From start to finish, this blueberry-pineapple shortcake takes 5 ingredients is ready in minutes. It’s the perfect quick and easy dessert for Mother’s Day, Father’s Day or for summer entertaining. You’ll love serving this to guests because it looks and tastes like it’s made from scratch, but it isn’t!
Mmmm! Here’s a yummy and easy dessert that you can make in minutes! This shortcake is so simple to make because you can use a store-bought pound cake for the cake part. A can of pineapple and some fresh blueberries, and a couple more convenient ingredients, and you’re ready to entertain!
A pineapple dessert is always so popular in the summer-time because of the refreshing, tropical taste. This one is always a hit because it’s nice and light, and not too sweet. The fluffy, creamy filling is absolutely delicious but won’t leave you with that heavy, full feeling like some desserts do!
This little shortcake is a family classic at our house, and it always conjures up memories of my Nana. She loved a no-fuss dessert too, and she often brought some version of this to our family get-togethers.
That leads me to my next point. You can vary the fresh fruit that you use with this recipe. The canned pineapple is a must for the filling, but you can use whatever berries you have on hand to garnish your cake. I’ve used blueberries today, but strawberries and raspberries are wonderful too.
Quick and Easy Blueberry-Pineapple Shortcake!
You’ll find a printable version of this recipe at the bottom of the post.
Ingredients:
- store-bought pound cake, cut horizontally in thirds
- 4 oz. pkg instant vanilla pudding (the powdered kind)
- 1 cup thawed cool whip
- 19 oz. can undrained pineapple
- fresh berries of your choice
How to make your shortcake:
- Cut your pound cake horizontally. Set aside.
- In a medium bowl, mix your Undrained pineapple with the pudding mix. Do NOT drain your pineapple. You need all that juice!
- Now, add your Cool Whip to the pineapple and pudding mixture. Stir gently until it’s all blended.
- Place the first piece of your cut cake on a plate, cut-side-up, and slather on 1/3 of the pudding/Cool Whip mixture.
- Repeat with the other two layers, finishing with a layer of the pudding mixture.
- Now, pop your cake into the fridge for an hour or so to let everything “set”.
- When you’re ready to serve your shortcake, just garnish with fresh berries.
Mmmm-Mmmm! SO good!
If you’re looking for another fantastic no-bake dessert, check out this Easy Berry Icebox Cake by Cake’s Cottage
Easy Blueberry Pineapple Shortcake
Light, fluffy, and garnished with fresh berries, this simple shortcake never fails to delight!
Servings: 8
Calories: 108kcal
Ingredients
- store-bought pound cake cut horizontally in thirds
- 4 oz . pkg instant vanilla pudding the powdered kind
- 1 cup thawed cool whip
- 19 oz . can undrained pineapple
- fresh berries of your choice
Instructions
-
Cut your pound cake horizontally. Set aside.
-
In a medium bowl, mix your Undrained pineapple with the pudding mix.
-
Add your Cool Whip to the pineapple and pudding mixture.
-
Stir gently until it’s all blended.
-
Layer cake slices and pudding mix, finishing with a generous topping of the pudding mix.
-
Refrigerate for one hour.
-
Garnish with fresh berries and serve.
Nutrition
Calories: 108kcal | Carbohydrates: 26g | Cholesterol: 1mg | Sodium: 97mg | Potassium: 93mg | Sugar: 22g | Vitamin A: 50IU | Vitamin C: 6.4mg | Calcium: 21mg | Iron: 0.2mg
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Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.
