Carrie's Easy Pineapple Cool Cake

Carrie's Easy Pineapple Cool Cake


"My mom used to make this when I was little. I haven't had it in years but made it recently to bring to a dinner party. It was a hit with the adults and the kids! For a slightly healthier option, substitute applesauce for 1/2 of the vegetable oil."
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3 h servings 338 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
  2. Beat cake mix, water, oil, and eggs together in a bowl with an electric mixer on low speed until just combined. Increase speed to medium until batter is smooth, about 2 minutes. Pour batter into prepared cake pans.
  3. Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 23 to 28 minutes. Cool in pans on a wire rack for 15 minutes before removing from pans to cool completely, at least 2 hours.
  4. Pour whipped topping into a bowl. Fold pudding mix into whipped topping, followed by drained crushed pineapple; fold gently until frosting is combined.
  5. Place 1 cake on a cake plate or serving platter and poke cake several times with a fork. Spoon 1/2 of the reserved pineapple juice over cake. Cover top of cake layer with frosting, spreading to edges of cake.
  6. Place remaining cake on top of frosted cake and poke top layer several times with a fork. Pour remaining pineapple juice over cake. Spread remaining frosting all over top and sides of cake. Refrigerate until ready to serve.


Read all reviews 6
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Make it with the Duncan Heinz Orange Supreme cake and it's even better!!!!

I want to learn how to bake fancy chocolate cakes, i saw many varieties at, i really surprised after lots of varieties there.Now i am very much eager to learn how to bake fancy c...

This recipe is very similar to the cake I remember my mother and grandmother baking for special occasions. A moist cake with a sweet light frosting, it brings back happy memories. It is a simpl...

Yummy and moist!

These were great! I made them as cupcakes. Will use angelfood cake next time, however

I bake the cake in a 9x13 pan, place the drained pineapple on top and then frost with whipped topping/pudding frosting. It's a great recipe!

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