This Pineapple Heaven Cake is a soft, moist, and flavorful dessert that brings tropical sweetness to every bite. The crushed pineapple gives it a naturally juicy texture, and the creamy topping makes it irresistible for any occasion, whether it’s a casual family meal or a festive gathering.

Why You’ll Love This Recipe

I love how easy it is to put this cake together, yet it tastes like something straight from a bakery. The pineapple makes the cake super moist without needing oil or butter in the batter, and the topping is creamy, fruity, and just sweet enough to complement the light cake. It’s perfect for summer parties or when I want a simple, delicious dessert that impresses with minimal effort.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box yellow cake mix
1 can (20 oz) crushed pineapple with juice
1 cup granulated sugar
1 container (8 oz) whipped topping (like Cool Whip)
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk

Directions

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Prepare the cake mix according to the instructions on the box. Stir in the can of crushed pineapple (including the juice).
Pour the batter into the prepared baking dish and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, combine the granulated sugar and pineapple in a saucepan over medium heat. Cook until the sugar dissolves and the mixture is slightly thickened.
When the cake is done baking, poke holes all over the surface using a fork or skewer. Pour the pineapple-sugar mixture over the hot cake, letting it soak in.
Allow the cake to cool completely.
In a bowl, whisk together the pudding mix and cold milk until smooth and slightly thickened. Fold in the whipped topping until combined.
Spread the pudding mixture over the cooled cake. Refrigerate for at least 1 hour before serving.

Servings and Timing

Servings: 12
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes (including cooling and chilling)

Variations

Swap the yellow cake mix with white or pineapple-flavored cake mix for a different base.
Add shredded coconut to the topping for an extra tropical twist.
Sprinkle chopped pecans or walnuts over the pudding topping for crunch.
Use cream cheese frosting instead of pudding for a richer topping.
Mix in some maraschino cherries for color and flavor contrast.

Storage/Reheating

Storage: I keep the cake covered in the refrigerator for up to 4 days.
Freezing: I freeze the unfrosted cake portion for up to 2 months. I add the pudding topping fresh after thawing.
Reheating: This cake is meant to be served chilled, so I don’t recommend reheating it.

FAQs

Can I make this cake ahead of time?

Yes, I usually prepare it the night before and let it chill overnight. It actually tastes better the next day as the flavors meld.

Do I need to drain the pineapple?

No, I use the entire can with the juice—it keeps the cake extra moist and flavorful.

Can I use homemade whipped cream instead of Cool Whip?

Yes, just make sure it’s whipped to stiff peaks and stays stable when folded into the pudding mix.

What if I don’t have instant pudding?

You can use a homemade vanilla custard or skip it altogether and just use whipped topping, though the texture will be lighter.

Is this cake overly sweet?

It’s sweet, but not overly so. The pineapple gives it a natural tang that balances out the sugar nicely.

Conclusion

I always reach for this Pineapple Heaven Cake recipe when I want something simple but show-stopping. It’s light, creamy, full of pineapple flavor, and easy enough for any skill level. Whether I'm making it for a picnic, potluck, or just because, it never disappoints. Give it a try and taste a little slice of tropical heaven.

Pineapple Heaven Cake

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Author: Sue
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 15 minutes
Yield: 8 slices
Category: Dessert
Method: Baking
Cuisine: American, Tropical
Diet: Vegetarian

Print Recipe

Description

This Pineapple Heaven Cake is an irresistibly moist tropical dessert packed with crushed pineapple and topped with a sweet pineapple glaze. Perfect for summer gatherings or when you’re craving a tropical escape, this easy pineapple cake brings island flavor right to your kitchen.

Instructions

Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
Whisk together flour, baking powder, and salt in a medium bowl.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
Alternate adding dry ingredients and sour cream to the butter mixture, starting and ending with dry ingredients. Mix until combined.
Fold in the drained crushed pineapple.
Pour batter into loaf pan and smooth the top.
Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack.
Mix powdered sugar and pineapple juice to make glaze, then drizzle over cooled cake.

Notes

Substitute sour cream with plain Greek yogurt if needed.
Add shredded coconut, chopped nuts, or citrus zest for fun flavor variations.
Store at room temp up to 3 days or refrigerate for 5 days. Freeze for up to 2 months.