Easy Pineapple Cake With Cake Mix
I love one layer cake recipes when I need a quick dessert and this Easy Pineapple Cake With Cake Mix Recipe is one of my favorites! It transforms a box of vanilla cake mix into a moist, pineapple-infused cake!
By simply adding crushed canned pineapple, eggs, and oil, you’ll create a cake that’s not only incredibly flavorful but also astonishingly simple to make, perfect for any occasion that calls for crushed pineapple desserts!
Easy Pineapple Cake With Cake Mix
This easy pineapple cake with cake mix effortlessly combines the convenience of a boxed vanilla cake mix with the full, fresh flavor of an entire can of crushed pineapple, juice and all.
Resulting in a wonderfully moist and fluffy texture making this the easiest Betty Crocker pineapple cake mix recipe!
Every bite is filled with small, succulent chunks of pineapple paired with a delicious cream cheese frosting. It’s a recipe that transforms a cake mix and crushed pineapple into an extraordinary dessert.
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!
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make these chocolate mint cupcakes is at the bottom of this post.
- Vanilla Cake Mix: I used Betty Crockers Super Moist Vanilla Cake Mix (19 oz. / 540g). 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.
How to Make Pineapple Cake With Cake Mix (with photos)
A full and detailed recipe card is at the bottom of this post.
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.
Mix Ingredients: In a 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 & Bake: Pour the batter into the prepared tin. 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.
Cream Cheese Frosting: In a large mixing bowl using electric beaters, beat the softened cream cheese and butter for 1 minute on medium speed. 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 banana cake. Cut the cake into slices, serve and enjoy!
Expert Tips
- 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 pineapple, mix just until the ingredients are incorporated to keep the cake light and fluffy.
Should I drain the crushed pineapple before adding it to the cake mix?
No, include the pineapple juice from the entire can.
Can I use pineapple chunks 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.
What to do with leftover crushed pineapple?
Leftover crushed pineapple can be used in a variety of delicious ways! Stir it into yogurt or oatmeal for a tropical twist, blend it into smoothies, mocktails use it as a topping for ice cream or pancakes, or incorporate it into cakes, muffins, and other baked goods for added moisture and flavor.
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!
How should I serve this cake?
Serve as is, or with a scoop of vanilla ice cream, or a dollop of whipped cream with chopped nuts such as pecans, almonds or pistachios! For a quick icing, frost it with my easy pineapple juice icing instead!
Storage Instructions
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.
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
Crushed Pineapple Cake
- 1 Box (19 oz./540g) Vanilla Cake Mix, I used Betty Crockers Super Moist Vanilla Cake Mix
- 16 oz. (450g/1 can) crushed pineapple, with juice
- 3 large eggs
- 1/2 cup extra virgin olive 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 1/2 cups (225g/8 oz.) powdered sugar
Instructions
Crushed Pineapple Cake
- 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.
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 pineapple cake. Serve: Cut the cake into slices, 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: 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.
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 🙂
LOVE IT
Thanks so much Brenda! I’m so happy you love the cake! Sam 🙂