Easy Pineapple Cake – A Delightful Treat for Any Occasion
This incredibly easy pineapple cake is topped with a light and fluffy pineapple frosting for a simple, summery dessert that you can whip up any time.

As soon as summer arrives, my cravings for pineapple kick in. There’s something about the perfect sweetness of pineapple that makes it irresistibly delicious and refreshing on a warm day.
Whether it’s enjoyed grilled, turned into a delightful pineapple fluff, or incorporated into cakes, pineapple always dazzles. While the pineapple upside-down cake is perhaps the most famous creation featuring this fruit, it’s far from the only one. My pineapple cake with cream cheese frosting consistently wows, and both pineapple angel food cake and cherry pineapple dump cake are fabulous options for any cookout.
Today, however, we’re adding a new star to this lineup: the easy pineapple cake!
Why I Love This Easy Pineapple Cake
This delightful cake is inspired by a TikTok recipe! You know I love getting inspired by unique recipes on TikTok (I still make those cinnamon rolls with heavy cream and grinder sandwiches regularly). When I came across a video from Baylee showcasing what she called a “pineapple sunshine cake,” I was instantly hooked.
I made a few modifications to the original recipe, but the premise remains: a ridiculously simple doctored cake mix base infused with an abundance of crushed pineapple, all topped with a light and airy frosting made from pineapple, Cool Whip, and marshmallow fluff.
If you’re craving cake but want something light and not overly rich, this easy pineapple cake is your answer. It’s sweet and scrumptious without weighing you down during the warm months. Plus, it’s incredibly simple to prepare—ideal for making ahead, making it the perfect choice for all your summer gatherings!
How to Make My Easy Pineapple Cake
Are you ready to discover just how easy this recipe is?
Ingredients You’ll Need
All you need is a handful of ingredients to prepare both the cake and the frosting:
- 1 (15.25 ounce) yellow cake mix
- 1 (3.4 ounce) box of instant vanilla pudding mix
- 1 (20 ounce) can of crushed pineapple
- 4 large eggs
- ½ cup vegetable oil
- 1 (8 ounce) tub of thawed Cool Whip
- 1 (7 ounce) jar of marshmallow fluff
Make sure you do NOT drain the pineapple! The pudding mix and crushed pineapple will be used for both the cake and frosting. That’s all you need for this recipe!
Making This Cake
This easy pineapple cake recipe yields a 9×13-inch sheet cake. Begin by spraying your chosen pan with nonstick spray.
Combine the cake mix in a large bowl. Set aside 2 tablespoons of the vanilla pudding mix for the frosting later, adding the remaining pudding mix to the cake mix and whisking until thoroughly combined.
Reserve half the crushed pineapple, ensuring you don’t drain it. Incorporate the remaining pineapple into the cake mix along with the eggs and oil. Use an electric mixer to blend until just combined; the batter will be slightly denser than typical cake batter.
Spread the batter into the prepared pan and bake in a preheated oven at 350°F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
Frosting the Cake
Once the cake has cooled, mix the Cool Whip with the marshmallow fluff in a bowl until fully blended. Stir together the reserved pudding mix and reserved pineapple, adding this to the Cool Whip mixture, and mix until well combined.
Spread the frosting evenly over the cooled cake, then cover and refrigerate for at least 3 hours prior to serving to allow the flavors to meld.
Storage Tips
This easy pineapple cake can be stored in the refrigerator for up to 3 days. As the cake needs to chill for a minimum of 3 hours before serving, consider preparing it the night before and keeping it in the fridge until you’re ready to serve.
If you want to store leftovers, arrange the slices on a parchment-lined baking sheet and freeze for 1-2 hours until firm. Afterward, place them in an airtight container for up to a month.