Pineapple Cake Mix Pie is my kind of low-effort fruit pie: a bright pineapple filling under a buttery cake mix crumb that bakes up golden and crisp. It’s simple, sweet, and a little old-school in the best way.
The filling tastes like a pineapple bar meets a classic pie, with that soft, jammy texture that sets as it cools. And the topping is what makes it for me—more like a crumbly cake layer than a standard streusel.
I like serving this one for potlucks and casual weekends because it slices clean and travels well. Add whipped cream (or keep it plain) and it’s done.
Why You’ll Love This Recipe
Fast and Easy: It’s a mix-and-layer kind of pie, with no fussy lattice or complicated steps.
That Buttery Crumb Top: Cake mix and melted butter make a crisp, golden topping that’s hard to stop picking at.
Bright Pineapple Flavor: Crushed pineapple keeps the filling sweet, tangy, and super scoopable once it sets.
Potluck Friendly: This slices nicely after it cools, and it’s easy to serve straight from the pie plate.
Easy to Change Up: Coconut, pecans, a pinch of cinnamon, or a different cake mix all work well here.
Ingredients You’ll Need
Crust
- Pie crust: I use a standard unbaked 9-inch crust here (store-bought is totally fine). A regular pie plate works best so the edges don’t overbrown before the center sets.
Pineapple Filling
- Crushed pineapple in juice: Use the can with juice, not syrup. If it looks extra wet, I’ll drain off a couple spoonfuls of juice so the filling sets up a little thicker.
- Granulated sugar: Pineapple can vary a lot, so this helps keep the filling reliably sweet. If you like a tangier pie, you can reduce it a bit.
- Cornstarch: Don’t skip it—this is what thickens the filling so it’s sliceable instead of soupy.
- Vanilla extract: Just enough to round out the flavor and keep it tasting like dessert, not canned fruit.
- Kosher salt: A small amount makes the pineapple taste brighter and keeps the topping from tasting flat.
Cake Mix Topping
- Yellow cake mix: Yellow is my go-to, but butter cake mix works too. Pineapple supreme cake mix is also fun if you want to lean into the pineapple flavor.
- Unsalted butter: Melted butter is what turns the dry cake mix into that crumbly, crisp top. Try to drizzle it evenly so you don’t end up with big dry patches.
Optional Add Ins
- Sweetened shredded coconut: This gives the topping a little chew and a light coconut flavor. If you like coconut with pineapple, it’s worth adding.
- Chopped pecans: I like the crunch here, especially if you’re serving the pie at room temp. Walnuts work too.
- Whipped cream: A simple scoop on top is all you need. It’s especially nice if you serve the pie slightly warm or well chilled.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Place the unbaked pie crust in a 9-inch pie plate and crimp the edges the way you like.
- Mix the filling: In a bowl, whisk the sugar and cornstarch together until well combined.
- Add the pineapple: Add the crushed pineapple with its juice, plus the vanilla and salt. Stir until the cornstarch mixture is fully worked in and you don’t see dry spots.
- Fill the crust: Pour the pineapple filling into the prepared crust and spread it into an even layer.
- Add the cake mix: Sprinkle the dry cake mix evenly over the pineapple layer, covering it as well as you can.
- Add the butter: Drizzle the melted butter evenly over the cake mix. Aim to moisten most of the surface, and drizzle a little extra anywhere that still looks very dry.
- Add toppings: If using, sprinkle the coconut and pecans over the top.
- Bake: Bake for about 45 minutes, until the top is golden brown and the filling is bubbling at the edges.
- Cool: Cool for at least 60 minutes before slicing so the filling can set. Serve warm or chilled, with whipped cream 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
If your pineapple looks really wet, drain a little juice. I usually pour off 2 to 4 tablespoons if the can seems extra juicy. It helps the filling thicken up faster and slice cleaner.
Spread the filling level. Take a few seconds to smooth the pineapple into an even layer so the topping bakes evenly across the whole pie.
Try to cover the cake mix pretty evenly. A few small bare spots are fine, but large uncovered areas can bake up patchy. I just use my fingers to nudge it around.
Drizzle the butter slowly. If you dump it in one spot, you’ll get a greasy patch and dry powder elsewhere. A slow drizzle gives you that more crumbly, even top.
Cool it long enough to set. This pie is much easier to slice after it sits for at least an hour. The filling thickens as it cools.
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
- Whipped cream: A generous spoonful on top keeps it simple and classic. I like lightly sweetened whipped cream here.
- Toasted coconut: If you didn’t add coconut before baking, sprinkle a little toasted coconut over each slice right before serving. It makes the pineapple flavor pop.
- Vanilla ice cream: Serve a slice slightly warm with vanilla ice cream on the side. The cold and warm combo works really well with the buttery topping.
- Chopped pecans: Add a little extra pecan on top for crunch, especially if you skipped nuts in the bake. It also looks nice for a potluck table.
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 great.
If you want a crisper top again, rewarm slices in the oven for a few minutes. The microwave works too, but the topping won’t stay as crisp.
You can also make this recipe ahead and chill the baked pie before serving. It slices very neatly once it’s cold.
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 need to drain the crushed pineapple?
Usually no, since the cornstarch thickens the juice as it bakes. If your pineapple looks unusually wet, draining off 2 to 4 tablespoons of juice helps prevent a runny filling.
Can I use pineapple chunks instead of crushed pineapple?
You can, but the texture will be different and the filling won’t hold together the same way. If you only have chunks, I’d chop them up pretty small so the pie slices more cleanly.
What cake mix works best for the topping?
Yellow cake mix is the most consistent for this pie. Butter cake mix is a nice swap, and pineapple supreme cake mix is good too if you want extra pineapple flavor.
How do I know when it’s done baking?
Look for a golden-brown top and bubbling around the edges. If the center still looks pale and dry, give it a few more minutes so the topping cooks through.
Can I add coconut and pecans?
Yes, and I think they’re worth it if you like that combo. Coconut adds a little chew, and pecans give the topping a nice crunch.
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 Pie
INGREDIENTS
Crust
- 1 unbaked 9 inch pie crust.
Pineapple Filling
- 1 can 20 oz crushed pineapple in juice
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 tsp kosher salt.
Cake Mix Topping
- 1 box 15.25 oz yellow cake mix
- 1/2 cup unsalted butter melted.
Optional Add Ins
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- whipped cream for serving.
INSTRUCTIONS
Prep
- preheat oven to 350 F
- place pie crust in a 9 inch pie plate and crimp edges as desired.
Assemble Filling
- whisk sugar and cornstarch in a bowl
- add crushed pineapple with its juice plus vanilla and salt and mix until evenly combined
- pour filling into the prepared crust and spread into an even layer.
Add Topping
- sprinkle dry cake mix evenly over the pineapple layer
- drizzle melted butter evenly over the cake mix until most of the surface is moistened
- add coconut and pecans on top if using.
Bake And Cool
- bake until the top is golden brown and the filling is bubbling at the edges 45 minutes
- cool at least 60 minutes before slicing to set
- serve warm or chilled with whipped cream if desired.
