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Close-up of Juicy Pineapple Heaven Cake showing moist pineapple-soaked crumb, creamy topping drizzle, and golden fruit garnish.

Juicy Pineapple Heaven Cake

This Juicy Pineapple Heaven Cake is a light, fluffy, and guilt-free tropical dessert made with just two simple ingredients. It’s one of my daughter Olivia’s favorite baking memories and the perfect easy cake for busy family days.
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Course: Dessert
Cuisine: American
Keyword: 2 ingredient pineapple cake, Juicy Pineapple Heaven Cake, pineapple heaven cake easy, pineapple heaven cake using box cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Chilling Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 12 servings
Calories: 210kcal
Cost: $8

Equipment

  • 1 9x13-inch baking pan Lightly greased with cooking spray
  • 1 Large mixing bowl
  • 1 Wooden spoon or spatula

Ingredients

Basic 2-Ingredient Version

  • 1 box Angel food cake mix 16 oz
  • 1 can Crushed pineapple in juice 20 oz, undrained

Traditional Rich Version (Optional)

  • 1 box Yellow cake mix 15.25 oz
  • 1 can Crushed pineapple in juice 20 oz
  • 3 large Eggs Room temperature
  • ½ cup Vegetable oil
  • ½ cup Sour cream Full fat

Whipped Topping (Optional)

  • 1 package Instant vanilla pudding mix 3.4 oz
  • 1 can Crushed pineapple in juice 20 oz
  • 1 container Whipped topping 8 oz, thawed

Optional Garnish

  • Toasted coconut flakes
  • Chopped pecans
  • Maraschino cherries

Instructions

  • I always let Olivia push the oven button, it makes her feel so grown up. Preheat your oven to 350°F (175°C) and lightly grease your baking pan.
  • In a large bowl, gently stir together the [angel food cake mix] and the entire can of [crushed pineapple in juice]. Olivia loves watching how the batter magically changes texture, no eggs, no oil, just pineapple magic.
  • Spread the batter evenly into the pan and bake for 25–30 minutes, until golden and springy. This is when our kitchen starts smelling like sweet sunshine.
  • Let the cake cool fully before topping. This is the hardest part for my little helper, waiting!
  • Stir together [instant pudding mix] and [crushed pineapple] until thick. Gently fold in the [whipped topping].
  • Spread topping over the cooled cake and refrigerate for at least 2 hours. The flavors deepen beautifully while it chills.

Notes

  • This is one of my favorite low-fat dessert recipes for family gatherings.
  • Store leftovers tightly covered in the fridge for up to 5 days.
  • You can turn this into a pineapple heaven poke cake by adding pineapple juice and sweetened condensed milk after baking.
  • For a richer version, use yellow cake mix + eggs + oil.
  • This cake freezes well without the topping for up to 2 months.

Nutrition

Serving: 1slice | Calories: 210kcal | Carbohydrates: 45g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 310mg | Potassium: 120mg | Fiber: 1g | Sugar: 30g | Vitamin A: 40IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg