Easy Pineapple Cake

up close shot of a pineapple cake on a white plate with a marble background

5 from 1 vote

Bright and flavorful, our easy pineapple cake made with a cake mix is perfect for any gathering and a change of pace from traditional flavors.

Prep Time15

Cook Time35

Cool Time1

Total Time1 50

Servings: slices

Author: Miranda Couse

Ingredients

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

Frosting

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

Instructions

Cake

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 15.25 ounce box yellow or French vanilla cake mix, 16 ounces crushed pineapple, 3.4 ounce box instant vanilla pudding mix, ½ cup reserved pineapple juice, 4 large eggs, and ⅓ cup vegetable 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.

Frosting

In a large bowl, add the 1 cup 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 ¼ cup powdered sugar, ½ teaspoon coconut extract, and ½ teaspoon 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 ½ cup sweetened shredded coconut and serve.
Store in an airtight container in the fridge if you’re using this whipped cream frosting.

Notes

The shredded coconut can be toasted if you’d like. To toast it, pop it on a sheet pan in a 325 degree F oven for 10 to 15 minutes. Stir often to avoid burning.

Storage: Cover the cake and place in the refrigerator for up to 5 days.

Nutrition