Name: Juicy Pineapple Heaven Cake Recipe
Prep time: 15 min
Cook time: PT-491307H23M32S
Total time: PT-491307H23M32S
Cuisine: American
Ingredients: 1 box angel food cake mix; 1 can (20 oz) crushed pineapple in juice (do not drain); 1 container (8 oz) whipped topping (Cool Whip), thawed; 1 box (3.4 oz) instant vanilla pudding mix; 1 can (8 oz) crushed pineapple (do not drain); Maraschino cherries; Shredded coconut

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Introduction

Juicy Pineapple Heaven Cake is a light and refreshing dessert that combines the airy texture of angel food cake with the tropical sweetness of pineapple. It’s easy to make and perfect for any occasion when you want something sweet and fruity.

This image shows a square dessert in a clear glass dish with four visible layers. The bottom layer is a crumbly light brown crust made from crushed cookies or biscuits. On top of the crust is a thick white creamy layer, smooth and soft in texture. Above the cream is a glossy, bright yellow layer made of small pineapple chunks and jelly, arranged evenly but with some pieces slightly piled. The top layer has dollops of white whipped cream, each topped with a single red cherry, adding a pop of color. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box angel food cake mix
1 can (20 oz) crushed pineapple in juice (do not drain)
1 container (8 oz) whipped topping (Cool Whip), thawed
1 box (3.4 oz) instant vanilla pudding mix
1 can (8 oz) crushed pineapple (for topping)
Maraschino cherries & shredded coconut (optional garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a bowl, mix the angel food cake mix with 1 can of crushed pineapple including the juice. Stir until the mixture is well combined and foamy.
Step 3: Pour the batter into a greased 9×13-inch baking dish. Bake for 25–30 minutes or until the cake is golden and set. Allow it to cool completely before proceeding.
Step 4: In a separate bowl, combine the whipped topping, dry vanilla pudding mix, and the second can of crushed pineapple including juice. Mix well to create a creamy topping.
Step 5: Spread the creamy pineapple topping evenly over the cooled cake.
Step 6: Garnish with maraschino cherries and shredded coconut if desired. Chill the cake before serving for best flavor and texture.

Tips & Variations

For extra moisture, you can drizzle some pineapple juice over the cake before adding the topping.
Try adding chopped nuts like pecans or walnuts to the topping for a crunchy contrast.
If you prefer a more natural sweetener, consider using homemade whipped cream instead of store-bought whipped topping.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh and moist. When ready to serve, you can let it sit at room temperature for 10–15 minutes or serve chilled. Avoid freezing, as the texture of the whipped topping may change.

How to Serve

A square glass dish filled with a layered dessert is shown on a white marbled surface. The bottom layer is a light brown crumbly crust, topped with a thick white cream layer. Above the cream is a bright yellow layer made of pineapple chunks. The top is decorated with small white whipped cream dollops, each topped with a single red cherry, evenly spread across the surface. The overall look is fresh, creamy, and colorful. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, you can substitute fresh crushed pineapple with juice for canned, but be sure to include enough juice to keep the batter moist. Fresh pineapple adds a slightly different texture and flavor that many enjoy.

Is angel food cake mix necessary, or can I make the cake from scratch?

While this recipe uses angel food cake mix for simplicity, you can bake an angel food cake from scratch if preferred. Just be sure to follow a reliable recipe and maintain a similar texture for the best results.