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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.

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Notes

Use undrained crushed pineapple for moisture and flavor in the cake.

Fresh pineapple works great, just slice it into rings and drain the juice.

The cake can be stored at room temperature for up to 2 days or in the refrigerator for longer storage.

If you prefer a nutty topping, add chopped pecans or walnuts to the sugar mixture.

For a dairy-free version, substitute the sour cream with coconut yogurt and use a dairy-free cake mix.

Nutrition

Find it online: https://chocolatecoveredamy.com/juicy-pineapple-heaven-cake/