Pineapple Delight Cake

Here’s a delicious, light, and tropical Pineapple Delight Cake recipe — a cool, creamy dessert that’s easy to make and perfect for potlucks, holidays, or summer gatherings!

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🍍 Pineapple Delight Cake

This version is a no-bake layered dessert using crushed pineapple, whipped topping, and a buttery graham cracker crust. There’s also a baked cake-style version below if you prefer a fluffy sheet cake.

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🧁 No-Bake Pineapple Delight Dessert

✅ Ingredients:

For the crust:

• 2 cups graham cracker crumbs (about 14 full crackers)

• ½ cup (1 stick) unsalted butter, melted

• 2 tbsp sugar

For the creamy layer:

• 1 (8 oz) block cream cheese, softened

• ½ cup unsalted butter, softened

• 1½ cups powdered sugar

• 1 tsp vanilla extract

For the topping:

• 1 (8 oz) tub whipped topping (like Cool Whip)

• 1 (20 oz) can crushed pineapple, well drained

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📝 Instructions:

1. Make the crust:

   • Mix graham cracker crumbs, melted butter, and sugar in a bowl.

   • Press firmly into a 9×13-inch dish to form a crust.

   • Chill in the fridge while you make the filling.

2. Make the cream layer:

   • Beat cream cheese and butter together until smooth and creamy.

   • Add powdered sugar and vanilla, and mix until fluffy.

   • Spread evenly over chilled crust.

3. Add the pineapple topping:

   • Fold the drained crushed pineapple into the whipped topping.

   • Spread this pineapple mixture over the cream cheese layer.

4. Chill:

   • Cover and refrigerate for at least 4 hours, or overnight, to set.

5. Serve:

   • Slice and serve chilled. Garnish with extra pineapple or toasted coconut if desired.

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🍰 Optional: Baked Pineapple Delight Cake (Fluffy Sheet Cake Style)

🧁 Ingredients:

• 1 box yellow cake mix

• 3 eggs

• 1/3 cup oil

• 1 (20 oz) can crushed pineapple (with juice)

• 1 (8 oz) tub whipped topping

• 1 (3.4 oz) box instant vanilla pudding mix

• 1½ cups cold milk

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📝 Instructions:

1. Bake the cake:

   • Preheat oven to 350°F (175°C).

   • In a large bowl, mix cake mix, eggs, oil, and crushed pineapple (with juice).

   • Pour into a greased 9×13 pan and bake for 30–35 minutes, or until toothpick comes out clean.

   • Let cool completely.

2. Make the topping:

   • Mix pudding mix with cold milk until thickened (about 2 minutes).

   • Fold in whipped topping and spread over cooled cake.

3. Chill and serve:

   • Refrigerate at least 2 hours before serving.

   • Optional garnish: toasted coconut, maraschino cherries, or extra pineapple.

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Would you like a gluten-free, dairy-free, or individual mini version of this recipe too?