Description
Pineapple Heaven Cake brings tropical sunshine straight to your dessert table with layers of sweet, tangy goodness. Creamy frosting and juicy pineapple chunks create a delightful treat that connects memories of warm island breezes and family gatherings.
Ingredients
Scale
Cake Base:
- 1 box (15.25 oz) yellow cake mix
- 1 cup sour cream
- ½ cup vegetable oil
- 3 large eggs
Fruit and Nuts:
- 1 cup crushed pineapple (drained)
- 1 cup shredded coconut
- ½ cup chopped walnuts or pecans
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and coat a 9×13-inch pan with cooking spray, ensuring every corner gets covered.
- Dump the 15.25-oz yellow cake mix into a large mixing bowl with precise measurements of 1 cup drained pineapple, ½ cup vegetable oil, 3 eggs, and 1 cup sour cream.
- Blend the ingredients using an electric mixer for 2-3 minutes until the batter becomes completely smooth and free of lumps.
- Gently fold in 1 cup shredded coconut and ½ cup chopped nuts, stirring carefully to distribute evenly throughout the mixture.
- Transfer the batter into the prepared pan, using a spatula to spread it into an even layer that reaches all edges.
- Slide the pan into the 350°F oven and bake for exactly 32-35 minutes, checking doneness with a toothpick inserted in the center.
- While the cake bakes, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until the glaze becomes silky and uniform.
- Remove the cake from the oven and let it rest for 10 minutes inside the pan to slightly cool.
- Pierce the warm cake’s surface with a fork, creating multiple holes to help the glaze absorb deeply.
- Drizzle the prepared glaze across the cake, allowing it to seep into the punctured surface.
- Allow the cake to cool completely at room temperature for approximately 1 hour before slicing and serving.
Notes
- Check cake doneness by inserting a toothpick in the center, which should come out clean with no wet batter.
- For a gluten-free version, swap the yellow cake mix with a gluten-free alternative and verify all other ingredients are gluten-free.
- Toast chopped nuts before adding to the batter to enhance their flavor and provide a deeper, richer crunch.
- Store the cake covered at room temperature for up to 3 days, or refrigerate for extended freshness and a slightly denser texture.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 60 mg