Listen, I don't make complicated things. Life's already complicated enough. But this? This Lemon Pineapple Cake is the kind of recipe that makes people think you spent all day in the kitchen when really you were watching your stories and letting the oven do the heavy lifting. You're welcome.
Ingredients
- 1 box lemon cake mix (yes, from a box — we're Southern, not silly)
- 1 can (20 oz) pineapple chunks, undrained (save that juice, honey — it's liquid gold)
- 3 large eggs
- ½ cup vegetable oil
- 1 small box (3.4 oz) instant lemon pudding mix (the secret weapon)
- ½ cup sour cream (for that moist, rich crumb that'll ruin all other cakes for you)
- ½ cup shredded coconut — optional, but why would you skip it?
Lemon Glaze
- 1½ cups powdered sugar
- 2–3 tablespoons lemon juice
- 1 tablespoon reserved pineapple juice
How to Make the Magic Happen
- Preheat your oven to 350°F. Go ahead and grease a 9x13-inch baking dish while you're at it.
- Drain your pineapple, but reserve ½ cup of that juice — don't you dare pour it down the drain.
- In a large bowl, throw together the cake mix, pudding mix, eggs, oil, sour cream, and that reserved pineapple juice. Beat it until smooth and gorgeous.
- Fold in the pineapple chunks and coconut. Gently now — we're baking, not wrestling.
- Pour it into your prepared pan and spread it out like you mean it.
- Bake 35–40 minutes, or until a toothpick comes out mostly clean. Mostly clean. We're not baking a science project.
- Let it cool before you glaze it. I know. It's hard. Be strong.
- Whisk together your glaze ingredients and drizzle it all over the top like you're drizzling sunshine.
Krissi's Tip 🍍
Top it with a few extra pineapple chunks and a sprinkle of toasted coconut before serving. Fair warning: this cake is dangerously easy to eat straight out of the pan. No plate required. No shame either.
0 comments