Description

Indulge in the tropical delight of Juicy Pineapple Heaven Cake, a moist and flavorful yellow cake infused with crushed pineapple and topped with a creamy mixture of vanilla pudding, whipped topping, and pineapple chunks. This easy-to-make dessert combines a soft cake texture with a luscious pineapple topping and optional shredded coconut for an extra touch of sweetness and tropical flair. Perfect for summer gatherings or any time you crave a refreshing, fruity treat.

Ingredients

Scale

Cake Ingredients

1 (15.25-ounce) box yellow cake mix
1 (20-ounce) can crushed pineapple in juice (undrained)
½ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract

Topping Ingredients

1 (8-ounce) container whipped topping (like Cool Whip)
1 (3.4-ounce) box instant vanilla pudding mix
1 cup cold milk
1 (8-ounce) can crushed pineapple (drained)
½ cup shredded sweetened coconut (optional)

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Instructions

Preheat and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
Mix cake batter: In a large bowl, combine the yellow cake mix, undrained 20-ounce can of crushed pineapple, vegetable oil, eggs, and vanilla extract. Mix them together until the batter is smooth and well combined.
Bake the cake: Pour the prepared batter evenly into the greased baking dish. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan, which ensures the topping will not melt or slide off.
Prepare the topping: In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes. Fold in the whipped topping and drained crushed pineapple until combined.
Assemble the cake: Spread the pineapple topping evenly over the cooled cake. Sprinkle with shredded sweetened coconut if desired for an added tropical flavor and texture.
Chill before serving: Refrigerate the cake for at least 1 hour to allow flavors to meld and the topping to set. Serve chilled for best taste.

Notes

For extra pineapple flavor, substitute pineapple juice for the milk when preparing the topping.
This cake improves in flavor after sitting, so consider making it a day ahead.
Greasing the baking dish well ensures easy removal and clean slices.
Optional shredded coconut adds a wonderful tropical texture but can be omitted for those with allergies.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 29g
Sodium: 320mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg