This is a super moist, tropical dessert that’s light, fruity, and practically melts in your mouth. It’s “heavenly” because it’s ridiculously easy to make (only a few ingredients!) and tastes like sunshine in cake form.Here’s the best classic version 👇
🍰 Juicy Pineapple Heaven Cake
🌴 Ingredients
For one 9×13-inch cake
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1 box yellow cake mix (or white cake mix)
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1 (20 oz) can crushed pineapple, undrained
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3 large eggs
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½ cup vegetable oil
For the creamy topping:
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1 (8 oz) container whipped topping (Cool Whip)
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1 (8 oz) can crushed pineapple, drained
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1 box (3.4 oz) instant vanilla pudding mix
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½ cup milk (to help the topping set and stay creamy)
👩🍳 Instructions
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Preheat the oven:
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350°F (175°C). Grease a 9×13-inch baking dish.
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Make the cake batter:
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In a large bowl, mix together the cake mix, the undrained can of crushed pineapple, eggs, and oil.
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Stir until well combined — batter will be thick and a bit chunky from the pineapple.
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Bake:
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Pour batter into prepared pan.
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Bake for 30–35 minutes, or until a toothpick comes out clean and the top is golden.
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Let the cake cool completely.
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Make the creamy pineapple topping:
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In a medium bowl, whisk together pudding mix and milk until slightly thickened (1–2 minutes).
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Fold in the drained pineapple and whipped topping until smooth and fluffy.
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Assemble:
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Spread the pineapple cream mixture evenly over the cooled cake.
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Chill at least 1 hour before serving (longer = juicier and more flavorful).
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Serve:
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Optional: top with toasted coconut, chopped pecans, or maraschino cherries for a retro twist.
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💡 Tips for Juicy Perfection
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Don’t drain the pineapple for the cake batter — the juice keeps it incredibly moist.
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For an extra tangy kick, use pineapple tidbits instead of crushed pineapple in the topping.
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Keeps beautifully in the fridge for up to 4 days — it actually gets better as it sits!
🍍 Optional Variations
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Pineapple-Coconut Heaven Cake: Add ½ cup shredded coconut to the batter.
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Piña Colada Version: Add 1 tsp coconut extract to the topping or a splash of rum flavoring.
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Layered dessert: Make it in two 8-inch rounds and stack with the pineapple cream between layers.
Would you like me to give you a from-scratch version (no cake mix, all homemade) that still turns out super soft and juicy?
