Description
This Juicy Pineapple Heaven Cake is a tropical delight featuring a moist yellow cake soaked in sweet pineapple syrup, topped with a creamy vanilla pudding and whipped topping mixture, and finished with optional crunchy nuts. Perfectly chilled, it offers a refreshing and luscious dessert experience that’s easy to prepare and sure to impress.
Ingredients
Scale
Cake
- 1 box yellow cake mix (plus ingredients listed on box)
Pineapple Syrup
- 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
- Milk as required by pudding mix (usually 2 cups)
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
Topping (Optional)
- 1/2 cup chopped pecans or walnuts
Instructions
- Prepare and Bake the Cake: Preheat your oven to 350°F (175°C). Prepare the yellow cake batter according to the package directions and pour it into a 9×13-inch baking pan. Bake as instructed on the package. Once done, let the cake cool slightly so it’s warm but not hot.
- Make Pineapple Syrup: In a saucepan, combine the undrained crushed pineapple and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture starts bubbling, about 3 to 5 minutes.
- Soak the Cake: Using a fork or skewer, poke holes all over the slightly warm cake to allow the pineapple syrup to penetrate. Pour the warm pineapple mixture evenly over the cake and let it cool completely to room temperature.
- Prepare Pudding Mixture: In a bowl, whisk the instant vanilla pudding mix with cold milk according to package instructions (typically 2 cups). Let it set for 5 minutes to thicken. Once thickened, gently fold in the thawed whipped topping until fully combined.
- Assemble the Cake: Spread the pudding and whipped topping mixture evenly over the cooled pineapple-soaked cake. If desired, sprinkle the top with chopped pecans or walnuts for extra texture and flavor.
- Chill Before Serving: Refrigerate the assembled cake for at least 2 hours to allow the flavors to meld and the topping to firm up. Serve chilled and enjoy your tropical dessert!
Notes
- Use room temperature milk for pudding for best texture.
- You can substitute the chopped nuts with toasted coconut flakes for a different tropical touch.
- For a more intense pineapple flavor, drain some pineapple juice, reduce it by simmering, and mix into the syrup.
- Store leftovers covered in the refrigerator for up to 3 days.
- Ensure cake is only slightly warm before pouring pineapple syrup to avoid sogginess.
