Pineapple Crush Jello Cake

Name: Pineapple Crush Jello Cake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 white cake mix; 4 large eggs; 1 Cup crushed pineapple with juice; 1/3 Cup water (or additional pineapple juice); 2/3 Cup oil; 1 package pineapple jello (small box-3 oz); 1 1/2 Cups powdered sugar; 2-3 Tablespoons coconut milk (or pineapple juice or lemon juice is fine)

3.83 from 76 votes

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.

Does Jello Cake Need to be Refrigerated?

Jello poke cakes need to be refrigerated because you’re pouring the stuff over the cake and adding whipped cream, but this jello cake is another story.

Because the jello is baked into the cake and just a glaze is placed over the top you really don’t need to refrigerate it.

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.

Will Cake Dry Out in the Refrigerator?

Most cakes, both frosted and unfrosted, cut and uncut, are perfectly fine at room temperature for several days.

To refrigerate, wrap unfrosted cakes in plastic to protect it from absorbing any weird fridge smells and to protect it from drying out, and then unwrap it to warm up on the counter before serving.

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?

Can You Make Cake Batter Ahead of Time?

If you mix the batter ahead of time it will be flatter than a fritter when you bake it.

The chemical reactions won’t wait on you unless you could hold it near freezing.

I’m not even sure about that.

Even then I suspect the long warm up to baking temps would have undesirable consequences.