Pineapple Crush Jello Cake

Pineapple crush jello cake is seriously one of the most moist cakes out there. The pineapple niblets are barely noticeable but give such flavor!

I told you that Sarah created a monster when she shared her family recipe for lemon jello cake and the craziness continues as I’ve now not only made a strawberry lemonade jello cake but a pineapple crush jello cake too! ACK! I. CAN’T. STOP!

Cade doesn’t think cake is all that cool.

Or he didn’t.

I love putting him in his place. In a nice way of course. I made this cake and he didn’t give it a moment’s notice until I was topping it with the glaze and he came in from working in the yard.

He came waltzing in, proud of his accomplishments in the yard, “I filled our entire waste can with weeds and that one little bush that died all of a sudden. You want to come see how awesome it looks back, whoa. What smells so amazing?!”

Cake. It’s cake, Cade and you don’t really care about cake remember? Oh but he did. He came back and forth to the kitchen over the next hour begging for a piece until I finally agreed to serve up the still slightly warm cake.

Which really cake is best that way anyway isn’t it? It was a real beast to get out of the pan because I skipped flouring the greased cake pan and it was still warm, so it looked like a shaggy mess on his plate but to say that he loved it was an understatement.

And maybe I’m a silly young wife, but I still get such satisfaction over my husband enjoying something I made. Pure joy I tell ya. Am I the only one out there that loves pleasing their spouse with a good recipe?

Pineapple Crush Jello Cake

Yield: 12-16

Pineapple Crush Jello Cake

Total Time: 35

Prep Time: 5

Cook Time: 30

Pineapple crush jello cake is seriously one of the most moist cakes out there. The pineapple niblets are barely noticeable but give such flavor!

Print Recipe

Ingredients:

• 1 white cake mix
• 4 large eggs
• 1 Cup Crushed Pineapple with juice
• 1/3 Cup Water or additional pineapple juice
• ⅔ cup oil
• 1 regular package pineapple jello (small box-3 oz)

Glaze

• 1 1/2 Cups Powdered Sugar
• 2-3 Tablespoons Coconut milk (or pineapple juice or lemon juice is fine)

Directions:

1. Preheat the oven to 350 degrees.
2. Spray a cake pan with nonstick spray and sprinkle with flour.
3. Tip and tap the edges of the cake pan to coat it with flour.
4. In the bowl of a mixer, mix the cake mix, eggs, pineapple,water, oil and jello together.
5. Pour into greased and floured 9×13 pan.
6. Bake at 350* for 27-30 minutes.
7. When cake is done, prick with 2 tined fork or toothpick while still hot.
8. Immediately pour glaze over top.

Glaze

1. In a small bowl, mix the coconut milk and powdered sugar until smooth.

Nutrition Information

Yield: 12-16, Serving Size: 1

• Amount Per Serving:
• Calories: 234 Calories
• Total Fat: 5.3g
• Cholesterol: 46.5mg
• Carbohydrates: 43.8g
• Fiber: 0.4g
• Sugar: 35g
• Protein: 3.6g

All images and text ©Carrian Cheney for Oh Sweet Basil.

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