Description
Indulge in the ultimate Pineapple Heaven Cake! 🍍 Moist, fluffy, and topped with a creamy frosting, this tropical dessert is pure bliss. Try it today!
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple (with juice)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Topping:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (optional)
- 1/4 cup chopped pecans (optional)
- Maraschino cherries for garnish
Instructions
Step 1 – Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the batter: In a large mixing bowl, combine the cake mix, crushed pineapple (with juice), eggs, vegetable oil, and vanilla extract. Mix until smooth.
Step 2 – Baking the Cake
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before adding the topping.
Step 3 – Making the Creamy Topping
- Make the frosting: Beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Spread the frosting evenly over the cooled cake.
- Sprinkle with shredded coconut and chopped pecans (if using) and top with maraschino cherries for a festive look.
Step 4 – Final Touch & Serving
- Chill the cake for at least 1 hour before serving for the best texture.
- Slice and enjoy! Serve chilled or at room temperature.
Notes
- Don’t drain the pineapple! The juice keeps the cake ultra-moist.
- Chill the cake before serving for a firmer, creamier texture.
- Use fresh pineapple instead of canned for a more natural, tropical flavor.
- Toast the coconut and pecans for added crunch and depth of flavor.
- Make it ahead! This cake tastes even better the next day after the flavors meld together.
- For a lighter version, swap the cream cheese frosting for whipped cream.
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