Juicy Pineapple Heaven Cake Recipe
A light, moist, and fruity pineapple cake layered with whipped topping and crushed pineapple — a quick and easy dessert that tastes like tropical heaven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes (plus chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 cup crushed pineapple with juice
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 can crushed pineapple (20 oz), drained
- 1 package instant vanilla pudding mix (3.4 oz)
- 1 container whipped topping (8 oz), thawed
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix together cake mix, 1 cup crushed pineapple with juice, oil, eggs, and vanilla until well combined.
- Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- In a medium bowl, stir together the drained 20 oz crushed pineapple and vanilla pudding mix (do not prepare the pudding with milk).
- Fold in the whipped topping until well combined.
- Spread the pineapple-whipped topping mixture evenly over the cooled cake.
- Sprinkle with shredded coconut if desired.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Notes
- For extra pineapple flavor, poke holes in the cake and pour reserved pineapple juice over it before topping.
- Best served cold — store leftovers in the refrigerator.
- You can substitute yellow cake with white cake mix for a lighter version.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
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