Pineapple Cake Mix Cake is my go-to when I want a soft, moist sheet cake with a bright pineapple flavor and no-fuss prep.
The cake bakes up tender and fluffy, and the crushed pineapple keeps it from tasting like a basic boxed mix. The frosting is my favorite part: a light whipped pudding frosting that spreads easily and sets up nicely in the fridge.
I like this one for potlucks, weekend desserts, and any time I need something I can slice cleanly and serve cold. It’s also really nice with a little toasted coconut on top if you want that classic “sunshine cake” feel.
Why You’ll Love This Recipe
Fast and Easy: It’s a true pantry cake, and it comes together quickly with a boxed mix and a few basics.
Moist Texture: The crushed pineapple does the heavy lifting here, giving you a cake that stays soft and sliceable.
Light Frosting: The pudding + whipped topping combo makes a fluffy frosting that doesn’t feel heavy, especially when served chilled.
Great for a 9×13: I like this as a simple sheet cake because it’s easy to transport, easy to cut, and feeds a group.
Easy to Dress Up: Coconut and cherries make it look finished with almost no effort, but it’s still good plain.
Ingredients You’ll Need
Cake
- Yellow cake mix: I use a regular boxed yellow cake mix here. Any standard brand works, so grab what you like or what’s on sale.
- Crushed pineapple: Don’t drain it—this is where a lot of the moisture and pineapple flavor comes from. Crushed is best since it mixes in evenly.
- Eggs: Helps the cake set and gives it that classic yellow-cake texture. I stick with large eggs.
- Vegetable oil: Keeps the crumb soft and moist. You can swap melted butter if you want a richer cake.
- Vanilla extract: Just a little makes the boxed mix taste more like a homemade cake. I don’t skip it.
- Nonstick spray: A 9×13 can be stubborn with sticky edges, so grease it well. I like spray with flour, but regular spray works too.
Frosting
- Instant vanilla pudding mix: Make sure it’s instant, not cook-and-serve. This is what gives the frosting structure so it slices cleanly.
- Cold milk: Cold milk helps the pudding thicken quickly. I usually pull it straight from the fridge.
- Whipped topping: Thawed whipped topping folds in easily and keeps the frosting light. Let it thaw in the fridge so it’s not watery.
Optional
- Sweetened shredded coconut: Adds a little texture and makes the cake feel more “pineapple sunshine.” Toast it if you want more flavor.
- Maraschino cherries: Totally optional, but they’re an easy garnish if you’re serving this for a holiday or party.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray.
- Mix the batter: In a large bowl, whisk the yellow cake mix, eggs, vegetable oil, vanilla extract, and crushed pineapple (with the juice) until evenly combined and mostly smooth.
- Fill the pan: Pour the batter into the prepared pan and spread it out into an even layer.
- Bake: Bake for about 28 to 33 minutes, until a toothpick comes out clean and the top springs back when lightly pressed.
- Cool: Let the cake cool completely in the pan before frosting.
- Mix the pudding: In a medium bowl, whisk the instant pudding mix with cold milk until thickened, about 2 minutes.
- Fold the frosting: Fold the whipped topping into the pudding until smooth and evenly combined.
- Frost the cake: Spread the frosting over the cooled cake in an even layer.
- Chill and serve: Chill for at least 1 hour before slicing for cleaner pieces. Garnish with coconut and maraschino cherries if you like.
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
Cool the cake all the way first. If the cake is even a little warm, the frosting can get slippery and start to melt. I usually give it a full cool-down on the counter.
Whisk the pineapple in well. The batter can look a little lumpy at first because of the fruit. Keep whisking until it’s evenly mixed and you don’t have big dry pockets of cake mix.
Don’t overbake it. Start checking around the 28-minute mark. If you wait until it’s deeply golden, it can lose some of that soft texture.
Let the pudding thicken before folding. Give the pudding a solid couple of minutes to set up, then fold in the whipped topping. If you rush it, the frosting can end up looser.
Use melted butter if you want it richer. Oil keeps it very moist, but butter gives a little more flavor. Either way works.
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
- Toasted coconut: Sprinkle a little on each slice right before serving. It adds texture and makes it look more finished.
- Fresh fruit: A few strawberries, orange slices, or extra pineapple on the side is nice if you want a slightly lighter plate. This cake is especially good served cold with fruit.
- Coffee or iced coffee: This is the kind of cake I like with coffee in the afternoon. Something simple and not too sweet works best.
- Extra garnish: Add a maraschino cherry to each slice if you’re serving it at a party. It’s old-school, but it works.
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
Keep the frosted cake refrigerated. Cover the pan well so the frosting doesn’t dry out or pick up fridge smells. Serve it chilled, or let slices sit out for a few minutes if you prefer it a bit softer.
You can make the cake a day ahead and keep it covered at room temperature until you’re ready to frost. I usually wait to frost until the day I’m serving it so the top stays neat.
Leftovers are easiest as individual slices. I’ll cut what we won’t eat right away and store the slices in a container so it’s easy to grab one.
If you want to freeze it, I’d suggest freezing the unfrosted cake (wrapped well), then thawing and frosting later. The whipped frosting can change texture after freezing.
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 really need to use the pineapple juice too?
Yes, use the whole can undrained. The juice is part of what keeps the cake moist and gives it that pineapple flavor all the way through.
Can I use butter instead of oil?
You can. Use melted butter in place of the oil for a slightly richer taste and a little more “buttery” crumb.
Can I make the frosting more pineapple-y?
Yes—stir a little pineapple juice into the frosting. I like about 2 tablespoons, and then reduce the milk slightly so it still sets up thick.
How do I know when the cake is done?
A toothpick should come out clean and the top should spring back when you press it lightly. If the center still looks wet or sinks when pressed, give it a few more minutes.
Can I use homemade whipped cream instead of whipped topping?
You can, but it won’t set up quite the same. If you go that route, whip the cream to stiff peaks and keep the cake very well chilled so the frosting stays stable.
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
Cake
- 1 box yellow cake mix 15.25 oz
- 1 can crushed pineapple 20 oz undrained
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- nonstick spray.
Frosting
- 1 package instant vanilla pudding mix 3.4 oz
- 1 cup cold milk
- 1 tub whipped topping 8 oz thawed.
Optional
- 1/2 cup sweetened shredded coconut
- maraschino cherries for garnish.
INSTRUCTIONS
Bake Cake
- preheat oven to 350 F
- grease a 9x13 inch baking pan
- whisk cake mix eggs oil vanilla and crushed pineapple with juice until evenly combined and mostly smooth
- pour batter into pan and spread level
- bake until a toothpick comes out clean and the top springs back about 28 to 33 minutes
- cool completely in the pan.
Frost And Serve
- whisk pudding mix with cold milk until thickened about 2 minutes then fold in whipped topping until smooth
- spread frosting over cooled cake
- chill at least 1 hour before slicing for cleaner pieces
- garnish with coconut and cherries if using.
