This page brings together five pineapple desserts with very different textures, from cake and ice cream to a chilled salad and a slow cooker treat.
Each one uses pineapple in a distinct way, whether folded into batter, layered on top, churned into a frozen base, or set with a creamy filling.
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- Pistachio Pineapple Cake
- Pineapple Upside-Down Cake
- Slow Cooker 3 Ingredient Pineapple Dump Cake
- Pineapple Ice Cream
- Pineapple Pretzel Salad
Pistachio Pineapple Cake
Pistachio Pineapple Cake starts with angel food cake mix and pistachio pudding mix, then adds vegetable oil, eggs, and crushed pineapple with its juice for a batter that bakes up light and fluffy. After the cake cools, it gets a frosting made by whisking pistachio pudding with cold milk and folding in Cool Whip until smooth.
The finished cake is spread with the chilled frosting and topped with chopped pistachios before serving. Refrigerating it for at least 2 hours helps the frosting set, so the dessert slices cleanly and can be served cold for a tropical, nutty finish.
Get the full Pistachio Pineapple Cake recipe
Pineapple Upside-Down Cake
Pineapple Upside-Down Cake uses pineapple rings and glacé cherries arranged over a buttery brown sugar topping in the base of the cake tin. The batter itself is mixed from softened butter, golden caster sugar, self-raising flour, baking powder, vanilla, eggs, and a little reserved pineapple syrup for extra flavor.
Once the batter is spooned over the fruit, the cake bakes until golden and set, then rests briefly before being turned out onto a serving plate. Serving it warm is part of the appeal, and the inverted fruit layer becomes the glossy top of the finished cake.
Get the full Pineapple Upside-Down Cake recipe
Slow Cooker 3 Ingredient Pineapple Dump Cake
Slow Cooker 3 Ingredient Pineapple Dump Cake keeps the method simple by layering crushed pineapple with its juice in the bottom of a greased slow cooker. Dry yellow cake mix is sprinkled evenly over the fruit, then melted butter is drizzled across the surface so the top bakes into a golden crust.
The cake cooks covered on high until the edges are bubbly and the top has browned. After a short cooling period, it is ready to serve straight from the slow cooker, giving the dessert a soft, spoonable texture with a warm pineapple base.
Get the full Slow Cooker 3 Ingredient Pineapple Dump Cake recipe
Pineapple Ice Cream
Pineapple Ice Cream begins by pureeing fresh pineapple chunks, then heating that puree with sugar until the sugar dissolves and the mixture thickens slightly. After cooling, it is combined with heavy cream, whole milk, vanilla extract, and a pinch of salt to build the ice cream base.
The mixture needs to chill thoroughly before it goes into the ice cream maker, where it is churned to a soft-serve consistency. After freezing until firm, it can be scooped into bowls or cones, with pineapple slices or coconut flakes added if desired.
Get the full Pineapple Ice Cream recipe
Pineapple Pretzel Salad
Pineapple Pretzel Salad layers a salty baked pretzel crust with a smooth cream cheese filling and a pineapple Jello topping. The crust is made by mixing crushed pretzels with sugar and melted butter, pressing it into a 9×13-inch pan, and baking it briefly before cooling completely.
For the filling, softened cream cheese is beaten smooth with sugar and vanilla, then folded with whipped topping and spread over the cooled crust. The pineapple Jello layer is made with boiling water, drained pineapple, and pineapple in juice, then chilled until slightly thickened before being poured on top and refrigerated until fully set.
