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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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 140 kcal

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
  • 1 box Pillsbury Sugar
  • 1 box of Jell-O Sugar
  • 1 can of crushed pineapple in juice

Instructions
 

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