Juicy Pineapple Heaven Cake
A delightful moist cake infused with luscious pineapple, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 box yellow cake mix (or vanilla)
- 1 can (20 oz) crushed pineapple (with juice)
- 3 pieces eggs
- 1/3 cup vegetable oil
- 1/2 tsp vanilla extract
Topping Ingredients
- 1 can (20 oz) pineapple slices
- 1/4 cup brown sugar
- 2 tbsp butter (melted)
- Maraschino cherries (optional but classic)
Optional Toppings
- 1 cup heavy whipping cream (optional)
- 1/2 cup powdered sugar (optional)
- 1/2 cup crushed pineapple (drained, optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C), and grease a 9x13-inch baking pan or line it with parchment paper.
- If you’re feeling fancy, lay the pineapple slices in the bottom of your pan with maraschino cherries in the center of each.
- Pour the melted butter evenly over the pineapple, and sprinkle the brown sugar on top.
Baking
- In a mixing bowl, combine the cake mix, crushed pineapple (with juice), eggs, vegetable oil, and vanilla extract. Beat for 2–3 minutes until smooth and well combined.
- Pour the cake batter over the pineapple topping or directly into the greased pan if not using slices.
- Bake for 30–35 minutes or until the top is golden and a toothpick comes out clean.
Serving
- If you used pineapple slices, let the cake cool for 10 minutes before inverting it onto a serving platter.
- For an extra touch, make whipped cream by beating the heavy cream with powdered sugar until stiff peaks form and fold in the drained crushed pineapple before spreading it on top of the cake.
Notes
Use fresh pineapple for a tangy twist! If you're out of eggs, substitute each egg with 1/4 cup of unsweetened applesauce. Keep an eye on the baking time; every oven is different, so check for doneness a few minutes early to avoid overbaking.