Sugar Free Pineapple Cake Recipe

This sugar-free pineapple cake brings the sunny spirit of coastal Thailand and the light-handed sweetness of European tea cakes straight to your table.

It’s a balance of tropical freshness and bakery-level finesse without the sugar crash. I first tasted a version of this cake at a family run café in Goa, where pineapple was folded gently into airy sponge.

This recipe channels that experience with almond flour for richness, and a dash of lemon zest to mimic that ocean-kissed brightness.

It’s ideal for anyone chasing a dessert that’s light, fruity, and still indulgent.

Behind the Recipe

This recipe is inspired by classic “poke cake” and chilled dessert traditions, adapted to be sugar-free without losing that soft, creamy texture people love.

Using sugar free pudding and whipped topping keeps the cake light, while crushed pineapple adds moisture and flavor naturally.

It’s a practical dessert easy to assemble, easy to store, and easy to serve straight from the fridge.

Why I love This Recipe So Much?

• I didn’t miss the sugar at all. The natural sweetness of pineapple really stepped up and created a deeply satisfying, guilt-free treat.
• This cake became my go-to for brunches, especially when served with Greek yogurt and a sprinkle of cinnamon. Surprisingly versatile.
• After a long day, a chilled slice felt like a mini vacation. It reminded me of snacking in a Balinese garden café, minus the jet lag.
• I tweaked the original recipe to include a pinch of cardamom after learning about its use in Middle Eastern desserts now I can’t go back.
• While I started making it to support a lower-sugar lifestyle, it fit well into my lower-sugar lifestyle, thanks to fewer crashes and cravings.

Chef’s Pro Tips for Perfect Results

1. Let the cake cool completely before adding toppings.
2. Do not drain the pineapple the juice adds moisture.
3. Whisk pudding quickly to avoid lumps.
4. Chill the cake long enough for the topping to set properly.
5. Use a spatula to spread Cool Whip gently for a smooth finish.

Kitchen Tools You’ll Need

1. 9×13-inch cake pan
2. Mixing bowls
3. Spatula
4. Whisk or spoon
5. Measuring cups
6. Can opener
7. Offset spatula or butter knife
8. Refrigerator space for chilling

Naturally Sweet Ingredients for This Cake

• 1 container of Sugar-Free Cool Whip
• 1 box Pillsbury Sugar-Free Yellow Cake Mix
• 1 box of Jell-O Sugar-free Instant Vanilla pudding mix
• 1 can of crushed pineapple in juice

Ingredient Substitutions

• Yellow cake mix: Any sugar-free yellow or vanilla cake mix.
• Vanilla pudding: Sugar-free cheesecake or white chocolate flavor.
• Cool Whip: Homemade sugar-free whipped topping.
• Crushed pineapple: Finely chopped pineapple (packed in juice, not syrup).

Ingredient Spotlight

Crushed Pineapple:
The juice keeps the cake moist while adding natural brightness and flavor without extra sugar.

Sugar-Free Pudding Mix:
Acts as both flavor and structure, helping the topping set while keeping the dessert light.

Instructions for Making This Recipe

Step 1: Preheat oven to 350°F (175°C). Bake cake according to package directions (about 30–35 minutes).

Step 2: Once done, remove from the oven and allow it to cool completely.

Step 3: In a mixing bowl, combine the dry pudding mix, Cool Whip, and crushed pineapple until everything is well mixed.

Step 4: Spread this creamy pineapple mixture evenly over the cooled cake.

Step 5: Let it chill for at least an hour before serving.

Nutrition Facts (Approx. per serving, 12 servings)

Nutrition	Value
Calories	140kcal
Carbohydrates	24g
Sugar	0g
Fat	4g
Protein	2g

Texture & Flavor Secrets

• Pineapple juice soaks slightly into the cake, keeping it moist.
• Pudding thickens naturally as it chills.
• Cool Whip adds airiness without heaviness.
• Chilling allows layers to settle and slice cleanly.

Cooking Tips & Tricks

• For cleaner slices, chill overnight.
• Use an offset spatula for smooth topping.
• Add pineapple evenly to avoid soggy spots.
• Lightly tap the pan after spreading layers to level them.

What to Avoid

1. Don’t add topping to a warm cake — it will melt.
2. Avoid draining the pineapple; juice is essential.
3. Don’t overmix the Cool Whip.
4. Avoid freezing, texture will suffer.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 35 Minutes
• Total Time: 45 Minutes

Make-Ahead and Storage Tips

• Best made a day ahead.
• Store covered in the refrigerator up to 4 days.
• Do not freeze.
• Keep chilled until serving.

What to Serve With It

• Whipped Cream
• Hot Coffee
• Iced Tea
• Fruit Salad
• Light Yogurt
• Mint Leaves

Creative Leftover Transformations

• Layer into dessert cups
• Turn into parfaits with berries
• Freeze briefly for semi-frozen slices
• Crumble into yogurt bowls
• Serve as a chilled dessert bar

Additional Tips

• Add sugar-free coconut pudding for a tropical twist.
• Sprinkle unsweetened coconut flakes on top.
• Use a glass baking dish to see clean layers.
• Chill longer for firmer slices.

Make It a Showstopper

Smooth the Cool Whip evenly, then lightly score the top before chilling so slices look neat when served. A few pineapple bits or mint leaves on top make it look polished without adding sugar.

Variations to Try

1. Tropical Version: Add sugar-free coconut pudding.
2. Lemon Pineapple Cake: Use sugar-free lemon pudding.
3. Layered Dessert Cups: Assemble in individual glasses.
4. Extra Creamy Version: Fold Cool Whip into pudding layer.
5. Berry Pineapple Cake: Add sugar-free strawberry gelatin layer.

FAQs

1. Do I need to drain the pineapple?
   No, the juice is necessary.
2. Can I use fresh pineapple?
   Not recommended; it won’t soften the same way.
3. Is this cake really sugar-free?
   Yes, if all ingredients are sugar-free.
4. Can I make it ahead?
   Yes, it’s better chilled overnight.
5. Will it set firmly?
   Yes, after proper chilling.
6. Can I use a different cake mix?
   Yes, as long as it’s sugar-free.
7. How long does it last?
   Up to 4 days refrigerated.
8. Can I freeze it?
   No, texture changes.
9. Is it diabetic-friendly?
   Generally yes, but check ingredient labels.
10. Can I add nuts?
    Yes, chopped pecans work well.