Description
Heaven Cake is a light and refreshing American dessert featuring a moist cake base topped with a creamy pineapple pudding mixture, shredded coconut, and optional pecans and maraschino cherries. This no-fuss treat is perfect for summer gatherings, potlucks, or anytime you crave a sweet, tropical-inspired cake that’s both easy to make and delicious.
Ingredients
Scale
Cake
- 1 box white or yellow cake mix (plus ingredients listed on box)
Topping
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 container (8 ounces) Cool Whip (thawed)
- 1 can (20 ounces) crushed pineapple (drained)
- 1/2 cup shredded sweetened coconut
- 1/4 cup chopped pecans (optional)
- Maraschino cherries for garnish (optional)
Instructions
- Prepare and bake the cake: Preheat your oven and prepare the cake mix according to the package instructions. Pour the batter into a 9×13-inch pan and bake as directed. Once baked, remove the cake and allow it to cool completely in the pan to ensure the topping sets nicely afterwards.
- Make the pineapple pudding topping: In a medium-sized bowl, whisk the instant vanilla pudding mix with cold milk for about 2 minutes until the mixture thickens. Gently fold in the thawed Cool Whip and the drained crushed pineapple until everything is well combined but still light and airy.
- Assemble the cake: Spread the pineapple pudding mixture evenly over the cooled cake surface. Sprinkle the shredded sweetened coconut evenly on top, and if desired, scatter chopped pecans over the coconut layer. Garnish with maraschino cherries to add a classic decorative touch.
- Chill and serve: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the topping to set firmly. Serve chilled for best flavor and texture.
Notes
- You can substitute the base cake with angel food or sponge cake for a lighter texture.
- Add a splash of coconut or almond extract to the pudding mix for an extra depth of flavor.
- Best served chilled to enjoy the cool, refreshing taste.
