Description
There’s something truly magical about a dessert that combines light, fluffy textures with the bright, tropical sweetness of pineapple. This Pineapple Heaven Cake is exactly that—a heavenly treat that melts in your mouth with every bite.
This cake reminds me of summer gatherings, where the aroma of fresh pineapple and vanilla would fill the kitchen. It’s one of those easy-to-make, crowd-pleasing desserts that feel like a little slice of paradise. Whether you’re making it for a family get-together, a potluck, or just to satisfy your sweet tooth, this cake is guaranteed to bring smiles.
Why You’ll Love This Recipe:
- Simple Ingredients – You don’t need anything fancy to make this cake, just a few pantry staples.
- Tropical Flavors – The pineapple gives it a refreshing, fruity taste that’s perfect for any season.
- Light & Fluffy – This cake is soft, airy, and topped with a creamy layer that makes every bite irresistible.
- Perfect for Any Occasion – Whether it’s a birthday, picnic, or just a weekday treat, this cake is always a hit.
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple (with juice)
- 3 large eggs
- ½ cup vegetable oil
For the Topping:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 container (8 oz) whipped topping (like Cool Whip)
- 1 can (20 oz) crushed pineapple, drained
- ½ cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter or non-stick spray.
In a large mixing bowl, combine the yellow cake mix, crushed pineapple (with juice), eggs, and vegetable oil. Stir everything together until the batter is smooth and well mixed. The pineapple juice gives the cake its moisture and that signature tropical flavor.
Pour the batter into the prepared baking dish and spread it out evenly. Place it in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and let it cool completely. This step is important because if the cake is still warm, the topping will melt and lose its fluffy texture.
While the cake is cooling, prepare the topping. In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and continue beating until well combined.
Next, gently fold in the whipped topping and the drained crushed pineapple. Be careful not to overmix, as you want the topping to stay light and airy.
Once the cake has completely cooled, spread the creamy pineapple mixture evenly over the top. Use a spatula to create smooth, even layers.
For extra crunch and a nutty contrast, sprinkle chopped pecans on top. If you prefer, you can also use toasted coconut or leave it plain for a softer texture.
For the best results, refrigerate the cake for at least 1 hour before serving. This allows the flavors to meld together and makes the cake even more refreshing.
Cut into squares and enjoy a bite of this tropical delight!
Notes
- This cake is best served cold, so keep it refrigerated until ready to eat.
- If you don’t have whipped topping, you can make your own by whipping 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.