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Pineapple Heaven Cake Recipe

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4 from 11 reviews

This Pineapple Heaven Cake is a delightful layered dessert combining a soft homemade sponge cake with creamy cream cheese filling and juicy pineapple layers. Topped with pineapple chunks and optional shredded coconut, this tropical-inspired treat is perfect for any occasion and impressive to serve.

Ingredients

For the Sponge Cake

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Cream Layer

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups whipped topping or freshly whipped cream

For the Pineapple Filling

  • 1 can (20 ounces) crushed pineapple, lightly drained
  • 2 tablespoons sugar (optional)

For the Top Layer

  • 1 cup pineapple chunks or pineapple tidbits
  • 2 tablespoons shredded coconut (optional)

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper to ensure the cake releases easily after baking.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  3. Mix the Wet Ingredients: In another bowl, beat the eggs and granulated sugar until the mixture is lighter in color and slightly fluffy. Add the vegetable oil, milk, and vanilla extract, then mix until smooth and fully blended.
  4. Combine the Batter: Gradually add the dry ingredients into the wet ingredients. Stir gently until a smooth batter forms with no dry streaks remaining.
  5. Bake the Sponge Cake: Pour the batter into the prepared baking dish and spread evenly. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
  6. Prepare the Cream Filling: Beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Gently fold in the whipped topping until the mixture is light and fluffy. Refrigerate the cream filling while preparing other layers.
  7. Prepare the Pineapple Filling: Combine lightly drained crushed pineapple with sugar if desired. Stir well to blend the sugar with the pineapple juices.
  8. Cut the Cake Layers: Once cooled, carefully slice a thin horizontal layer from the top of the sponge cake. Keep the thicker base in the baking dish and reserve the thin slice for the middle layer.
  9. Assemble the First Layers: Spread a generous layer of cream filling over the thick sponge base. Spoon the pineapple mixture evenly over the cream layer.
  10. Add the Middle Sponge Layer: Place the thin sponge slice carefully on top of the pineapple layer, pressing lightly for even layering.
  11. Add the Final Cream Layer: Spread the remaining cream filling evenly across the top sponge layer.
  12. Add the Topping and Chill: Scatter pineapple chunks over the cream layer and sprinkle with shredded coconut if desired. Cover and refrigerate for at least 2 hours to allow layers to set and flavors to meld before slicing.

Notes

  • Lightly draining the crushed pineapple prevents the cake from becoming soggy while maintaining moisture.
  • You can substitute whipped topping with freshly whipped heavy cream for a fresher taste.
  • Allowing the cake to chill thoroughly improves slicing and flavor blending.
  • Shredded coconut topping is optional but adds a lovely tropical texture and flavor.
  • Use parchment paper for easier removal of the cake if not serving directly in the baking dish.

Find it online: https://bitezly.com/pineapple-heaven-cake-recipe/