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Pineapple Cake With Raspberry Sauce

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“It simply wouldn't be holidays in our family without this wonderful dessert. Cool and creamy, it looks beautiful drizzled with the simply raspberry sauce.”
1hr 30mins
6-8 slice

Ingredients Nutrition

  • 1 (18 1/4 ounce) package pineapple cake mix
  • 6 egg whites
  • 14 cup butter, softened
  • 1 (15 ounce) can crushed pineapple in juice
  • 1 (3 1/2 ounce) package instant lemon pudding mix
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 2 tablespoons lemon juice
  • 12 cup sliced almonds, salt-free, for garnish
  • Raspberry Sauce
  • 3 tablespoons cornstarch
  • 2 (10 ounce) packages frozen sweetened raspberries, thawed
  • 1 tablespoon lemon juice
  • 1 tablespoon pineapple juice


  1. Prepare cake mix as directed, except substitute egg whites for eggs and butter for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.
  2. Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon and pineapple juice. Cover and chill for 30 minutes.
  3. To make the frosting: Prepare instant pudding as directed. Add lemon juice and fold in whipped topping. Let sit 10 minutes. Spread over cake and top with raspberry sauce. Garnish with almonds if desired.

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