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Pineapple Cake With Raspberry Sauce Recipe

This show-stopping Pineapple Cake with Raspberry Sauce is a holiday tradition you won't want to miss! The moist pineapple cake, topped with a light and fluffy lemon pudding frosting, is perfectly complemented by a tangy homemade raspberry sauce. Prepare to wow your family and friends with this elegant yet surprisingly easy dessert recipe.

Prep Time 30 mins
Cook Time 90 mins
Calories 592.4 kcal
Protein 14g
Rating 5.0 (1 Reviews)
Pineapple Cake With Raspberry Sauce 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pineapple Cake With Raspberry Sauce

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How to Make Pineapple Cake With Raspberry Sauce

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, prepare your favorite pineapple cake mix according to package directions, but substitute 3 large egg whites for the eggs and 1/2 cup (1 stick) unsalted butter, softened, for the oil.
  3. Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  4. While the cake is baking, prepare the raspberry sauce:
  5. In a medium saucepan, whisk together 1/4 cup cornstarch and 1/2 cup cold water until smooth.
  6. Add 2 cups fresh raspberries to the saucepan.
  7. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 2 minutes).
  8. Remove from heat and stir in 2 tablespoons lemon juice and 1/4 cup pineapple juice.
  9. Cover and refrigerate for at least 30 minutes to allow the sauce to cool and thicken.
  10. As soon as the cake comes out of the oven, pour 1 (20 ounce) can of crushed pineapple (drained) evenly over the warm cake.
  11. Let the cake cool completely in the pan.
  12. Meanwhile, prepare the frosting: In a medium bowl, prepare one 3.4 ounce box instant lemon pudding mix according to package directions.
  13. Add 2 tablespoons of lemon juice to the pudding.
  14. Gently fold in 8 ounces of whipped topping until combined.
  15. Let the frosting sit for 10 minutes to slightly thicken.
  16. Once the cake is completely cool, frost the top with the lemon pudding frosting.
  17. Drizzle the chilled raspberry sauce over the frosted cake.
  18. Garnish with sliced almonds (optional).

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

197g

Fat

108g

Carbs

25g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Vegetarian Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation North American Desserts American Southwestern United States Easy Cakes Cake Fillings And Frostings Californian 3 Steps Or Less 4 Hours Or Less