Description
This Juicy Pineapple Heaven Cake is a tropical delight combining moist yellow cake soaked in a warm pineapple glaze, layered with creamy vanilla pudding and whipped topping. Topped with optional crunchy nuts, it’s a refreshing, luscious dessert perfect for any occasion.
Ingredients
Scale
Cake
- 1 box yellow cake mix (plus ingredients listed on box)
Pineapple Glaze
- 1 can (20 oz) crushed pineapple in juice, undrained
- 1/2 cup granulated sugar
Pudding Topping
- 1 package (3.4 oz) instant vanilla pudding mix
- Amount of cold milk as per pudding mix box instructions (approximately 2 cups)
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
Topping (Optional)
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat and Bake Cake: Preheat your oven to 350°F (175°C). Prepare the yellow cake mix according to the package directions and bake it in a 9×13-inch pan. Once baked, allow the cake to cool slightly.
- Make Pineapple Glaze: In a saucepan over medium heat, combine the crushed pineapple with its juice and the granulated sugar. Cook for 3–5 minutes until the mixture starts bubbling and is well combined.
- Poke Holes and Pour Glaze: Using a fork or skewer, poke holes all over the slightly warm cake. Pour the warm pineapple glaze evenly over the cake, allowing it to soak in. Let the cake cool completely.
- Prepare Pudding Topping: In a bowl, whisk the instant vanilla pudding mix with the cold milk as directed on the pudding package. Let it set for 5 minutes until thickened. Gently fold in the thawed whipped topping until smooth.
- Assemble Cake: Spread the pudding and whipped topping mixture evenly over the cooled cake. If desired, sprinkle chopped pecans or walnuts on top for added texture.
- Chill and Serve: Refrigerate the cake for at least 2 hours before serving to let the flavors meld and topping firm up. Serve chilled for the best experience.
Notes
- For a nut-free option, omit the chopped pecans or walnuts.
- You can use homemade yellow cake mix if preferred instead of boxed mix.
- Ensure the pineapple glaze is warm before pouring over the cake for better absorption.
- This cake is best served chilled and can be stored in the refrigerator for up to 3 days.
