This sugar-free pineapple cake brings the sunny spirit of coastal Thailand and the light-handed sweetness of European tea cakes straight to your table. It’s a balance of tropical freshness and bakery-level finesse—without the sugar crash.
I first tasted a version of this cake at a family-run café in Goa, where pineapple was folded gently into airy sponge. This recipe channels that experience with almond flour for richness, and a dash of lemon zest to mimic that ocean-kissed brightness.
Using techniques borrowed from classic French genoise—like whipping eggs to achieve structure—this cake skips added sugar without sacrificing lift or flavor. It’s ideal for anyone chasing a dessert that’s light, fruity, and still indulgent.
What I Didn’t Expect About This Dish?
- I didn’t miss the sugar—at all. The natural sweetness of pineapple really stepped up and created a deeply satisfying, guilt-free treat.
- This cake became my go-to for brunches, especially when served with Greek yogurt and a sprinkle of cinnamon. Surprisingly versatile.
- After a long day, a chilled slice felt like a mini vacation. It reminded me of snacking in a Balinese garden café, minus the jet lag.
- I tweaked the original recipe to include a pinch of cardamom after learning about its use in Middle Eastern desserts—now I can’t go back.
- While I started making it to support a lower-sugar lifestyle, it unexpectedly helped with weight balance, thanks to fewer crashes and cravings.
Sugar-Free Pineapple Cake Recipe
This sugar-free pineapple cake is light, fruity, and irresistibly creamy! A fluffy cake base topped with a dreamy mixture of pudding, Cool Whip, and juicy pineapple makes this dessert perfect for guilt-free indulgence. It’s incredibly easy, refreshing, and ideal for warm-weather gatherings.
Equipment
- 9×13-inch cake pan
- Mixing bowls
- Spatula
- Whisk or spoon
- Measuring cups
- can opener
- Offset spatula or butter knife
- Refrigerator space for chilling
Ingredients Â
- 1 container of Sugar-Free Cool Whip
- Pillsbury Sugar-Free Yellow Cake
- 1 box of Jell-O Sugar-free Instant Vanilla pudding mix
- 1 can of crushed pineapple in juice
InstructionsÂ
- Preheat your oven and bake the cake in a 9×13" pan according to the package directions.
- Once done, remove from the oven and allow it to cool completely.
- In a mixing bowl, combine the dry pudding mix, Cool Whip, and crushed pineapple until everything is well mixed.
- Spread this creamy pineapple mixture evenly over the cooled cake while it's still in the pan.
- Place the cake in the refrigerator and let it chill for at least an hour before serving.
Notes
- Use a sugar-free yellow or white cake mix to keep the recipe fully sugar-free.
- Be sure the cake is completely cooled before spreading the topping to avoid melting the Cool Whip.
- Draining the pineapple slightly can help prevent the topping from becoming too runny.
| Nutrition | Value |
| Calories | 55kcal |
| Carbohydrates | 13.7g |
| Fibre | 0.1g |
| Fat | 0.1g |
| Protein | 0.2g |
Variations To Help You Customize This Dish!
- Tropical Twist: Add shredded unsweetened coconut or chopped sugar-free maraschino cherries into the topping for an island-inspired flair.
- Nutty Delight: Sprinkle chopped walnuts or pecans over the topping for crunch and depth of flavor.
- Zesty Kick: Mix in a little lime or lemon zest with the pudding for a bright, citrusy boost.
- Berry Good: Replace pineapple with no-sugar-added crushed strawberries or blueberries for a fruity spin.
- Spice It Up: Add a pinch of cinnamon or nutmeg to the cake batter for a warm, spiced undertone.
