Pineapple Carrot Cake with Cake Mix
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This Pineapple Carrot Cake with Cake Mix is a simple, reliable way to make a soft, ultra-moist cake packed with crushed pineapple and freshly grated carrot, finished with a thick layer of creamy frosting. Using a boxed cake mix keeps it easy, while the fruit and vegetables add natural sweetness and texture.
Naturally Sweet & Ultra Moist.
I created this cake to combine the ease of a cake mix with the flavour and texture of a homemade carrot cake. The pineapple keeps everything incredibly soft, the carrot adds natural sweetness. It’s simple, dependable, and perfect for gatherings. Sam x
Ultra Moist Texture – Crushed pineapple keeps every slice soft for days.
Easy Shortcut Recipe – Cake mix keeps it simple without sacrificing flavour.
Freezer Friendly – Bake now, frost later.
pineapple carrot cake video
Why this recipe works
This easy carrot cake delivers incredible moisture and flavour with hardly any extra effort.
Reliable, Tender Base: Using a cake mix ensures consistent structure and a soft, even crumb every time — no complicated steps required.
Moisture That Lasts: Crushed pineapple keeps the cake incredibly soft and naturally sweet, preventing dryness for days.
Balanced Flavour: Fresh carrot melts into the batter for subtle depth, while cream cheese frosting adds a tangy finish that perfectly complements the sweetness.
Ingredients you’ll need
Yellow Cake Mix
Forms the base of the cake, providing reliable structure and a soft, even crumb without the need to measure multiple dry ingredients.
Crushed Pineapple (Undrained)
Adds natural sweetness and intense moisture, keeping the cake soft and tender for days.
Eggs
Bind the ingredients together while adding richness and stability to the batter.
Extra Virgin Olive Oil
Creates a moist, tender texture and prevents the cake from drying out.
Shredded Carrots
Melt into the batter as the cake bakes, adding gentle sweetness and softness without making it dense.
Full-Fat Block Cream Cheese
Forms the rich, tangy base of the frosting and gives it a thick, creamy texture.
Unsalted Butter
Adds smoothness and helps create a fluffy, spreadable frosting.
Powdered Sugar
Sweetens and thickens the frosting while keeping it light and silky.
How to make pineapple carrot cake
Step 1: In the large mixing bowl, combine cake mix, entire can of crushed pineapple including the juice, eggs, and oil. Beat until well combined.
Step 2: Gently fold the shredded carrots into the batter with a spatula.
Step 3: Pour the batter into the prepared tin. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the tin for 15 minutes.
Step 4: Beat cream cheese and butter until creamy, then add sugar, milk, and salt. Mix until smooth and thick. Spread frosting evenly over the cooled cake.
How to store
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.
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
Pineapple Carrot Cake with Cake Mix
Ingredients
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.
- 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.
- Add Carrots: Gently fold the shredded carrots into the batter with a spatula.
- Transfer To Tin: Pour the batter into the prepared tin.
- Bake Cake: Bake for 30-35 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.
- Sift Sugar: In a small mixing bowl, sift the powdered sugar and set aside.

- Cream:  In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attachment, beat the softened cream cheese and butter on medium speed for 1 minute until pale and creamy, scraping down the sides as needed.

- Add Sugar:Â Add half of the sifted sugar, beat on medium speed until just combined. Add the remaining sugar and beat until just combined, about 10-15 seconds.
- Add Liquids: Pour in the milk and add the salt. Beat on medium-high speed for 30 seconds until smooth and thick. If the frosting is too dry and thick, add one more tablespoon of milk and beat until well combined. 

- Frost Cake: Once the cake is completely cooled, spread the frosting evenly over the top and the sides of the cake. If it’s warm/humid, place the cake in the fridge to set for 20-30 minutes. Enjoy!
Video
Notes
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.