Pineapple Lemon Cake Recipe -
Pineapple Lemon Cake Recipe

Pineapple Lemon Cake

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"Super moist, light for summer. Everyone will want this recipe!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings


  1. Prepare cake mix as directed, except substitute egg whites for eggs and applesauce for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.
  2. To make the frosting: Prepare instant pudding as directed. Fold in whipped topping. Let sit 10 minutes. Spread over cake.
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Reviews More Reviews

Most Helpful Positive Review
Mar 26, 2007

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.

Most Helpful Critical Review
Feb 24, 2003

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...

May 07, 2007

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.

Feb 24, 2003

What a wonderful light family loves it! I'm even serving to company tonight!!

Jun 07, 2007

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.

Jun 24, 2009

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.

Feb 26, 2005

A cool, refreshing cake. I toasted a little bit of coconut to sprinkle on top. Didn't last long at our family gathering!

Jul 16, 2010

This was very good I will definitely make again !! Light for summer, great flavors !


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  • Calories
  • 181 kcal
  • 9%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 232 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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