Description
Juicy Pineapple Heaven Cake is an irresistibly fluffy, fruity dessert made with crushed pineapple, whipped topping, and angel food cake. It’s simple, refreshing, and honestly? It might just be the easiest “wow” cake you’ll ever make.
Ingredients
Scale
- 1 (15 oz) can crushed pineapple in juice (undrained)
- 1 (16 oz) tub frozen whipped topping (like Cool Whip), thawed
- 1 box angel food cake mix
- Optional: 1 small box instant vanilla pudding (for an extra creamy layer)
- Optional toppings: maraschino cherries, shredded coconut, chopped pecans
Instructions
- In a large bowl, combine the dry angel food cake mix with the entire can of crushed pineapple (juice included). Stir gently until well combined—the mixture will get fluffy and bubbly.
- Pour the mixture into a greased 9×13 baking dish and bake at 350°F (175°C) for 25–30 minutes, or until golden brown and set in the center. Let it cool completely.
- Once the cake is cool, spread the whipped topping evenly over the top. For extra flair, add maraschino cherries, a sprinkle of coconut, or crushed nuts.
- Refrigerate for at least 1 hour before serving to let the flavors meld. Serve chilled and enjoy!
- Optional layering version: Mix pudding with milk and fold in whipped topping. Layer over the baked cake for a more decadent twist!
Notes
Use pineapple in juice, not syrup—natural sweetness works best. Don’t overmix the batter—just fold gently. Let the cake cool fully before adding topping or it will melt. This dessert tastes even better after a night in the fridge!
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: No-Bake / Baked
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 22g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pineapple, heaven cake, angel food, whipped topping, summer dessert