why make this recipe
This cake is easy and fast. It uses a box cake mix and simple toppings. You get a soft, moist cake with pineapple and cream cheese frosting. It is a good choice for Easter or any spring party.
introduction
Easy Easter Pineapple Heaven Cake is a light and fruity dessert. It has crushed pineapple mixed in the cake and a creamy cream cheese topping. If you want a small pineapple treat too, try the mini pineapple upside-down cheesecakes for more pineapple ideas.
how to make Easy Easter Pineapple Heaven Cake
Follow simple steps and you will have a bright, tasty cake. Mix the cake mix with eggs, oil, and water. Fold in crushed pineapple so the cake stays moist. After baking and cooling, spread the cream cheese mixture on top. Chill the cake so it sets before you cut and serve. This method is much like other easy box-mix cake recipes such as the Easy Butterfinger Cake recipe in how simple it is to mix and bake.
Ingredients :
1 box yellow cake mix, 4 large eggs, 1/2 cup vegetable oil, 1 cup water, 1 can (20 oz) crushed pineapple, drained, 1 package (8 oz) cream cheese, softened, 1 cup powdered sugar, 1 container (8 oz) whipped topping, thawed, 1/2 cup shredded coconut (optional), Maraschino cherries for garnish (optional)
Directions :
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the cake mix, eggs, vegetable oil, and water. Mix until well blended.
- Fold in the crushed pineapple, saving a few pieces for topping.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- In another bowl, beat the cream cheese and powdered sugar together until smooth.
- Fold in the whipped topping and mix until well combined.
- Spread the cream cheese mixture over the cooled cake.
- Top with reserved pineapple pieces, shredded coconut, and maraschino cherries if desired.
- Chill in the refrigerator before serving.
how to serve Easy Easter Pineapple Heaven Cake
Cut into squares and serve cold. The cake is best chilled so the topping holds its shape. Serve with a fork and a small napkin. For a nice pairing, offer a caramel or apple dessert like Easy Caramel Apple Cheesecake Bars for guests who want a different flavor.
how to store Easy Easter Pineapple Heaven Cake
Cover the pan with plastic wrap or use a cake keeper. Keep the cake in the fridge for up to 4 days. If you need to keep it longer, cut pieces and freeze them in an airtight container for up to 2 months. Thaw in the fridge before serving.
tips to make Easy Easter Pineapple Heaven Cake
- Drain the pineapple well so the cake does not get too wet.
- Let the cake cool completely before adding the cream cheese topping.
- Use room temperature cream cheese for a smooth frosting.
- Chill the cake at least 1 hour before serving to help slices hold together.
variation (if any)
- Add chopped pecans or walnuts to the topping for crunch.
- Use chopped fresh pineapple instead of canned for a fresher taste.
- Replace the shredded coconut with toasted coconut for more flavor.
- Add a splash of vanilla or coconut extract to the cream cheese mixture.
FAQs
Q: Can I use crushed pineapple with juice instead of drained?
A: It is better to drain the pineapple. Too much juice can make the cake soggy.
Q: Can I make this in two round pans instead of one 9×13?
A: Yes. Bake until a toothpick in the center comes out clean. Time may change a bit.
Q: Can I use cool whip instead of whipped topping?
A: Thawed whipped topping is fine. If you use homemade whipped cream, the texture may be softer.
Q: Is this cake okay to bring to a potluck?
A: Yes. Keep it chilled until serving and bring a small cooler if the event is warm.
Conclusion
This Easy Easter Pineapple Heaven Cake is simple, light, and perfect for spring gatherings. For another bright pineapple recipe with similar sunny flavors, see Pineapple Sunshine Cake – Belle of the Kitchen.
Easy Easter Pineapple Heaven Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large mixing bowl, combine the cake mix, eggs, vegetable oil, and water. Mix until well blended.
- Fold in the crushed pineapple, saving a few pieces for topping.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- In another bowl, beat the cream cheese and powdered sugar together until smooth.
- Fold in the whipped topping and mix until well combined.
- Spread the cream cheese mixture over the cooled cake.
- Top with reserved pineapple pieces, shredded coconut, and maraschino cherries if desired.
- Chill in the refrigerator before serving.