Pineapple Heaven Cake Recipe

Introduction

Pineapple Heaven Cake is a moist and tropical dessert that combines sweet pineapple with creamy frosting and a tender yellow cake base. Perfect for warm-weather gatherings or any time you want a fresh, fruity treat.

Ingredients

• 1 box yellow cake mix
• 1 can (20 oz) crushed pineapple (with juice)
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• ½ cup unsalted butter
• ½ of the crushed pineapple (from the can above)
• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 container (8 oz) whipped topping
• ½ cup shredded coconut
• ¼ cup chopped pecans

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, mix together the yellow cake mix, entire can of crushed pineapple (with juice), vegetable oil, eggs, and vanilla extract until smooth and well combined.
3. Step 3: Pour the batter into the prepared baking dish and bake for 30-35 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
4. Step 4: Allow the cake to cool completely before proceeding.
5. Step 5: In a saucepan over medium heat, melt the butter and stir in the granulated sugar. Add half of the crushed pineapple and simmer for 2-3 minutes. Remove from heat and let cool.
6. Step 6: Spread the cooled pineapple mixture evenly over the cooled cake.
7. Step 7: In a bowl, beat the softened cream cheese with powdered sugar until smooth. Gently fold in the whipped topping until light and fluffy.
8. Step 8: Spread the cream cheese frosting over the pineapple layer evenly.
9. Step 9: Sprinkle shredded coconut and chopped pecans over the top.
10. Step 10: Refrigerate the assembled cake for at least 1 hour before slicing and serving chilled.

Tips & Variations

• For extra flavor, toast the shredded coconut lightly before sprinkling it on top.
• If you prefer a nut-free version, omit the pecans or substitute with chopped macadamia nuts.
• Use homemade yellow cake batter if you want to avoid boxed mixes for a more personalized touch.
• Adding a teaspoon of rum extract to the frosting can enhance the tropical flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days to maintain freshness. Because of the cream cheese frosting and pineapple topping, refrigeration is essential. When ready to serve, you can let the cake sit at room temperature for 10-15 minutes for a softer texture, but serve chilled for best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, you can substitute fresh crushed pineapple, but be sure to drain some of the juice to avoid making the cake too wet.

Can this cake be frozen?

Yes, you can freeze the cake without toppings for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator before adding the pineapple layer and frosting.

Pineapple Heaven Cake Recipe

Print Recipe

★★★★★

4.6 from 115 reviews

Pineapple Heaven Cake is a moist and flavorful yellow cake infused with crushed pineapple, topped with a rich pineapple glaze and a creamy cream cheese frosting. Finished with shredded coconut and chopped pecans, this delightful dessert offers a tropical twist perfect for any occasion.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 box yellow cake mix
• 1 can (20 oz) crushed pineapple (with juice)
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract

Pineapple Glaze

• 1 cup granulated sugar
• ½ cup unsalted butter
• ½ of the crushed pineapple (from the can above)

Cream Cheese Frosting

• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 container (8 oz) whipped topping

Toppings

• ½ cup shredded coconut
• ¼ cup chopped pecans

Instructions

1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, combine the yellow cake mix, entire can of crushed pineapple (with juice), vegetable oil, eggs, and vanilla extract. Stir the mixture until smooth and well combined.
2. Bake the Cake: Pour the prepared batter into the greased baking dish. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely before adding toppings.
3. Make the Pineapple Layer: In a saucepan over medium heat, melt the unsalted butter. Stir in the granulated sugar and add half of the crushed pineapple from the can. Simmer for 2-3 minutes, then remove from heat and let the mixture cool before spreading over the cooled cake.
4. Prepare the Cream Cheese Frosting: Using a mixer, beat the softened cream cheese and powdered sugar until smooth. Carefully fold in the whipped topping until the mixture is light and fluffy.
5. Assemble the Cake: Spread the cooled pineapple glaze evenly over the cake. Then, spread the cream cheese frosting across the top. Finally, sprinkle shredded coconut and chopped pecans evenly on the frosting.
6. Chill & Serve: Refrigerate the assembled cake for at least 1 hour before slicing. Serve chilled and enjoy this tropical delight!

Notes

• Make sure the cake is completely cool before spreading the pineapple glaze to prevent it from soaking in too much.
• You can substitute pecans with walnuts or omit nuts for a nut-free version.
• For extra tropical flavor, toast the shredded coconut lightly before sprinkling.
• If you prefer, homemade yellow cake batter can replace the boxed mix for a more homemade touch.
• The cake is best stored refrigerated and consumed within 3-4 days.

Keywords: pineapple cake, yellow cake, cream cheese frosting, tropical dessert, pineapple dessert, coconut cake, pecan topping