Juicy Pineapple Heaven Cake Recipe
Introduction
This Juicy Pineapple Heaven Cake is a light, airy dessert bursting with tropical flavor. Combining fluffy angel food cake with sweet pineapple and creamy vanilla pudding, it’s perfect for any occasion that calls for a refreshing treat.
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 (with juice). Stir until well combined and foamy.
- Step 3: Pour the batter into a greased 9×13-inch baking dish and bake for 25–30 minutes or until golden and set. Let it cool completely.
- Step 4: In a separate bowl, mix whipped topping, dry pudding mix, and the second can of crushed pineapple (with juice).
- Step 5: Spread the creamy topping over the cooled cake.
- Step 6: Garnish with cherries and shredded coconut if desired. Chill before serving!
Tips & Variations
- For extra moisture, warm the pineapple slightly before mixing it into the batter.
- Try substituting the vanilla pudding with coconut or lemon pudding for a different twist.
- If you prefer less sweetness, drain some pineapple juice before mixing with the batter.
- Add chopped nuts like toasted pecans or macadamia nuts on top for added texture.
Storage
Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy topping’s texture. Reheat is not recommended since this cake is best served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade angel food cake instead of the box mix?
Yes, homemade angel food cake works well, but be sure to adjust the amount of pineapple juice used to maintain a fluffy texture without making the batter too wet.
Is this cake gluten-free?
The traditional angel food cake mix contains gluten, but you can find gluten-free angel food cake mixes to make this recipe suitable for gluten-free diets.
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Juicy Pineapple Heaven Cake Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Juicy Pineapple Heaven Cake is a light and fluffy dessert featuring angel food cake infused with crushed pineapple, topped with a creamy vanilla pudding and whipped topping mixture, garnished with maraschino cherries and shredded coconut for a tropical twist. Perfectly moist and bursting with pineapple flavor, this cake is an easy-to-make, crowd-pleasing treat.
Ingredients
Cake
- 1 box angel food cake mix
- 1 can (20 oz) crushed pineapple in juice (do not drain)
Topping
- 1 container (8 oz) whipped topping (Cool Whip), thawed
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 can (8 oz) crushed pineapple, undrained (for topping)
Garnish (Optional)
- Maraschino cherries
- Shredded coconut
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake.
- Prepare cake batter: In a mixing bowl, combine the angel food cake mix with one 20 oz can of crushed pineapple including the juice. Stir until the batter is well combined and foamy, which helps incorporate air for a light texture.
- Bake the cake: Pour the batter into a greased 9×13-inch baking dish. Bake in the preheated oven for 25 to 30 minutes or until the cake is golden on top and set in the center. Allow the cake to cool completely before adding the topping.
- Make the pudding topping: In a separate bowl, blend the thawed whipped topping, dry instant vanilla pudding mix, and the second 8 oz can of crushed pineapple (with juice) until smooth and well combined.
- Assemble the cake: Spread the creamy pudding mixture evenly over the cooled cake to create a luscious topping layer.
- Garnish and chill: Decorate the top with maraschino cherries and shredded coconut if desired. Refrigerate the cake before serving to let the flavors meld and the topping to set.
Notes
- Do not drain the crushed pineapple; the juice adds moisture and flavor to the cake and topping.
- Make sure the cake is completely cool before adding the topping to prevent it from melting.
- For a firmer topping, refrigerate the cake for at least 2 hours before serving.
- You can substitute whipped topping with homemade whipped cream for a fresher taste.
- Optional garnishes like cherries and shredded coconut enhance both flavor and appearance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pineapple cake, angel food cake, pineapple dessert, easy cake recipe, summer cake, creamy topping, tropical cake
