Pineapple Heaven Cake

If you’re dreaming of a slice of summer—something light, fluffy, fruity, and refreshing—this Pineapple Heaven Cake is going to feel like a little piece of paradise on your plate. With just a few simple ingredients, this cake is the kind of dessert that sneaks into your rotation and quickly becomes the most requested treat for every potluck, BBQ, or lazy Sunday get-together. It’s that good.

I first made this cake on a whim when I had a can of crushed pineapple sitting in my pantry and a cake mix that needed to be used. It was one of those “let’s see what happens” bakes—and let me tell you, the results were nothing short of magic. The crushed pineapple not only brings a natural sweetness but keeps the cake moist and flavorful for days. Pair that with a creamy whipped topping and cream cheese frosting? Heaven.

Whether you’re hosting brunch, heading to a backyard gathering, or just looking for something different to brighten up your dessert table, this cake is the answer. It’s light enough to enjoy even after a hearty meal, and best of all—it’s ridiculously easy to make.

Let’s dive into the recipe and get that oven preheated!

Ingredients You’ll Need

For the Cake:

• 1 box yellow cake mix (or your favorite homemade yellow cake recipe)

• 1 can (20 oz) crushed pineapple, undrained

• 1/2 cup vegetable oil

• 4 large eggs

For the Topping:

• 1 package (8 oz) cream cheese, softened

• 1 container (8 oz) frozen whipped topping, thawed (such as Cool Whip)

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

Optional Add-Ins:

• 1/2 cup shredded coconut or chopped pecans

STEP 1: PREP YOUR PAN AND OVEN

Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly from the get-go. Grease and flour a 9×13-inch baking pan or line it with parchment paper if you prefer easy lifting and minimal cleanup. Either way, you want that cake to release beautifully when it’s done.

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STEP 2: MIX THE CAKE BATTER

Now for the fun part—bringing the cake to life. In a large mixing bowl, combine the yellow cake mix, undrained crushed pineapple, vegetable oil, and eggs. The juice from the pineapple adds extra moisture and flavor, so don’t drain it! Beat everything together on medium speed for about 2 to 3 minutes, or until your batter is smooth and everything is well incorporated.

Once it’s mixed, pour the batter into your prepared baking pan. Use a spatula to even out the top so it bakes up level and golden.

STEP 3: BAKE UNTIL GOLDEN AND SET

Place your pan in the preheated oven and bake for 30 to 35 minutes. Every oven runs a little differently, so start checking around the 30-minute mark. You’ll know it’s done when a toothpick inserted into the center comes out clean.

Once it’s baked, let the cake cool completely in the pan on a wire rack. This part is important—if the cake is even slightly warm when you add the topping, it can melt and become runny. So be patient; the topping will be worth the wait.

Alright, now that your cake is baked and cooled (and your kitchen smells amazing), it’s time to talk about what truly takes this dessert from delicious to unforgettable—that fluffy, sweet-tart cream cheese and whipped topping frosting.

This topping is light, creamy, and pairs beautifully with the tropical notes of the pineapple cake. It’s also super easy to whip up, and the best part? You can customize it with your favorite add-ins like shredded coconut or chopped pecans to give it a little extra flair. Let’s get into it!

STEP 4: MAKE THE FROSTING

Grab a clean mixing bowl and add in your softened cream cheese. It’s important that it’s fully softened—if it’s still cold, you’ll end up with lumps. Use a hand mixer (or stand mixer, if that’s your go-to) and beat it until it’s smooth and creamy.

Next, slowly add in 1 cup of powdered sugar and 1 teaspoon of vanilla extract, continuing to beat until the mixture is light and well combined. It should taste sweet but balanced, with that classic cream cheese tang coming through.

Now for the magic: gently fold in your thawed whipped topping. This is what gives the frosting its light, almost mousse-like texture. Use a spatula and take your time folding it in—you don’t want to deflate all that airy goodness.

Once everything is incorporated, you’ll have a luscious, pillowy frosting that spreads like a dream.

STEP 5: CUSTOMIZE WITH OPTIONAL ADD-INS

If you’re looking to give your cake a little something extra, now’s the time to stir in ½ cup of shredded coconut or chopped pecans (or both!). The coconut enhances that tropical flavor while the pecans add a bit of crunch and nuttiness that contrast beautifully with the soft texture of the cake.

Totally optional, but highly recommended—especially if you’re bringing this cake to a party and want to impress with both flavor and presentation.

STEP 6: ASSEMBLE AND CHILL

Once your cake has cooled completely, use a spatula to spread the frosting evenly over the top. Take your time here—you want every bite to have that perfect cake-to-frosting ratio. Smooth it all the way to the edges of the pan for full coverage.

Now here’s a tip that makes a big difference: refrigerate the cake for at least one hour before serving. This helps the topping firm up and the flavors to meld together. Trust me, it’s worth the wait. Plus, this cake is best served cold anyway—the texture and taste are just spot-on when it’s been chilled.

STORAGE TIPS AND MAKE-AHEAD NOTES

This is a fantastic make-ahead dessert. You can easily bake the cake and make the frosting a day ahead, then store it in the fridge overnight. Just keep it covered to prevent it from drying out or absorbing any other fridge flavors.

It also holds up beautifully for a few days, so leftovers (if there are any!) make a great midweek treat. I’ve even been known to sneak a slice for breakfast with coffee—it’s got fruit in it, right?

VARIATIONS TO TRY NEXT TIME

Want to change things up a bit? Here are a few fun twists you can try:

• Tropical Bliss: Add a splash of coconut extract to the cake batter and top with toasted coconut flakes.

• Pineapple-Cherry Cake: Mix in a handful of chopped maraschino cherries to the batter for a pineapple upside-down cake vibe.

• Nutty Delight: Fold chopped macadamia nuts into the frosting for a Hawaiian-inspired version.

• Lemon-Pineapple Combo: Add a tablespoon of lemon zest to the frosting for a bright citrus contrast.

The beauty of this recipe is how flexible it is. As long as you keep the pineapple base and the fluffy topping, you can play around with the details and make it your own.

By now, your Pineapple Heaven Cake should be chilling in the fridge, soaking up all those creamy, fruity flavors. Whether you’re prepping it for a party or just because your sweet tooth demanded something tropical, this cake delivers every time. It’s simple enough for a weeknight dessert but tasty enough to take center stage at your next potluck.

Before we wrap up, I want to answer a few of the most common questions readers have about this recipe. These tips should help if you’re making it for the first time—or if you’re coming back for the second or third (I won’t judge).

Frequently Asked Questions

1. Can I use fresh pineapple instead of canned?

Yes, but it’s important that you use crushed pineapple with juice. If using fresh, make sure to finely chop it and include any natural juice it releases. You may need to add a splash of pineapple or orange juice to get the right moisture level in the batter.

2. What can I use instead of whipped topping like Cool Whip?

If you prefer not to use whipped topping, you can make a homemade stabilized whipped cream by beating heavy cream with powdered sugar and a bit of cream cheese to help it hold its shape. Just keep in mind that it’s a little less sturdy and should be eaten within a day or two.

3. Can I make this cake gluten-free?

Absolutely. Just use a gluten-free yellow cake mix in place of the regular one. Be sure to check that your other ingredients (especially the whipped topping and powdered sugar) are certified gluten-free as well.

4. How long does this cake last in the fridge?

This cake keeps well for up to 4 days in the refrigerator when covered tightly. The frosting stays soft and creamy, and the pineapple flavor actually gets better with time.

5. Can I freeze Pineapple Heaven Cake?

You can freeze the unfrosted cake for up to 2 months. Just wrap it tightly in plastic wrap and then foil. The frosting is best made fresh, but if you need to freeze it fully assembled, freeze individual slices on a tray first, then store them in airtight containers.

6. Do I have to refrigerate it?

Yes—because of the cream cheese and whipped topping in the frosting, this cake should be kept refrigerated. It also tastes better cold, so it’s a win-win.

7. Can I turn this into cupcakes or a layered cake?

You sure can! For cupcakes, bake for about 18–22 minutes, checking doneness with a toothpick. For a layered cake, divide the batter between two 9-inch round pans and adjust baking time to 25–30 minutes. Frost between the layers and on top as usual.

Final Thoughts: The Cake That Wins Hearts Every Time

There’s just something about the simplicity and flavor of this Pineapple Heaven Cake that keeps people coming back for more. It’s not overly rich, it’s not fussy, and yet it hits every note perfectly: moist cake, bright pineapple, and a dreamy frosting that tastes like a cloud.

It’s also one of those recipes that people ask for after just one bite. I’ve shared this at birthday parties, neighborhood potlucks, and family dinners—and there’s never a crumb left on the tray.

So whether you’re craving something nostalgic, planning a summer-themed dinner, or just love a good old-fashioned cake with a fruity twist, this is one recipe that belongs in your collection.

If you give it a try, I’d love to hear how it turns out! Did you add coconut? Go nutty with pecans? Or maybe add your own personal spin? Drop a comment below and let me know. Happy baking!

Pineapple Heaven Cake

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• Author: Andrew Recipes

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Description

This Pineapple Heaven Cake is a tropical twist on a classic sheet cake, featuring a moist yellow cake base enriched with crushed pineapple and topped with a luscious cream cheese and whipped topping frosting. It’s light, refreshing, and perfect for gatherings, potlucks, or anytime you crave a sweet, fruity dessert.

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Ingredients

Scale 1x2x3x

For the Cake:
1 box yellow cake mix (or your favorite homemade yellow cake recipe)

1 can (20 oz) crushed pineapple, undrained

1/2 cup vegetable oil

4 large eggs

For the Topping:
1 package (8 oz) cream cheese, softened

1 container (8 oz) frozen whipped topping, thawed (such as Cool Whip)

1 cup powdered sugar

1 teaspoon vanilla extract

Optional Add-Ins:
1/2 cup shredded coconut or chopped pecans

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Instructions

1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.

2️⃣ In a large mixing bowl, combine the yellow cake mix, crushed pineapple with its juice, vegetable oil, and eggs. Beat on medium speed for 2 to 3 minutes until the batter is smooth and well blended. Pour the batter into the prepared baking pan and smooth the surface with a spatula.

3️⃣ Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before adding the topping.

4️⃣ In a clean mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually mix in the powdered sugar and vanilla extract until fully incorporated. Gently fold in the thawed whipped topping until the mixture is light and fluffy. For extra flavor and texture, stir in shredded coconut or chopped pecans if desired.

5️⃣ Spread the cream cheese topping evenly over the cooled cake. Place the cake in the refrigerator and chill for at least 1 hour to set the topping and enhance the flavors.

6️⃣ Slice the cake into squares and serve chilled or at room temperature. For an extra touch, garnish each piece with a sprinkle of shredded coconut or a dash of cinnamon before serving.

Notes

This cake is best served cold, as the creamy topping holds its shape and texture better when chilled. You can make it a day ahead and store it covered in the refrigerator, making it a convenient make-ahead dessert for parties or busy weekends. The pineapple keeps the cake exceptionally moist, and the frosting adds a dreamy, cloud-like finish.