Easy Pineapple Cake With Cake Mix
*This post may contain Amazon Associate Affiliate links. Read more »
I love a one-layer cake when I need a quick dessert, and this Easy Pineapple Cake With Cake Mix Recipe is one of my go-to recipes. It transforms a simple box of yellow cake mix into a moist, fruity cake packed with pineapple flavor.
With just a can of crushed pineapple, a few eggs, and oil, you’ll have a soft, flavorful pineapple cake that comes together fast. Perfect for any occasion when you’re craving an easy pineapple dessert.
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“Thanks for this. It was very easy to make and everyone loved it. I will be making it again. On a sidenote the family is stranded due to snow and the only thing I really had to make anything sweet was this cake mix and a can of crushed pineapple so it worked out great.” – Timothy W
My Most-Baked Cake Mix Hack.
There’s just something about a can of crushed pineapple and a cake mix that never lets me down.
I’ve baked this one on sleepy Sundays, last-minute weeknights, and for parties where I forgot to plan.
It’s simple. Just one bowl, a can of crushed pineapple, and a cake mix but it turns out shockingly moist and flavorful every time.
I love topping it with cream cheese frosting, but it’s just as good with the included icing packet or left plain. If you ever need a cake that’s easy and feels a little nostalgic, this is it. Sam x
Watch how to make this pineapple cake
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 pineapple cake!
No products found.
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
No products found.
Can I use any brand of cake mix for this recipe?
Yes, just choose a vanilla, golden, or yellow cake mix. I typically use Betty Crocker’s Super Moist Vanilla Cake Mix (540g), but Green’s Moist Vanilla Cake Mix (470g) also works well and is popular in Australia. The pineapple adds such great flavor and texture that even basic boxed mixes taste homemade once baked.
Should I drain the crushed pineapple before adding it to the cake mix?
No, use the entire can, juice and all. The liquid in canned crushed pineapple is full of flavor and moisture, helping create a soft, tender crumb. Draining it would take away the natural sweetness and juicy texture that make this cake so easy and satisfying.
Can I use pineapple chunks instead of crushed pineapple?
Not recommended. For this recipe, I strongly suggest using canned crushed pineapple. When I tested it with canned pineapple pieces which I blended to create crushed pineapple, the batter became far too thin.
Blending releases extra liquid, and if you also pour in the juice from the can, it throws off the texture of the cake batter completely. Since I haven’t measured how much juice would need to be discarded to fix this, crushed pineapple remains the safest and most reliable option.
Try these recipes next
- Easy Pineapple Coconut Cake With Cake Mix
- Moist Pineapple Cupcakes with Cake Mix
- Easy Pineapple Cake
- Easy Banana Cake with Cake Mix
- Banana Pineapple Cake with Cake Mix
- Pineapple Pecan Cake with Cake Mix
- How to Use Box Cake Mix with Canned Pineapple
- Easy Crushed Pineapple Cake Recipes
- Pineapple Dump Cake without Cake Mix
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
Easy Pineapple Cake With Cake Mix
Ingredients
Equipment
Method
- Preheat Oven and Prepare Tin: Preheat the oven to 356ºF (180ºC) fan-forced. Lightly grease a 9 x 13-inch (17cm x 27cm) rectangle cake tin with butter, line the base with parchment paper, and dust the sides with flour. 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, entire can of crushed pineapple including the juice, eggs, and oil. Beat on low-medium speed for 40 seconds until well combined, scraping down the sides as needed.
- Transfer To Tin: Pour the batter into the prepared tin.
- Bake Cake: Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool Cake: Let the cake cool in the tin for 15 minutes. Then, gently remove it from the tin and transfer it to a wire rack to cool completely.
- Mixing:Â 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:Â 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 pineapple cake.
Serve: Cut the cake into slices, serve and enjoy!
Nutrition
Video
Notes
- Store: Keep the cake in an airtight container at room temperature or in the refrigerator for up to 3-5 days.
- Freeze: Without the frosting, 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 frosting and serving or overnight in the refrigerator.
Tried this recipe?
Let us know how it was!What is the best frosting for pineapple cake?
For any pineapple cake, cream cheese frosting is a fantastic choice. Its tangy flavor complements the sweetness of the pineapple perfectly, creating a balanced and delicious dessert, see it on my lemon pineapple cake with cream cheese frosting!
can you use butter instead of olive oil for this recipe.
Hi Elaine, I haven’t tested this recipe with ½ cup butter instead of oil, but it should still work. Just melt the butter and let it cool slightly before mixing it in. The texture may be a little denser and less moist than the oil version, but the flavour will be richer and more buttery. Hope that helps, Sam 🙂
Hi Darlene,
Can we make this recipe in a Bundt pan?
I love the idea of a cream cheese frosting but concerned, it will take away from the appearance of the Bundt designs?
Is it possible to make it thinner and drizzle over the cake?
Thanks so much!
Hi Lisa, yes, you can definitely make this recipe in a Bundt pan—just be sure to grease it very well so the pineapple doesn’t stick. A cream cheese frosting will taste amazing, but you’re right that a thick layer would hide the Bundt design. You can use my Pineapple Icing Recipe or the best option is to thin this cream cheese frosting slightly with a splash of milk or pineapple juice and turn it into a pourable glaze that you can drizzle over the curves without covering the whole pattern. Let the cake cool completely before drizzling so it sets nicely. Hope this helps and good luck!
could you use buttercream?
also any ideas what you could put between layers of this cake please?
Hi Michelle, yes, you can absolutely use buttercream, and for the layers you can fill the cake with anything that complements the flavours you already have—think a smooth vanilla or spiced buttercream, a thin layer of jam (like apricot, raspberry or orange marmalade), a light cream-cheese style frosting. I hope that helps! Sam 🙂
I made this before and it was awesome but now – ShrinkFlation even hit the cake mixes. The only boxes I can fine are only 15.25oz (432g) or 13.25 oz (375g). How should this recipe be adjusted? Is it easier to make up the difference with using a 2nd box mix?
Hi John, you’re absolutely right, those box sizes keep shrinking, it makes baking a bit of a puzzle now! For this recipe, if your mix is around 15.25 oz (432g), you can add about ½ cup (65g) of all-purpose flour to make up the difference. It blends in easily with the other ingredients and keeps the texture spot on. You can also take a few extra tablespoons from a second box mix if you have one on hand. Everything else stays the same – the eggs, pineapple and oil. Hope that helps and so glad you enjoyed it the first time! Sam x
Why use extra virgin olive oil instead of regular oil?
Hi Doretha, great question! I like using extra virgin olive oil for the flavour and extra moisture, but regular olive oil works perfectly fine too if you prefer something milder. Sam x
Thanks for this. It was very easy to make and everyone loved it. I will be making it again. On a sidenote the family is stranded due to snow and the only thing I really had to make anything sweet was this cake mix and a can of crushed pineapple so it worked out great.
Hi Timothy, you’re very welcome! I’m so glad to hear it worked out and everyone loved it! It’s wonderful that the cake mix and pineapple came together so well for you during the snowstorm and i’m sure it’ll be a hit again next time. Stay safe and warm and happy baking! Sam 🙂
wow! 17 of us. everyone had a small taste as there were other desserts. They all wanted more. Next time I make I have to make two for my family! Easy great wonderful!
Hi Faith, what a fantastic comment, thank you so much! I’m thrilled to hear the cake was such a hit with your family and friends. Sounds like next time it’ll be the star of the dessert table! Making two is definitely a great idea, so glad you enjoyed it! Kindest, Sam 🙂
I have made as directed and everyone loved it, absolutely delicious. Wondering how it would work if I wanted to make cupcakes, any suggestions?
Hi Mary Ann, I’m thrilled to hear the pineapple cake was a success! Transforming this recipe into cupcakes is straightforward. Simply prepare the batter as described for the cake, distribute it into cupcake liners until they’re about two-thirds full, and bake for around 15-20 minutes, or just until a toothpick inserted comes out clean. Allow them to cool briefly in the pan before transferring to a wire rack. The same delicious cream cheese frosting tops them off perfectly. One step to watch out for is the baking time as cupcakes won’t take as long as a whole cake would. I hope this helps and enjoy your baking! Sam 🙂
Hi I was wondering if you could do this recipe into 2 9 inch pans
Hi Darlene, yes, you can absolutely divide this recipe into two 9-inch round pans. The batter should be evenly distributed between the two pans, and you’ll likely need to reduce the baking time slightly since the cakes will be thinner compared to a 9×13-inch pan. I recommend checking for doneness around the 25-30 minute mark by inserting a toothpick into the center of each cake—it should come out clean or with a few moist crumbs. Hope this helps! Kindest, Sam
LOVE IT
Thanks so much Brenda! I’m so happy you love the cake! Sam 🙂