Juicy Pineapple Heaven Cake

A light, fluffy, and refreshingly tropical dessert, this Juicy Pineapple Heaven Cake is just what I crave on warm days or when I want something sweet that doesn’t feel too heavy. The combination of airy angel food cake, crushed pineapple, and whipped topping creates a luscious, creamy treat that’s ridiculously easy to throw together. No baking expertise required—just a few ingredients and a craving for pineapple bliss.

Why You’ll Love This Recipe

I love how effortless this cake is. With just a handful of ingredients, it delivers a rich tropical flavor that feels indulgent but is actually quite light. It’s perfect for summer barbecues, potlucks, or even a quick weeknight dessert when I need something sweet and satisfying without a lot of fuss. Best of all, there’s no need for frosting, elaborate decorations, or even turning on the oven if I use a pre-made cake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Angel food cake, store-bought or homemade

• Crushed pineapple (with juice), canned

• Whipped topping (like Cool Whip), thawed

• Optional: maraschino cherries or toasted coconut for garnish

Directions

1. I tear the angel food cake into bite-sized chunks and place them into a large mixing bowl.

2. In a separate bowl, I mix the crushed pineapple (juice included) with the whipped topping until it’s smooth and combined.

3. I fold the pineapple mixture gently into the cake pieces, making sure everything is evenly coated.

4. Then, I transfer the mixture into a 9×13-inch dish or trifle bowl, spreading it out evenly.

5. I chill the cake for at least 2 hours to let the flavors meld and the texture firm up.

6. Before serving, I top it with cherries or toasted coconut for a little extra flair.

Servings and timing

This cake serves about 12 people and takes roughly 15 minutes to prepare. I recommend chilling it for at least 2 hours before serving to get the best texture and flavor.

Variations

I sometimes switch up the flavor by using mandarin oranges or fruit cocktail instead of pineapple. If I want a tangier twist, I mix in a little sour cream or vanilla Greek yogurt with the whipped topping. Another fun option is to layer the mixture in individual cups for a picnic-ready dessert. For a more decadent version, I fold in some sweetened shredded coconut or chopped nuts.

Storage/Reheating

I store leftovers in the refrigerator, tightly covered, for up to 3 days. This dessert tastes best chilled, so there’s no need to reheat it—just scoop and enjoy. I don’t recommend freezing it, as the whipped topping can separate when thawed.

FAQs

How can I make this recipe from scratch instead of using store-bought cake?

I can make a homemade angel food cake using egg whites, sugar, and cake flour. Once it’s fully cooled, I tear it up just like the store-bought version.

Can I use fresh pineapple instead of canned?

I prefer canned crushed pineapple for its juiciness and texture, but if I use fresh, I make sure to chop it very finely and add some juice or syrup for moisture.

Is there a dairy-free option for this recipe?

Yes, I use a non-dairy whipped topping and double-check that my cake doesn’t contain dairy if I’m serving someone with a dairy allergy.

Can I prepare this dessert ahead of time?

Definitely—I often make it the night before. It actually tastes better after chilling for several hours.

What if my mixture looks too runny?

That usually happens if the pineapple has too much juice. I gently drain a little off before mixing next time or let the cake chill longer to firm up.

Conclusion

This Juicy Pineapple Heaven Cake is my go-to when I want a no-fail dessert that’s refreshing, light, and crowd-pleasing. With simple ingredients and quick assembly, it’s a fantastic recipe to keep in rotation for any occasion. I love how it delivers maximum flavor with minimum effort—and I’m always glad I made it.

Juicy Pineapple Heaven Cake

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Low Fat

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Description

Juicy Pineapple Heaven Cake is a light, tropical dessert made with fluffy angel food cake, sweet crushed pineapple, and whipped topping—an easy, no-bake treat perfect for summer gatherings or weeknight indulgence.

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Ingredients

• 1 angel food cake (store-bought or homemade)
• 1 (20 oz) can crushed pineapple, with juice
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed
• Optional: maraschino cherries, for garnish
• Optional: toasted coconut, for garnish

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Instructions

1. Tear angel food cake into bite-sized chunks and place in a large mixing bowl.
2. In a separate bowl, combine crushed pineapple (with juice) and whipped topping until smooth.
3. Gently fold pineapple mixture into the cake pieces until evenly coated.
4. Transfer to a 9×13-inch dish or trifle bowl and spread evenly.
5. Chill for at least 2 hours to set and enhance flavor.
6. Top with maraschino cherries or toasted coconut before serving, if desired.

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Notes

• Substitute mandarin oranges or fruit cocktail for a flavor twist.
• Mix in sour cream or vanilla Greek yogurt for tanginess.
• Layer in cups for individual servings.
• Add shredded coconut or chopped nuts for extra texture.
• Store in refrigerator, tightly covered, for up to 3 days.
• Not suitable for freezing—whipped topping may separate.

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Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 22g
• Sodium: 160mg
• Fat: 4g
• Saturated Fat: 3g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg