Indulge in a tropical delight with this Juicy Pineapple Heaven Cake. This moist and flavorful cake combines the sweetness of pineapple and coconut, topped with whipped cream for a heavenly dessert that’s perfect for summer gatherings or any occasion.
Ingredients
1 box yellow cake mix
1 cup crushed pineapple with juice
1/2 cup coconut flakes
1/4 cup sweetened condensed milk
1 cup whipped cream
1/4 cup toasted coconut for garnish
Directions
- Preheat the oven to 350°F (175°C). Prepare the yellow cake mix according to the package instructions, but replace the water with the juice from the crushed pineapple.
- Fold the crushed pineapple and coconut flakes into the batter until well combined.
- Pour the batter into a greased cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once the cake has cooled, poke holes all over the surface using a fork or skewer. Pour the sweetened condensed milk over the top, allowing it to soak into the cake.
- Spread the whipped cream evenly over the cake and sprinkle with toasted coconut for garnish.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 30-35 minutes
- Total Time: 50 minutes
- Servings: 8-10
Variations
- Add Fruit Toppings: Top the cake with additional fresh pineapple slices or berries for added flavor and decoration.
- Use Different Flavors: Substitute the yellow cake mix with a coconut or pineapple-flavored cake mix for an even more tropical twist.
- Lemon Zest: Add a teaspoon of lemon zest to the batter for a refreshing citrus touch.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The cake is best enjoyed cold, but can also be served at room temperature. Avoid reheating as it may affect the texture of the whipped cream.
10 FAQs
- Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well, but make sure to crush it and include the juice. - What if I don’t have coconut flakes?
You can omit the coconut flakes or substitute with chopped nuts for added crunch. - Can I make this cake ahead of time?
Yes, the cake can be made a day in advance and stored in the refrigerator. - Is there a gluten-free option?
You can use a gluten-free yellow cake mix to make this recipe gluten-free. - How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs. - What should I serve with this cake?
It pairs well with vanilla ice cream or a scoop of sorbet for a refreshing dessert. - Can I freeze this cake?
Yes, you can freeze the cake (without the whipped cream topping) for up to 2 months. Thaw in the refrigerator before serving. - Can I use Cool Whip instead of whipped cream?
Yes, Cool Whip is a great alternative for topping the cake. - What if I want a firmer frosting?
You can whip the cream with a little powdered sugar and cornstarch to stabilize it. - How can I add more coconut flavor?
Use coconut cream in place of sweetened condensed milk or add coconut extract to the whipped cream.
Conclusion
Juicy Pineapple Heaven Cake is a deliciously refreshing dessert that transports you straight to a tropical paradise with every bite. Easy to make and bursting with flavor, this cake is a perfect treat for any occasion. Enjoy the delightful combination of pineapple and coconut that makes this cake a heavenly choice for dessert lovers!
PrintJuicy Pineapple Heaven Cake
- Total Time: 50 minutes
Description
This light and tropical cake is infused with pineapple and coconut, topped with creamy whipped cream and sweetened condensed milk for a delightful treat.
Ingredients
- 1 box yellow cake mix
- 1 cup crushed pineapple with juice
- 1/2 cup coconut flakes
- 1/4 cup sweetened condensed milk
- 1 cup whipped cream
- 1/4 cup toasted coconut for garnish
Instructions
- Preheat the oven to 350°F (175°C). Prepare the yellow cake mix according to the package instructions, but replace the water with the juice from the crushed pineapple.
- Fold the crushed pineapple and coconut flakes into the cake batter.
- Pour the batter into a greased cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cake is cooled, poke holes all over the top using a fork. Pour the sweetened condensed milk evenly over the cake, allowing it to soak in.
- Spread the whipped cream over the top of the cake and sprinkle with toasted coconut.
Notes
For an extra touch, you can add a few pineapple slices on top of the whipped cream before serving!
- Prep Time: 15 minutes
- Cook Time: 35 minutes