Introduction

Pineapple Heaven Cake is a delightful and moist treat that combines the tropical sweetness of pineapple with a creamy frosting and a hint of coconut and pecans. This easy-to-make dessert is perfect for gatherings or a special homemade indulgence.

Pineapple Heaven Cake Recipe - Recipe Image

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

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: In a large bowl, mix the yellow cake mix, crushed pineapple with its juice, vegetable oil, eggs, and vanilla extract until the batter is smooth and well combined.
Step 3: Pour the batter into the prepared baking dish and bake for 30-35 minutes. Check doneness by inserting a toothpick; if it comes out clean, the cake is ready.
Step 4: Allow the cake to cool completely before moving on to the next steps.
Step 5: To make the pineapple layer, melt the butter in a saucepan over medium heat. Stir in the granulated sugar and add half of the crushed pineapple. Let it simmer gently for 2-3 minutes, then remove from heat and allow to cool.
Step 6: For the cream cheese frosting, beat the softened cream cheese and powdered sugar together until smooth. Then fold in the whipped topping until the mixture is light and fluffy.
Step 7: Spread the cooled pineapple mixture evenly over the cooled cake.
Step 8: Next, spread the cream cheese frosting over the pineapple layer evenly.
Step 9: Sprinkle shredded coconut and chopped pecans over the top as a finishing touch.
Step 10: Refrigerate the cake for at least 1 hour before slicing. Serve chilled and enjoy your tropical Pineapple Heaven Cake!

Tips & Variations

For a nut-free option, omit the pecans or substitute with toasted sunflower seeds for a similar crunch.
Use fresh pineapple that’s been crushed if you prefer a fresher taste, but reduce added sugar slightly to balance sweetness.
Adding a splash of coconut rum to the pineapple layer can enhance the tropical flavors for an adult twist.

Storage

Store the Pineapple Heaven Cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the frosting’s texture. When ready to serve again, slice directly from the fridge—no need to bring to room temperature as it tastes best cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade yellow cake instead of a mix?

Absolutely! Feel free to use your favorite homemade yellow cake recipe; just ensure it’s baked in a 9×13-inch pan for best results.

Can this cake be frozen?

Yes, you can freeze the cake after assembling but before adding the coconut and pecans topping. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Pineapple Heaven Cake Recipe

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4.4 from 105 reviews

Pineapple Heaven Cake is a moist and tropical-inspired dessert combining a classic yellow cake mix with crushed pineapple for a burst of juicy sweetness. Topped with a luscious pineapple layer, creamy cream cheese frosting, and finished with shredded coconut and chopped pecans, this cake is perfect for gatherings or a delightful treat any time.

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

Ingredients

Scale

Cake Batter

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 Layer

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

Garnish

½ cup shredded coconut
¼ cup chopped pecans

Instructions

Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large mixing bowl, combine the yellow cake mix, the entire can of crushed pineapple with its juice, vegetable oil, eggs, and vanilla extract. Stir the mixture until smooth and well combined.
Bake the Cake: Pour the prepared batter into the greased baking dish. Bake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean, the cake is ready. Remove from the oven and let it cool completely.
Make the Pineapple Layer: While the cake cools, place the butter and granulated sugar in a saucepan over medium heat. Melt and stir the ingredients together. Add half of the crushed pineapple and let the mixture simmer gently for 2-3 minutes. Remove from heat and allow it to cool before spreading over the cooled cake.
Prepare the Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. Fold in the whipped topping carefully until the frosting is light and fluffy.
Assemble the Cake: Spread the cooled pineapple layer evenly over the fully cooled cake. Next, spread the cream cheese frosting over the pineapple layer. Finish by sprinkling shredded coconut and chopped pecans evenly on top.
Chill & Serve: Refrigerate the assembled cake for at least 1 hour to let it set and enhance flavors. Serve chilled and enjoy your Pineapple Heaven Cake!

Notes

For best results, ensure the cake is completely cooled before adding the pineapple layer and frosting to prevent melting.
You can toast the shredded coconut and pecans lightly for an added depth of flavor and crunch.
If you prefer, substitute chopped walnuts for pecans.
Store leftovers in the refrigerator and consume within 3-4 days for optimal freshness.
This recipe can be doubled in a larger baking dish or two 9×13 pans for bigger gatherings.

Keywords: Pineapple Cake, Cream Cheese Frosting, Tropical Dessert, Yellow Cake Mix, Easy Pineapple Cake