Description
Pineapple Heaven Cake starts with a box of yellow cake mix and a can of crushed pineapple and turns them into a breathtakingly moist, golden tropical cake soaked in a hot buttery pineapple glaze and crowned with a cloud of light, tangy cream cheese whipped frosting.
Ingredients
FOR THE CAKE
1 box (15.25 oz) yellow cake mix
1 can (20 oz) crushed pineapple with juice, divided — use half in the cake batter and half in the glaze
1/2 cup vegetable oil (or coconut oil for extra tropical flavor)
3 large eggs, room temperature
1 teaspoon pure vanilla extract
FOR THE PINEAPPLE GLAZE (poured over warm cake)
Remaining half of the crushed pineapple
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
OPTIONAL TOPPINGS
1/2 cup sweetened shredded coconut, toasted
1/4 cup chopped pecans or macadamia nuts
Maraschino cherries
Instructions
1. Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan. Set aside.
2. Add the yellow cake mix, half the can of crushed pineapple with juice, vegetable oil, eggs, and vanilla to a large mixing bowl. Beat on medium speed for 2 minutes until smooth. Pour into the prepared pan and spread evenly.
3. Bake at 350°F for 30 to 35 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
4. 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 and the sugar dissolves. Bring to a gentle boil and simmer 3 minutes. Remove from heat.
5. The moment the hot cake comes out of the oven, poke holes all over the surface with a toothpick. Pour the hot pineapple glaze evenly over the top immediately. Let the glaze soak in as the cake cools completely, at least 1 to 2 hours.
6. Beat the softened cream cheese and sifted powdered sugar together on medium speed for 2 to 3 minutes until completely smooth. Gently fold in the thawed whipped topping with a rubber spatula until just combined. Spread over the completely cooled cake. Scatter toasted coconut, pecans, or cherries over the top. Refrigerate at least 1 hour before serving.
Notes
Pour the hot pineapple glaze over the hot cake the moment it exits the oven — not after it cools. The hot cake absorbs the glaze deeply. Waiting means the glaze sits on the surface rather than soaking through.
Cool the cake completely before frosting — at least 1 to 2 hours. Frosting a warm cake causes the cream cheese layer to melt and slide rather than sitting in a beautiful thick layer.
Toast the shredded coconut in a dry skillet over medium heat for 3 to 4 minutes, stirring constantly, until golden and fragrant — toasted coconut has a nutty caramel depth that raw coconut does not have.
Sift the powdered sugar before adding to cream cheese — unsifted sugar creates small lumps that do not fully beat out.
This cake gets measurably better overnight — make it a full day ahead for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Bake
- Cuisine: American, Tropical