What makes juicy pineapple heaven cake so moist?

The secret lies in the combination of sour cream and crushed pineapple . Sour cream adds richness without thinning the batter, and the pineapple releases just enough juice during baking to keep the crumb incredibly moist. It's all about balance and natural moisture—not just sugar or oil.

Can I use fresh pineapple instead of canned?

Yes, you can! Just be sure to finely crush it and drain any excess liquid. Fresh pineapple tends to be juicier than canned, so patting it down helps you avoid an overly wet batter that could prevent the cake from setting properly.

Is juicy pineapple heaven cake freezer-friendly?

Absolutely. This cake freezes beautifully. Let it cool completely, wrap it tightly in plastic wrap and foil, then freeze. It stays fresh for up to 3 months . You can freeze it glazed or unglazed. Thaw overnight in the fridge or on the counter for a few hours before serving.

Can I make this recipe gluten-free?

Yes. Swap the all-purpose flour with a 1:1 gluten-free baking mix that includes xanthan gum. You'll still get the tender texture of the original juicy pineapple heaven cake recipe without the gluten.

Juicy Pineapple Heaven Cake – The Best Tropical Recipe Ever (2025)

Name: Juicy Pineapple Heaven Cake – The Best Tropical Recipe Ever (2025)
Prep time: 15 min
Cook time: 30 min
Total time: PT-486578H31M10S
Cuisine: American
Ingredients: 1 box yellow cake mix (plus ingredients listed on box); 1 can (20 oz) crushed pineapple in juice, undrained; 1/2 cup granulated sugar; 1 package (3.4 oz) instant vanilla pudding mix; 1 container (8 oz) whipped topping (like Cool Whip), thawed; 1/2 cup chopped pecans or walnuts (optional, for topping)

Description

Juicy Pineapple Heaven Cake is a light and fruity dessert layered with crushed pineapple, fluffy whipped topping, and a soft, tender base. It’s irresistibly moist, perfectly sweet, and made with just a few pantry staples — perfect for picnics, potlucks, or any time you want a taste of sunshine.

Ingredients

Scale

1 box yellow cake mix (plus ingredients listed on box)
1 can (20 oz) crushed pineapple in juice, undrained
1/2 cup granulated sugar
1 package (3.4 oz) instant vanilla pudding mix
1 container (8 oz) whipped topping (like Cool Whip), thawed
1/2 cup chopped pecans or walnuts (optional, for topping)

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Instructions

Preheat oven to 350°F (175°C). Prepare and bake the yellow cake in a 9×13-inch pan according to the package directions. Let the cake cool slightly.
In a saucepan, combine the crushed pineapple (with juice) and sugar. Cook over medium heat for 3–5 minutes until bubbling.
Using a fork or skewer, poke holes all over the slightly warm cake. Pour the warm pineapple mixture evenly over the cake. Let cool completely.
In a bowl, whisk together the instant pudding mix with cold milk (amount as per box). Let set for 5 minutes until thickened. Fold in the whipped topping.
Spread the pudding-whipped topping mixture over the cooled cake. Sprinkle with chopped nuts if desired.
Refrigerate for at least 2 hours before serving. Enjoy chilled.

Notes

For extra flavor, add shredded coconut to the pineapple layer.
Use vanilla Greek yogurt instead of pudding for a lighter topping.
Store leftovers in the fridge for up to 4 days — it tastes even better the next day!
Garnish with maraschino cherries for a tropical flair.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 29g
Sodium: 340mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg