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Easy Easter Pineapple Heaven Cake

A soft, sweet cake infused with pineapple juice, topped with instant pudding and whipped topping, perfect for spring gatherings and potlucks.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box yellow cake mix Use your favorite brand.
  • 4 large eggs
  • 1 cup pineapple juice For added flavor.
  • 1 cup crushed pineapple Drained.
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans or walnuts Optional.
Topping Ingredients
  • 1 can (8 oz) whipped topping
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 slices Fresh pineapple slices for garnish Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, combine the cake mix, eggs, and pineapple juice. Mix until smooth and well combined.
  3. Fold in the crushed pineapple, coconut, and nuts.
  4. Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  5. Let the cake cool completely in the pan.
Topping
  1. In a separate bowl, whisk together the pudding mix and the whipped topping until smooth.
  2. Once the cake is cool, spread the pudding mixture evenly on top.
  3. Garnish with fresh pineapple slices if desired.
  4. Refrigerate for at least 1 hour before serving.

Notes

Serve this cake cold or slightly chilled. Store leftovers in the fridge for 3 to 4 days, or freeze single servings for up to 2 months.