Description
Are you ready to dive into dessert heaven? Look no further than the Juicy Pineapple Heaven Cake! This delightful treat captures the essence of sunny beach days and backyard barbecues, all wrapped up in one scrumptious slice. Let’s be real: whether you’re hosting a summer soiree or need a sweet pick-me-up after a hectic week, this cake is a perfect solution that will make your taste buds dance.
Ingredients
Scale
For the Cake
- 1 can (20 oz) crushed pineapple, undrained
- 1 box (18.25 oz) yellow cake mix
- 1/3 cup vegetable oil
- 3 eggs
- 1 cup shredded coconut (optional, but highly recommended for the tropical touch)
For the Frosting
- 1 package (8 oz) cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup crushed pineapple (drained)
Instructions
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Take a moment to appreciate how warm and cozy your kitchen will be—like a summer vacation!
- Mix the Cake Batter: In a mixing bowl, combine the undrained crushed pineapple, yellow cake mix, vegetable oil, and eggs. Oh, the magic begins! Stir it until just mixed—don’t worry if there are lumps; those are from the pineapple’s juicy goodness.
- Add Coconut (If Using): If you’re feeling a little adventurous, fold in the shredded coconut. Coconut lovers, rejoice! This will add a delightful chewiness that complements the pineapple beautifully.
- Pour and Bake: Grease and flour a 9×13-inch baking pan, then pour the cake batter into the pan. Spread it evenly and pop it in the oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. While it’s baking, you can take a little dance break—don’t worry, I won’t tell anyone!
- Make the Frosting: In another bowl, beat the softened cream cheese and butter together. Gradually add in the powdered sugar and vanilla extract, followed by the crushed pineapple (that you thankfully drained!). Mix until smooth and fluffy, and just take a moment to admire that creamy, dreamy goodness.
- Cool and Frost: Once the cake is done, allow it to cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely before icing it with that luscious frosting. Lick the spoon—go on, you deserve it!
- Slice and Serve: Cut the cake into generous squares and serve it on a cute platter. Trust me; your friends will be lining up for seconds. You might want to keep the recipe close by for future requests!
Notes
- Don’t Rush the Cooling: Ensure your cake is entirely cooled before frosting; otherwise, you might end up with a melty mess. And who wants that?
- Substitutions Galore: If you don’t have coconut on hand, feel free to skip it or try adding some chopped nuts instead for a different texture.
- Storing Leftovers: If there’s any cake left (which I doubt!), store it in an airtight container in the fridge for up to five days. Just be prepared for the questions: “Are you going to finish that?”