Juicy Pineapple Heaven Cake
A delightful and easy-to-make cake that combines pineapple with angel food cake, perfect for any occasion.
Ingredients
For the cake
- 1 box angel food cake mix
- 20 oz can crushed pineapple in juice (do not drain)
- 1 teaspoon vanilla extract (optional) Adds flavor to the cake
For serving
- Whipped topping or coconut whipped cream For serving
- Optional garnish: toasted coconut flakes, pineapple chunks, or maraschino cherries For extra decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the dry angel food cake mix and the entire can of crushed pineapple with juice. Stir until fully combined and fluffy.
- Pour the batter into the prepared baking dish and spread it evenly.
Baking
- Bake for 30–35 minutes or until the top is golden and the cake springs back when touched.
- Let the cake cool completely in the pan.
Serving
- Top with whipped cream and your favorite garnish before serving.
Notes
Store covered in the refrigerator for up to 5 days or freeze for up to 2 months. Make sure to wrap well to avoid freezer burn. You can also include shredded coconut in the batter for added flavor.