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.
