Pineapple Heaven Cake: A Light, Fruity, and Irresistible Dessert

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  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a large bowl, mix cake mix, crushed pineapple (with juice), eggs, and oil until smooth.
  3. Pour the batter into the prepared baking pan.

Step 2: Bake the Cake

  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool completely before adding the topping.

Step 3: Make the Creamy Topping

  1. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Gently fold in whipped topping until combined.

Step 4: Assemble and Garnish

  1. Spread the cream cheese topping evenly over the cooled cake.
  2. Sprinkle with shredded coconut and chopped nuts, if using.
  3. Decorate with maraschino cherries for a classic touch.

Step 5: Chill and Serve

  1. Refrigerate for at least 1 hour before serving for the best flavor and texture.
  2. Slice and enjoy your Pineapple Heaven Cake!

Serving and Storage Tips

Serving Suggestions

  • Serve chilled for a refreshing summer dessert.
  • Pair with a scoop of vanilla ice cream or fresh berries.
  • Drizzle with a light caramel or pineapple glaze for extra indulgence.

Storage & Freezing

  • Store in an airtight container in the fridge for up to 4 days.
  • Freeze individual slices for up to 2 months—thaw in the fridge before serving.

Variants

  • Piña Colada Cake: Add ½ teaspoon coconut extract and a splash of rum extract for a tropical twist.
  • Lighter Version: Use Greek yogurt instead of cream cheese and light whipped topping.
  • Nut-Free: Omit nuts and use toasted coconut for crunch.
  • Extra Fruity: Mix chopped strawberries or mango into the topping.

FAQ

1. Can I use a homemade cake instead of cake mix?

Yes! Substitute with a homemade vanilla or yellow cake batter.

2. Can I make this cake ahead of time?

Absolutely! It tastes even better after chilling for a few hours.

3. What’s the best way to toast coconut for garnish?

Spread coconut on a baking sheet and toast at 350°F (175°C) for 5-7 minutes, stirring occasionally.

4. Can I make this into cupcakes?

Yes! Bake in a muffin tin for 18-20 minutes, then frost when cooled.

5. How do I make the cake extra moist?

Use buttermilk instead of oil or add ½ cup sour cream to the batter.

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