The Irresistible White Chocolate Pineapple Cake is a delightful treat that combines the tropical sweetness of pineapple with creamy white chocolate. This easy-to-make cake is perfect for any gathering, offering a refreshing flavor and moist texture that will leave everyone craving more.
Ingredients
- 1 box white cake mix, plus ingredients to prepare (eggs, oil, water)
- 1 (8 oz) can crushed pineapple, drained
- 1 cup white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) container whipped topping, thawed
- Maraschino cherries, for garnish (optional)
Directions
- Preheat the oven to the temperature specified on the cake mix box. Grease a 9×13 inch baking pan.
- Prepare the white cake mix according to package instructions.
- Fold in the crushed pineapple and white chocolate chips into the batter.
- Pour the batter into the prepared pan and bake according to package instructions.
- Once baked, let the cake cool for 10-15 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake.
- Pour the sweetened condensed milk over the warm cake, spreading it evenly and allowing it to soak into the holes.
- Let the cake cool completely to room temperature.
- Spread the whipped topping over the cake, covering it evenly.
- Refrigerate for at least 2 hours or overnight.
- Before serving, garnish with maraschino cherries if desired.
Servings and Timing
This recipe yields approximately 12-16 slices. The total preparation time is about 15 minutes, baking time varies based on the cake mix instructions, and the cooling time is at least 2 hours.
Variations
- For a more intense pineapple flavor, add additional crushed pineapple to the batter or use pineapple extract.
- Substitute white chocolate chips with macadamia nuts for added texture and flavor.
- For a tropical twist, incorporate shredded coconut into the batter.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The cake can be served cold directly from the fridge, which enhances its refreshing flavor.
FAQs
- Can I use a homemade cake mix instead of store-bought?
- Yes, you can use your favorite homemade white cake recipe.
- Is it necessary to drain the crushed pineapple?
- Yes, draining the pineapple prevents the cake from becoming too wet.
- Can I make this cake dairy-free?
- Substitute the whipped topping with a dairy-free alternative and use dairy-free white chocolate.
- How can I make the cake more decadent?
- Add a layer of cream cheese frosting underneath the whipped topping for extra richness.
- Can I freeze this cake?
- Yes, you can freeze the cake without the whipped topping for up to 3 months. Thaw in the refrigerator before serving.
- How long can the cake sit at room temperature?
- It can sit out for about 2 hours, but it’s best stored in the refrigerator after that.
- Can I use fresh pineapple instead of canned?
- Yes, fresh pineapple can be used, but make sure to finely chop and drain it well.
- What other toppings can I use?
- Consider using toasted coconut or fresh fruit as alternative toppings.
- How do I know when the cake is done baking?
- The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs attached.
- Can I add more white chocolate?
- Absolutely! Feel free to increase the amount of white chocolate chips for an even richer flavor.
Conclusion
The Irresistible White Chocolate Pineapple Cake is a delightful dessert that brings together the best of tropical flavors and creamy goodness. Whether for a summer gathering or a family celebration, this cake is sure to be a hit, providing a refreshing and satisfying treat that everyone will love. Enjoy every bite!
PrintIrresistible White Chocolate Pineapple Cake
- Total Time: 54 minute
Description
Experience a tropical delight with this Irresistible White Chocolate Pineapple Cake. Moist and flavorful, this cake combines the sweetness of crushed pineapple and creamy white chocolate, making it a perfect dessert for any occasion.
Ingredients
1 box white cake mix, plus ingredients to prepare (eggs, oil, water)
1 (8 oz) can crushed pineapple, drained
1 cup white chocolate chips
1 (14 oz) can sweetened condensed milk
1 (8 oz) container whipped topping, thawed
Maraschino cherries, for garnish (optional)
Instructions
- Preheat oven to the temperature specified on the cake mix box. Grease a 9×13 inch baking pan.
- Prepare the white cake mix according to package instructions.
- Fold in the crushed pineapple and white chocolate chips into the batter.
- Pour the batter into the prepared pan and bake according to package instructions.
- Once baked, let the cake cool for 10-15 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake.
- Pour the sweetened condensed milk over the warm cake, spreading evenly and allowing it to soak into the holes.
- Let the cake cool completely to room temperature.
- Spread the whipped topping over the cake, covering it evenly.
- Refrigerate for at least 2 hours or overnight.
- Before serving, garnish with maraschino cherries if desired.
Notes
- For extra flavor, consider adding a teaspoon of vanilla extract to the cake batter.
- Ensure the whipped topping is fully thawed for easy spreading.
- Prep Time: 15 minutes
- Cook Time: As per cake mix instructions