Description
Juicy Pineapple Heaven Cake is a moist and tender tropical dessert made with crushed pineapple, yellow cake mix, and a creamy whipped topping. It’s perfect for gatherings and easy enough for everyday baking.
Ingredients
- 1 box yellow cake mix (15.25 ounces)
- 1 can crushed pineapple in juice, undrained (20 ounces)
- 3 large eggs
- ½ cup vegetable oil
- 1 can crushed pineapple in juice, undrained (20 ounces)
- 1 package instant vanilla pudding mix (3.4 ounces)
- 1 tub whipped topping, thawed (8 ounces)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the cake mix, crushed pineapple with juice, eggs, and vegetable oil. Mix until smooth and well combined.
- Pour the batter evenly into the prepared baking dish.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool completely in the pan.
- In a separate bowl, gently mix the second can of crushed pineapple with juice, the instant vanilla pudding mix, and the whipped topping until smooth.
- Spread the topping evenly over the cooled cake.
- Refrigerate for at least 1 hour before slicing and serving.
Notes
- You can add ½ cup shredded coconut to the topping for extra tropical flavor.
- Sprinkle chopped nuts like almonds or walnuts on top for added crunch.
- For a richer topping, replace half of the whipped topping with softened cream cheese.
- Small pieces of mango or mandarin oranges can be added for extra fruitiness.
- This cake is best served chilled and does not require reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
