Almost Heaven Cake

Almost Heaven Cake is a fluffy yellow cake with a pineapple jam filling and frosted with a cream cheese and whipped topping mixture. Finally the cake it topped with toasted coconut and pecans. It’s a sweet (but not overly sweet) treat that is perfect to bring to a family dinner or a potluck. It’s fruity and fun!

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Almost Heaven Cake

If you’re looking for a fruity and bright cake to bring to a dinner or potluck this is a fun option! Almost Heaven Cake has flavors from pineapple and coconut and lemon…it almost reminds me that spring it coming soon 🤞.

This is a poke cake, meaning that a baked cake is poked with holes and then a filling seeps in. The filling is a homemade pineapple jam made in the Instant Pot. The runny jam seeps into the holes in the cake, infusing it with flavor and moisture. This cake gets better if you can let it sit for a while. I found that 24 hours later tasted better than fresh. I suggest anytime between 8-24 hours.

You can get creative with the flavor of cake you use. I used yellow cake mix but when I make this again I may try a lemon or coconut cake mix instead!

When I was making this cake I had flashbacks to when Greg and I were dating. His roommate would always bake a plain yellow cake mix and just eat it throughout the day for his breakfast, lunch and dinner. He was a fit guy and looking back I have to laugh. Only a 20-something year old would get away with eating cake for most days of the week.

Ingredients/Substitution Ideas

• Fresh pineapple–fresh is best but you can also use a 20 ounce can of pineapple (crushed, chunks or tidbits)
• Sugar
• Lemon
• Boxed cake mix–use a yellow, white, coconut, pineapple or lemon cake mix. You’ll also need the ingredients listed on the box to make the cake (typically eggs, oil and water)
• Cream cheese
• Cool Whip
• Pecans
• Coconut

Steps

Add the pineapple, sugar and lemon juice into Instant Pot and stir. Set aside the zest for later. Let the pot sit for 5 minutes. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up move valve to venting and remove the lid. Use a potato masher to mash the pineapple. Set aside to let it cool. 

Follow the directions on the cake mix box and bake the cake. 

While cake is baking prepare the frosting. Use a hand mixer to whip the cream cheese. Fold in the cool whip and lemon zest. Set aside.

Toast the coconut by preheating the oven to 325ºF. Place coconut evenly on a baking sheet that has been lined with parchment paper. Put the baking sheet in the oven, on the middle rack, and bake for 3 minutes, or until most of the coconut is golden brown.

When the cake is done pierce the cake all over with a wooden skewer or a fork.

Pour the pineapple mixture evenly over the top of the cake. Gently spread with a spoon. Let the cake sit until it has cooled. 

Spread the frosting over the top of the cake with a rubber scraper. Sprinkle the cake with pecans and toasted coconut. 

Cut and serve. This cake is even better the next day when the pineapple has had time to soak into the cake more!

Notes/Tips

• Make sure the holes are evenly spaced and go all the way through the cake. I prefer to use a wooden skewer but will use a fork if I don’t have a skewer on hand.
• You can use slightly sweetened whipped cream in the place of Cool Whip.
• This cake is even better the next day when the pineapple has had time to soak into the cake more!
• I used my 3 quart Instant Pot*. You can also make this in a 6 or 8 quart pot.
• Store leftovers in an airtight container* (or cover the pan tightly with plastic wrap) in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with the other half of the brick of cream cheese are Southern Chicken Casserole or Instant Pot Fancy Potatoes.

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.