Banana Pineapple Cake with Cake Mix

One slice of banana coconut cake with cake mix on plate.

Banana Pineapple Cake with Cake Mix

This easy Banana Pineapple Cake with cake mix is a tropical flavor explosion! Moist, soft, and packed with pineapple and banana, it’s the ultimate quick dessert that’s both satisfying and simple to make.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 35

Total Time 1

Servings serves

Calories 361kcal

Author Samantha Pickthall

Ingredients

Cake

1 Box (15.25 oz. / 432g) Vanilla Cake Mix, I used Betty Crockers Super Moist Vanilla Cake Mix
16 oz. (2 x 8 oz. cans / 454g) crushed pineapple with juice, do not drain
3/4 cup over-ripe mashed bananas, about 2 medium-large bananas
2 large eggs, at room temperature
1/4 cup extra virgin olive oil, or vegetable 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 3/4 cups powdered sugar

US Customary - Metric

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, mashed banana, eggs, and oil. Beat on medium-high speed for 1 minute until well combined. Do not over-mix.
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, not wet batter.
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: Spread frosting evenly over the cooled cake. Slice, 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: 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.

Nutrition