Lemon Pineapple Cake
This easy cake combines the flavors of lemon and pineapple, creating a refreshing dessert that's super easy to make, thanks to cake mix and Cool Whip!
Ingredients
For the Cake:
- 15.25 ounce lemon cake mix
- 20 ounce crushed pineapple (undrained)
- 1/2 cup vegetable oil
- 2 eggs
For the Topping:
- 8 ounce whipped topping, such as Cool Whip (thawed)
Instructions
- Preheat oven to 350F. Grease a 9x13" cake pan and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine cake mix, crushed pineapple (and its juice), oil, and eggs.
- Mix on low speed for about 30 seconds, then scrape down the sides of the bowl. Increase speed to medium high and beat for two more minutes.
- Pour batter into prepared pan and bake in preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool completely.
- Once the cake is completely cooled, spread whipped topping evenly over the cake. Then slice and serve!
Notes
- Leftover cake should be covered and refrigerated.
- Feel free to use reduced fat Cool Whip if preferred. You can also skip the whipped topping and dust with powdered sugar instead.
Nutrition
Serving: 1gCalories: 196kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 18mgSodium: 191mgPotassium: 70mgFiber: 1gSugar: 18gVitamin A: 51IUVitamin C: 3mgCalcium: 67mgIron: 1mg
Tried this recipe?Let us know how it was!