Description
This Juicy Pineapple Heaven Cake is a quick, no-fuss dessert made with pantry staples and tropical flavor. Perfect for busy moms looking for a make-ahead, budget-friendly treat.
Ingredients
For the Cake:
1 box yellow cake mix
1 can (20 oz) crushed pineapple in juice, undrained
3 large eggs
1/2 cup vegetable oil
For the Topping:
1 tub (8 oz) whipped topping (like Cool Whip)
1 package (3.4 oz) instant vanilla pudding mix
1 can (20 oz) crushed pineapple in juice, undrained
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, mix together cake mix, crushed pineapple with juice, eggs, and oil until smooth.
3. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
4. Let the cake cool completely in the pan.
5. In another bowl, gently fold together whipped topping, pudding mix, and the second can of crushed pineapple with juice.
6. Spread the fluffy topping over the cooled cake in thick swirls.
7. Chill in the refrigerator for at least 1 hour before serving.
Notes
You can prepare this cake a day ahead. It gets even better overnight.
Swap vanilla pudding with cheesecake pudding for extra flavor.
Keep leftovers covered and refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 25g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: juicy pineapple heaven cake, tropical dessert recipe, make-ahead cake for moms, quick pineapple cake, canned fruit cake recipe