Pineapple Cream Cake is a yellow cake with a creamy pineapple frosting topped with a dollop of whipped cream.

Pineapple Cream Cake from

It’s my best friend’s birthday today. Her name is Liz, and she’s my identical twin sister. (Yes, that also makes today my birthday too 🙂 ..but this post isn’t about me. It’s about my sister. Sharing a birthday with her is the BEST–we had so much fun as kids.

Pineapple Cream Cake from

I hate that we now live so far away from each other because I need her next to me when I’m blowing out birthday candles and opening presents. I hate having the attention all by myself.  So this post is for you LIZZIE. I love you and miss you terribly! HAPPY BIRTHDAY!

This photo KILLS me every time. The hair. The dresses. Well done mom, well done. 🙂


(As a side note, you may notice I use a cake mix in this recipe. You are welcome to use a “from scratch” yellow cake, but I love the added mandarin oranges in with a good quality cake mix! I do make some exceptions when cooking from scratch and a “doctored” cake mix is great when you want a fast and easy dessert!).

Pineapple Cream Cake from

Growing up my mom always made us each our own special birthday cake. I’m a Carrot Cake girl through and through, and my sister loves German Chocolate Cake. One cake we could both always agree on, however, is this pineapple cream cake!

And since I’ve already shared our other two favorite recipes, I’m excited to share this one with you.  This is a total Memorial Day, summertime cake. It’s perfectly moist (ya, I hate that word, but it’s the best way to describe it) and the whipped frosting is to DIE. for. You can make it in a 9×13” pan or as a sheet cake –either way it’s perfect for a crowd and everyone always loves it.

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Pineapple Cream Cake from
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
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  • 1 yellow cake mix
  • 1/2 cup butter (1 stick), room temperature
  • 11 ounce can mandarin oranges
  • 1/2 cup oil (vegetable or canola oil)
  • 4 large eggs

For the Frosting

  • 3.4 ounce box vanilla instant pudding
  • 20 ounce can crushed pineapple
  • 1/2 cup powdered sugar
  • 1 heaping cup shredded sweetened coconut
  • 1 1/4 cups heavy whipping cream


  • Preheat oven to 350 degrees F.
  • Combine the cake mix, butter, the whole can of mandarin oranges (juice and all), oil, eggs and mix well. 
  • Pour into a greased 9x13'' pan and bake for 22-27 minutes or until a toothpick inserted comes out clean.
  • Mix the dry pudding packet and the whole can of crushed pineapple together. Refrigerate while you do the next steps.
  • In a large mixing bowl beat the heavy cream until peaks start to form. Add the powdered sugar and beat well. 
  • Fold in the coconut and the pineapple/pudding mixture. 
  • Spread frosting over cooled cake and refrigerate until ready to serve. (I garnished the top of my cake with some toasted coconut.)


Calories: 406kcalCarbohydrates: 47gProtein: 3gFat: 23gSaturated Fat: 9gCholesterol: 87mgSodium: 371mgPotassium: 128mgFiber: 1gSugar: 31gVitamin A: 705IUVitamin C: 9.2mgCalcium: 108mgIron: 1.1mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

4.86 from 14 votes (11 ratings without comment)

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  1. 5 stars
    I made the Pineapple Cream Cake a couple weeks ago for dinner at an American Legion dinner. Huge hit! Everyone loved it and it’s so easy to make. Definitely will make this one again; maybe with Cool Whip later this summer. Thanks for the yummy easy dessert:)

  2. Hello there! I know this thread is a bit old but I’m curious if anyone has used cool whip for the topping instead of heavy whipping cream? I know the heavy cream will be better but I’m kind of pressed on time. Thanks in advance!!!

  3. How much frosting does this yield? Would half of the recipe be enough for the top of 1 – 8″ round cake layer? Thank you!!

  4. I have a question, not a comment. I have made this cake with great results the same day that it would be served. I need a big dessert that I can make the day before. Has anyone served this cake the next day? My fear is that it might get soggy. If I made the cake but didn’t frost it until serving time, would the frosting hold up if made the day before. I need a dessert that I can make the night before then travel with for 4 hours by car. Help!

    1. I think it tastes even better on day 2! Can you transport it in a cooler or something to keep it cool?

  5. I made the “Pineapple Cream Cake” for Easter. The only problem was I added 4.0 oz. of vanilla instant pudding (4 boxes of 1.0 oz) to the pineapple. (I thought I remembered it was 3.9) Anyway, just wondering if this would have made such a big difference. It seemed the “frosting” was too thick. The mandarin oranges gave a hint of flavor to the batter, but not too much it seemed. Anyway, I’m not sure if I would make this again, as I would like for it to be lighter. Thanks!

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