Pineapple Heaven Cake
This pineapple heaven cake bakes in a 9x13-inch pan, with crushed pineapple in the batter, a lovely pineapple glaze, and a final touch of whipped cream and coconut. It's moist with a ton of pineapple flavor.
By Juliana Hale
Tested by Annie Probst
📝 Ingredients
- 1 (2 layer size) box yellow cake mix
- 1 (20 ounce) can crushed pineapple
- 3 large eggs
- 1/2 cup plus 1 tablespoon butter, melted
- 1 cup plus 1 tablespoon powdered sugar
- 1 (8-ounce) can pineapple tidbits, drained and juice reserved
- 1/2 cup whipping cream
- 1/2 teaspoon vanilla extract
- 1/4 cup sweetened flaked coconut, toasted
👨🍳 Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine cake mix, undrained crushed pineapple, the eggs, and 1/2 cup of the melted butter in a bowl. Beat with an electric mixer on medium speed 2 minutes. Spread batter evenly in prepared pan.
- Bake in the preheated oven until a toothpick inserted in center has a few moist crumbs, 30 to 35 minutes.
- Cool cake completely on a wire rack, about 1 hour.
- Whisk together 1 cup powdered sugar, 1 tablespoon melted butter and 2 tablespoons of reserved pineapple juice in a small bowl. Whisk in additional pineapple juice, 1 teaspoon at a time to reach spreadable consistency. Drizzle and gently spread over cooled cake. Top with pineapple tidbits.
- Beat whipping cream with an electric mixer in a medium bowl until it thickens. Add 1 tablespoon powdered sugar and the vanilla. Beat until the cream holds soft peaks.
- Top each serving with sweetened whipped cream and coconut.