Introduction
Juicy Pineapple Heaven Cake lives up to its name—it’s light, airy, sweet, and absolutely divine. This crowd-pleasing dessert is a no-fuss, ultra-moist cake infused with crushed pineapple and layered with creamy whipped topping. It brings all the brightness of a sunny tropical vacation into every bite.
Perfect for potlucks, summer barbecues, birthday parties, or even as a refreshing treat during cooler months, this cake is beloved for its simplicity and flavor. Best of all, it comes together with minimal ingredients and effort, making it a go-to recipe for busy bakers or last-minute gatherings. If you love pineapple upside-down cake but want something fluffier and lighter, this recipe is for you!
Ingredients:
For the Cake Base:
- 1 box yellow cake mix (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: toasted coconut flakes or chopped pecans for garnish
Preparation:
Step 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.
Step 2: Mix 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, until smooth and well combined.
Step 3: Bake the Cake
Pour the batter into the prepared baking dish. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
Step 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.
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