Name: Juicy Pineapple Heaven Cake
Prep time: 15 min
Cook time: PT-485200H10M37S
Total time: 55 min
Cuisine: Tropical
Ingredients: 1 box yellow cake mix (or homemade equivalent); 1 can (20 oz) crushed pineapple, undrained; 1/2 cup sour cream; 1/2 cup vegetable oil; 4 large eggs; 1 tsp vanilla extract; 1/2 cup unsalted butter, melted; 1 cup packed brown sugar; 6–8 pineapple rings (fresh or canned, drained); Maraschino cherries (optional, for garnish)

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Why You’ll Love This Recipe

If you’re a fan of pineapple, this cake is sure to be a hit. The combination of a soft, moist yellow cake with the sticky, caramelized pineapple topping creates a delightful contrast of flavors and textures. The cake is easy to make, and the pineapple topping is the star of the show, offering a tropical sweetness with every bite. Whether served warm or at room temperature, this cake is a crowd-pleaser and an absolute indulgence that’s perfect for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 box yellow cake mix (or homemade equivalent)
1 can (20 oz) crushed pineapple, undrained
1/2 cup sour cream
1/2 cup vegetable oil
4 large eggs
1 tsp vanilla extract

For the Topping:

1/2 cup unsalted butter, melted
1 cup packed brown sugar
6–8 pineapple rings (fresh or canned, drained)
Maraschino cherries (optional, for garnish)

Directions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or a round cake pan generously to prevent sticking.
Prepare the topping: In a small bowl, mix the melted butter and brown sugar until fully combined. Spread the mixture evenly over the bottom of the prepared pan. Arrange the pineapple rings decoratively on top of the sugar mixture. Optional: place a maraschino cherry in the center of each ring for that classic touch.
Make the cake batter: In a large mixing bowl, combine the yellow cake mix, crushed pineapple (with juice), sour cream, vegetable oil, eggs, and vanilla extract. Beat until smooth and well incorporated using a hand mixer or whisk.
Assemble and bake: Carefully pour the cake batter over the arranged pineapple topping. Use a spatula to smooth it out evenly. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and invert: Let the cake cool in the pan for 10 minutes. Then run a knife around the edges to loosen it. Place a serving platter on top and invert the cake so the pineapple topping is beautifully displayed on top.
Serve and enjoy: Slice and serve warm or at room temperature. Top with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat!

Servings and Timing

Servings: This recipe makes about 12 servings.
Prep time: 15 minutes
Cook time: 35–45 minutes
Total time: 55 minutes

Variations

Different fruits: Experiment with other fruits like peaches or mangoes for the topping, or add some berries into the cake batter for extra flavor.
Make it dairy-free: Use a dairy-free cake mix and substitute the sour cream with coconut yogurt for a dairy-free version.
Nutty topping: Add chopped pecans or walnuts to the sugar mixture for added texture and flavor.

Storage/Reheating

Storage: Store leftovers covered at room temperature for up to 2 days. You can refrigerate it for a longer shelf life.
Reheating: Reheat in the microwave for about 20-30 seconds or warm in the oven at 350°F for about 10 minutes, just until warmed through.

FAQs

1. Can I use a homemade cake mix for this recipe?

Yes, you can make your own yellow cake from scratch using similar ingredients, but the boxed cake mix is a quicker and easier option.

2. Is it necessary to use undrained crushed pineapple?

Yes, the undrained pineapple adds moisture to the cake and helps it stay tender and flavorful. The juice also blends beautifully into the batter.

3. Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple works great. Just make sure to slice it into rings and drain any excess juice before using.

4. Can I use a different type of sugar for the topping?

You can use white granulated sugar, but brown sugar gives the topping a rich, caramelized flavor that’s hard to beat.

5. How do I invert the cake without messing it up?

Make sure to let the cake cool for about 10 minutes before inverting it. Run a knife around the edges to loosen the cake, then carefully flip it onto a platter. It should come out smoothly if done while still slightly warm.

6. Can I freeze this cake?

Yes, you can freeze the cake. After baking and cooling, wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. Thaw in the fridge or at room temperature before serving.

7. How long does the cake last in the refrigerator?

The cake can be stored in the refrigerator for up to 4-5 days. Make sure to cover it well to prevent it from drying out.

8. Can I add whipped cream to the top of the cake?

Yes, whipped cream or vanilla ice cream makes a great topping to complement the tropical pineapple flavor.

9. Can I use other fruits besides pineapple?

You can experiment with other fruits such as peaches or mangoes, but the pineapple is what gives this cake its unique tropical flavor.

10. Can I use a different type of cake mix?

You can try using a different flavored cake mix, such as a coconut or vanilla cake mix, for a different twist. The pineapple topping will complement most flavors.

Conclusion

This Juicy Pineapple Heaven Cake is the perfect dessert for anyone craving a tropical treat. With its rich, moist cake and decadent caramelized pineapple topping, it’s sure to be the star of any gathering. Whether you enjoy it warm or at room temperature, this cake will satisfy your sweet tooth and leave everyone asking for the recipe!

Juicy Pineapple Heaven Cake

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A moist and indulgent tropical cake with a caramelized pineapple topping that melts in your mouth. This Juicy Pineapple Heaven Cake is a perfect dessert for any occasion.

Author: Amy
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Total Time: 55 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: Tropical
Diet: Vegetarian

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or a round cake pan generously to prevent sticking.
Prepare the topping: In a small bowl, mix the melted butter and brown sugar until fully combined. Spread the mixture evenly over the bottom of the prepared pan. Arrange the pineapple rings decoratively on top of the sugar mixture. Optional: place a maraschino cherry in the center of each ring for that classic touch.
Make the cake batter: In a large mixing bowl, combine the yellow cake mix, crushed pineapple (with juice), sour cream, vegetable oil, eggs, and vanilla extract. Beat until smooth and well incorporated using a hand mixer or whisk.
Assemble and bake: Carefully pour the cake batter over the arranged pineapple topping. Use a spatula to smooth it out evenly. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and invert: Let the cake cool in the pan for 10 minutes. Then run a knife around the edges to loosen it. Place a serving platter on top and invert the cake so the pineapple topping is beautifully displayed on top.
Serve and enjoy: Slice and serve warm or at room temperature. Top with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat!