Description

This Juicy Pineapple Heaven Cake is a simple, moist, and fluffy dessert bursting with tropical pineapple flavor. Made with crushed pineapple and a soft cake base, it’s topped with a creamy whipped topping and a sprinkle of coconut or nuts for added texture. This easy-to-make cake is perfect for potlucks, summer parties, or just when you’re craving something sweet and fruity.

Ingredients

Units Scale

For the Cake:

1 box (15.25 oz) yellow cake mix
1 can (20 oz) crushed pineapple, undrained
3 large eggs
1/2 cup vegetable oil

For the Topping:

1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 tub (8 oz) whipped topping (Cool Whip), thawed
1/2 cup shredded coconut (optional)
1/2 cup chopped pecans or walnuts (optional)

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Instructions

Preheat & Prep – Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Mix the Batter – In a large bowl, combine the cake mix, crushed pineapple (with juice), eggs, and vegetable oil. Mix until well combined.
Bake – Pour the batter into the prepared baking dish and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Prepare the Topping – In a mixing bowl, beat the cream cheese and powdered sugar until smooth. Fold in the whipped topping until well combined.
Assemble – Spread the topping evenly over the cooled cake. Sprinkle with shredded coconut and chopped nuts, if using.

Chill & Serve – Refrigerate for at least 1 hour before serving for the best flavor. Enjoy!

Notes

For extra pineapple flavor, add ½ cup pineapple juice to the batter.
Substitute vanilla cake mix for a slightly different taste.
Toast the shredded coconut for added crunch and flavor.

Store leftovers in the refrigerator for up to 3 days.