This first page gathers five pineapple desserts that range from cakes and muffins to a no-bake pie. Each one uses pineapple in a different way, from baked batters to a chilled filling.
The recipes below focus on easy mixing, simple layering, and finishing touches like coconut, whipped topping, cream cheese frosting, or a graham cracker crust.
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- Angel Pineapple Cake
- 5-Ingredient Slow Cooker Pineapple Cream Cake
- Easiest Pineapple Cake
- Hawaiian Pineapple Cake Muffins
- No Bake Pineapple Pie
Angel Pineapple Cake
Angel Pineapple Cake combines angel food cake mix, crushed pineapple with its juice, and sweetened coconut flakes for a light cake that puffs as it bakes. The batter is stirred gently in a large bowl, then spread into a greased 9×13-inch dish and baked until golden brown and clean on the toothpick test.
After the cake cools completely, it is finished with a layer of thawed Cool Whip and the remaining coconut flakes. Keeping the cake cool before topping helps the whipped layer stay in place instead of softening into the cake surface.
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5-Ingredient Slow Cooker Pineapple Cream Cake
5-Ingredient Slow Cooker Pineapple Cream Cake starts with undrained crushed pineapple in the bottom of a greased slow cooker, then a simple batter made from yellow cake mix, sweetened condensed milk, vanilla, and melted butter. The layers are kept separate, so the pineapple stays underneath while the cake mixture cooks above it.
The cooker can be set on HIGH or LOW until the top is set and the edges are lightly golden. After a short resting period, the cake is ready to be scooped into bowls and served warm, with ice cream or whipped cream if desired.
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Easiest Pineapple Cake
Easiest Pineapple Cake is a straightforward sheet cake made by mixing flour, sugar, eggs, baking soda, vanilla, salt, and crushed pineapple with juice into one smooth batter. Chopped nuts can be folded in if wanted, but the cake works without them as well.
The cake bakes in a prepared 9×13-inch pan until golden and done in the center, then gets a cream cheese frosting made from softened cream cheese, butter, powdered sugar, and vanilla. Spreading the frosting over the warm cake lets it soften slightly and blend into the surface.
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Hawaiian Pineapple Cake Muffins
Hawaiian Pineapple Cake Muffins turn crushed pineapple with juice into a batch of fruity muffins with a tender crumb. The dry ingredients are whisked together first, then the wet mixture of eggs, pineapple, vegetable oil, and vanilla is added and stirred just until combined.
Optional shredded coconut and chopped macadamia nuts add texture and a more tropical feel. The batter is portioned into a lined muffin tin and baked until a toothpick comes out clean, then the muffins cool briefly in the pan before moving to a wire rack.
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No Bake Pineapple Pie
No Bake Pineapple Pie is built in a graham cracker crust with a creamy filling of softened cream cheese, powdered sugar, whipped topping, and very thoroughly drained crushed pineapple. The mixture is folded together gently so it stays smooth and fluffy, then spooned into the crust and topped with reserved pineapple.
Because the filling is soft at first, the pie needs to chill for several hours before slicing so it can firm up enough to cut neatly. A short stay in the freezer can make especially clean slices without freezing the pie solid.
