Pineapple Cake Mix Pie is one of those old-school, no-fuss desserts that somehow still feels special. It’s a sweet-tart pineapple pie with a custardy filling that sets up right in the crust.
I like this version because the yellow cake mix gives the filling a buttery vanilla flavor and a texture that lands between gooey and set. It’s not a fluffy cake and it’s not a straight custard either, which is exactly why I keep coming back to it.
This is a great pie to make when I want something easy for a weekend dessert, a potluck, or a summer meal where fruit desserts just make sense. I usually serve it either plain or with whipped cream or vanilla ice cream.
Why You’ll Love This Recipe
Fast and easy: The filling is one bowl, and the cake mix does a lot of the work for you.
That sweet-tart thing: Crushed pineapple keeps the flavor bright, and it’s a nice break from heavier desserts.
Custardy middle: It bakes up with a soft center that’s more like a pineapple custard pie than a typical fruit pie.
Simple ingredients: Everything is pantry-friendly, especially if you keep cake mix and canned pineapple around.
Easy to dress up: Add pecans for crunch, swap in coconut, or just keep it plain and classic.
Ingredients You’ll Need
Crust
- Unbaked pie crust: I use a standard 9-inch crust here (store-bought is totally fine). A regular pie plate works best, but a deep dish is okay if you don’t mind a little extra bake time.
Filling
- Crushed pineapple: Use the canned crushed pineapple with the juice. The liquid is part of what makes the filling set up the way it should.
- Granulated sugar: This gives the filling that classic sweet pie flavor. If your pineapple is extra sweet, you can shave it down a bit, but I usually stick with the recipe.
- Yellow cake mix: Dry mix straight from the box. Yellow cake mix gives a buttery flavor that works really well with pineapple.
- Eggs: Eggs are what make the filling custardy and help it hold together once it cools.
- Unsalted butter: Melted butter makes the filling rich and helps that golden top happen. If you only have salted butter, just go easy on added salt.
- Vanilla extract: Vanilla makes the cake mix flavor taste more like a real pie filling instead of “boxed.”
- Salt: Don’t skip it. It keeps the sweetness from tasting flat.
Optional
- Chopped pecans: I like the little bit of crunch, especially if you’re serving this with ice cream. Toasting them first is nice, but not required.
- Whipped cream: This pie is great with a simple dollop on top, especially after it’s been chilled.
- Vanilla ice cream: My favorite for serving, especially when the pie is at room temp and the ice cream melts into the slice a bit.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F.
- Prepare the crust: Place the unbaked pie crust in a 9-inch pie plate and crimp the edges. Set the pie plate on a rimmed baking sheet.
- Whisk the filling: In a large bowl, whisk the sugar, dry yellow cake mix, eggs, melted butter, vanilla, and salt until smooth.
- Stir in the pineapple: Stir in the crushed pineapple with its juice until evenly combined. If you’re using pecans, stir them in now.
- Fill the crust: Pour the filling into the prepared crust and spread it out evenly.
- Bake: Bake for 45 to 55 minutes, until the top is golden and the center is mostly set with a slight jiggle.
- Cool: Let the pie cool at room temperature for at least 2 hours before slicing.
- Serve: Slice and serve plain, or top with whipped cream or vanilla ice cream.
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 pineapple with the juice. This recipe is written for crushed pineapple that isn’t drained. If you drain it, the filling can turn out thicker and a little more dry than it should.
Watch the edges. If your crust browns faster than the center sets, tent the edges with foil partway through baking.
Look for a slight jiggle. The center shouldn’t slosh, but it also shouldn’t be totally firm in the oven. It will keep setting as it cools.
Deep dish needs a little longer. If you’re using a very deep dish crust, plan on adding about 5 to 10 minutes. Check the center, not just the color on top.
Chill it for cleaner slices. Once it’s cooled to room temperature, pop it in the fridge if you want neat slices that hold their shape.
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 simple dollop is all you need. I like lightly sweetened whipped cream so the pineapple still stands out.
- Vanilla ice cream: Serve a slice with a scoop on the side. This is especially good if the pie is room temp and the ice cream gets a little melty.
- Toasted coconut: If you want a little extra on top, sprinkle on toasted shredded coconut. It leans into that pineapple-coconut dessert vibe without changing the pie itself.
- Fresh berries: Strawberries or raspberries are nice on the plate. They make it feel a little lighter, especially in summer.
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 refrigerator up to 4 days. This pie is best chilled once it’s fully cooled, and it slices cleaner that way.
You can make this recipe ahead and bake it the day before you need it. Let it cool completely, then cover and refrigerate until serving.
If you want to freeze it, freeze individual slices or freeze the whole pie well wrapped. Thaw in the fridge overnight before serving, and expect the texture to be a little softer than fresh.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use a deep dish pie crust?
Yes. Just plan on adding about 5 to 10 minutes to the bake time, since the filling will be a little deeper. If the edges start getting too brown before the center is set, tent them with foil.
How do I know when the pie is done?
I look for a golden top and a center that’s mostly set with a slight jiggle. If it’s still very loose in the middle, give it more time and check again in a few minutes.
Can I swap the pecans for something else?
Definitely. Shredded coconut is really good here, and it works well with the pineapple flavor. You can also just leave the nuts out if you want the filling smooth.
Do I need to chill it before serving?
You don’t have to, but I usually do if I have time. After it cools, chilling makes the slices cleaner and the custardy filling feel a little more set.
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 9- inch unbaked pie crust.
Filling
- 1 can 20 oz crushed pineapple with juice
- 3/4 cup granulated sugar
- 1 cup yellow cake mix dry
- 2 large eggs
- 1/2 cup unsalted butter melted
- 1 tsp vanilla extract
- 1/4 tsp salt.
Optional
- 1/2 cup chopped pecans
- whipped cream for serving
- vanilla ice cream for serving.
INSTRUCTIONS
Prep
- heat oven to 350F
- place pie crust in a 9-inch pie plate and crimp edges
- set pie plate on a rimmed baking sheet.
Mix and Bake
- whisk sugar
- cake mix
- eggs
- melted butter
- vanilla
- and salt until smooth
- stir in crushed pineapple and optional pecans until evenly combined
- pour filling into crust and spread evenly
- bake until top is golden and center is mostly set with a slight jiggle 45 to 55 minutes
- cool at room temperature at least 2 hours before slicing.
Serve
- slice and serve plain or with whipped cream or vanilla ice cream.
