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