Pineapple Heaven Cake

Pineapple Heaven Cake is moist, golden cake gets topped with a buttery pineapple glaze and then crowned with a cloud of light, tangy cream cheese whipped frosting that melts on your tongue with every single bite. This is the cake you bring to every potluck, birthday, and summer cookout and come home with an empty pan and a stack of recipe requests.

Love More Dessert Recipes? Try My  Pineapple Christmas Balls or this Strawberry Shortcake Cheesecake next.

Why You’ll Love This Recipe

• Box cake mix made extraordinary — the pineapple transforms a basic batter into something genuinely special.
• Moist every single time — the pineapple juice built into the batter keeps this cake soft for days.
• That cream cheese frosting — light, fluffy, slightly tangy, and completely addictive.
• A guaranteed crowd-pleaser at every party, picnic, and family dinner.
• Beginner-friendly — even first-time bakers nail this cake on the very first try.

Print

Ingredients You’ll Need

For the Cake:

• 1 box (15.25 oz) yellow cake mix (vanilla or white cake mix works equally well)
• 1 can (20 oz) crushed pineapple with juice — do NOT drain, divided: use half in cake batter, half in pineapple glaze
• 1/2 cup vegetable oil (coconut oil adds a lovely tropical note)
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract

For the Pineapple Glaze (poured on warm cake):

• Remaining half of the crushed pineapple from above
• 1 cup granulated sugar
• 1/2 cup unsalted butter

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened to room temperature
• 1 cup powdered sugar, sifted
• 1 container (8 oz) frozen whipped topping, thawed (Cool Whip or store-brand — both work perfectly)

Optional Toppings:

• 1/2 cup sweetened shredded coconut, toasted
• 1/4 cup chopped pecans or macadamia nuts
• Maraschino cherries for garnish

Why These Ingredients Work

Adding the crushed pineapple with its juice directly into the cake batter — without draining — is the secret to this cake’s legendary moistness. The natural fruit acids in the pineapple juice tenderize the gluten in the batter as it bakes, keeping every bite soft and supple even after days in the refrigerator.

The hot butter and sugar pineapple glaze poured over the warm cake immediately after baking soaks into every pore of the crumb before it cools. This technique, similar to a classic poke cake method, means the flavor runs throughout the entire cake rather than sitting just on the surface where frosting alone would sit.

Room temperature cream cheese is non-negotiable for the frosting. Cold cream cheese does not beat smooth — it leaves lumps that no amount of mixing will fully resolve. Pull it from the refrigerator 30 to 45 minutes ahead, and the frosting will beat into a perfectly silky base that folds beautifully with the whipped topping.

Whipped topping folded into the cream cheese base is what makes the frosting light and cloud-like rather than dense and heavy. It creates a frosting that feels more like a fluffy mousse than a traditional cream cheese icing — billowy, cool, and completely irresistible.

Essential Tools and Equipment

• 9×13-inch baking pan
• Large mixing bowl and electric hand mixer or stand mixer
• Small saucepan for the pineapple glaze
• Rubber spatula for folding frosting
• Toothpick for testing cake doneness
• Offset spatula or knife for spreading frosting
• Sifter for powdered sugar

Step-by-Step Instructions

Step 1: Preheat and Prep the Pan

Preheat your oven to 350°F. Grease a 9×13-inch baking pan generously with butter or nonstick spray, then dust lightly with flour — this ensures the cake releases cleanly and you get clean, even edges when serving. Set the pan aside while you mix the batter.

Step 2: Mix the Cake Batter

Add the yellow cake mix, half the can of crushed pineapple with its juice, vegetable oil, eggs, and vanilla extract to a large mixing bowl. Beat on medium speed for 2 minutes until the batter is smooth and well combined. The batter will smell wonderfully tropical from the pineapple juice. Pour it into the prepared pan and spread it out evenly.

Step 3: Bake the Cake

Bake at 350°F for 30 to 35 minutes until a toothpick inserted in the center comes out clean with no wet batter clinging to it. A few moist crumbs on the toothpick are fine — that is perfect doneness. The top should be golden and the edges should pull away slightly from the sides of the pan.

Step 4: Make and Pour the Pineapple Glaze

While the cake bakes, combine the remaining crushed pineapple, sugar, and butter in a small saucepan over medium heat. Stir constantly until the butter melts, the sugar dissolves completely, and the mixture comes to a gentle boil. Simmer 3 minutes, then remove from heat. The moment the hot cake comes out of the oven, immediately poke holes all over the surface with a toothpick and pour the hot glaze evenly over the top. Let the glaze soak in as the cake cools completely — at least 1 hour.

Step 5: Make the Cream Cheese Frosting

Beat the softened cream cheese and sifted powdered sugar together with an electric mixer on medium speed until completely smooth, fluffy, and free of any lumps — about 2 to 3 minutes. Scrape down the sides of the bowl at least once. Gently fold in the thawed whipped topping with a rubber spatula using slow, sweeping motions until just combined. Do not stir vigorously or the frosting loses its airy, mousse-like texture.

Step 6: Frost and Decorate

Spread the cream cheese frosting over the completely cooled cake in a thick, even layer using an offset spatula. Scatter toasted coconut, chopped pecans, or maraschino cherries over the top if desired. Refrigerate for at least 1 hour before serving — the frosting sets and the flavors meld together into something that tastes even better cold.

You Must Know

Pour the hot pineapple glaze over the hot cake the moment it exits the oven — not after it cools. The hot cake acts like a sponge and absorbs the glaze deeply into the crumb. Waiting even 15 minutes means the glaze sits on the surface rather than soaking through, and you lose that deeply flavored, moist interior the cake is famous for.

Cool the cake completely — at least 1 hour, preferably 2 — before spreading the frosting. Frosting a warm cake causes the cream cheese layer to melt, slide, and pool around the edges rather than sitting in a beautiful thick layer across the top.

Personal Secret: Toast the shredded coconut in a dry skillet over medium heat for 3 to 4 minutes, stirring constantly, until golden and fragrant before scattering it over the finished cake. Toasted coconut has a nutty, caramel depth that raw coconut simply does not possess and it makes the visual presentation look genuinely bakery-professional.

Pro Tips & Cooking Hacks

• Pull cream cheese from the refrigerator 45 minutes before starting — room temperature cream cheese beats silky smooth without any lumps.
• Sift the powdered sugar before adding to cream cheese — unsifted sugar can create small lumps that do not beat out completely.
• Poke holes generously and deeply all over the hot cake before pouring the glaze — more holes means more glaze absorption and more flavor throughout.
• Refrigerate the frosted cake for at least 1 hour before serving — the frosting firms up and slices cut cleanly and beautifully.
• Make this cake a full day ahead — it genuinely gets better overnight as the pineapple soaks deeper into the crumb.

Flavor Variations & Suggestions

For a Piña Colada Cake version, swap the vegetable oil for coconut oil in the batter, add half a teaspoon of coconut extract to the cream cheese frosting, and top generously with toasted coconut and a few maraschino cherries. This version tastes like the cocktail in dessert form and makes a spectacular party cake.

Add a layer of sliced fresh pineapple rings across the top of the frosting just before serving for a fresh fruit version that looks stunning and adds a bright, juicy contrast to the sweet cream cheese frosting. Fresh mango slices work just as beautifully in the summer months when mangoes are at their ripest.

Use a spice cake mix instead of yellow cake mix for a warm, cinnamon-forward version that pairs surprisingly well with the tropical pineapple flavors. The warm spice notes make this variation feel especially fitting for fall gatherings and holiday tables.

Make-Ahead Options

This is one of the best make-ahead cakes in existence — bake and glaze the cake the day before, cover tightly, and refrigerate overnight. The next day, spread the frosting 1 to 2 hours before serving. The overnight rest allows the pineapple glaze to soak even more deeply into the crumb, producing a cake that is measurably more moist and flavorful than one served the same day it is baked.

The fully frosted cake keeps covered in the refrigerator for up to 4 days and remains moist and delicious throughout. It does not freeze well once frosted — the whipped topping in the frosting changes texture significantly after thawing. Freeze the plain baked and glazed cake (without frosting) for up to 2 months, then thaw and frost before serving.

What to Serve With Pineapple Heaven Cake

Serve slices alongside a scoop of vanilla bean ice cream or coconut sorbet for a tropical dessert plate that feels genuinely festive. The cold, creamy ice cream melts into the moist pineapple cake in the most wonderful way and makes every bite taste even more indulgent.

Pair with a tall glass of cold sweet tea, fresh-squeezed lemonade, or a tropical fruit punch for a summer cookout spread that screams sunshine. The tartness in any of those drinks balances the sweetness of the cake and cream cheese frosting beautifully.

Offer a warm cup of coffee or chai alongside a slice for a cozy afternoon treat — the slight bitterness of coffee or the spice of chai plays beautifully against the sweet pineapple and tangy cream cheese flavors in the cake.

Bring this cake to potlucks and picnics in the pan it baked in, covered with foil — it travels perfectly, slices cleanly, and the pan can sit at room temperature for up to 2 hours before serving. Just hold the optional fresh fruit garnish until you arrive.

Allergy Information

• Contains: Dairy (butter, cream cheese, whipped topping), Eggs, Gluten (cake mix)
• Gluten-free: Use a certified GF yellow cake mix — several excellent options are available at most grocery stores
• Dairy-free: Use vegan butter, dairy-free cream cheese, and coconut whipped topping
• Nut-free: Simply omit the optional pecan topping

Storage & Reheating

• Cover the frosted cake tightly and refrigerate for up to 4 days.
• Slice and serve cold straight from the refrigerator — this cake is best enjoyed chilled.
• Do not leave at room temperature longer than 2 hours because of the cream cheese frosting.
• Freeze unfrosted baked cake for up to 2 months, wrapped tightly in plastic wrap and foil.

FAQs

Can I use fresh pineapple instead of canned?

Canned crushed pineapple is strongly recommended for this recipe. Fresh pineapple contains an enzyme called bromelain that interferes with the baking process and can prevent the cake from setting properly. Canned pineapple has the enzyme deactivated by the heat processing.

My frosting turned out runny. What happened?

The cake was likely still warm when you frosted it, or the cream cheese was too warm. Cool the cake completely (at least 2 hours), make sure the cream cheese is at room temperature but not melting-warm, and fold the whipped topping gently rather than stirring it in.

Can I make this in a round layer cake pan?

Yes — divide the batter between two 9-inch round pans, adjust bake time to 25 to 28 minutes, and use the frosting between layers and on top. It makes a beautiful celebration cake presentation.

Does this cake need to be refrigerated?

Yes — because of the cream cheese frosting, this cake must stay refrigerated. Pull it out 15 minutes before serving to take the chill off the frosting slightly, which makes it even creamier.

Can I substitute Cool Whip with real whipped cream?

Real whipped cream works but does not hold its structure as long as whipped topping does. If using real whipped cream, serve the frosted cake within 4 hours and do not make it more than a day ahead.

💬 Tried this recipe? Leave a comment and rating below!