Description
Pineapple Heaven Cake is a delightful dessert that combines a moist cake with a creamy topping and a sweet pineapple glaze, perfect for any occasion.
Ingredients
- 1 box (15.25 oz/432 g) yellow or white cake mix
- 1 (20 oz/565 g) can crushed pineapple in juice, undrained
- 3 large eggs
- ½ cup (120 ml) vegetable oil
- 1 tsp vanilla extract
- 2 (8 oz/225 g) packages cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz/227 g) container whipped topping, thawed (or 2 cups freshly whipped heavy cream)
- 1 (8 oz/225 g) can crushed pineapple, well drained
- ½ cup pineapple juice (reserved from the canned pineapple)
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tbsp unsalted butter
- Pineapple tidbits or chunks (for garnish)
- Toasted shredded coconut (optional)
- Maraschino cherries (optional)
- Fresh mint leaves (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the cake mix, undrained crushed pineapple, eggs, oil, and vanilla. Beat until smooth, about 2 minutes. Pour the batter into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Beat the cream cheese until smooth, then add the powdered sugar and vanilla; beat until creamy. Fold in the whipped topping and gently fold in the drained crushed pineapple.
- In a small saucepan, combine the pineapple juice and sugar. Mix the cornstarch with the water to make a slurry and stir it into the saucepan. Cook over medium heat, stirring constantly, until thickened, about 2–3 minutes. Remove from heat and stir in the butter. Cool completely.
- Spread the cream cheese topping evenly over the cooled cake. Spoon or drizzle the cooled pineapple glaze over the top. Decorate with pineapple tidbits, toasted coconut, cherries, or mint, if desired.
- Refrigerate for at least 2 hours before serving for the best texture.
Notes
- For a lighter version, use low-fat cream cheese and whipped topping.
- Make sure to drain the crushed pineapple well to avoid a soggy cake.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg