Sugar-Free Pineapple Cake Recipe
This sugar-free pineapple cake is light, fruity, and irresistibly creamy! A fluffy cake base topped with a dreamy mixture of pudding, Cool Whip, and juicy pineapple makes this dessert perfect for guilt-free indulgence. It’s incredibly easy, refreshing, and ideal for warm weather gatherings.
Equipment
- 9x13-inch cake pan
- Mixing bowls
- Spatula
- Whisk or spoon
- Measuring cups
- can opener
- Offset spatula or butter knife
- Refrigerator space for chilling
Ingredients
- 1 container of Sugar-Free Cool Whip
- Pillsbury Sugar-Free Yellow Cake
- 1 box of Jell-O Sugar-free Instant Vanilla pudding mix
- 1 can of crushed pineapple in juice
Instructions
- Preheat your oven and bake the cake in a 9x13" pan.
- Once done, remove from the oven and allow it to cool completely.
- In a mixing bowl, combine the dry pudding mix, Cool Whip, and crushed pineapple until everything is well mixed.
- Spread this creamy pineapple mixture evenly over the cooled cake.
- Let it chill for at least an hour before serving.
Notes
- Use a sugar-free yellow or white cake mix to keep the recipe fully sugar-free.
- Be sure the cake is completely cooled before spreading the topping to avoid melting the Cool Whip.
- Draining the pineapple slightly can help prevent the topping from becoming too runny.