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This Juicy Pineapple Heaven Cake brings the sunshine to your kitchen and fills the house with an inviting scent that always gets my family running to the table. The recipe makes a soft buttery cake with bursts of tangy pineapple in every bite—ideal for celebrations or just a bit of everyday indulgence. Whether you top it with creamy glaze or keep it simple, it always delivers a taste of the tropics.
My favorite part is how this cake seems to disappear at potlucks the pan comes back empty every time. One rainy weekend I whipped it up for friends and it instantly became the most requested dessert at our gatherings.
Ingredients
- Yellow cake mix: Choose a good quality mix for the best crumb
- Crushed pineapple: Look for pineapple packed in juice to avoid extra syrupy sweetness and get that fresh zing
- Instant vanilla pudding mix: This makes the cake exceptionally tender and keeps it moist longer
- Eggs: Large eggs bring the batter together and add richness
- Vegetable oil or melted butter: For a tender crumb and luscious flavor use butter for extra richness if you have it
- Pure vanilla extract: Adds warm aroma and enhances all the other flavors in the cake
- Powdered sugar: Essential for a smooth glaze on top use a fresh unopened bag for best results
- Fresh pineapple slices: For garnishing and extra fresh flavor pick ripe golden fruit with sweet aroma
- Toasted coconut flakes: Adds crunch and toasty flavor
- Whipped cream: Light creamy topping for a pretty finish
Step-by-Step Instructions
- Preheat and Prepare the Pan:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and grease a 9 x 13 inch baking pan thoroughly making sure to coat every corner then dust with flour or line with parchment for easy cake removal
- Mix the Batter:
- In a large bowl combine the cake mix instant pudding mix eggs oil vanilla and the full can of crushed pineapple including its juice With a spoon or hand mixer blend everything together until the batter is thick and glossy scraping down the sides of the bowl so nothing gets left out
- Bake the Cake:
- Pour the thick batter into your prepared pan Spread it out evenly and tap the pan gently on the counter to burst any bubbles Place the pan in the oven and bake for about 35 to 40 minutes Check for doneness by inserting a toothpick in the center If it comes out clean or with just a moist crumb you are done Cool the cake completely on a wire rack before adding any topping
- Make the Glaze:
- In a small bowl mix the powdered sugar reserved pineapple juice and vanilla until smooth and pourable If it seems too thick add a drop more juice If it is too thin add a little extra sugar Drizzle the glaze slowly in lines over the cooled cake for a glossy finish
- Garnish and Serve:
- Once the glaze sets lay fresh pineapple slices or a sprinkle of toasted coconut on top For extra flair add a dollop of whipped cream Serve the cake at room temperature or chill for a firmer texture Slice and share
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I always look forward to adding toasted coconut on top because it gives a warm crunch that balances the juicy pineapple My little one likes to sneak a spoonful of glaze while I am garnishing the cake making the final touches the sweetest part of our baking days
Storage Tips
Keep leftovers in an airtight container at cool room temp for up to two days For longer storage refrigerate the cake which helps the flavors mingle and makes the texture even better The glaze seals in moisture but if you use whipped cream add it just before serving
Ingredient Substitutions
If you are out of yellow cake mix vanilla cake mix is a simple swap Melted butter can stand in for oil for a richer taste and Greek yogurt makes a nice light alternative for a portion of the oil If you want to skip canned pineapple finely chop one and a half cups of ripe fresh pineapple with its juice
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Serving Suggestions
Serve this cake with hot tea or coffee or dress it up for dessert with a scoop of vanilla ice cream It pairs perfectly with fresh berries or a tropical fruit salad On special occasions I like to cut it into squares and box them up as edible gifts
Cultural and Historical Notes
Pineapple cakes like this are popular throughout the tropics and are a staple at family gatherings in many regions The combination of canned pineapple and boxed cake mix became a classic in mid century American kitchens for its convenience and reliability but this dessert’s bright flavor appeals to every generation
Recipe FAQs
- → Can I use fresh pineapple instead of canned?
Yes, finely chop fresh pineapple and use it in place of canned. Make sure to include the juice for extra moisture.
- → Is the glaze necessary or optional?
The glaze is optional but adds sweetness and a glossy finish. You can serve the cake with or without it.
- → How do I know when the cake is done?
Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, about 35–40 minutes.
- → Can I make this cake in advance?
Yes, the cake tastes even better the next day as flavors develop. Store it covered at room temperature or refrigerated.
- → What garnishes pair well with this cake?
Top with fresh pineapple, toasted coconut flakes, or whipped cream for extra flavor and visual appeal.
- → Can I use butter instead of oil?
Absolutely! Melted butter can replace the oil for additional richness in the cake’s texture and taste.