This Juicy Pineapple Heaven Cake Recipe is everything you want in a crowd-pleasing dessert—fluffy, fruity, and unbelievably refreshing. With crushed pineapple in both the cake and the whipped topping layer, every bite bursts with juicy, tropical flavor. It’s easy to make, light in texture, and cool enough to serve at potlucks, brunches, summer parties, or even just because. If you’re looking for a no-fuss dessert that disappears in minutes, this is it.
Ingredients
For the Cake:
-
1 box yellow cake mix
-
1 can (20 oz) crushed pineapple (with juice, undrained)
-
3 large eggs
-
½ cup vegetable oil
For the Topping:
-
1 tub (8 oz) whipped topping (like Cool Whip)
-
1 package (3.4 oz) instant vanilla pudding mix
-
1 can (20 oz) crushed pineapple (with juice, undrained)
Preparation
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: Mix the cake batter
In a large mixing bowl, combine the yellow cake mix, undrained crushed pineapple, eggs, and vegetable oil. Mix with a hand mixer or whisk until well combined and smooth.
Step 3: Bake the cake
Pour the batter into the prepared baking dish and spread evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely before adding the topping.
Step 4: Make the topping
In another bowl, combine the instant vanilla pudding mix and the second can of crushed pineapple (with juice). Stir until the pudding mix is dissolved and the mixture thickens slightly.
Step 5: Fold in whipped topping
Gently fold in the whipped topping until fully combined, forming a fluffy, fruity topping.
Step 6: Frost the cake
Once the cake has completely cooled, spread the pineapple-pudding-whipped topping mixture evenly over the top.
Step 7: Chill and serve
Refrigerate for at least 1 hour before slicing and serving. For best results, chill for 2–3 hours to allow flavors to meld and texture to firm up.
Variation
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Coconut Dream: Fold in ½ cup shredded coconut into the topping or sprinkle it on top
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Pina Colada Style: Add 1 tsp coconut extract to the cake batter
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Berry Boost: Top with sliced strawberries or blueberries for a colorful finish
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Layered Version: Bake in two round pans and stack with topping in between
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Lightened-Up: Use sugar-free pudding and light whipped topping for a lower-calorie version
Cooking Note
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Don’t drain the pineapple—its juice is key to both moisture and flavor
-
The cake will rise beautifully and remain moist thanks to the pineapple
-
Let the cake cool fully before topping to avoid melting the whipped layer
-
Fold the whipped topping gently to keep it airy and light
-
Serve chilled for the best texture and refreshing flavor
Tips
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Garnish with fresh pineapple slices or a sprinkle of crushed graham cracker crumbs for presentation
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Store leftovers covered in the fridge for up to 4 days
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This cake can be made a day ahead—flavors only improve overnight
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For neat slices, use a serrated knife or wipe the knife between cuts
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Great for Easter, Mother’s Day, birthdays, or BBQs!
Prep Time: 15 minutes
Baking Time: 35 minutes
Chill Time: 1–3 hours
Total Time: 2–3 hours (including chill time)
Nutritional Information (per slice, based on 15 servings)
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Calories: 310
-
Protein: 3g
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Fat: 12g
-
Carbohydrates: 47g
-
Sugar: 28g
-
Sodium: 320mg
Note: May vary depending on brand of mix and topping used
FAQs
Can I make this cake the night before?
Yes! It actually tastes even better the next day after chilling and soaking in the flavor.
Do I need to refrigerate leftovers?
Absolutely. Because of the whipped topping and pineapple, it needs to be kept chilled.
Can I use homemade whipped cream?
Yes, but stabilize it with a little powdered sugar or gelatin so it doesn’t deflate.
What kind of pineapple works best?
Use canned crushed pineapple with juice—don’t substitute with fresh as it can break down differently when baked.
Can I use white cake mix instead of yellow?
Definitely! White cake works just as well and gives it a lighter flavor base.
Conclusion
This Juicy Pineapple Heaven Cake Recipe is light, flavorful, and refreshingly simple. It’s the kind of no-fail dessert that’s both fun and fast to make—and guaranteed to earn compliments. Between the ultra-moist pineapple-infused cake and the fluffy whipped pudding topping, you’ve got the ultimate summer-ready dessert. Bring it to your next get-together and watch it vanish. 🍍🍰
Print
Juicy Pineapple Heaven Cake Recipe
- Total Time: 2–3 hours (including chill time)
Ingredients
Ingredients
For the Cake:
-
1 box yellow cake mix
-
1 can (20 oz) crushed pineapple (with juice, undrained)
-
3 large eggs
-
½ cup vegetable oil
For the Topping:
-
1 tub (8 oz) whipped topping (like Cool Whip)
-
1 package (3.4 oz) instant vanilla pudding mix
-
1 can (20 oz) crushed pineapple (with juice, undrained)
Instructions
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: Mix the cake batter
In a large mixing bowl, combine the yellow cake mix, undrained crushed pineapple, eggs, and vegetable oil. Mix with a hand mixer or whisk until well combined and smooth.
Step 3: Bake the cake
Pour the batter into the prepared baking dish and spread evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely before adding the topping.
Step 4: Make the topping
In another bowl, combine the instant vanilla pudding mix and the second can of crushed pineapple (with juice). Stir until the pudding mix is dissolved and the mixture thickens slightly.
Step 5: Fold in whipped topping
Gently fold in the whipped topping until fully combined, forming a fluffy, fruity topping.
Step 6: Frost the cake
Once the cake has completely cooled, spread the pineapple-pudding-whipped topping mixture evenly over the top.
Step 7: Chill and serve
Refrigerate for at least 1 hour before slicing and serving. For best results, chill for 2–3 hours to allow flavors to meld and texture to firm up.
Notes
-
Don’t drain the pineapple—its juice is key to both moisture and flavor
-
The cake will rise beautifully and remain moist thanks to the pineapple
-
Let the cake cool fully before topping to avoid melting the whipped layer
-
Fold the whipped topping gently to keep it airy and light
-
Serve chilled for the best texture and refreshing flavor
- Prep Time: 15 min
- Chill Time: 1–3 hours
- Cook Time: 35 min
Nutrition
- Calories: 310
- Sugar: 38 g
- Sodium: 320mg
- Fat: 12 g
- Carbohydrates: 47g
- Protein: 3 g