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Introduction
Light, moist, and bursting with tropical flavor, this Juicy Pineapple Heaven Cake is like sunshine on a plate. Made with crushed pineapple and whipped topping, this easy, no-fuss dessert comes together with just a few ingredients and is perfect for potlucks, holidays, or whenever you’re craving something sweet and fruity. It’s a refreshing crowd-pleaser that feels indulgent but is incredibly easy to make.
Ingredients (Serves 12–16)
- 1 box angel food cake mix (just the dry mix)
- 1 (20 oz) can crushed pineapple in juice (do not drain)
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- Optional: maraschino cherries or shredded coconut for garnish
- Optional: 1/2 teaspoon vanilla or coconut extract for extra flavor
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Mix the cake batter:
In a large mixing bowl, combine the dry angel food cake mix with the entire can of crushed pineapple (juice included). Stir gently until fully mixed—the batter will foam slightly and become airy. - Bake:
Pour the batter into the prepared dish and smooth the top. Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean. - Cool completely:
Let the cake cool in the pan on a wire rack. - Frost:
Once the cake is cool, spread the thawed whipped topping evenly over the surface. Garnish with maraschino cherries or shredded coconut if desired. - Chill and serve:
Refrigerate for at least 1 hour before serving for best texture and flavor.
Tips & Variations
- Use a pineapple cake mix or lemon cake mix for extra zing.
- Stir in shredded coconut or crushed pecans for added texture.
- Keep leftovers refrigerated for up to 3–4 days.
Enjoy !!
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