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.
Ingredients
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
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.