This Juicy Pineapple Heaven Cake is a sweet, creamy, and tropical dessert that’s incredibly easy to make. It combines crushed pineapple and fluffy whipped topping with moist yellow cake and a creamy, tangy layer of pudding and cream cheese. It’s my go-to dessert when I want something quick, delicious, and crowd-pleasing.
Why You’ll Love This Recipe
I love this cake because it delivers big flavor with minimal effort. It starts with a simple boxed cake mix and gets transformed into a creamy, dreamy dessert. The crushed pineapple adds a refreshing sweetness and moisture that makes every bite a treat. It's a no-fuss, make-ahead dessert that’s perfect for potlucks, parties, or just indulging at home.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Yellow cake mix (plus eggs, water, and oil as directed on the package)
- Crushed pineapple, undrained
- Instant vanilla pudding mix
- Cream cheese, softened
- Whipped topping (like Cool Whip)
directions
- I start by baking the yellow cake as directed on the box in a 9x13-inch pan, then I let it cool completely.
- While the cake cools, I mix the softened cream cheese and dry pudding mix until smooth.
- I stir in the undrained crushed pineapple into the pudding mixture until well combined.
- Once the cake is cooled, I spread the pineapple mixture over the top evenly.
- Then I top it all with the whipped topping and chill it in the fridge for a couple of hours before serving.
Servings and timing
This recipe serves about 12 people. It takes around 10 minutes to prep, 30 minutes to bake the cake, and at least 2 hours to chill in the fridge before serving.
Variations
- I sometimes use vanilla or white cake mix instead of yellow for a lighter flavor.
- Adding shredded coconut or chopped pecans on top adds a nice crunch.
- For a tangier twist, I’ve used lemon pudding mix instead of vanilla.
storage/reheating
I keep this cake stored in the fridge, covered, for up to 5 days. Since it's a chilled dessert, there’s no reheating necessary. I just serve it straight from the fridge.
FAQs
How far in advance can I make Pineapple Heaven Cake?
I like making it a day ahead so the flavors meld together even better. It holds up well in the fridge for several days.
Can I use fresh pineapple instead of canned?
I prefer canned crushed pineapple for its consistency and moisture. Fresh pineapple can work if it's finely chopped and juicy, but I make sure to include the juice.
Is there a dairy-free alternative for the whipped topping?
Yes, I’ve used dairy-free whipped toppings available in stores, and they work well in this recipe.
Can I freeze Pineapple Heaven Cake?
I don't usually freeze this cake because the texture of the whipped topping and pudding changes, but technically it can be frozen in an airtight container for up to a month.
Can I make it in a different pan size?
Yes, I’ve made it in two 9-inch round pans for a layer-style version or halved the recipe for an 8x8-inch pan.
Conclusion
This Juicy Pineapple Heaven Cake is everything I want in a dessert—easy, creamy, fruity, and refreshing. It’s the kind of treat that disappears fast, so I always make sure to save myself a slice before serving. Whether for a summer party or a comforting sweet after dinner, it never disappoints.
Juicy Pineapple Heaven Cake
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-bake (after cake is baked), chilled
- Cuisine: American
Description
Juicy Pineapple Heaven Cake is the ultimate tropical dessert featuring moist yellow cake, creamy pudding, and crushed pineapple. This easy no-fuss cake is perfect for potlucks, parties, or anytime you need a refreshing and crowd-pleasing sweet treat. Made with simple ingredients like cream cheese, whipped topping, and a boxed cake mix, it’s a chilled pineapple dessert that tastes like sunshine in every bite.
Ingredients
- 1 box yellow cake mix (plus eggs, water, and oil as directed)
- 1 can (20 oz) crushed pineapple, undrained
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 package (8 oz) cream cheese, softened
- 1 container (8 oz) whipped topping (e.g., Cool Whip)
Instructions
- Bake the yellow cake in a 9x13-inch pan according to package directions. Let it cool completely.
- In a bowl, beat the softened cream cheese and dry vanilla pudding mix until smooth.
- Stir in the undrained crushed pineapple until fully combined.
- Spread the pineapple mixture evenly over the cooled cake.
- Top with whipped topping.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- You can substitute white or vanilla cake mix for a lighter flavor.
- Add shredded coconut or chopped pecans on top for added texture.
- Lemon pudding can be used for a tangier version.
- Store in the fridge covered for up to 5 days.
- Best made a day in advance for enhanced flavor.
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