Easy Pineapple Cake With Cake Mix

This Easy Pineapple Cake With Cake Mix Recipe transforms a box of vanilla cake mix into a moist, 4 ingredient crushed pineapple cake!

Course Dessert

Cuisine American

Keyword cake mix, pineapple

Prep Time 20

Cook Time 40

Total Time 55

Servings serves

Calories 409kcal

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

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.

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!

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.