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Easy Easter Pineapple Heaven Cake

Bright, creamy, and impossibly simple, this cake is a tropical delight that is perfect for holiday gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Pastry
Cuisine: American, Tropical
Calories: 280
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 box yellow cake mix Use a name-brand mix for best results.
  • 1 can crushed pineapple (including juice) Choose pineapple in its own juice for less sweetness.
Pudding Layer
  • 1 package instant vanilla pudding mix Use instant pudding (not cook-and-serve).
  • 1 cup sour cream Greek yogurt can be used as a substitute.
Topping
  • 1 cup whipped topping
  • 1 cup shredded coconut Choose sweetened or unsweetened based on preference.
  • 1/2 cup chopped pecans or walnuts (optional) Toast for added flavor.
  • 1/2 cup maraschino cherries (for garnish) Add for festive decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch baking dish.
  2. In a large mixing bowl, mix the yellow cake mix and the entire can of crushed pineapple until well blended.
  3. Spread the mixture evenly into the prepared baking dish and bake for 25–30 minutes.
  4. Remove the cake from the oven and cool completely on a wire rack.
Assembly
  1. In a separate bowl, whisk the instant vanilla pudding mix with sour cream until smooth.
  2. Spread the pudding mixture over the cooled cake.
  3. Top with whipped topping, followed by shredded coconut, chopped nuts, and maraschino cherries.
  4. Chill for at least 2 hours before serving.

Notes

Store leftover cake in the refrigerator for up to 4 days. For longer storage, freeze uncut cake for up to 2 months.