Juicy Pineapple Heaven Cake Recipe

Juicy Pineapple Heaven Cake is a moist, fluffy cake infused with crushed pineapple and topped with a creamy, whipped pineapple-pudding topping. It’s a no-fuss dessert that brings tropical flavor to every bite. Whether you’re hosting a summer barbecue, celebrating a birthday, or just craving something sweet and refreshing, this cake delivers. The best part? It’s made with simple ingredients and comes together with minimal effort—no mixer required!


Ingredients:

For the Cake:

  • 1 box yellow or white cake mix
  • 1 cup crushed pineapple with juice (do not drain)
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs

For the Topping:

  • 1 can (20 oz) crushed pineapple with juice (do not drain)
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 container (8 oz) whipped topping (like Cool Whip), thawed

Optional Garnishes:

  • Toasted coconut flakes
  • Chopped pecans
  • Maraschino cherries

Instructions:

1. Preheat and Prepare

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9×13-inch baking dish or line it with parchment paper for easy cleanup.

2. Mix the Cake Batter

  • In a large mixing bowl, combine the dry cake mix, eggs, oil, water, and 1 cup of crushed pineapple (with juice).
  • Beat on medium speed for 2 minutes, or until smooth and well combined.

3. Bake the Cake

  • Pour the batter into the prepared baking dish and smooth the top.
  • Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely in the pan on a wire rack.

4. Make the Pineapple Topping

  • In a medium bowl, stir together the remaining 20 oz of crushed pineapple (with juice) and the instant vanilla pudding mix.
  • Let sit for 2–3 minutes until slightly thickened.

5. Fold in the Whipped Topping

  • Gently fold the thawed whipped topping into the pineapple-pudding mixture until smooth and fluffy.

6. Top the Cake

  • Once the cake is completely cooled, spread the pineapple whipped topping mixture evenly over the surface of the cake.

7. Garnish and Chill

  • Sprinkle the top with toasted coconut flakes, chopped pecans, or maraschino cherries if desired.
  • Cover and refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the topping to set.

Serving Suggestions:

  • Serve chilled with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Pair with iced tea or a tropical fruit punch for a summer-ready dessert.
  • Add fresh berries or sliced kiwi for a colorful, fruity finish.

Tips & Variations:

  • Make it a layer cake: Bake in two 8-inch round pans and layer with the pineapple topping in between.
  • Add coconut: Mix ½ cup shredded coconut into the batter for extra tropical flair.
  • Use cream cheese: Blend softened cream cheese into the topping for a richer, tangier twist.
  • Make ahead: This cake stays moist and delicious for up to 5 days in the fridge.

Juicy Pineapple Heaven Cake is a tropical dream come true—light, fruity, and full of sunshine in every bite. Want a coconut cream version or a pineapple upside-down twist next? I’d love to help you create it!

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