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There’s something magical about a cake that’s both indulgent and guilt-free, especially when it’s bursting with the tropical sweetness of pineapple. This sugar-free pineapple cake has become a favorite in my kitchen, offering the perfect balance of light, moist texture and bright, fruity flavor.

I first made it when I was looking for a dessert that would still feel like a treat but without the added sugar—and it didn’t disappoint! The natural sweetness of the pineapple, combined with a hint of vanilla, makes this cake incredibly satisfying, without overwhelming your taste buds with sugar.

What I love most is that it’s simple enough for a weekday dessert, yet special enough to serve for a family gathering or a summer celebration. And since it’s sugar-free, it pairs beautifully with a side of fresh fruit salad with whipped cream for an extra dash of freshness.

The best part? This recipe is versatile, so you can easily adapt it to your own taste. Whether you’re baking it for a light dessert or bringing it to a potluck, it’s sure to be a crowd-pleaser.

Sugar Free Pineapple Cake

This sugar-free pineapple cake offers a light and fruity treat without the added sugar. Made with naturally sweet pineapple and a tender, moist cake base, it's a delicious guilt-free dessert perfect for those watching their sugar intake.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 15 people

Calories 55 kcal

Equipment

Mixing bowl
Whisk or spatula
9×13" cake pan

Ingredients

1 can of crushed pineapple in juice (undrained)
1 Pillsbury Sugar-Free Yellow Cake prepared according to package directions in a 9×13 pan
1 box of Jell-O Sugar-free Instant Vanilla pudding mix
1 container of Sugar-Free Cool Whip

Instructions

Bake the cake in a greased 9×13" pan following the package instructions.
Once done, let it cool completely.
In a large bowl, combine the dry pudding mix, Cool Whip, and crushed pineapple.
Stir well until everything is fully incorporated.
Spread the pineapple mixture evenly over the cooled cake while it's still in the pan.
Refrigerate for at least an hour before serving.