Easy Easter Pineapple Heaven Cake
A delightful and refreshing cake, perfect for Easter celebrations, combining pineapple, coconut, and whipped cream for a tropical flavor.
Ingredients
Cake Base
- 1 box yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
Topping
- 1 can crushed pineapple, drained (20 oz) Make sure to drain well to avoid sogginess
- 1 cup shredded coconut For garnish
- 1 cup whipped cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mix the yellow cake mix, eggs, vegetable oil, and water until well combined.
- Pour the batter into the prepared baking pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely.
Topping
- Once cooled, poke holes in the top of the cake and pour the drained crushed pineapple over the top.
- In a separate bowl, mix whipped cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream mixture over the pineapple layer on the cake.
- Sprinkle shredded coconut on top for garnish.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
Store any leftover cake in the refrigerator covered with plastic wrap or in an airtight container for 3-4 days. For longer-term storage, you can freeze it but it's best enjoyed fresh.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 50gProtein: 3gFat: 14gSaturated Fat: 6gSodium: 220mgFiber: 1gSugar: 28g
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