Banana Pineapple Cake with Cake Mix
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For a quick and delightful crushed pineapple dessert, try this Banana Pineapple Cake with Cake Mix Recipe! It effortlessly transforms a simple vanilla cake mix into a tropical dessert by adding crushed pineapple and mashed bananas for added moisture and flavor!
Banana Pineapple Cake with Cake Mix Recipe
How do you make a box of cake mix better? Transform it into a moist and delicious banana pineapple cake of course!
If you have a couple of over-ripe bananas on hand and some canned crushed pineapple, vegetable oil, and eggs, you can add them to your cake mix to make a soft and tender banana pineapple cake.
This easy-to-make dessert is perfect for using up those extra ingredients and turning them into a tropical treat that everyone will love. The final touch, cream cheese frosting!
Can I use any brand of cake mix for this recipe?
While this recipe uses Betty Crocker’s Super Moist Vanilla Cake Mix, you can use any similar yellow/golden or vanilla cake mix available!
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, but it’s best to chop them finely to ensure they distribute evenly and don’t sink to the bottom of your cake.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Cake Mix Choice: Use a high-quality vanilla or yellow cake mix for the best flavor base.
- Do Not Overmix: When combining the cake mix with the remaining cake ingredients, beat for 1 minute until the ingredients are incorporated to keep the cake light and fluffy.
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
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Banana Pineapple Cake with Cake Mix
Ingredients
Cake
- 1 Box (15.25 oz. / 432g) Vanilla Cake Mix, I used Betty Crockers Super Moist Vanilla Cake Mix
- 16 oz. (2 x 8 oz. cans / 454g) crushed pineapple with juice, do not drain
- 3/4 cup over-ripe mashed bananas, about 2 medium-large bananas
- 2 large eggs, at room temperature
- 1/4 cup extra virgin olive oil, or vegetable oil
Cream Cheese Frosting
- 4.4 oz. (125g) full-fat block cream cheese, at room temperature
- 60 g unsalted butter, softened to room temperature
- 1 3/4 cups powdered sugar
Instructions
Cake
- 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.
Cream Cheese 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: Spread frosting evenly over the cooled cake. Slice, serve and enjoy!
Notes
- 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.
Nutrition
