Light Pineapple Cake
Light Pineapple Cake offers a moist, fluffy texture with tropical pineapple flavor, topped with whipped cream and pineapple sauce—perfect for a summery dessert or special occasion.
Ingredients
Instructions
- Grease and flour 2 (9-inch) round cake pans.
- Combine cake mix, pineapple juice, water, and egg whites in a large mixing bowl. Blend with mixer on low speed 30 seconds.
- Beat at medium speed for 2 minutes.
- Divide batter evenly between the prepared pans.
- Bake at 350°F for 29 to 32 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes for 10 minutes, then remove from pans and cool completely.
- In a small saucepan, combine crushed pineapple and cornstarch. Blend until smooth.
- Heat over medium heat, stirring constantly, until mixture boils.
- Reduce heat and cook, stirring constantly, for 1 minute.
- Remove from heat and allow to cool.
- Prepare whipped cream frosting.
- Place one cake layer on a serving plate and spread the top with frosting.
- Spoon the thickened pineapple sauce over the frosting.
- Top with the second cake layer.
- Frost the sides and top of the cake.
- Refrigerate until ready to serve.
Tips & Substitutions
For a lighter texture, ensure that your egg whites are at room temperature before beating them. You can substitute the crushed pineapple with other fruits like peaches or use a sugar-free cake mix to reduce calories. If you want a bit more flavor, consider adding a teaspoon of vanilla extract to the batter. This cake is versatile and can be made gluten-free using a suitable cake mix.
Serving Suggestions
This Light Pineapple Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. For a more tropical experience, serve it alongside fresh fruit like berries or sliced bananas. It's perfect for summer gatherings or as a light dessert after a heavy meal.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds, or until just warm. If you prefer it cold, enjoy it straight from the fridge as the flavors intensify.
Nutrition & Diet Analysis (per serving)
Each serving of Light Pineapple Cake contains roughly 90 calories, with 4g protein, 18g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead. Once cooled, wrap them tightly in plastic wrap and store in the refrigerator. Frost just before serving for the best texture and flavor. The pineapple sauce can also be prepared in advance and stored in the refrigerator.
Can I freeze this cake?
Yes, you can freeze the unfrosted cake layers. Wrap them in plastic wrap and then in aluminum foil to prevent freezer burn. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
What can I use instead of egg whites?
You can substitute the egg whites with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for a vegan alternative. Another option is to use egg replacer according to package instructions. This will still give you a moist cake without using eggs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).