This juicy pineapple heaven cake is one of those simple yet magical desserts that I find myself making again and again. Light, fluffy, and bursting with sweet pineapple flavor, it’s a tropical treat that melts in my mouth with every bite. Whether I need a quick dessert for a gathering or just something sweet to end the day, this cake always hits the spot.
Why I Love This Recipe
I love how easy and effortless this cake is. It only takes a few pantry ingredients, but the flavor and texture make it taste like something I spent hours baking. The crushed pineapple keeps it super moist and juicy, and the whipped topping makes it feel light and indulgent at the same time. I can serve it chilled, which makes it perfect for warm weather—or anytime I want something refreshing and fruity.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Angel food cake mix (just the dry mix)
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Crushed pineapple in juice (do not drain)
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Whipped topping (like Cool Whip), thawed
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Optional toppings: toasted coconut, maraschino cherries, fresh pineapple chunks
directions
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I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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In a large bowl, I stir together the dry angel food cake mix and the entire can of crushed pineapple with juice. It gets super fluffy and bubbly—that’s totally normal!
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I pour the batter into the prepared baking dish and spread it evenly.
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I bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
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I let the cake cool completely before spreading the whipped topping over the surface.
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I garnish with toasted coconut or cherries if I want to dress it up, then chill the cake for at least an hour before serving.
Servings and timing
This recipe makes about 12 servings. It takes 5 minutes to prep, 25–30 minutes to bake, and at least 1 hour to chill—ready in under 2 hours total with cooling time.
Variations
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I fold in shredded coconut into the batter for extra tropical flavor.
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Sometimes I add a splash of rum or coconut extract for a piña colada twist.
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I make it in cupcake form by using muffin tins—great for parties.
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I layer it in a trifle dish with extra whipped topping and pineapple chunks for a showy dessert.
storage/reheating
I store the cake in the refrigerator, covered, for up to 3–4 days. It tastes even better the next day after the flavors settle. I don’t reheat it—it’s best served cold or at room temperature.
FAQs
Can I use fresh pineapple instead of canned?
Not for this recipe—I stick with canned crushed pineapple in juice because it gives the right texture and moisture the cake needs to rise properly.
Can I use a different type of cake mix?
This recipe works best with angel food cake mix because of the built-in egg whites. Other cake mixes won’t rise the same way without extra ingredients.
Is the batter supposed to be frothy?
Yes! When I mix the dry cake mix with pineapple, it bubbles and gets airy—that’s what gives the cake its light, spongy texture.
Can I make this ahead of time?
Absolutely. I make it a day ahead and chill it overnight—it holds up well and tastes even better after resting.
What can I serve with this cake?
I like pairing it with fresh berries, extra whipped cream, or a drizzle of pineapple or caramel sauce for a special touch.
Conclusion
This juicy pineapple heaven cake is light, fruity, and the definition of an easy crowd-pleaser. It’s refreshing, super simple to make, and perfect for any time I want something sweet without the fuss. One bite and I’m instantly transported to tropical dessert bliss.
Print
Juicy Pineapple Heaven Cake
- Prep Time: 5 minutes
- Cook Time: 25–30 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves 12
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This Juicy Pineapple Heaven Cake is a light, fruity dessert made with just three simple ingredients—angel food cake mix, crushed pineapple, and whipped topping. It’s moist, fluffy, and bursting with tropical flavor. Quick to prepare and perfect for summer, potlucks, or anytime you need a no-fuss sweet treat.
Ingredients
- 1 box angel food cake mix (just the dry mix)
- 1 can (20 oz) crushed pineapple in juice (do not drain)
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- Optional toppings:
- Toasted coconut
- Maraschino cherries
- Fresh pineapple chunks
Instructions
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Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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In a large bowl, mix the dry angel food cake mix and the entire can of crushed pineapple (with juice). The batter will become frothy and airy—this is normal.
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Pour batter into prepared baking dish and spread evenly.
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Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
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Let the cake cool completely.
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Spread thawed whipped topping over the cooled cake.
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Garnish with optional toppings like toasted coconut or cherries.
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Chill for at least 1 hour before serving for best flavor and texture.
Notes
- Fold in shredded coconut to the batter for extra tropical flavor.
- Add a splash of coconut extract or rum for a piña colada twist.
- Bake in muffin tins for individual servings.
- Layer in a trifle dish with pineapple chunks and whipped cream for a fancy presentation.
- Store covered in the fridge for up to 4 days—best served cold.
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