Description
Pineapple Heaven Cake is a delightful, moist yellow cake infused with crushed pineapple, topped with a creamy, sweetened cream cheese and whipped topping mixture. This easy-to-make dessert combines tropical flavors with a soft texture, finished with a sprinkle of coconut or pecans for added crunch and taste—perfect for gatherings and celebrations.
Ingredients
Scale
Cake Batter
- 1 box yellow cake mix (or your favorite homemade recipe)
- 1 can (20 oz) crushed pineapple, undrained
- ½ cup vegetable oil
- 4 large eggs
Topping
- 1 package (8 oz) cream cheese, softened
- 1 container (8 oz) frozen whipped topping, thawed (like Cool Whip)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½ cup shredded coconut or chopped pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
- Mix the Cake Batter: In a large mixing bowl, combine the yellow cake mix, crushed pineapple with its juice, vegetable oil, and eggs. Beat with a mixer on medium speed for 2–3 minutes until smooth and well combined. Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the cake’s center comes out clean. Remove from oven and let the cake cool completely in the pan before adding the topping.
- Prepare the Topping: In a mixing bowl, beat together the softened cream cheese, thawed whipped topping, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Assemble: Once the cake has completely cooled, spread the cream cheese topping evenly over the surface. Optionally, sprinkle the top with shredded coconut or chopped pecans to add texture and flavor.
- Serve: Slice the cake into servings and enjoy. Store any leftovers in the refrigerator to keep the topping fresh.
Notes
- Allow the cake to cool completely before adding the topping to prevent it from melting or becoming runny.
- Substitute shredded coconut with chopped pecans or walnuts for a nutty variation.
- The crushed pineapple adds moisture and sweetness, so avoid adding extra sugar to the batter.
- For best flavor, chill the cake after assembling for at least an hour before serving.
- The cake can be stored covered in the refrigerator for up to 3 days.
