🍍 Juicy Pineapple Heaven Cake Recipe
Ingredients
Cake Layer:
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1 box angel food cake mix (one-step, just add water type)
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1 can (20 oz) crushed pineapple in juice (do not drain)
Topping Layer:
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1 package (8 oz) cream cheese, softened
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1 container (8 oz) whipped topping (like Cool Whip), thawed
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1/2 cup powdered sugar
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1 tsp vanilla extract
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Extra crushed pineapple (optional, for garnish or extra juicy topping)
Instructions
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Preheat oven to 350°F (175°C).
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Mix the cake:
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In a large bowl, combine the dry angel food cake mix with the entire can of crushed pineapple (juice included).
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The mixture will foam up — that’s good! Stir until fully combined.
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Bake:
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Pour into a greased 9×13-inch pan.
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Bake for 25–30 minutes, or until golden brown and a toothpick inserted comes out clean.
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Let it cool completely in the pan.
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Make the topping:
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In a medium bowl, beat cream cheese until smooth.
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Add powdered sugar and vanilla extract, beat until fluffy.
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Fold in the whipped topping until smooth and creamy.
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(Optional: fold in 1/4 cup crushed pineapple for extra pineapple flavor.)
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Assemble:
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Once the cake is cool, spread the cream cheese topping evenly over it.
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Garnish with extra pineapple or toasted coconut if desired.
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Chill:
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Refrigerate for at least 2 hours before serving for best texture.
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🍰 Tips:
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This cake is best served cold — great for summer or potlucks.
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Add a sprinkle of toasted coconut, maraschino cherries, or even chopped pecans on top for extra flair.
Would you like a printable version of this recipe or a lower-sugar/vegan variation?
