Why You’ll Love This Recipe

This recipe is a breeze to whip up yet tastes as if it came straight from a pastry chef’s kitchen. The combination of crushed pineapple and sweetened coconut ensures that this cake remains moist and bursting with flavor, while the airy whipped topping provides a lightness that balances everything perfectly. A sprinkle of toasted coconut on top adds a delightful crunch and visual appeal, making this cake not only delicious but stunning as well. Gather just a handful of ingredients and minimal preparation time, and you can create a show-stopping dessert that will leave everyone talking!

The Recipe

Ingredients:

• 1 box yellow cake mix (plus the ingredients listed on the box: eggs, oil, water)
• 1 can (20 oz) crushed pineapple, with juice (do not drain)
• 1/2 cup sweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup pineapple juice (optional, for extra moisture)
• 1 package (8 oz) cream cheese, softened
• 1/2 cup powdered sugar
• 1 tub (8 oz) whipped topping (Cool Whip), thawed
• 1/2 cup toasted sweetened coconut (for garnish)
• Maraschino cherries (for decoration, optional)

Step-by-Step Instructions:

1. Prepare the cake batter: Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. Follow the package instructions for the yellow cake mix, adding the necessary eggs, oil, and water.
2. Add pineapple and coconut: Gently fold in one can of crushed pineapple (with its juice) and 1/2 cup of sweetened shredded coconut into the batter. Stir softly until evenly combined.
3. Bake the cake: Pour the batter into the greased baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely after removing it from the oven.
4. Make the pineapple topping: In a medium saucepan, combine the second can of crushed pineapple (with juice) and 1/2 cup of granulated sugar. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar is dissolved and the mixture thickens slightly, which should take about 5-7 minutes. Remove from heat and let cool.
5. Prepare the cream cheese layer: In a large mixing bowl, beat the softened cream cheese together with the powdered sugar until smooth and creamy. Carefully fold in the whipped topping until just combined.
6. Assemble the cake: Once your cake is completely cool, spread the pineapple topping evenly over the cake’s surface. Top this with the cream cheese and whipped topping mixture.
7. Garnish and chill: Sprinkle the top with toasted sweetened coconut and add maraschino cherries for a festive touch, if you like. Cover your creation and refrigerate for at least 2 hours before serving, allowing all those wonderful flavors to meld together.
8. Serve and enjoy: Slice into this tropical delight, serve it up, and enjoy the flavor explosion of the Juicy Pineapple Heaven Cake!

Serving and Storage Tips

• Serving: For the best taste and texture, serve this cake chilled. It’s wonderfully satisfying on its own, but for a touch of luxury, consider adding a scoop of vanilla ice cream!
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. As the cake sits, it may become even more moist and flavorful—an added bonus!

Helpful Notes

• Be sure to use crushed pineapple with juice. This ingredient is key to keeping your cake moist and flavorful.
• If you want a more pronounced pineapple taste, try drizzling 1/4 cup of pineapple juice over the cake after it has baked, but before adding the toppings.
• To toast the coconut, simply place it in a dry skillet over medium heat and stir frequently until golden brown. This will enhance its flavor and add a nice crunch to your cake.

FAQs

1. Can I use fresh pineapple instead of canned?
Yes, you can! Just make sure to finely crush the fresh pineapple and incorporate the juice. The texture may vary, but the tropical flavor will still shine through!

2. Can I use a different type of cake mix?
Absolutely! White or vanilla cake mixes work beautifully in this recipe and complement the pineapple flavor nicely.

3. How do I prevent the cream cheese layer from being lumpy?
To ensure a smooth cream cheese mixture, make sure it’s thoroughly softened before whisking. If lumps do remain, you can beat the cream cheese and powdered sugar together separately before gently folding in the whipped topping.

4. Can I freeze this cake?
Yes, you can freeze the unfrosted portion of the cake! Wrap it well in plastic wrap and freeze for up to 2 months. When ready to serve, thaw it completely, then add the toppings and refrigerate.

5. Can I omit the coconut?
Definitely! If coconut isn’t your favorite, feel free to leave it out. The cake will still be moist and delicious without it.