Bright and flavorful, our Easy Pineapple Cake made with a cake mix is perfect for any gathering and a wonderful change of pace. An easy way to elevate a store-bought mix with incredible results. Just look at this crumb!
Rich pudding and crushed pineapple take your box of cake mix over the top and add so much moisture and flavor! You will love the light, fluffy, whipped frosting with coconut flavoring.
Ingredients for Pineapple Cake With Cake Mix
- Yellow Cake Mix - You can also use a French Vanilla cake mix.
- Can of Crushed Pineapple - You will need a 16-ounce can. Reserve the liquid when you drain the can.
- Instant Vanilla Pudding Mix - This comes in a box.
- Reserved Pineapple Juice - Add water to make the required amount, if needed.
- Large Eggs - You could also use extra large eggs.
- Vegetable Oil - A bland oil like canola is preferred. Olive oil has too much flavor for desserts.
- Heavy Whipping Cream - Do not pull it out beforehand; it must be cold to be whipped.
- Powdered Sugar - Make your own in a food processor if needed.
- Coconut Extract - The perfect coconut touch!
- Vanilla Extract - Added depth for the frosting.
- Sweetened Shredded Coconut - Optional for garnish.
How to Make a Pineapple Cake With Cake Mix
Get everything ready! Preheat the oven to 350ºF. Grease a 9x13-inch baking pan with nonstick baking spray. Set aside.
Mix the cake ingredients, beating it on low for about a minute and then upping your mixer to medium speed for two more minutes. Fill the prepared pan.
Bake for 35 - 40 minutes. Do not overbake. Place it on a cooling rack to cool before frosting.
Instructions for the Frosting
Beat the whipping cream in a large mixing bowl until it thickens.
Add the powdered sugar, coconut extract, and vanilla extract. Beat until stiff peaks form. This takes four to five minutes in total.
Frost the cooled cake.
Add powdered sugar, coconut, and vanilla extract once the mixture has thickened. Beat on high until stiff peaks form, about 4 to 5 minutes. The whipped cream peaks will stand up without falling in the bowl and on the beaters.
Once the cake is cooled completely, spread the frosting evenly on top of the cake. Sprinkle the top with shredded coconut and serve.
Tips and Variations
The shredded coconut can be toasted if you’d like.
Toasted slivered almonds would be fantastic on this cake, with or without coconut.
Toast almonds or coconut lightly in the oven at 350ºF for a few minutes to amp up the flavor.
Change the flavor profile completely by using apple sauce or mango puree instead of crushed pineapple.
Don't try to frost a warm cake; otherwise, it will melt the whipped cream frosting.
This is a very moist cake, with a moist crumb even when it finishes baking. Remove it from the oven based on the time listed, not appearance. Your toothpick may not come out clean. Do not overbake. Tip: This is one of the reasons you should always preheat your oven so you can bake based on the time needed for the recipe.
If you don't love whipped cream frosting, you could always make a coconut buttercream.
Frequently Asked Questions
Can I make this pineapple cake gluten-free?
Yes. This recipe will work with a yellow or vanilla gluten-free cake mix.
What kind of frosting goes on pineapple cake?
A light whipped cream frosting is perfect for this beautiful, rich cake. You are going to love our frosting recipe!
Can you freeze pineapple cake?
Yes. Freeze a whole cake to thaw and frost later, or freeze individual, frosted slices to thaw for your lunch box or when nothing but a piece of cake will do. Thaw frozen cake at room temperature or overnight in the refrigerator. You can eat this cake partially frozen.
How to Store Pineapple Cake
Keep your leftover pineapple cake in an airtight container in the refrigerator to preserve moisture and keep the frosting safely chilled. As mentioned previously, it can also be frozen.
Because of the frosting, pineapple cake should not be kept at room temperature.
More Great Pineapple Recipes
Easy Pineapple Cake
- 15.25 ounce box yellow or French vanilla cake mix
- 16 ounces crushed pineapple drained and reserve juice
- 3.4 ounce box instant vanilla pudding mix
- ½ cup reserved pineapple juice if it’s not enough add water to equal ½ cup
- 4 large eggs
- ⅓ cup vegetable oil
- 1 cup heavy whipping cream cold
- ¼ cup powdered sugar
- ½ teaspoon coconut extract
- ½ teaspoon vanilla extract
- ½ cup sweetened shredded coconut for garnish
- Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan with nonstick baking spray. Set aside.
- In a large bowl, add the cake mix, crushed pineapple, instant pudding mix, pineapple juice, eggs, and oil. Using a hand mixer, beat on low speed for 1 minute. Scrape the sides and bottom of the bowl. Beat for an additional 2 minutes on medium speed.
- Pour the cake batter into the prepared pan. Spread evenly to the edges of the pan using an angled spatula.
- Place in the preheated oven and bake for 35 - 40 minutes or until a toothpick inserted in the center of the cake comes out clean or with moist crumbs.
- Remove from the oven and allow the cake to cool completely.
- In a large bowl, add the heavy whipping cream. Beat using the hand mixer with clean beaters on medium speed until the cream begins to thicken.
- Once the mixture has thickened, add in the powdered sugar, coconut extract, and vanilla extract. Beat on high until stiff peaks form, about 4 to 5 minutes total. The whipped cream peaks will stand up without falling in the bowl and on the beaters.
- Once the cake is cooled completely, spread the frosting evenly on top of the cake. Don't add it to a warm cake otherwise it will just melt.
- Sprinkle the top with shredded coconut and serve.
- Store in an airtight container in the fridge if you’re using this whipped cream frosting.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)