This Easy Pineapple Dream Cake is a fun dessert that combines fluffy cake with sweet pineapple and creamy frosting. It’s a family favorite that feels like a warm hug!
Whenever I make this cake, it always brings back sweet memories of Grandma’s kitchen. Plus, who doesn’t love a cake that’s both delicious and easy to whip up? 🍍💕
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for our crust. If you don’t have graham crackers, you could use vanilla wafers or crushed digestive biscuits instead. They add a slightly different flavor but work just as well!
Cream Cheese: It’s important for the creamy texture. If you need a lighter option, consider Neufchâtel cheese or Greek yogurt for a twist! Keep in mind, it might change the taste a bit.
Whipped Topping: I love using Cool Whip for its convenience, but homemade whipped cream adds a lovely touch. Just whip heavy cream with a little sugar until soft peaks form!
Crushed Pineapple: Make sure to use canned pineapple in juice for the best flavor and moisture. If canned isn’t available, you could use fresh pineapple, just crush it well and add a bit of juice.
How Do I Get a Perfectly Made Graham Cracker Crust?
Making a solid crust is essential for this cake. Here are some tips to ensure it turns out just right:
- Crush the graham crackers finely for an even texture. A food processor works great! Aim for a sand-like consistency.
- Mix the crumbs well with melted butter and sugar to ensure everything is coated. This helps it hold together once baked.
- Press the mixture firmly into the baking dish using your hands or the bottom of a measuring cup to create a compact crust.
- Baking it for a short time helps set the crust. Just 7 minutes is enough; it should not brown much.
These tips will keep your crust from crumbling when you slice the cake and help hold all those delicious layers together!
Easy Pineapple Dream Cake Recipe: Grandma’s Favorite
Ingredients You’ll Need
- 2 cups graham cracker crumbs (about 24 full sheets)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar (for the cream cheese mixture)
- 2 tsp vanilla extract
- 2 (8 oz) containers frozen whipped topping, thawed (e.g., Cool Whip), divided
- 2 (20 oz) cans crushed pineapple with juice, divided
- 1 box (3.4 oz) instant vanilla pudding mix
How Much Time Will You Need?
This delightful cake will take about 20 minutes of prep time and a chilling time of at least 4 hours (and preferably overnight) to fully set. Perfect for making ahead for family gatherings or potlucks!
Step-by-Step Instructions
1. Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, melted butter, and 1/2 cup of granulated sugar until well combined. This mixture should look moist and crumbly. Press it firmly into the bottom of a 9×13 inch baking dish to form a solid crust. Bake the crust in the preheated oven for about 7 minutes, then remove it and allow it to cool completely on the counter.
2. Make the Cream Cheese Layer
Next, in a large bowl, beat the softened cream cheese and 1 cup of granulated sugar together with an electric mixer until creamy and smooth—no lumps here! Add in the vanilla extract and mix again until well incorporated. Now, gently stir in one of the containers of thawed whipped topping, making sure to fold it in carefully so it stays light and fluffy. After that, drain one can of crushed pineapple completely and fold this into the cream cheese mixture. Spread this creamy, fruity mixture evenly over the cooled crust.
3. Create the Pudding Layer
In a separate bowl, whisk together the instant vanilla pudding mix and juice from the second can of crushed pineapple until it thickens, which should take just a couple of minutes. Then, gently fold in the remaining container of thawed whipped topping, mixing until well combined. Spread this pudding mixture evenly over the cream cheese layer below.
4. Add the Finishing Touches
To finish, sprinkle the remaining graham cracker crumbs on top of the pudding layer for a crunchy texture contrast. Now, it’s time to chill! Cover the cake with plastic wrap or foil and refrigerate for at least 4 hours, though overnight is best for maximum flavor and texture. When you’re ready to serve, cut into squares and enjoy this refreshing treat that’s sure to bring back memories of Grandma’s kitchen!
Enjoy this creamy, sweet, and crumbly Pineapple Dream Cake that’s truly a Grandma’s favorite!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pineapple Instead of Canned?
Yes, you can! Just make sure to crush the fresh pineapple finely and add a bit of juice to get the right consistency for the layers. It will give the cake a fresher taste!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake tastes even better as it sits and the flavors meld together!
Can I Freeze This Cake?
Yes, you can freeze it! Wrap individual squares tightly in plastic wrap and then place them in a freezer-safe container. Thaw in the refrigerator before enjoying. Keep in mind that the texture of the whipped topping may change slightly after freezing.
Can I Make This Cake Gluten-Free?
Absolutely! Simply use gluten-free graham cracker crumbs for the crust. There are several great brands available that will work perfectly to maintain that sweet crunch.
