Pineapple Heaven Cake

This Pineapple Heaven Cake lives up to its name. It’s an ultra-moist, tropical dessert made with crushed pineapple folded right into the batter, then topped with a rich, fluffy cream cheese and pineapple-flavored whipped frosting.

Prep and Cook Times

• Prep time: 20 minutes
• Cook time: 30–35 minutes
• Chill time: At least 2 hours
• Yield: 12 to 15 servings (1 standard 9×13-inch pan)

Ingredients

The Cake:

• 1 box (15.25 oz) yellow or white cake mix (plus water, oil, and eggs called for on box)
• 1 can (20 oz) crushed pineapple in juice (do not drain; divide: use the crushed fruit in the batter and reserve a bit of the juice if needed)

The Dreamy Pineapple Frosting:

• 1 package (8 oz) cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 small box (3.4 oz) instant vanilla pudding mix
• 1 cup cold whole milk
• 1 tub (8 oz) whipped topping (like Cool Whip, thawed) or equivalent stabilized homemade whipped cream

The Topping:

• ½ cup toasted coconut flakes or chopped pecans (optional, for a nice crunch)
• A few drained pineapple tidbits or maraschino cherries for garnish

Step-by-Step Instructions

1. Bake the Pineapple Cake

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Prepare the cake mix according to the box instructions, substituting part of the required water with the juice drained from the canned crushed pineapple (measure the juice first, then top off with water if you need more liquid to meet the box’s measurement).
3. Gently fold the crushed pineapple directly into the prepared cake batter.
4. Pour the batter into your greased pan and bake according to package directions (about 30 to 35 minutes), or until a toothpick inserted into the center comes out clean.
5. Remove from the oven and let the cake cool completely.

2. Make the Creamy Pineapple Frosting

1. In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
2. In a separate bowl, whisk together the instant vanilla pudding mix and the cold milk for about 2 minutes until it starts to thicken.
3. Gently fold the thickened pudding mixture into the beaten cream cheese until fully combined and smooth.
4. Fold in the thawed whipped topping until the frosting is light, airy, and fluffy.

3. Frost and Chill

1. Spread the pineapple-vanilla frosting evenly over the top of the completely cooled cake.
2. Sprinkle with toasted coconut or chopped pecans, and garnish with pineapple tidbits or cherries if desired.
3. Cover and place the cake in the refrigerator for at least 2 hours (or overnight) to set and chill thoroughly before slicing.

Pro-Tip: Pineapple Heaven Cake is best served straight from the fridge. The cool, creamy frosting combined with the ultra-moist pineapple crumb makes every bite refreshing and decadent!