Why You’ll Love This Recipe
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Moist & Flavorful: The crushed pineapple keeps the cake incredibly moist while adding natural sweetness.
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Easy to Make: Minimal effort with maximum flavor—perfect for bakers of all levels.
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Tropical Vibes: Pineapple and coconut bring a taste of the islands to your kitchen.
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Customizable: Add nuts, glazes, or whipped cream for extra flair.
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Kid-Friendly: Even picky eaters will adore its sweet, fruity flavor.
Ingredients
For the Cake:
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1 box yellow cake mix (or your favorite homemade recipe)
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1 can (20 oz) crushed pineapple, undrained
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1/2 cup vegetable oil
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4 large eggs
For the Topping:
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1 package (8 oz) cream cheese, softened
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1 container (8 oz) frozen whipped topping, thawed (like Cool Whip)
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1 cup powdered sugar
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1 tsp vanilla extract
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Optional Add-Ins: 1/2 cup shredded coconut or chopped pecans
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
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Mix the Cake Batter: In a large mixing bowl, combine the cake mix, crushed pineapple (with its juice), vegetable oil, and eggs. Beat with a mixer on medium speed for 2–3 minutes, until smooth and well combined. Pour the batter into the prepared pan and smooth the top with a spatula.
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Bake: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before adding the topping.
Servings and Timing
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Servings: 12-16
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Prep time: 15 minutes
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Cook time: 35 minutes
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Total time: 50 minutes (plus cooling time)
Variations
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Coconut Flavor: Add shredded coconut to the topping for extra tropical flavor.
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Nuts: Add chopped pecans or walnuts to the topping for some crunch.
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Glaze: Drizzle a simple glaze made from powdered sugar and milk for a shiny finish.
Storage/Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 2 months. Thaw in the fridge before serving.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but canned crushed pineapple with juice gives the cake its signature moist texture.
Can I make this cake gluten-free?
Yes, you can substitute the cake mix with a gluten-free option to make this cake gluten-free.
How do I make the topping thicker?
If you prefer a thicker topping, use less whipped topping or add more powdered sugar to reach your desired consistency.
Can I use a different cake mix flavor?
Yes, you can experiment with different cake flavors, such as pineapple cake mix, for added flavor depth.
How do I know when the cake is done?
Check the cake with a toothpick; it should come out clean when inserted into the center.
Conclusion
Pineapple Heaven Cake is a tropical, sweet treat that’s perfect for any gathering. With its moist cake, creamy topping, and tropical flavor, this dessert is sure to be a crowd favorite. Simple, refreshing, and absolutely delicious—this cake is a slice of heaven in every bite!
Print
Pineapple Heaven Cake
- Total Time: 50 minutes (plus cooling time)
- Yield: 12-16 servings
- Diet: Vegetarian
Description
Pineapple Heaven Cake is a tropical dessert that combines a moist pineapple-infused cake base with a creamy, dreamy topping. Bursting with the natural sweetness of pineapple and a touch of coconut, this cake is an irresistible treat perfect for any occasion. Simple to make and packed with tropical flavors, it’s a dessert that everyone will adore.
Ingredients
For the Cake:
1 box yellow cake mix (or your favorite homemade recipe)
1 can (20 oz) crushed pineapple, undrained
½ cup vegetable oil
4 large eggs
For the Topping:
1 package (8 oz) cream cheese, softened
1 container (8 oz) frozen whipped topping, thawed (like Cool Whip)
1 cup powdered sugar
1 tsp vanilla extract
Optional Add-Ins:
½ cup shredded coconut or chopped pecans
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
-
Mix the Cake Batter: In a large mixing bowl, combine the cake mix, crushed pineapple (with its juice), vegetable oil, and eggs. Beat with a mixer on medium speed for 2–3 minutes until smooth and well combined. Pour the batter into the prepared pan and smooth the top with a spatula.
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Bake: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before adding the topping.
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Prepare the Topping: In a bowl, beat together the cream cheese, whipped topping, powdered sugar, and vanilla extract until smooth and creamy.
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Assemble: Once the cake is completely cooled, spread the cream cheese topping evenly over the cake. Optionally, top with shredded coconut or chopped pecans for added flavor and texture.
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Serve: Slice and serve. Refrigerate any leftovers.
Notes
Coconut Flavor: Add shredded coconut to the topping for a more tropical touch.
Nuts: For a little crunch, add chopped pecans or walnuts to the topping.
Glaze: Drizzle a simple glaze made from powdered sugar and milk for a shiny, sweet finish.
Gluten-Free: Substitute the cake mix with a gluten-free cake mix to make it gluten-free.
Cake Mix Flavor: Feel free to use a pineapple cake mix for added pineapple flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical, American
