Pineapple Heaven Cake is a sweet, fluffy dessert full of tropical flavors and creamy frosting. It’s packed with juicy pineapple chunks and has a light, tender crumb that melts in your mouth. The cake is often topped with swirls of whipped cream or frosting that add to its cloud-like softness.
I love making this cake for family gatherings because it feels like a little vacation in every bite. The pineapple keeps it fresh and bright, and the soft cake texture is just perfect. I find that letting the cake chill in the fridge for a bit makes the flavors blend even better, so I usually prepare it a few hours ahead of time.
This cake is wonderful served chilled with a cup of tea or cold milk. It’s always a favorite when I bring it to potlucks or summer parties since it’s tasty without being too heavy. Pineapple Heaven Cake reminds me of warm, sunny days and happy times spent with loved ones around the table.
Key Ingredients & Substitutions
Flour & Sugar: All-purpose flour and granulated sugar keep the cake soft and sweet. For a gluten-free option, try a 1:1 gluten-free baking flour.
Butter: Unsalted butter adds richness; softened butter mixes better. If you want dairy-free, coconut oil is a good swap but will change flavor slightly.
Eggs: They give structure and moisture. Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) for a vegan alternative.
Pineapple: Crushed pineapple delivers fresh tropical sweetness. If fresh pineapple is on hand, chop finely or blend. Canned pineapple in juice is best to avoid extra sweetness from syrup.
Heavy Whipping Cream: Whipped cream frosting makes the cake light and creamy. You can use coconut cream whipped for a dairy-free frosting.
How Do I Get a Smooth Pineapple Filling That’s Not Too Runny?
The pineapple filling holds the cake layers together and adds that tangy punch. Here’s how to get it just right:
- Mix sugar, cornstarch, and salt before adding liquid, so the filling thickens evenly.
- Cook pineapple juice and sugar mixture over medium heat, stirring constantly to prevent lumps.
- Once the mixture thickens and becomes clear, stir in the crushed pineapple gently to avoid breaking down the fruit too much.
- Cool completely before layering to prevent the filling from soaking into the cake and making it soggy.
A thick, smooth pineapple filling that keeps its shape will make your cake both tasty and neat to slice!
Equipment You’ll Need
- 8-inch square baking pan – perfect size for this cake and bakes evenly.
- Mixing bowls – one for dry ingredients and one for wet, helps keep things organized.
- Electric mixer or whisk – makes creaming butter and whipping cream much easier.
- Medium saucepan – for cooking the pineapple filling smoothly without burning.
- Spatula – great for folding ingredients gently and spreading frosting evenly.
- Wire cooling rack – lets the cake cool completely without getting soggy.
Flavor Variations & Add-Ins
- Add shredded coconut to the cake batter or sprinkle on top for a tropical twist.
- Swap crushed pineapple with diced mango or peaches for a different fruity taste.
- Mix chopped macadamia nuts into the pineapple filling for a bit of crunch.
- Use cream cheese frosting instead of whipped cream for a richer, tangy flavor.
Pineapple Heaven Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Pineapple Filling:
- 1 can (20 oz) crushed pineapple, drained (reserve juice)
- 1/2 cup pineapple juice (use reserved juice or supplement)
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
For the Frosting and Topping:
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Pineapple slices or chunks for garnish
- (Optional) Pineapple leaves for decoration
How Much Time Will You Need?
This Pineapple Heaven Cake takes about 15 minutes to prepare the batter and filling, 30–35 minutes to bake, plus 2 hours chilling time to let the flavors blend and the cake set in the fridge. Overall, plan for around 3 hours from start to serving.
Step-by-Step Instructions:
1. Prepare the Cake:
Start by preheating your oven to 350°F (175°C) and greasing and flouring an 8-inch square baking pan. In a medium bowl, whisk the flour, baking powder, and salt together. In a large bowl, cream the softened butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract. Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour, mixing until just combined. Pour the batter into the prepared pan and spread it evenly. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
2. Make the Pineapple Filling:
In a saucepan, mix sugar, cornstarch, and salt together. Stir in the pineapple juice and cook over medium heat, stirring constantly until the mixture thickens and becomes bubbly. Remove from heat and gently fold in the crushed pineapple until well combined. Let the filling cool completely to room temperature before using.
3. Prepare the Whipped Cream:
In a chilled mixing bowl, beat the cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Keep it refrigerated until you are ready to assemble the cake.
4. Assemble the Cake:
Carefully slice the cooled cake horizontally to create two even layers. Spread a generous layer of whipped cream over the bottom cake layer. Spoon the pineapple filling evenly on top of the whipped cream. Place the second cake layer over the pineapple filling. Frost the top of the cake with the remaining whipped cream. Use a piping bag or a spoon to create decorative whipped cream swirls along the edges. Garnish the cake with pineapple slices and pineapple leaves if you like.
5. Chill and Serve:
Place the cake in the refrigerator for at least 2 hours to allow the cake to set and the flavors to blend. When ready, slice and serve the refreshing pineapple heaven cake cold, and enjoy!
Can I Use Fresh Pineapple Instead of Canned?
Yes, fresh pineapple works great! Just finely chop it and drain any excess juice before using to avoid making the filling too watery. You may need to adjust the sugar slightly depending on the sweetness of your fresh pineapple.
How Should I Store Leftover Pineapple Heaven Cake?
Store leftovers in an airtight container in the fridge for up to 3 days. Keep it chilled to maintain the whipped cream frosting’s texture and freshness.
Can I Make This Cake Ahead of Time?
Absolutely! Prepare the cake, pineapple filling, and whipped cream in advance, then assemble and refrigerate for several hours or overnight. This actually helps the flavors meld nicely.
What’s the Best Way to Get Stiff Peaks When Whipping Cream?
Use cold heavy cream and a chilled bowl and beaters. Beat on medium to high speed until the cream holds firm peaks when you lift the whisk. Avoid overwhipping to prevent turning it into butter.
