Traeger Pineapple Sunshine Cake
There’s something extra special when making desserts on the Traeger in my opinion, and this Traeger Pineapple Sunshine Cake is no exception.
A light and bright dessert that screams summer, with just a slight amount of wood fired flavor thanks to the pellet grill.
It’s perfect for any special occasion, or a “just because” sweet treat 🙂
I had my friends over to reminisce about our recent Caribbean vacation and this dessert brought back alllll the sunny, beachy memories 🙂
How to make Traeger Pineapple Sunshine Cake
First start with a box of yellow cake mix.
I am switching out some of the ingredients that will typically be on the package directions to make the cake more moist.
Add 4 eggs, a stick of butter at room temperature, and a cup of milk.
Then beat with a hand mixer for a minute or so.
And stir in an 8 ounce can of crushed pineapple, juice and all.
Then either grease a 12 inch cast iron skillet or 9×13 baking dish, or line with parchment paper.
And pour the batter into the dish or skillet.
Set the Traeger pellet grill to 350 degrees and set the cake right on the grill grate.
The cake will do it’s thing on the Traeger for 30 to 40 minutes.
And while the cake cools, make the frosting.
It’s just 8 ounces of thawed Cool Whip, a box of instant vanillas pudding, and another 8 ounce can of crushed pineapple.
Once Traeger Pineapple Sunshine Cake is cool, spread the frosting on 🙂
And garnish with more pineapple and cherries if desired.
A little taste of the tropics in dessert form is so fun and delicious!
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If you like Traeger Pineapple Sunshine Cake, you might also like these recipes…
Traeger Mexican Skillet Brownies
Smoked Lasagna Stuffed Meatballs
Traeger Cherry Turnovers
Smoked Jalapeno Cranberry Shotgun Shells
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Traeger Pineapple Sunshine Cake
Equipment
- Traeger/Pellet Grill
Ingredients
- 1 15 ounce box yellow cake mix
- 4 eggs
- 1 stick butter at room temp
- 1 cup milk (or water)
- 2 8 oz cans crushed pineapple
- 1 8 ounce container whipped topping (I used Cool Whip) thawed
- 1 3.4 ounce package instant vanilla pudding
- Optional: maraschino cherries
Instructions
- Put the yellow cake mix, eggs, butter, and milk in a bowl. Use a hand mixer to beat on medium speed for a minute. Fold in one can of the crushed pineapple.
- Grease a 9×13 dish or 12 inch cast iron skillet (or line with parchment paper). Pour the cake batter in.
- Set the Traeger to 350 degrees. Place the cake on the grill grate for 30 to 40 minutes. Let cool.Note: Can also be baked in a 350 degree oven for 25 to 35 minutes.
- Put the whipped topping, vanilla pudding mix, and remaining can of crushed pineapple in a bowl. Stir until combined.Note: Save some of the pineapple to garnish the cake if desired.
- Spread the topping on the cooled cake and garnish with the crushed pineapple that was set aside and maraschino cherries if desired.
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