Pineapple Heaven Cake Recipe
If you’re searching for the sunshine of summer in a single bite, look no further than Pineapple Heaven Cake. This crowd-pleasing, ultra-moist dessert combines zesty pineapple, coconut, and a cloud of creamy frosting for a nostalgic, vacation-worthy treat that’s blissful year-round. Easy to whip up with pantry staples and a touch of island flair, Pineapple Heaven Cake is perfect for family gatherings, potlucks, or whenever you need a sweet pick-me-up that’s guaranteed to make everyone smile.
Ingredients You’ll Need
Every ingredient for Pineapple Heaven Cake is a humble hero, responsible for its feather-light crumb, dreamy sweetness, and signature bright flavor. Using mostly familiar grocery finds, you’ll find each component plays its part in this tropical symphony.
- Yellow Cake Mix: Lends a tender, buttery base that reliably rises and holds the flavors together.
- Crushed Pineapple in Juice (undrained): Bursts with pure pineapple tang and moisture—do not drain, as the juice keeps the cake ultra-moist.
- Vegetable Oil: Ensures a rich, soft crumb and doesn’t distract from the cake’s vibrant flavors.
- Large Eggs: Provide structure and richness, helping the cake set up perfectly.
- Instant Vanilla Pudding Mix: Adds subtle vanilla warmth and extra fluffiness in every forkful.
- Sour Cream: Delivers luscious moisture and gentle tang, elevating both taste and texture.
- Shredded Sweetened Coconut: Layers in authentic tropical flavor and a bit of chewy delight.
- Chopped Pecans (optional): Infuses earthy crunch—totally optional, but so worth it for nut-lovers.
- Whipped Topping: Becomes the billowy, sweet base for your frosting; so easy and always crowd-pleasing.
- Instant Coconut Cream Pudding Mix: Gives the frosting irresistible coconut creaminess and a hint of color.
- Cold Milk: Thickens the pudding frosting and makes it impossibly smooth.
- Additional Shredded Coconut & Pineapple Chunks (optional, for garnish): Sprinkle over the top for that final irresistible finish.
How to Make Pineapple Heaven Cake
Step 1: Prep the Pan & Oven
Start by setting your oven to 350°F (175°C) so it’s ready when you are. Give your trusty 9×13-inch baking dish a good greasing and a light dusting of flour—this helps the Pineapple Heaven Cake lift beautifully and release without sticking, so every slice comes out picture-perfect.
Step 2: Mix the Cake Batter
In a large mixing bowl, add the yellow cake mix, the entire can of crushed pineapple (juice and all), vegetable oil, eggs, instant vanilla pudding mix, sour cream, sweetened coconut, and chopped pecans if you choose. Stir everything together until you have a thick, fragrant batter—it should look creamy and lusciously flecked with coconut and pineapple.
Step 3: Bake to Golden Perfection
Spread the batter evenly in your prepped baking dish. Slide it into the oven and bake for 35 to 40 minutes. The aroma as the Pineapple Heaven Cake bakes is heavenly! It’s done when the top is gold and a toothpick poked in the center comes out clean. Let it cool completely right in the pan so the cake’s tender crumb sets just right.
Step 4: Mix the Coconut Frosting
While your cake cools, whisk together the instant coconut cream pudding mix and cold milk in a separate bowl. Watch as it thickens like magic! Next, gently fold in the whipped topping until the mixture is silky smooth—this coconut-kissed frosting is truly what sets Pineapple Heaven Cake apart.
Step 5: Frost and Finish
Spoon the billowy frosting over the cooled cake and spread it all the way out to the edges. For a little extra flair, garnish with more shredded coconut and juicy pineapple chunks. Pop the whole thing in the fridge for at least one hour—this not only helps the flavors meld, it gives each slice that cool, creamy texture everyone goes wild for.
How to Serve Pineapple Heaven Cake
Garnishes
The moment you reveal your Pineapple Heaven Cake, you’ll want to dress it up with a flurry of extra shredded coconut and a scatter of pineapple chunks. For a truly dreamy effect, add a few toasted coconut flakes or a sprinkle of chopped pecans. A little color and texture on top make every slice even more inviting!
Side Dishes
Pineapple Heaven Cake is delightful with a simple cup of hot tea or fresh coffee. For tropical vibes, pair it with a fruit platter featuring mango, kiwi, or strawberries, or keep things ultra-refreshing with a citrusy sorbet on the side.
Creative Ways to Present
For special occasions, try cutting the cake into squares and setting each one on a cupcake liner or dessert plate with a maraschino cherry on top. Individual trifle jars layered with cake and frosting are show-stopping for parties. Feeling fancy? Pipe the frosting with a star tip for bakery-worthy swirls that will have everyone oohing and aahing.
Make Ahead and Storage
Storing Leftovers
Cover your Pineapple Heaven Cake tightly with plastic wrap or foil and keep it in the fridge. It stays moist, lovely, and just as delicious for up to four days, making it a fantastic make-ahead dessert for busy schedules or spontaneous sweet cravings.
Freezing
If you need to make Pineapple Heaven Cake far in advance, freeze the cooled, unfrosted cake (wrap well) for up to two months. Thaw in the fridge overnight, then frost before serving so the topping stays absolutely luscious and fresh.
Reheating
You don’t need to reheat this cake, but if you like your Pineapple Heaven Cake slightly warm (especially before frosting it), pop a piece in the microwave for about 10 seconds. Always frost when the cake is fully cooled—otherwise, the topping can melt.
FAQs
Can I make Pineapple Heaven Cake without nuts?
Absolutely! The pecans are completely optional—just leave them out if you’re serving someone with an allergy or you want a pure pineapple and coconut experience.
Can I use fresh pineapple instead of canned?
You can, but you’ll need about 2 cups of finely chopped fresh pineapple along with any juices. Just note the cake may be a bit less sweet and the texture can be a touch chunkier—it’s still delicious!
What’s the best way to transport Pineapple Heaven Cake?
Keep the cake chilled before travel, and transport it in a lidded pan or covered with plastic wrap. If possible, add the final garnishes once you arrive so everything looks its freshest and brightest.
Can I use regular pudding mix instead of instant?
Stick with instant pudding for both the cake and frosting. Regular (cook-and-serve) pudding requires cooking, and it won’t thicken the frosting the same way or mix easily into the batter.
How far in advance can I prepare Pineapple Heaven Cake?
This cake genuinely improves as it chills! You can assemble the entire Pineapple Heaven Cake a full day ahead—just keep it refrigerated and add any fresh garnishes just before serving for the prettiest presentation.
Final Thoughts
Few desserts bring friends and family running to the table like Pineapple Heaven Cake. Whether for a holiday, a potluck, or just because, this sunny slice of bliss truly lives up to its name. Gather your ingredients and give it a try—I promise, one bite and you’ll understand why it’s called Pineapple Heaven Cake!
Print
Pineapple Heaven Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Pineapple Heaven Cake that combines the sweetness of pineapple with the richness of coconut in a moist and delightful dessert.
Ingredients
Cake:
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple in juice (undrained)
- ½ cup vegetable oil
- 3 large eggs
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup sour cream
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans (optional)
Frosting:
- 1 container (8 oz) whipped topping
- 1 package (3.4 oz) instant coconut cream pudding mix
- 1 cup cold milk
- additional shredded coconut and pineapple chunks for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Mix: In a large bowl, combine cake mix, pineapple, oil, eggs, vanilla pudding mix, sour cream, coconut, and pecans. Mix until smooth.
- Bake: Pour batter into prepared dish. Bake for 35–40 minutes until a toothpick inserted comes out clean. Cool.
- Frosting: In a bowl, mix coconut cream pudding with milk until thickened. Fold in whipped topping. Spread over cake.
- Garnish: Top with extra coconut and pineapple. Refrigerate for at least 1 hour before serving.
Notes
- This cake tastes even better the next day after chilling overnight.
- For a lighter version, use light whipped topping and reduced-fat sour cream.
- Can be made in advance and stored covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 35 g
- Sodium: 370 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
