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.
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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.
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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.
Step 5: Fold in the Whipped Topping
Gently fold in the thawed whipped topping into the pineapple-pudding mixture until smooth and fluffy.
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Step 6: Top the Cake
Once the cake is completely cooled, spread the pineapple whipped topping mixture evenly over the surface of the cake.
Step 7: Garnish and Chill
Sprinkle the top with toasted coconut or chopped pecans if desired. Cover and refrigerate the cake for at least 2 hours before serving to allow flavors to blend and the topping to set.
Variation
Pineapple Coconut Cake: Add ½ cup shredded coconut to the batter for extra tropical flavor.
Strawberry Pineapple Heaven: Mix 1 cup chopped strawberries into the topping.
Layered Version: Bake two 8-inch round cakes and stack with pineapple topping in between for a show-stopping layer cake.
Pineapple Cream Cheese Frosting: Mix softened cream cheese with the pineapple pudding before folding in the whipped topping for a richer topping.
COOKING Note:
Do not overmix the pudding topping—mix just until smooth and fold gently. Overmixing can deflate the whipped topping. Also, it’s essential to cool the cake completely before adding the topping to prevent melting or soggy layers.
Cooking Time:
35 minutes
Total Time:
2 hours 50 minutes (including chilling)
Nutritional Information (Per Serving, approx. 12 servings):
Calories: 310
Protein: 3g
Sodium: 290mg
FAQs
Q: Can I use fresh pineapple instead of canned?
A: Yes, but be sure to crush it finely and include any juice it releases. Canned pineapple is more consistent in sweetness and moisture.
Q: Can I make this ahead of time?
A: Absolutely! It’s actually better when chilled overnight, making it perfect for preparing in advance.
Q: Can I freeze Pineapple Heaven Cake?
A: Freezing is not recommended once topped, as the whipped topping can become watery. However, you can freeze the cake base and add the topping after thawing.
Conclusion
Juicy Pineapple Heaven Cake is more than just a dessert—it’s a slice of sunshine on a plate. With minimal effort and pantry-friendly ingredients, you can create a cake that’s light, fruity, creamy, and always a hit. Whether you’re dreaming of summer or sharing joy with family and friends, this cake delivers flavor, texture, and smiles all around. Don’t be surprised when people start calling it your signature dish!
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