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–+ servings
Spread this creamy pineapple mixture evenly over the cooled cake.

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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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Calories: 140kcal
Author: Anne Carter
Servings: 12

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
  • 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

Instructions

  • Preheat oven to 350°F (175°C). Bake cake according to package directions (about 30–35 minutes).
    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.
    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.
    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.
    Spread this creamy pineapple mixture evenly over the cooled cake.
  • Let it chill for at least an hour before serving.
    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.

Nutrition

Calories: 140kcal
Keyword pineapple cake, Sugar Free Cake Recipe