Introduction

This Juicy Pineapple Heaven Cake is a tropical delight that’s moist, flavorful, and perfect for any occasion. With layers of pineapple and a creamy topping, it’s a refreshing twist on classic cake mixes that’s sure to impress your family and friends.

A clear glass baking dish holds a golden-brown baked dessert with a soft and creamy inside. The top layer is caramelized and shiny, covered with pieces of bright yellow, round fruit that looks juicy and tender. The inside layer is pale yellow and smooth, showing a moist, cake-like texture that looks light and fluffy. The dish sits on a white marbled surface, with one piece already cut out, revealing the thick creamy inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box yellow cake mix (or white cake mix)
4 large eggs
½ cup vegetable oil
1 cup pineapple juice (from canned pineapple)
1 cup sour cream (or Greek yogurt)
½ cup sugar
1 tsp vanilla extract
1 can (20 oz) pineapple slices in juice (reserve juice for cake mix)
2 tbsp brown sugar (optional, for caramelization)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: In a large bowl, mix the cake mix, eggs, vegetable oil, and reserved pineapple juice until smooth.
Step 3: In a separate bowl, combine the sour cream, sugar, and vanilla extract until creamy and well blended.
Step 4: Pour half of the cake batter evenly into the prepared baking dish.
Step 5: Spread the sour cream mixture evenly over the batter layer.
Step 6: Pour the remaining cake batter over the cream layer and smooth the surface gently.
Step 7: Arrange the pineapple slices on top of the batter, pressing them lightly into the mixture. If using, sprinkle brown sugar over the pineapple for a caramelized finish.
Step 8: Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 9: Let the cake cool for 15 minutes before slicing. For an even juicier texture, chill the cake for 1 hour before serving.
Step 10: Serve warm or chilled, optionally topped with whipped cream or toasted coconut flakes for extra flavor.

Tips & Variations

Use Greek yogurt instead of sour cream for a tangier taste and added protein.
To enhance caramelization, broil the pineapple-topped cake for 1-2 minutes at the end of baking, watching closely to avoid burning.
Add shredded coconut to the batter or sprinkle on top for a more tropical flavor.
Swap pineapple slices for fresh mango or peach slices for a different fruity twist.
Make sure to reserve the pineapple juice from the can to keep the cake moist and flavorful.

Storage

Store the cake covered in the refrigerator for up to 4 days. It tastes great chilled, and you can reheat portions in the microwave for about 20 seconds if you prefer it warm. For longer storage, wrap tightly and freeze for up to 2 months; thaw in the fridge before serving.

How to Serve

A glass baking dish filled with a golden brown baked dessert that has a soft and fluffy texture. The top layer is slightly caramelized with a glossy finish, featuring slices of yellow fruit arranged evenly across the surface. The inside visible through a missing piece shows a pale, creamy, and airy cake layer below the fruit topping. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used, but keep in mind it releases more moisture, so reduce other liquids slightly to avoid a soggy cake. Also, save some fresh pineapple juice or juice the fruit to replace the canned juice in the batter.

Is this cake very sweet?

This cake has balanced sweetness thanks to the natural tang from the sour cream and pineapple. If you prefer less sweetness, you can reduce the sugar slightly or skip the brown sugar topping.