Juicy Pineapple Heaven Cake is a delightful dessert that brings tropical flavors right to your table. This cake is super easy to make and is perfect for any occasion, whether it’s a summer barbecue, birthday party, or just a sweet treat for yourself. Its light and fluffy texture combines beautifully with the pineapple, making it a refreshing dessert that everyone will love. Plus, with simple ingredients and straightforward steps, even beginners can whip this up without any fuss!

how to make Juicy Pineapple Heaven Cake

Ingredients:

1 box angel food cake mix
1 can (20 oz) crushed pineapple in juice (do not drain)
1 container (8 oz) whipped topping (Cool Whip), thawed
1 box (3.4 oz) instant vanilla pudding mix
1 can (8 oz) crushed pineapple (for topping)
Maraschino cherries (optional garnish)
Shredded coconut (optional garnish)

Directions:

Preheat the oven according to the angel food cake mix package directions.
In a large bowl, combine the angel food cake mix and the can of crushed pineapple (with juice) and mix until well blended.
Pour the batter into a greased 9×13 inch baking dish and bake as directed on the cake mix box.
Once baked, let the cake cool completely.
In another bowl, mix the whipped topping and the instant vanilla pudding mix until smooth and well combined.
Spread the pudding mixture over the cooled cake.
Top with the second can of crushed pineapple.
Garnish with maraschino cherries and shredded coconut if desired.
Chill in the refrigerator for a few hours before serving.

how to serve Juicy Pineapple Heaven Cake

Serve this cake chilled for the best flavor. Cut it into squares and place on dessert plates. For an extra special touch, you can add a sprig of mint or a drizzle of chocolate sauce. It’s great for celebrations or as a delightful ending to a cozy dinner.

how to store Juicy Pineapple Heaven Cake

Store any leftover cake in an airtight container in the refrigerator. It should remain fresh for about 3 to 4 days. If you want to keep it longer, consider freezing it. Just make sure to wrap it well to prevent freezer burn.

tips to make Juicy Pineapple Heaven Cake

Make sure to let the cake cool completely before adding the pudding mixture. This helps keep the layers intact.
You can use fresh pineapple if you want a more intense flavor, but the canned variety is just as delicious and saves time.
If you want to enhance the flavor, you can add a little coconut extract to the pudding mixture.

variation

To switch things up, you can experiment with other fruits like peaches or strawberries instead of pineapple. You can also swap the vanilla pudding for other flavors like banana or coconut for a different taste.

FAQs

1. Can I use homemade whipped cream instead of Cool Whip?
Yes, you can use homemade whipped cream. Just make sure to stabilize it if you want it to hold up well.

2. Is this cake suitable for freezing?
Yes, you can freeze the cake. Just be sure to wrap it tightly in plastic wrap or foil before placing it in an airtight container.

3. How long does it take to chill the cake before serving?
Chilling the cake for at least 2-3 hours allows the flavors to meld together nicely, but you can leave it overnight for an even better taste.

Juicy Pineapple Heaven Cake

Juicy Pineapple Heaven Cake is a delightful dessert that brings tropical flavors right to your table. This cake is super easy to make and is perfect for any occasion, whether it's a summer barbecue, birthday party, or just a sweet treat for yourself. Its light and fluffy texture combines beautifully with the pineapple, making it a refreshing dessert that everyone will love. Plus, with simple ingredients and straightforward steps, even beginners can whip this up without any fuss!

Print Recipe Pin Recipe

Ingredients

1 box angel food cake mix
1 can 20 oz crushed pineapple in juice (do not drain)
1 container 8 oz whipped topping (Cool Whip), thawed
1 box 3.4 oz instant vanilla pudding mix
1 can 8 oz crushed pineapple (for topping)
Maraschino cherries optional garnish
Shredded coconut optional garnish

Instructions

Preheat the oven according to the angel food cake mix package directions.
In a large bowl, combine the angel food cake mix and the can of crushed pineapple (with juice) and mix until well blended.
Pour the batter into a greased 9x13 inch baking dish and bake as directed on the cake mix box.
Once baked, let the cake cool completely.
In another bowl, mix the whipped topping and the instant vanilla pudding mix until smooth and well combined.
Spread the pudding mixture over the cooled cake.
Top with the second can of crushed pineapple.
Garnish with maraschino cherries and shredded coconut if desired.
Chill in the refrigerator for a few hours before serving.