This easy Pineapple Cake is a delicious, sweet 9×13 dessert that will be a new favorite for all lovers. It starts with a simple yellow cake mix base, but the crushed pineapple baked right into the batter makes it extra moist and flavorful. Then you finish it with a creamy pineapple cream cheese frosting that takes it over the top.
What we especially love is how easy this cake is to make while still tasting homemade. It is perfect for potlucks, holidays, spring and summer get-togethers, or anytime you want a simple cake that everyone asks for.
If you love fruity desserts like this, you should also try Pineapple Upside Down Cake with Cake Mix, Strawberry Cake, and Coconut Cake.
Why you’ll love it + Why it works:
- Add a little crunch. Pecans add a delicious crunch, but they are totally optional.
- Perfect for sharing. It is great for parties and potlucks since it feeds a crowd.
- Moist cake every time. Pineapple baked into the batter keeps the cake soft and flavorful.
- Frosting with real pineapple. A little pineapple juice adds flavor without making the frosting runny.
Pineapple Cake Ingredients
- Butter, softened for cake (½ cup): Adds richness and helps the cake taste more homemade.
- Eggs (3 large): Gives the cake structure and help it bake up soft and sturdy.
- Yellow cake mix (1 package, 18.25 ounces): Makes this recipe easy and reliable while still tasting great.
- Crushed pineapple with juice, divided (1 can, 20 ounces): Adds moisture and sweet tropical flavor. Reserving juice lets you flavor the frosting too.
- Butter, softened for frosting (½ cup): Makes the frosting creamy and helps it whip smooth.
- Cream cheese, softened (8 ounces): Adds tang and richness and balances the sweet frosting.
- Pineapple juice (2 tablespoons): Adds real pineapple flavor to the frosting without thinning it too much.
- Confectioners’ sugar (4 cups): Sweetens and thickens the frosting for a spreadable texture.
- Chopped pecans, optional (½ cup): Adds crunch and a nutty flavor that pairs well with pineapple and cream cheese.
How to Make Pineapple Cake
PREP. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 metal baking dish. Set aside.
Reserve two tablespoons of pineapple juice from the can. Set aside.
BATTER. In a large bowl, cream together butter and eggs. Add cake mix and mix until smooth. Add pineapple with juice and mix until smooth. Fold in pecans (if using).
Pour into the prepared dish and bake for 24 – 28 minutes, or until a toothpick inserted in the middle comes out clean.
FROSTING. While the cake is baking, make the frosting. In a medium bowl, beat together butter and cream cheese until smooth. Add pineapple juice and powdered sugar and mix until smooth.
Frost the cooled cake and top with chopped pecans, if desired.
Kristyn’s Recipe Tips
- Pineapple: Use crushed pineapple with the juice in the cake batter, it is what gives the cake its moist texture.
- Smooth frosting: Make sure butter and cream cheese are fully softened so the frosting mixes smoothly with no lumps.
- Cool cake: Let the cake cool completely before frosting so the frosting does not melt.
- Adjust frosting: If the frosting feels too thick, add a tiny splash more pineapple juice, a little goes a long way.
- Make ahead tip: This cake tastes great chilled, and the flavors get even better after a few hours in the fridge.
Easy Pineapple Cake Recipe
Ingredients
Cake
- ½ cup butter softened
- 3 large eggs
- 1 (18.25-ounce) package yellow cake mix
- 1 (20-ounce) can crushed pineapple with juice, divided
Frosting
- ½ cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 2 tablespoons pineapple juice, from can
- 4 cups confectioners’ sugar
- ½ cup chopped pecans, if desired
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13 metal baking dish. Set aside.
- Reserve two tablespoons of pineapple juice from can. Set aside.
- In a large bowl, cream together butter and eggs. Add cake mix and mix until smooth. Add pineapple with juice and mix until smooth. Fold in pecans (if using). Pour into prepared dish and bake for 24 – 28 minutes, or until a toothpick inserted in the middle comes out clean.
- While cake is baking, make frosting. In a medium bowl, beat together butter and cream cheese until smooth. Add pineapple juice and powdered sugar and mix until smooth.
- Frost cooled cake and top with chopped pecans, if desired.
Notes
- Pineapple: Use crushed pineapple with the juice in the cake batter, it is what gives the cake its moist texture.
- Smooth frosting: Make sure butter and cream cheese are fully softened so the frosting mixes smooth with no lumps.
- Cool cake: Let the cake cool completely before frosting so the frosting does not melt.
- Adjust frosting: If the frosting feels too thick, add a tiny splash more pineapple juice, a little goes a long way.
- Make ahead tip: This cake tastes great chilled, and the flavors get even better after a few hours in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep the frosted cake covered in the refrigerator for up to 5 days.
Freeze the cake for up to 2 months. For best results, freeze the unfrosted cake, then thaw and frost. You can also freeze frosted slices, but the frosting texture may soften slightly.
Thaw overnight in the refrigerator, then bring to room temperature for 10 to 15 minutes before serving if desired.
