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I still remember the first time I made this Juicy Pineapple Heaven Cake. It was a humid July afternoon, and I needed a dessert that would bring some sunshine indoors. Growing up near the Gulf Coast, tropical flavors were always part of our table—especially pineapple. My grandmother loved anything involving canned fruit, and her “dump cakes” were legendary.
This recipe is my twist on her favorite pineapple dessert. It uses simple pantry staples, comes together in one bowl, and turns into a golden, juicy cake that screams summer. I’ve tested this recipe so many times it’s practically foolproof. Whether you’re new to baking or a seasoned cake connoisseur, this one’s a crowd-pleaser. And yes—it truly earns the “heaven” in its name.
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Juicy Pineapple Heaven Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Juicy Pineapple Heaven Cake packed with crushed pineapple, coconut, pecans, and golden cake mix. Moist, tropical, and summer-perfect.
Ingredients
1 box yellow cake mix (15.25 oz)
1 can crushed pineapple with juice (20 oz)
1/2 cup unsalted butter, melted
1/2 cup brown sugar
1/2 cup chopped pecans
1/2 cup shredded coconut
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C).
2. Pour crushed pineapple with juice into a 9×13-inch baking dish.
3. Sprinkle dry cake mix evenly over pineapple.
4. Drizzle melted butter over the top.
5. Add brown sugar, pecans, and coconut.
6. Drizzle with vanilla extract.
7. Bake 40–45 minutes until golden and bubbly.
8. Let cool slightly and serve.
Notes
Do not drain the pineapple; the juice keeps the cake moist.
Toast the coconut beforehand for added flavor.
Add cream cheese frosting or whipped cream for a richer dessert.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Juicy Pineapple Heaven Cake, pineapple dessert, tropical cake
Why Pineapple Heaven Cake Is the Perfect Summer Dessert
Easy Ingredients That Pack a Punch
The beauty of this recipe lies in its simplicity. All you need is a box of yellow cake mix, canned crushed pineapple (with juice), some butter, brown sugar, chopped pecans, shredded coconut, and vanilla extract. That’s it.
These pantry-friendly ingredients create magic. The pineapple keeps the cake moist and tangy. Coconut adds chewy texture. Pecans give a satisfying crunch. And that buttery brown sugar topping? Caramelized perfection.
No-Fuss Method, Big Results
This cake is perfect for beginners. You don’t even need a mixer. It’s all about layering ingredients in a single dish and letting the oven do the work. The crushed pineapple and cake mix meld into an airy, juicy sponge without overmixing. Less cleanup, more cake.
Tips to Make the Best Pineapple Heaven Cake
Use Pineapple with Juice
Do not drain the pineapple! That extra moisture is what keeps the cake tender and juicy. The juice also infuses the mix with real tropical flavor.
Toast the Coconut
If you like your coconut more toasty, pre-toast it in a dry skillet until golden before adding it to the topping. It brings out nuttier notes that complement the pecans and brown sugar.
Make It Your Own: Variations & Substitutions
Add Cream Cheese Frosting
This cake is great on its own, but if you want a richer finish, top it with cream cheese frosting or whipped cream. The tang pairs beautifully with the sweetness of the pineapple.
Try It as Cupcakes
Scoop the batter into a muffin tin lined with cupcake papers and reduce baking time to 18–22 minutes. You’ll get little handheld bites of summer.
Common Questions About Pineapple Heaven Cake
Can I make it ahead of time?
Yes! It tastes even better the next day as the flavors meld. Store covered in the fridge for up to 4 days.
Can I use fresh pineapple instead of canned?
You can, but make sure it’s very juicy and finely chopped. Canned crushed pineapple gives the most consistent results.
Can I freeze it?
Absolutely. Freeze slices individually in plastic wrap, then store in a zip bag for up to 2 months. Thaw overnight in the fridge.
Ingredients Table
| Ingredient | Amount |
|---|---|
| Yellow cake mix | 1 box (15.25 oz) |
| Crushed pineapple (with juice) | 1 can (20 oz) |
| Unsalted butter | 1/2 cup (melted) |
| Brown sugar | 1/2 cup |
| Chopped pecans | 1/2 cup |
| Shredded coconut | 1/2 cup |
| Vanilla extract | 1 tsp |
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a 9×13-inch baking dish (ungreased), pour the entire can of crushed pineapple with juice.
- Sprinkle the dry yellow cake mix evenly over the pineapple.
- Drizzle melted butter evenly across the top.
- Add a layer of brown sugar, then sprinkle on chopped pecans and shredded coconut.
- Drizzle vanilla extract over everything.
- Bake for 40–45 minutes until golden and bubbling.
- Let cool slightly before slicing. Serve warm or chilled.