.
• Use coconut pudding mix instead of vanilla for a pina colada-inspired cake.
• Make it a layer cake by baking in two round pans and frosting in between.
• Swap whipped topping for homemade stabilized whipped cream for a fresher taste.

Storage/Reheating

Store the cake covered in the refrigerator for up to 4 days. This cake is best served chilled. For longer storage, freeze individual slices wrapped in plastic wrap and placed in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving. This cake does not require reheating.

FAQs

What makes this cake so moist?

The crushed pineapple and its juice add natural sweetness and moisture to the cake.

Can I use fresh pineapple instead of canned?

Yes, but fresh pineapple should be finely chopped and juicy for the best results.

Can I make this cake a day ahead?

Yes, it tastes even better after chilling overnight.

Do I need to refrigerate the cake?

Yes, because of the cream cheese and whipped topping, it should be stored in the refrigerator.

Can I use a different cake mix flavor?

Absolutely—white, yellow, or even pineapple cake mix works well.

How long does the cake last?

It will keep fresh in the refrigerator for up to 4 days.

Can I use homemade whipped cream?

Yes, but stabilize it with a little powdered sugar or gelatin so it holds up.

Does the cake freeze well?

Yes, freeze in slices for up to 2 months for easy future desserts.

What toppings go well with it?

Toasted coconut, crushed pecans, or maraschino cherries add a decorative touch.

Can I make this into cupcakes?

Yes, simply bake the cake batter in cupcake tins and layer with the pineapple and cream topping.

Conclusion

Moist Pineapple Dream Cake is a luscious, tropical dessert that’s light, refreshing, and perfect for any occasion. With its moist pineapple base and creamy topping, it’s a crowd-pleaser that’s simple to prepare and keeps beautifully in the fridge. Serve it at your next gathering, and watch it disappear quickly!

Moist Pineapple Dream Cake

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Moist Pineapple Dream Cake is a tropical-inspired dessert made with fluffy cake, sweet pineapple, and a creamy cream cheese–pudding topping. Light yet indulgent, it’s perfect for birthdays, potlucks, and summer gatherings.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 12–15 servings
• Category: Dessert
• Method: Baking and Chilling
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 box yellow or white cake mix (plus ingredients listed on the box: eggs, oil, and water)
• 1 can (20 oz) crushed pineapple, with juice
• 1/4 cup granulated sugar
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 cup cold milk
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 container (8 oz) whipped topping (such as Cool Whip)

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Instructions

1. Prepare the cake mix according to package directions in a 9×13-inch baking dish. Bake and let cool completely.
2. In a saucepan, cook crushed pineapple with its juice and granulated sugar until slightly thickened. Let cool.
3. In a mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and pudding mix, blending well. Stir in cold milk until creamy.
4. Fold in whipped topping gently until fully combined.
5. Spread the pineapple mixture evenly over the cooled cake.
6. Top with the cream cheese–pudding mixture, smoothing evenly.
7. Refrigerate for at least 2 hours before serving.

Notes

• Chill the cake thoroughly before serving for best flavor and texture.
• White, yellow, or pineapple cake mix all work well.
• Fresh pineapple can be used if chopped finely and juicy.
• Add coconut, nuts, or cherries for garnish and variety.
• Freeze individual slices for up to 2 months.

Nutrition

• Serving Size: 1 slice (1/15 of cake)
• Calories: 340
• Sugar: 34g
• Sodium: 320mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg