Say hello to a slice of tropical bliss! This Pineapple Heaven Cake is soft, fluffy, and bursting with sweet pineapple flavor in every bite. Topped with a creamy pineapple pudding whipped topping and finished off with coconut and cherries (if you’re feelin’ fancy), it’s the kind of cake that disappears fast at potlucks and family dinners. And guess what? It’s so easy, you don’t even need to make the cake from scratch. We’re starting with a boxed mix and jazzing it up with all the good stuff. Trust me this one’s a sunshiney, crowd-pleasing game-changer.
Why You’ll Love This Recipe
- Super Simple: Starts with a boxed cake mix—no stress, no fuss!
- Tropical Vibes: Pineapple, coconut, and cherries? Yes please.
- Perfect Make-Ahead Dessert: It needs time to chill, which means you can prep it in advance!
- Crowd Favorite: Light, creamy, and not too sweet—everyone goes back for seconds.
Ingredients
Here’s what you’ll need to bring this dreamy Pineapple Heaven Cake to life:
- Yellow Cake Mix: A quick and easy base that bakes up soft and fluffy.
- Vegetable Oil: Adds moisture to the cake.
- Eggs: Give the cake structure and richness.
- Crushed Pineapple (with juice): The star of the show—adds juicy, fruity flavor to both the cake and the topping.
- Sour Cream: Makes the cake ultra-moist with a slight tang.
- Vanilla Extract: Enhances the overall flavor of the cake.
For the Topping:
- Instant Vanilla Pudding Mix: Creates a creamy base for the topping.
- Cold Milk: Helps set the pudding mix.
- Crushed Pineapple (with juice): More juicy pineapple goodness for the topping layer.
- Whipped Topping (like Cool Whip): Makes the topping light, fluffy, and irresistible.
Optional Toppings:
- Toasted Coconut Flakes: Adds a sweet, nutty crunch.
- Maraschino Cherries: Classic and fun!
- Extra Pineapple Tidbits: For even more pineapple flavor and a pretty presentation.
For full ingredient measurements, check out the recipe card at the bottom of the page!
How to Make the Pineapple Heaven Cake
Step 1: Preheat and Prep
Get your oven going at 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish so your cake doesn’t stick.
Step 2: Mix the Cake Batter
In a large bowl, combine the cake mix, eggs, oil, sour cream, pineapple (with the juice), and vanilla. Beat it all together until smooth and creamy—about 2 minutes using a hand mixer.
Step 3: Bake
Pour the batter into your prepared dish and spread it out evenly. Bake for 28–33 minutes, or until a toothpick comes out clean. Let the cake cool completely in the pan.
Step 4: Make the Pineapple Cream Topping
In another bowl, whisk the pudding mix and cold milk together until it thickens slightly. Fold in the crushed pineapple, then gently fold in the whipped topping. It should be light and airy!
Step 5: Frost and Chill
Spread that dreamy pineapple cream topping over the cooled cake. Cover and pop it in the fridge for at least 2 hours so everything sets and the flavors mingle.
Step 6: Garnish and Serve
Right before serving, sprinkle toasted coconut on top and garnish with cherries and pineapple tidbits if you like. Slice, serve, and soak in the compliments!
Pro Tips for Making the Recipe
- Use the Pineapple Juice: Don’t drain it out—it’s where all that tropical flavor lives.
- Let It Chill: This cake tastes best after a good chill in the fridge. Don’t skip this part!
- Fold Gently: When mixing the whipped topping in, go easy to keep it fluffy.
- Toast the Coconut: Just a few minutes in a dry skillet will bring out amazing flavor and crunch.
How to Serve
- Serve Chilled: This cake is best cold—refreshing and creamy!
- Make it Pretty: Add bright cherries and pineapple tidbits on top for a tropical bakery-style look.
- Bring to Parties: It’s a hit at BBQs, potlucks, and summer birthdays!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. The topping stays fluffy and fresh!
Freezing
You can freeze the cake (without the topping) for up to 2 months. Wrap it well, then thaw and add the topping fresh before serving.
Reheating
No need to reheat—this cake is meant to be served chilled. Just slice and enjoy straight from the fridge!
FAQs
Can I make this cake a day ahead?
Absolutely! In fact, it tastes even better the next day once the flavors have had time to blend. Just keep it covered and chilled.
Can I use homemade whipped cream instead of Cool Whip?
You sure can. Just make sure it’s whipped to stiff peaks so it holds its shape when folded into the topping.
What if I don’t have sour cream?
Greek yogurt is a great substitute it keeps the cake moist and adds that nice tang.
Do I need to toast the coconut?
It’s optional, but highly recommended. Toasting brings out a nutty flavor and adds a nice crunch to balance the creamy topping.
Pineapple Heaven Cake
Equipment
- Loaf Pan
- Mixing bowls
- Electric Mixer
Ingredients
Cake Batter
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup sour cream
- 1 cup crushed pineapple drained
Pineapple Glaze
- 0.5 cup powdered sugar
- 2 tbsp pineapple juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in the vanilla and sour cream.
- Gradually mix the dry ingredients into the wet mixture. Fold in the crushed pineapple.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Let cool.
- Mix the powdered sugar and pineapple juice to make the glaze. Drizzle over the cooled cake before serving.