Pineapple Cake Mix Cake is my go-to when I want a warm fruit dessert with a buttery, golden topping and almost no fuss. It’s the kind of bake that feels like a cross between pineapple cobbler and an easy cake.
The flavor is straight-up sweet-tart pineapple with that classic cake mix crunch on top. I like this version because using crushed pineapple with all its juice keeps the fruit layer soft and saucy instead of dry.
This is especially good for potlucks, casual weekends, and holiday tables when you want something familiar. For me, it’s best served warm with vanilla ice cream or a simple whipped topping.
Why You’ll Love This Recipe
Fast and Easy: It’s a true dump-and-bake style dessert, which is nice when you don’t want to measure flour or wash mixing bowls.
Buttery Topping: The melted butter turns the dry cake mix into a crisp, golden top with little soft pockets that taste like butter cake.
Big Pineapple Flavor: Using two types of canned pineapple gives you both the saucy base and the chunkier bites.
Potluck Friendly: It bakes in a 9×13 and cuts into neat squares, so it’s easy to serve and travels well.
Easy to Customize: Pecans, cinnamon, coconut, or a different cake mix all work without changing the basic idea.
Ingredients You’ll Need
Fruit Layer
- Crushed pineapple in juice: I use the canned kind and I keep all the juice in the pan. That extra liquid is what keeps the bottom layer spoonable and soft instead of dry.
- Pineapple chunks: Drained chunks give you those bigger bites of fruit. If you only have tidbits, those work too.
- Light brown sugar: Optional, but nice if you like a slightly more caramel-y sweetness. I usually add it when my pineapple tastes a little more tart than sweet.
- Maraschino cherries: Totally optional, but they make it look more like a classic pineapple dessert. I scatter a few over the top for color.
Cake Topping
- Yellow cake mix: Regular yellow cake mix is my default here. Butter cake mix works great too, and pineapple cake mix is fun if you can find it.
- Unsalted butter: Melted butter is what creates that classic dump cake topping. If you notice any dry cake mix spots while it bakes, a gentle tilt of the pan usually helps.
- Chopped pecans: Optional, but I like the crunch. Walnuts are fine too if that’s what you have.
- Ground cinnamon: Optional, and I keep it light. It adds a warm note without turning the whole thing into a spice cake.
Recipe Instructions
- Preheat the oven: Heat the oven to 350 F, and grease a 9×13 inch baking dish.
- Add the crushed pineapple: Spread the crushed pineapple (with all the juice) evenly in the bottom of the dish.
- Add the chunks: Scatter the drained pineapple chunks over the top, then add brown sugar and maraschino cherries if you’re using them.
- Add the cake mix: Sprinkle the dry yellow cake mix evenly over the fruit. Don’t mix it in.
- Add the butter: Drizzle the melted butter as evenly as you can over the cake mix. If using pecans and cinnamon, sprinkle them over the top.
- Bake: Bake for 45 to 55 minutes, until the top is deep golden and the fruit is bubbling around the edges.
- Cool: Let the cake cool for about 15 minutes before serving so the fruit layer thickens up a bit.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use all the juice from the crushed pineapple. Don’t drain it. That liquid is what gives you a saucy fruit layer instead of a dry, sticky one.
Try to cover the cake mix with butter. A few small dry patches are okay, but the more evenly you drizzle, the more even the topping bakes.
Tilt the pan if butter pools. If you notice puddles of butter in one corner mid-bake, gently tilt the dish (carefully) to spread it out. It helps the top brown more evenly.
Don’t rush the cooling time. Fifteen minutes makes a difference here. The fruit layer sets up a bit and it’s easier to scoop and serve.
Switch up the cake mix if you want. Butter cake mix is richer, and pineapple cake mix leans into the fruit flavor. Yellow cake mix is the classic, reliable choice.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Ice cream: Serve it warm with vanilla ice cream. I like a generous scoop because it melts into the fruit layer.
- Whipped topping: If you want something lighter than ice cream, a simple whipped topping works well. It’s also nice if you’re serving this after a big meal.
- Toasted coconut: For a pina colada style variation, sprinkle toasted coconut on top right before serving. It adds crunch and a little extra flavor without changing the recipe.
- Extra fruit: A few fresh berries on the side are nice if you want a little contrast. Strawberries or raspberries are my favorites with pineapple.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. The topping softens a bit in the fridge, but the flavor is still really good.
Reheat individual portions in the microwave until warm. If you want to crisp the top back up, warm servings in the oven instead.
You can also make this recipe ahead and bake it the next day. Assemble it in the dish, cover tightly, and refrigerate overnight, then bake as directed.
If you want it longer-term, you can freeze individual portions. Thaw in the fridge overnight, then reheat.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Do I drain the crushed pineapple?
No, keep the juice. Using all the juice from the crushed pineapple gives you the best texture and helps the topping bake up against a saucy fruit layer.
Can I use pineapple cake mix or butter cake mix instead of yellow cake mix?
Yes. Butter cake mix makes the topping taste richer, and pineapple cake mix pushes the fruit flavor a little more. The bake time is basically the same.
How do I know when it’s done?
The top should be deep golden brown, and you should see the pineapple bubbling around the edges. If the top is still pale at 45 minutes, give it another 5 to 10 minutes.
Can I add coconut?
Definitely. A small handful of shredded coconut sprinkled over the cake mix (or over the top near the end) gives it a pina colada feel. I like it best with the pecans too.
Why are there dry cake mix patches on top?
That usually means the butter didn’t reach those spots. Next time, drizzle a little more evenly, and if you notice pooling butter during baking, gently tilt the pan to redistribute it.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Pineapple Cake Mix Cake
INGREDIENTS
Fruit Layer
- 1 can 20 oz crushed pineapple in juice
- 1 can 20 oz pineapple chunks drained
- 2 tbsp light brown sugar optional
- maraschino cherries optional.
Cake Topping
- 1 box 15.25 oz yellow cake mix
- 1 cup 226 g unsalted butter melted
- 1/2 cup chopped pecans optional
- 1/4 tsp ground cinnamon optional.
INSTRUCTIONS
Pan Setup
- Preheat oven to 350 F
- grease a 9x13 inch baking dish.
Assemble And Bake
- Spread crushed pineapple with juice evenly in the dish
- scatter pineapple chunks over the top and add brown sugar and cherries if using
- sprinkle dry cake mix evenly over the fruit without mixing
- drizzle melted butter evenly over the cake mix and top with pecans and cinnamon if using
- bake until the top is deep golden and the fruit is bubbling around the edges 45 to 55 minutes
- cool 15 minutes before serving.
