Description

Pineapple Heaven Cake is a light and fluffy dessert bursting with tropical pineapple flavor, layered with creamy topping and crushed pineapple. It’s easy to make and perfect for potlucks, picnics, or any sweet craving.

Ingredients

1 box yellow cake mix
1 (20 oz) can crushed pineapple in juice, undrained
1 (8 oz) package cream cheese, softened
1 (3.4 oz) box instant vanilla pudding mix
1 1/2 cups cold milk
1 (8 oz) tub whipped topping (like Cool Whip), thawed
1/2 cup shredded sweetened coconut (optional)
1/4 cup chopped pecans or walnuts (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the yellow cake mix according to package directions. Pour into the prepared dish and bake as directed, usually about 25–30 minutes.
Remove cake from oven and while still warm, poke holes all over the top using a fork or skewer.
Pour the entire can of crushed pineapple (with juice) evenly over the warm cake. Let it soak in and cool completely.
In a bowl, beat cream cheese until smooth. Add pudding mix and cold milk, and beat until thickened, about 2 minutes.
Fold in whipped topping until fully combined.
Spread the creamy mixture over the cooled cake and top with shredded coconut and chopped nuts if using.
Refrigerate for at least 2 hours before serving to let the flavors meld.

Notes

Make ahead a day in advance for even better flavor.
Use pineapple tidbits for a chunkier texture if desired.
Can be made without nuts and coconut for a simpler version.