Banana Pineapple Cake with Cake Mix
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If you’re craving a quick and delightful tropical dessert, this Banana Pineapple Cake with Cake Mix is your solution! With just a few simple ingredients, this cake transforms a basic vanilla cake mix into a moist, flavorful tropical treat. The addition of crushed pineapple and mashed bananas adds incredible moisture and flavor, making this cake a favorite for any occasion.
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“Y’all, this cake is a winner! So easy to make and it’s as moist as a summer day in the South. My family devoured it in no time! Thank you Sam!” – Mandy
The Cake That Feels Like a Vacation.
This banana pineapple cake is a perfect example of how cake mix convenience can lead to a tropical masterpiece.
It’s simple, delicious and the kind of dessert you can whip up in no time without sacrificing any flavor. The combination of mashed bananas and crushed pineapple gives it the most moist texture, while the subtle tropical flavors will have you dreaming of palm trees and beaches.
What I love about this recipe is that it doesn’t require a ton of effort. You’re using a cake mix as a base which means less time in the kitchen and more time enjoying this soft, flavorful cake.
It’s the ultimate easy-to-make dessert for anyone who loves tropical flavors but doesn’t want to spend hours baking! Sam x
Why you’ll love this recipe
This banana pineapple cake with cake mix is not only delicious but also super easy to make. It brings together the tropical goodness of pineapple and banana with the convenience of a cake mix, making it the perfect dessert for busy days or last-minute gatherings.
✔️ Quick and Easy – Perfect for busy days when you need a sweet fix.
✔️ Tropical Flavors – The pineapple and banana combination is a guaranteed hit.
✔️ Moist and Fluffy – Thanks to the cake mix and extra ingredients, the texture is perfect every time.
✔️ Crowd-Pleasing – Ideal for parties, potlucks, or any gathering.
The moist cake paired with the creamy, tangy frosting is a flavor combination that’s hard to resist. It’s also versatile, whether you’re feeding a crowd or just satisfying a sweet craving, this cake is always a crowd-pleaser! Looking for just a plain pineapple version? Try my Easy Pineapple Cake With Cake Mix Recipe!
Can I use any brand of cake mix for this recipe?
Yes, you can experiment with different types of cake mixes, such as butter, vanilla or even gluten-free cake mixes. The flavor may vary slightly depending on the mix you choose, but the texture will still be moist and fluffy. Just make sure to follow the same steps for the wet ingredients, and you’ll have a delicious banana pineapple cake! The recommended size for the cake mix is 15.25 oz. (432g).
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this banana pineapple cake!
- I used Betty Crockers Super Moist Vanilla Cake Mix (15.25 oz. / 432g). You can also use a yellow or golden cake mix.
- Canned Crushed Pineapple – The entire can is to be used for this pineapple cake. Do not discard the liquid.
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
Can I use pineapple tidbits instead of crushed pineapple?
Yes, you can use pineapple tidbits instead of crushed pineapple in this recipe. However, you’ll want to finely chop the tidbits to ensure they mix evenly into the batter. Crushed pineapple works better because it blends smoothly, adding moisture throughout the cake, but finely chopped tidbits will still give you that tropical flavor. Just be sure to include the juice from the tidbits, as the liquid helps keep the cake moist, just like the juice from crushed pineapple does.
How to store banana pineapple cake
Store: Keep the cake in an airtight container at room temperature or in the refrigerator for up to 3-5 days.
Freeze: Wrap the whole cake or slices of cake in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months.
Thaw: Thaw frozen cake at room temperature for several hours before serving or overnight in the refrigerator.
Best cake mix recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Banana Pineapple Cake with Cake Mix
Ingredients
Method
- Preheat Oven and Prepare Tin: Preheat the oven to 356ºF (180ºC) fan-forced. Lightly grease a 7 x 11-inch cake pan with butter, line the base with parchment paper, and dust the sides with flour. Or spray with cooking oil. Set aside.
- Prepare Mixing Equipment: Set up your stand mixer with the paddle attachment or prepare a large mixing bowl with an electric hand beater.
- Mix Ingredients: In the large mixing bowl, combine cake mix, both cans of crushed pineapple including the juice, mashed banana, eggs, and oil. Beat on medium-high speed for 1 minute until well combined. Do not over-mix.
- Transfer To Pan: Pour the batter into the prepared baking pan.
- Bake Cake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs, not wet batter.
- Cool Cake: Let the cake cool in the pan for 15 minutes. Then, gently remove it from the tin and transfer it to a wire rack to cool completely before frosting.
- Mixing: In a large mixing bowl using electric beaters, beat the softened cream cheese and butter for 1 minute on medium speed. Scrape down the sides.

- Add Sugar: Sift in the powdered sugar and beat for 40 seconds on medium-high speed until well combined and whipped.

- Frost Cake:Â Spread frosting evenly over the cooled cake. Slice, serve and enjoy!
Nutrition
Notes
- Store:Â Keep the cake in an airtight container at room temperature or in the refrigerator for up to 3-5 days.
- Freeze: Wrap the whole cake or slices of cake in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months.
- Thaw: Thaw frozen cake at room temperature for several hours before serving or overnight in the refrigerator.
Tried this recipe?
Let us know how it was!
Question…..How much shredded coconut would you put in?
Hi Ann, great question! If you’d like to add shredded coconut, I’d suggest starting with about ½ cup (40–50 g) and folding it into the cake batter at the end. You can add up to 1 cup if you really love coconut flavor and texture. It pairs beautifully with the pineapple and banana! Enjoy Ann. Sam 🙂