Upright Pineapple Cake Recipe

Name: Upright Pineapple Cake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: Duncan Hines Butter Cake Mix; 1 1/2 cups unsalted butter; Mandarin Oranges; 1 (20 ounce) can plus 1/2 cup crushed pineapple, drained; Jello Instant Vanilla Pudding Mix; Cool Whip; 2 cups granulated sugar; 4 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 cup pineapple juice; 1 (8 ounce) package cream cheese, softened; 3 cups powdered sugar

Get ready to experience pure cake bliss! This Upright Pineapple Cake, a treasured family recipe, is unbelievably moist and delicious. Every bite is a burst of pineapple flavor, perfectly complemented by a creamy, dreamy icing. Prepare for rave reviews – this cake is guaranteed to be a crowd-pleaser! This recipe is easy to follow, perfect for both experienced bakers and beginners alike.

Prep Time 30 mins

Cook Time 40 mins

Calories 347.7 kcal

Protein 5g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Upright Pineapple Cake

Duncan Hines Butter Cake Mix
1 1/2 cups unsalted butter
Mandarin Oranges
1 (20 ounce) can plus 1/2 cup crushed pineapple, drained
Jello Instant Vanilla Pudding Mix
Cool Whip
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup pineapple juice
1 (8 ounce) package cream cheese, softened
3 cups powdered sugar

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How to Make Upright Pineapple Cake

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 2 cups granulated sugar until light and fluffy.
Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in 1 (20 ounce) can crushed pineapple, drained.
Divide batter evenly among the prepared cake pans.
Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
While cakes cool, prepare the icing: In a medium bowl, combine 1 (8 ounce) package cream cheese, softened; 1/2 cup (1 stick) softened unsalted butter; 3 cups powdered sugar; 1 teaspoon vanilla extract; and 1/2 cup drained crushed pineapple.
Beat with an electric mixer until smooth and creamy.
Once cakes are completely cool, frost the layers and the top of the cake generously.
Refrigerate for at least 30 minutes before serving to allow the icing to set.