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.
