Best Juicy Pineapple Heaven Cake

Juicy Pineapple Heaven Cake is a light, fruity, and absolutely irresistible dessert that’s bursting with tropical flavor. It’s made with just a few simple ingredients, including crushed pineapple and angel food cake mix, resulting in a fluffy, moist cake with a naturally sweet and juicy finish. Whether I’m serving it at a picnic, potluck, or as a refreshing weeknight dessert, this cake always hits the spot.

Why You’ll Love This Recipe

I love how incredibly easy this cake is to make—just two main ingredients and no fuss. There’s no need for oil or eggs, and it still comes out moist and full of flavor every time. It’s naturally low in fat, super light, and perfect for warmer weather. Plus, the crushed pineapple adds the perfect amount of sweetness and a juicy texture that keeps every bite refreshing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Box of angel food cake mix (the kind that only needs water)

• Crushed pineapple in juice (not syrup), undrained

• Optional: whipped topping, shredded coconut, maraschino cherries, or chopped nuts for garnish

Directions

1. I preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.

2. In a large mixing bowl, I combine the entire box of angel food cake mix with the undrained can of crushed pineapple.

3. I stir until fully combined—the mixture will get foamy and airy, which is exactly what I want.

4. I pour the batter into the prepared baking dish and smooth out the top.

5. I bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

6. I let the cake cool completely in the pan before serving. Sometimes, I top it with whipped topping and a sprinkle of coconut or nuts for extra texture and flavor.

Servings and timing

This recipe yields about 12 generous slices. It takes around 35 minutes total—just 5 minutes to prep and 25–30 minutes to bake.

Variations

When I want a tropical twist, I top the cooled cake with whipped cream, toasted coconut, and a few slices of fresh pineapple or maraschino cherries. I’ve also added a handful of chopped pecans to the batter for a bit of crunch. For a citrusy upgrade, I stir in a little lemon or orange zest.

storage/reheating

I store leftover slices covered in the refrigerator for up to 4 days. This cake tastes great cold, so I usually serve it straight from the fridge. If I want to reheat it, I warm individual slices in the microwave for about 15 seconds.

FAQs

Can I use pineapple in syrup instead of juice?

I stick with pineapple in juice because the syrup makes the cake overly sweet and can affect the texture.

Do I need to add eggs or oil?

Nope. That’s the beauty of this recipe. The pineapple replaces the liquid and fat components, and the angel food cake mix does the rest.

Can I make this in a bundt pan?

I’ve tried it, but I prefer using a 9×13-inch pan. The batter can stick in a bundt pan, and it’s harder to remove cleanly.

Is this cake good for people watching calories?

Yes, it’s relatively low in fat and calories—especially without frosting. It’s a great light dessert option.

Can I use fresh pineapple instead of canned?

I wouldn’t recommend it. Canned crushed pineapple with juice creates the right texture and moisture level for the batter.

Conclusion

Juicy Pineapple Heaven Cake is one of those recipes I keep coming back to because it’s just so simple and delicious. It’s light, refreshing, and filled with fruity flavor, making it the perfect dessert when I want something sweet without too much fuss. Whether served plain or dressed up with toppings, it always tastes like a little slice of tropical heaven.

Print