Pineapple Cake Recipes | Pineapple Chip Cake & Pineapple Cream Cake
Two pineapple cake favorites in one place: a quick Pineapple Chip Cake topped with pineapple-coconut and chocolate chips, and a crowd-pleasing Pineapple Cream Cake made with cake mix, a cream cheese–pudding layer, crushed pineapple, and Cool Whip.
Use the jump links to go straight to the recipe you want—one is baked on a cookie sheet, the other is a chilled sheet cake that’s perfect for potlucks.
Recipes on this page
Use the links below to jump directly to each Pineapple Cake Recipe.
Pineapple Chip Cake
Ingredients
- 1 1/2 cups sugar (divided)
- 1 large can crushed pineapple (do not drain)
- 1 cup coconut
- 1 cup chocolate chips
- 2 cups flour
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Preheat oven to 350°F.
Instructions
- Measure 3/4 cup crushed pineapple (do not drain) into a small bowl; mix with coconut and let stand.
- In a large bowl, cream sugar and eggs. Mix in flour, baking powder, baking soda, and the remaining crushed pineapple.
- Stir in chocolate chips.
- Spread batter onto a greased cookie sheet.
- Sprinkle the pineapple-coconut mixture over the top and bake about 25 minutes. Cool slightly, slice, and serve.
- Total cook time: about 25 minutes
- Equipment: cookie sheet
- Servings: 15
Pineapple Cream Cake
Ingredients
- 1 package yellow or white cake mix
- 1 (8 oz) package cream cheese
- 1 box vanilla instant pudding
- 1 cup milk (plus a little more if needed)
- 1 large can crushed pineapple
- 1 large and 1 small Cool Whip
- 3/4 cup chopped nuts
Preheat oven to 325°F.
Instructions
- Prepare cake mix according to package directions and bake in a greased 11×17-inch pan. Cool completely.
- Beat cream cheese until smooth. Add pudding mix and milk; beat until smooth and thick (add a little milk if needed).
- Spread the pudding mixture over the cooled cake.
- Spread crushed pineapple over the pudding layer.
- Top with Cool Whip and sprinkle chopped nuts over the top. Chill, then cut into squares and serve.
- Total cook time: about 25–30 minutes (plus cooling/chilling)
- Equipment: 11×17-inch greased pan
- Servings: 12–15
Pineapple Cake FAQ
Do I drain the crushed pineapple for these recipes?
For Pineapple Chip Cake, do not drain the pineapple. For Pineapple Cream Cake, you can use crushed pineapple with some juice for moisture, but drain slightly if it seems overly wet.
Can I skip the nuts?
Yes. The topping works well without nuts, or you can substitute toasted coconut.
Does Pineapple Cream Cake need refrigeration?
Yes. Because it contains cream cheese and whipped topping, store it covered in the refrigerator.