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Pineapple Dream Cake

This was my Mom's favorite cake recipe. Her mother used to make it for her too. We really miss her at family events because we knew she would be there any minute with her Pineapple Dream Cake in her arms.

She ALWAYS made it in a 9x13 baking pan as a one layer cake and it comes delicious that way. But I decided to make in my bundt pan the last time I made it because I wanted to use the top of a pineapple I had as a centerpiece for the cake. I had bought a pineapple for my smoothies earlier in the week and so I cut off the top of the pineapple, cut off a piece of it and saved it for the cake.

This cake is simple because you use a boxed cake mix. You need a can of crushed pineapples and also some cool whip. I am not a fan of Cool Whip....I think it tastes funny on its own. But with this recipe it transforms into a delicious frosting. Best if you make this cake a day ahead so the juices flow better inside. And it must be refrigerated.


1 Boxed Lemon Cake Mix (and the ingredients needed for it according to the box)

1 Large can of crushed pineapples, divided

1 Regular sized Cool whip

1 box of INSTANT vanilla pudding (and the ingredients needed for making the pudding)


Make the box of pudding according to package directions and refrigerate.

Bake cake as directed and let cool.

After the cake has completely cooled, make holes an inch apart throughout the cake. Gently spoon crushed pineapples (with its juices) into the holes. Save about 1/4 cup of the pineapple (without the juice) to fold into the topping.

Get a large bowl and empty the cool whip into the bowl. Gently and slowly fold the pudding into the cool whip and fold in the remaining 1/4 cup of the crushed pineapple.

Once it is mixed, frost your cake with it. Then just stick the pineapple in the center of the cake.

Mom's Pineapple Dream Cake


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