Pineapple Pecan Cake with Box Mix
*This post may contain Amazon Associate Affiliate links. Read more »
This quick and easy Pineapple Pecan Cake with Box Mix Recipe effortlessly transforms a simple vanilla cake mix into a tropical delight by incorporating crushed pineapple and chopped pecans, adding both moisture and a rich, nutty flavor. This easy recipe is perfect for anyone looking to whip up a delicious dessert cake without the fuss!
Pineapple Pecan Cake with Box Mix Recipe
If you have a can of crushed pineapple, some pecans, vegetable oil, and eggs on hand, you can elevate a simple box of vanilla cake mix into an incredibly moist and nutty pineapple pecan cake.
This easy-to-make dessert is perfect for turning basic ingredients into a tropical treat that’s sure to impress.
The final flourish? A rich cream cheese frosting that complements the fruity, nutty flavors of the cake beautifully!
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 pineapple pecan cake!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal. Whether you’re seeking premium bakeware or unique ingredients, Amazon has everything you need to enhance your baking creations!
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.
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!
How to store pineapple pecan 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.
Baking Essentials at Amazon
Best cake mix recipes
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
Cake
- 1 Box (15.25 oz. / 432g) Vanilla Cake Mix, I used Betty Crockers Super Moist Vanilla Cake Mix
- 16 oz. (2 cans / 454g) crushed pineapple with juice, do not drain
- 2 large eggs, at room temperature
- 1/2 cup extra virgin olive oil, or vegetable oil
- 1 cup pecans, roughly chopped
Cream Cheese Frosting
- 4.4 oz. (125g) full-fat brick cream cheese, at room temperature
- 60 g unsalted butter, softened to room temperature
- 1 3/4 cups powdered sugar
- 1/2 cup pecans, whole or chopped
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, eggs, and oil. Beat on medium-high speed for 1 minute 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.
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 & Decorate: Spread frosting evenly over the cooled cake. Sprinkle whole or chopped pecans over frosting. Enjoy!