Introduction
This Juicy Pineapple Heaven Cake is exactly what it sounds like—light, moist, tropical bliss in every bite! With crushed pineapple baked right into the cake and folded into the creamy whipped topping, it’s an easy crowd-pleaser that tastes like sunshine. Perfect for potlucks, holidays, or just because you deserve a slice of paradise.
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple in juice, undrained
- 3 large eggs
- 1/2 cup vegetable oil
For the Topping:
- 1 tub (8 oz) whipped topping (like Cool Whip)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple in juice, undrained
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix together the cake mix, crushed pineapple (with juice), eggs, and oil. Beat until smooth and well combined.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- In a separate bowl, fold together the whipped topping, vanilla pudding mix, and the second can of crushed pineapple (with juice) until creamy.
- Spread that dreamy topping all over the cooled cake.
- Chill in the fridge for at least 1 hour before serving (if you can wait that long!).
Variation
- Tropical Twist: Add 1/2 cup of shredded sweetened coconut to the cake batter before baking. This gives the cake an extra island flair and adds a chewy texture that pairs beautifully with the juicy pineapple.
- Pineapple-Banana Combo: Replace one of the cans of pineapple with 1 cup of mashed ripe banana in the cake batter for a banana-pineapple fusion. It adds natural sweetness and a denser, moist texture—almost like a tropical banana bread meets cake.
- Nutty Crunch: Mix in 1/2 cup of chopped pecans or walnuts into the topping for a bit of crunch. It adds a delicious contrast to the soft, creamy topping and brings a little earthy richness to balance the sweetness.
Cooking Notes
- Don’t Drain the Pineapple: It might feel counterintuitive, but keep that juice! The liquid from the pineapple is essential to making the cake extra moist and flavorful. Draining it would result in a much drier, less exciting texture.
- Even Baking is Key: If your oven runs hot, check the cake at the 30-minute mark with a toothpick. Overbaking can dry it out, so keep an eye on that golden top. A moist crumb on the toothpick is your cue—it’ll keep cooking a bit from residual heat.
- Cool Completely Before Topping: The cake needs to be completely cooled before adding the topping, or it’ll melt and slide off. Give it at least an hour, or chill it briefly in the fridge to speed things up.
Serving Suggestions
- Chilled Perfection: This cake is best served cold straight from the fridge—it enhances the creamy topping and makes every bite refreshing, especially on warm days.
- Garnish Game Strong: For an eye-catching presentation, top with maraschino cherries, a sprinkle of toasted coconut, or a few mint leaves. It adds both color and a little texture—great for parties!
- Make it a Dessert Tray Star: Slice into squares and serve with a scoop of vanilla or coconut ice cream. It makes an easy but impressive finish to any summer meal or backyard barbecue.
Tips
- Use a Hand Mixer or Whisk: To get the cake batter extra smooth, use a hand mixer on medium speed for 2–3 minutes. If you’re whisking by hand, make sure everything is fully incorporated—no dry lumps hiding at the bottom!
- Fold Gently for Topping: When mixing the whipped topping with pudding and pineapple, fold gently with a spatula. Overmixing can deflate the whipped topping and make the texture runny instead of light and fluffy.
- Make Ahead Friendly: This cake actually tastes better the next day after the flavors have had time to meld. It’s perfect for making ahead of time—just store it covered in the fridge until ready to serve.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes + at least 1 hour chilling time
Nutritional Information (Per Slice)
- Calories: 360
- Protein: ~3g
- Sodium: ~320mg
Frequently Asked Questions
- Can I use fresh pineapple instead of canned?
You can, but be sure to include enough juice to match the moisture level of canned pineapple in juice. If using fresh pineapple, you’ll need to blend or finely crush it and possibly add some pineapple or apple juice to make up the liquid. - Can this be made ahead of time?
Yes! In fact, it tastes even better after chilling overnight. The topping sets beautifully and the flavors have time to blend. Just keep it covered in the fridge until ready to serve. - Can I freeze this cake?
You can freeze the base cake without the topping. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Add the topping fresh after thawing. The whipped topping doesn’t freeze well and can become watery. - What if I don’t have instant pudding mix?
You can substitute with stabilized whipped cream using a little powdered sugar and cornstarch, but the texture and flavor will be slightly different. The pudding adds structure and a soft vanilla flavor that balances the tangy pineapple.
Conclusion
This Juicy Pineapple Heaven Cake is sunshine in dessert form—effortless, flavorful, and perfect for any occasion. Whether you’re whipping it up for a summer get-together, a family dinner, or just a personal slice of sweet joy, it’s a guaranteed crowd-pleaser. Chill it, slice it, and let every bite take you to your happy place. 🌴🍍
Print
Juicy Pineapple Heaven Cake
- Total Time: 45 minutes + chilling time
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Juicy Pineapple Heaven Cake is exactly what it sounds like—light, moist, tropical bliss in every bite! With crushed pineapple baked right into the cake and folded into the creamy whipped topping, it’s an easy crowd-pleaser that tastes like sunshine. Perfect for potlucks, holidays, or just because you deserve a slice of paradise.
Ingredients
Scale
For the Cake:
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple in juice, undrained
- 3 large eggs
- 1/2 cup vegetable oil
For the Topping:
- 1 tub (8 oz) whipped topping (like Cool Whip)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple in juice, undrained
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix together the cake mix, crushed pineapple (with juice), eggs, and oil. Beat until smooth and well combined.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- In a separate bowl, fold together the whipped topping, vanilla pudding mix, and the second can of crushed pineapple (with juice) until creamy.
- Spread that dreamy topping all over the cooled cake.
- Chill in the fridge for at least 1 hour before serving (if you can wait that long!).
Notes
- For an extra flair, sprinkle toasted coconut or chopped pecans over the topping.
- Want more tropical flavor? Add a splash of coconut extract to the cake batter.
- This cake tastes even better the next day—hello, leftovers!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: ~30g
- Sodium: ~320mg
- Fat: ~16g
- Saturated Fat: ~5g
- Unsaturated Fat: ~10g
- Trans Fat: 0g
- Carbohydrates: ~50g
- Fiber: ~1g
- Protein: ~3g
- Cholesterol: ~45mg
Keywords: pineapple cake, easy summer dessert, cool whip cake, potluck dessert, crushed pineapple recipe