Description
Juicy pineapple heaven cake is a tropical, no-fuss dessert made with crushed pineapple and cake mix, topped with fluffy whipped cream. It’s light, moist, and perfect for any gathering or sunny day treat.
Ingredients
- 1 box angel food cake mix or yellow cake mix
- 1 can (20 oz) crushed pineapple, with juice
- 1 container (8 oz) whipped topping (Cool Whip or homemade)
- Optional: 1 tsp vanilla extract
- Optional: shredded coconut, maraschino cherries, or chopped nuts for garnish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix the cake mix with the entire can of crushed pineapple (including juice). The mixture will foam slightly.
- Pour batter into the prepared dish and spread evenly.
- Bake for 25–30 minutes or until golden and a toothpick inserted comes out clean.
- Let the cake cool completely in the pan.
- Spread whipped topping over the cooled cake and add desired garnishes.
- Refrigerate for at least 1 hour before serving for best results.
Notes
- Use yellow cake mix for a richer flavor or angel food for a lighter texture.
- Add vanilla extract to the batter for an extra flavor boost.
- Top with toasted coconut or drizzle with pineapple or caramel syrup for a gourmet twist.
- Serve chilled for the best taste and texture.
- Store the cake covered in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 22g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
