Why You’ll Love Heaven on Earth Cake Recipe
This cake is a crowd-pleaser and a breeze to put together. Whether you’re hosting a party or just looking for an easy dessert to make ahead, the Heaven on Earth Cake delivers on taste and texture. The combination of tropical pineapple and creamy vanilla pudding creates a balanced sweetness, while the graham cracker and toasted coconut topping adds just the right amount of crunch. It’s a no-fuss dessert that looks as good as it tastes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 box vanilla cake mix
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1 package (3.4 oz) instant vanilla pudding mix
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1 can (20 oz) crushed pineapple, drained
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1 cup whipped cream
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1/2 cup shredded coconut, toasted
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1/2 cup graham cracker crumbs
Directions
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Preheat your oven to 350°F (175°C).
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Prepare the vanilla cake as instructed on the box. Bake it in a 9×13-inch pan and allow it to cool completely.
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In a mixing bowl, prepare the vanilla pudding by combining it with milk per package instructions. Once set, gently fold in the drained crushed pineapple.
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Whip the cream until soft peaks form, then fold it into the pudding and pineapple mixture.
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Spread the pudding mixture evenly over the cooled vanilla cake.
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In a separate bowl, mix together the graham cracker crumbs and toasted coconut. Sprinkle evenly over the top of the cake.
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Cover and refrigerate for at least 2 hours to allow the flavors to meld.
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Slice and serve chilled.
Servings and timing
Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 50 minutes
Calories: Approximately 350 kcal per serving
Variations
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Fruit Swap: Try substituting the crushed pineapple with strawberries, blueberries, or a tropical fruit blend.
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Cake Flavor: Use lemon, white, or angel food cake instead of vanilla for a different base flavor.
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Whipped Topping Shortcut: Use store-bought whipped topping if you’re short on time.
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Extra Crunch: Add chopped nuts like pecans or almonds to the topping for added texture.
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Layered Parfait Style: Build this dessert in trifle bowls or individual parfait cups for a fancy presentation.
Storage/Reheating
Store any leftovers covered in the refrigerator for up to 4 days. Because this dessert contains dairy, it should not be left at room temperature for extended periods. Freezing is not recommended as the texture of the whipped cream and pudding may be affected after thawing.
FAQs
What kind of milk should I use for the pudding?
Whole milk works best for a rich and creamy texture, but 2% milk can also be used.
Can I make this cake in advance?
Yes, it’s even better when made the day before, giving the flavors time to blend.
Can I use fresh pineapple instead of canned?
Yes, just be sure to chop it finely and drain any excess juice to prevent the cake from becoming soggy.
Is there a dairy-free version of this recipe?
You can use dairy-free pudding mix, coconut whipped topping, and plant-based milk for a dairy-free alternative.
Can I use homemade cake instead of a mix?
Absolutely. Any light vanilla or yellow cake recipe will work beautifully.
How do I toast coconut?
Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for about 5–7 minutes, stirring occasionally until golden brown.
Will the cake become soggy if left overnight?
No, the cake absorbs just the right amount of moisture from the pudding without becoming mushy. In fact, the flavor improves over time.
Can I use Cool Whip instead of whipped cream?
Yes, Cool Whip is a convenient substitute and holds up well in the refrigerator.
Can this cake be frozen?
It’s best enjoyed fresh or refrigerated. Freezing may change the texture of the cream and pudding.
What can I use instead of graham crackers?
Crushed vanilla wafers, digestive biscuits, or shortbread cookies make great alternatives.
Conclusion
The Heaven on Earth Cake is a show-stopping dessert that requires minimal effort but delivers maximum flavor. Whether you’re planning a summer gathering or just want to treat yourself to something special, this easy, creamy, fruity dessert is sure to become a favorite. With its light texture and tropical twist, it truly is a little slice of heaven.
Heaven on Earth Cake
A delightful and indulgent dessert with layers of whipped cream, vanilla pudding, and pineapple, topped with crushed graham crackers and toasted coconut. Perfect for any celebration!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box vanilla cake mix
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple, drained
- 1 cup whipped cream
- 1/2 cup shredded coconut, toasted
- 1/2 cup graham cracker crumbs
- Milk (as required for pudding mix)
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the vanilla cake according to the instructions on the box. Bake in a 9×13-inch pan and let it cool completely.
- In a separate bowl, mix the vanilla pudding with milk according to package directions.
- Fold the drained crushed pineapple into the prepared pudding.
- Whip the heavy cream until soft peaks form, then gently fold into the pudding-pineapple mixture.
- Spread the pudding mixture evenly over the cooled cake.
- In a small bowl, combine the graham cracker crumbs and toasted coconut.
- Sprinkle the graham cracker and coconut mixture over the top of the cake.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- Make sure the cake is completely cooled before adding the pudding mixture to prevent melting.
- You can use store-bought whipped topping if preferred.
- Toast the coconut in a dry pan over medium heat for a few minutes until golden brown.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
