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!