Pineapple Heaven Cake
This tropical delight combines juicy pineapple chunks in a moist, flavorful cake topped with whipped cream and toasted coconut. Perfect for any occasion, it's easy to make and irresistibly delicious!
Equipment
- 9x13-inch baking pan or bundt pan
- Mixing Bowls
- Electric mixer
Ingredients
Cake Base
- 1 box yellow cake mix 15.25 oz
- 1 package instant vanilla pudding mix 3.4 oz
- 4 large eggs room temperature
- 1/2 cup vegetable oil
- 1 cup pineapple juice from canned pineapple
- 1 can crushed pineapple 20 oz, well drained
- 1/2 cup shredded coconut optional
Whipped Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup toasted coconut flakes for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or bundt pan. Drain the crushed pineapple thoroughly, reserving 1 cup of juice.
- In a large bowl, mix cake mix and pudding powder. Add eggs, vegetable oil, and pineapple juice. Beat on medium speed for 2 minutes.
- Fold in crushed pineapple and shredded coconut gently until evenly distributed.
- Pour batter into prepared pan and bake for 35–40 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a chilled bowl, whip cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread whipped topping on cooled cake and garnish with toasted coconut flakes.
Notes
Optional toppings: small pineapple wedges or a scoop of vanilla ice cream. For a lighter version, substitute half the oil with applesauce or use a sugar-free mix.