Juicy pineapple heaven cake is a light, tropical dessert that’s as refreshing as it is easy to make. With crushed pineapple, fluffy whipped topping, and a soft cake base, this treat is bursting with bright, fruity flavor and a melt-in-your-mouth texture. I love serving it chilled—it’s the perfect make-ahead dessert for warm days, potlucks, or when I want something sweet without a lot of fuss.
Why You’ll Love This Recipe
I love this recipe because it’s quick, no-fuss, and made with simple pantry staples. The crushed pineapple adds natural sweetness and moisture, while the whipped topping and pudding layer make it airy and rich at the same time. It’s a no-bake (or semi-bake) dessert that tastes like sunshine in a dish—perfect for pineapple lovers.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Yellow cake mix (plus ingredients listed on the box)
- Crushed pineapple (with juice)
- Instant vanilla pudding mix
- Cold milk
- Whipped topping (like Cool Whip)
- Optional: maraschino cherries, shredded coconut, or chopped pecans for garnish
Directions
- I start by baking the cake according to the package instructions in a 9x13-inch pan. Once it’s done, I let it cool completely.
- I use the handle of a wooden spoon to poke holes all over the cooled cake.
- I pour the crushed pineapple (juice and all) evenly over the top of the cake, letting it soak into the holes.
- In a bowl, I whisk together the vanilla pudding mix and cold milk until thickened, then fold in the whipped topping to make a fluffy layer.
- I spread the pudding mixture evenly over the pineapple layer.
- I chill the cake for at least 2 hours, preferably overnight, to let all the flavors set and the layers come together.
- Just before serving, I garnish with cherries, coconut, or pecans if I want to dress it up.
Servings and Timing
This recipe makes about 12–15 servings. It takes around 10 minutes to prep (after baking the cake) and needs at least 2 hours to chill, though I usually make it the night before for best results.
Variations
- I sometimes use angel food cake or white cake mix for a lighter texture.
- Mixing coconut flakes into the pineapple layer adds a tropical twist.
- A layer of sliced bananas or strawberries makes it even more fruity.
- I’ve made it with cheesecake pudding mix for extra richness.
Storage/Reheating
I store leftovers covered in the fridge for up to 4 days. Since it’s a chilled dessert, there’s no reheating needed—just slice and serve cold. It’s not freezer-friendly, as the whipped topping and pudding can separate when thawed.
FAQs
Can I use fresh pineapple?
Yes! I’ve chopped fresh pineapple and used it with a splash of pineapple juice. Just make sure it’s juicy enough to soak into the cake.
Do I have to poke holes in the cake?
Poking holes helps the pineapple juice soak into the cake, making it extra moist. It’s what gives it that “heavenly” texture.
Can I make this ahead of time?
Absolutely. It actually tastes better after sitting for a few hours or overnight, so it’s perfect for prepping ahead.
What pudding flavor works best?
Vanilla is classic, but I’ve used cheesecake or coconut cream pudding for fun variations.
Can I use homemade whipped cream?
Yes, I’ve made this with homemade whipped cream before—just whip heavy cream with a little powdered sugar until stiff and fold it into the pudding.
Conclusion
Juicy pineapple heaven cake is a bright, easy dessert that always brings a taste of sunshine to the table. With soft cake, sweet pineapple, and creamy topping, it’s the kind of simple-but-irresistible treat I love to make for get-togethers or just because. Once I made it the first time, it quickly became one of my favorite go-to summer desserts.
Juicy Pineapple Heaven Cake
- Prep Time: 10 minutes (plus cake baking time)
- Chill Time:: 2 hours (or overnight)
- Total Time: 2 hours 45 minutes
- Yield: 12–15 servings
- Category: Dessert
- Method: No-bake (after baking the cake)
- Cuisine: American
- Diet: Vegetarian
Description
Juicy pineapple heaven cake is a light, refreshing dessert made with crushed pineapple, whipped topping, and soft yellow cake. This chilled pineapple cake is the perfect tropical treat for summer parties, potlucks, or make-ahead gatherings.
Ingredients
- 1 box yellow cake mix (plus ingredients listed on the box)
- 1 can (20 oz) crushed pineapple (with juice)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1½ cups cold milk
- 1 tub (8 oz) whipped topping (Cool Whip or similar)
- Optional: maraschino cherries, shredded coconut, or chopped pecans for garnish
Instructions
- Bake the cake according to package directions in a 9x13-inch pan. Let it cool completely.
- Use the handle of a wooden spoon to poke holes all over the cooled cake.
- Pour the entire can of crushed pineapple (with juice) evenly over the cake, letting it soak in.
- In a bowl, whisk the pudding mix with cold milk until thickened.
- Fold the whipped topping into the pudding mixture to create a fluffy layer.
- Spread the creamy topping over the pineapple-soaked cake.
- Chill for at least 2 hours or overnight.
- Garnish with maraschino cherries, coconut, or pecans before serving, if desired.
Notes
- The longer it chills, the better it tastes!
- You can substitute angel food or white cake for a lighter variation.
- Fresh pineapple can be used, but make sure to include pineapple juice for soaking.
- Swap in cheesecake pudding or coconut cream pudding for flavor variety.
