Hey y'all! If you're craving a slice of tropical paradise, this Juicy Pineapple Heaven Cake is about to become your new dessert obsession. With its super-moist crumb, bursts of tangy-sweet pineapple in every bite, and easy one-bowl method, it's the perfect crowd-pleaser for potlucks, birthdays, or a lazy Sunday treat. The luscious whipped cream and fruity topping make it downright irresistible. Ready to bake up some sunshine? Let's get cooking!
Why You'll Love This Juicy Pineapple Heaven Cake
- Unbelievably moist thanks to real crushed pineapple and juice.
- Easy, fuss-free recipe—just mix, bake, and frost!
- Light, fluffy texture pairs perfectly with tangy cream topping.
- Tropical flavor makes it unique for any gathering or celebration.
- Keeps well and tastes even better the next day!
Ingredients
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 2 cups (260g) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 (20 oz/567g) can crushed pineapple in juice, undrained
- 1 cup (240ml) heavy whipping cream
- 2 tablespoon powdered sugar
- ½ cup (60g) toasted sweetened shredded coconut (optional, for garnish)
- Chopped fresh pineapple or maraschino cherries (optional, for topping)
Directions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
2. Make the Batter
In a large bowl, whisk together sugar, eggs, vegetable oil, and vanilla extract until smooth and pale. Sift in the flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix. Add the entire can of crushed pineapple with its juice, stirring until evenly incorporated and the batter is thick and luscious.
3. Bake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack, about 1 hour.
4. Whip the Cream Topping
In a chilled bowl, beat heavy whipping cream and powdered sugar with an electric mixer on high until soft peaks form, about 2-3 minutes.
5. Assemble and Serve
Spread the whipped cream evenly over the cooled Cake. Sprinkle with toasted coconut and decorate with chopped pineapple or maraschino cherries if desired. Slice into squares and enjoy!
Notes
- Let the cake cool fully before adding whipped cream to prevent melting.
- For extra pineapple flavor, add a tablespoon of pineapple juice to the cream.
- Garnish just before serving to keep toppings fresh and vibrant.
Variations
- Fiesta Mix: Fold in ½ cup chopped pecans or walnuts to the batter for extra crunch.
- Tropical Mango Twist: Swap half the pineapple for mango cubes.
- Lemony Heaven Cake: Add 2 teaspoon lemon zest to the batter for a zesty kick.
Required Equipment
- 9x13-inch baking pan
- Large mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Wire cooling rack
Storage Instructions
Store Juicy Pineapple Heaven Cake covered in the refrigerator for up to 4 days. The cake stays moist, and the flavors deepen over time. For best texture, add whipped cream topping the day you serve.
Pairings & Serving Suggestions
- Serve chilled with extra fresh pineapple slices on the side for true paradise vibes.
- Pair with a scoop of coconut or vanilla ice cream for an indulgent dessert.
- This cake is perfect alongside iced tea, coffee, or a tropical mocktail.
Pro Tips
- Use room temperature eggs for a fluffier, more cohesive batter.
- Don’t drain the pineapple—the juice is key to that ultra-moist crumb.
- Chill your bowl and beaters before whipping cream for stable, airy peaks.
Frequently Asked Questions (FAQ)
Can I make Juicy Pineapple Heaven Cake ahead of time?
Absolutely! You can bake the cake base 1-2 days early; just add the whipped cream topping right before serving.
Can I use fresh pineapple instead of canned?
Yes, but be sure to include plenty of juice to keep the cake moist. Aim for about 2.5 cups finely chopped, juicy pineapple with its liquid.
Can I freeze this cake?
The cake base freezes well for up to 2 months—add fresh whipped cream after thawing for best texture and appearance.
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes (plus cooling)
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup crushed pineapple with juice
- 3 large eggs
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1 cup pineapple chunks (for topping)
Instructions
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1Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
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2In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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3Add crushed pineapple with juice, eggs, melted butter, and vanilla extract to the dry ingredients. Mix until just combined.
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4Pour batter evenly into the prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
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5Allow cake to cool completely, then spread whipped cream evenly over the top and finish with pineapple chunks.
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6Chill for at least 1 hour before serving to let the flavors meld.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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