Pineapple Pecan Cake with Box Mix
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This easy Pineapple Pecan Cake with Box Mix is ultra-moist, full of tropical flavor, and topped with a rich cream cheese frosting. It starts with a simple vanilla cake mix and is packed with crushed pineapple and crunchy pecans for a soft, flavorful crumb in every bite. Whether you’re baking for a family gathering, potluck, or holiday table, this fuss-free sheet cake delivers delicious results every time!
Tropical Meets Southern Comfort.
I love how the crushed pineapple keeps it so moist, and the pecans give it just the right crunch. Starts with a yellow cake mix, but tastes like you made it from scratch. Sam x
Tropical & Nutty – Crushed pineapple keeps it moist while pecans add crunch
No Fancy Prep – Just mix, pour, and bake
Cream Cheese Frosting – Rich, tangy, and pairs perfectly with the sweet cake
Feeds a Crowd – Bakes in one pan and serves plenty
Versatile – Great for birthdays, BBQs, holidays, or as an easy treat
Easy substitutions
- Cake Box Mix: Vanilla, butter, or golden cake mix all work well
- Pecans: Swap for walnuts, shredded coconut, or omit for a nut-free version
- Oil: Use light olive oil, sunflower oil, or any neutral-flavoured oil
- Frosting: Replace cream cheese frosting with a simple glaze or whipped cream
How to make pineapple pecan cake
Step 1: Add the box cake mix into a large mixing bowl.
Step 2: Add the crushed pineapple including the juice, eggs, and oil. Beat until incorporated.
Step 3: Fold the chopped pecans through the batter with a spatula.
Step 4: Pour the batter into the cake pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
Step 1: Make the frosting by beating cream cheese and butter until smooth, then mix in the powdered sugar until whipped.
Step 2: Spread frosting evenly over the cooled cake. Sprinkle whole or chopped pecans over frosting.
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 Your email address will not be published.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
Pineapple Pecan Cake with Box Mix
Ingredients
Method
- Preheat Oven and Prepare Pan: Preheat the oven to 356ºF (180ºC). Lightly grease a 7 x 11-inch cake pan with butter or non-stick spray. (Optional: For easier removal, line the base with parchment paper.) 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, crushed pineapple including the juice, eggs, and oil. Beat on medium-high speed for 40 seconds until well combined. Do not over-mix.

- Add Pecans: Gently fold through the chopped pecans with a spatula.
- 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.
- 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 & Decorate:Â Spread frosting evenly over the cooled cake. Sprinkle whole or chopped pecans over frosting. Enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I use any brand of cake mix for this recipe?
Yes, you can use any brand of yellow, golden, or vanilla cake mix for this recipe. In the U.S., Betty Crocker Super Moist Yellow or Duncan Hines Classic Yellow are great options. I often use Betty Crocker’s Super Moist Yellow Cake Mix (15.25 oz.), which works beautifully. For readers in Australia, Green’s Moist Vanilla Cake Mix (470g) is a great alternative. The crushed pineapple adds so much moisture and flavor that even a basic mix ends up tasting homemade once baked.
What can I substitute for pecans?
If you’re allergic to nuts or simply don’t have pecans, you can leave them out or substitute them with an equal amount of another ingredient for texture, such as shredded coconut or oat flakes for a bit of crunch. Check out my coconut pineapple cake with box mix!
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.