Recipe by SYDNEY380
"Super moist, light for summer. Everyone will want this recipe!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
lemon cake mix
1 (3.5 ounce) package
instant vanilla pudding mix
1 (15 ounce) can
crushed pineapple with juice
1 (16 ounce) package
frozen whipped topping, thawed
I originally gave this 3 stars, but I came back and upped it to 4 after tasting it again after it chilled overnight in the fridge. This is a lot tastier the second day. It really needed some time to let the flavors blend and mellow, otherwise, I only tasted a lot of lemon from the cake, and it overpowered everything else. By day two it was really smooth, light and refreshing, and something I think I will make again, but now I know to let it chill overnight before serving. Oh, and I used 12 oz. Cool Whip and it was almost too much, so I don't know why it calls for 16 oz. in the recipe, it would be spilling over the sides otherwise.
This cake was not bad, but did not have the flavor that I was expecting. I shared some of the cake with an elderly friend of mine, who was polite when asked how she liked it. Sorry Kim...
This is a great recipe. For variety try this: I topped the crushed pineapple with banana slices, added a few drops of pina colada flavoring to the topping then garnished the top with shredded coconut, pineapple slices, and cherries. It was a big hit at our BBQ! A great summer dessert.
What a wonderful light cake...my family loves it! I'm even serving to company tonight!!
My Husband and I agreed that the cake had a good flavor (with the lemon and the pineapple juice) and the topping was delicious but we didn't like the texture of the pineapple. The cake was really moist and soft and then everyonce in awhile we would bite into a hard chunk of pineapple (and I had used the crushed). The cake was OK but I probably won't make it again.
This was a hit!! I have made it twice already for two different parties and everyone loved it. I found you did not need 16oz of whipped topping 12oz was more than enough and you probably could get away with using 8oz. Both times I let the cake chill overnight.
A cool, refreshing cake. I toasted a little bit of coconut to sprinkle on top. Didn't last long at our family gathering!
This was very good I will definitely make again !! Light for summer, great flavors !
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Lemon Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 66
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a 5-star pineapple upside-down cake.
This impressive pineapple angel food cake is impossibly easy.
In a topsy-turvy world, this may be the perfect dessert.