Pineapple Lemon Cake

Pineapple Lemon Cake


"Super moist, light for summer. Everyone will want this recipe!"

Ingredients {{adjustedServings}} servings 181 cals

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Prepare cake mix as directed, except substitute egg whites for eggs and applesauce for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.
  2. To make the frosting: Prepare instant pudding as directed. Fold in whipped topping. Let sit 10 minutes. Spread over cake.
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Reviews 21

  1. 25 Ratings


I originally gave this 3 stars, but I came back and upped it to 4 after tasting it again after it chilled overnight in the fridge. This is a lot tastier the second day. It really needed some time to let the flavors blend and mellow, otherwise, I only tasted a lot of lemon from the cake, and it overpowered everything else. By day two it was really smooth, light and refreshing, and something I think I will make again, but now I know to let it chill overnight before serving. Oh, and I used 12 oz. Cool Whip and it was almost too much, so I don't know why it calls for 16 oz. in the recipe, it would be spilling over the sides otherwise.


This is a great recipe. For variety try this: I topped the crushed pineapple with banana slices, added a few drops of pina colada flavoring to the topping then garnished the top with shredded coconut, pineapple slices, and cherries. It was a big hit at our BBQ! A great summer dessert.


This cake was not bad, but did not have the flavor that I was expecting. I shared some of the cake with an elderly friend of mine, who was polite when asked how she liked it. Sorry Kim...