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.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 15 people
Calories 55 kcal
- 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
Preheat your oven and bake the cake in a 9x13" pan according to the package directions.
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 while it's still in the pan.
Place the cake in the refrigerator and let it chill for at least an hour before serving.
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Use a sugar-free yellow or white cake mix to keep the recipe fully sugar-free.
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Be sure the cake is completely cooled before spreading the topping to avoid melting the Cool Whip.
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Draining the pineapple slightly can help prevent the topping from becoming too runny.