Pineapple cake is a moist, flavorful cake with crushed pineapple and topped with a pineapple icing. One of my favorite desserts to make in the summer.

I love to bake, even in the summer. It’s like therapy to me and the plus side is you end up with something delicious to eat. Occasionally I will take a shortcut and use a cake mix as a base for my favorite cakes like this chocolate chip bundt cake and coffee cake.

This moist pineapple cake with pineapple glaze is one of those shortcut occasions. I start with a yellow cake mix and add in some extras to the batter to give it additional moisture and flavor.

Why this Yellow Pineapple Cake works

Simple – You only need a few ingredients to make this cake.

One layer – You can make this cake in a “brownie pan”, no need for layering.

Flavor – Full of delicious pineapple flavor.

Crushed Pineapple Cake Ingredients

• Yellow cake mix – The base for the cake. You could use white cake but I feel like the yellow adds a nice buttery flavor.
• Vanilla instant pudding mix – Adds extra moisture.
• Sour cream – Adds more moisture to the cake. You can use full fat or light sour cream.
• Egg – One large egg is needed.
• Crushed pineapple – You can use fresh or canned crushed pineapple.
• Vegetable oil –
• Pineapple juice – This is used for the pineapple icing.
• Powdered sugar – The base of the icing.

How to make Pineapple Cake with Yellow Cake Mix

Scroll to the bottom of the post for full printable recipe and ingredient list. 

1. I recommend using an electric mixer to combine all of the ingredients for this cake.
2. Pour cake mix, instant vanilla pudding mix, sour cream, eggs, and oil in a large mixing bowl. Let it mix for about 2 minutes.
3. Stir in some drained, crushed pineapple. ***Save the juice in the can for the pineapple frosting.
4. Spread the batter in a 9×13 pan and bake for about 30 minutes.
5. Let the cake cool. Mix together pineapple juice and powdered sugar. Drizzle the frosting over the cake.

Tips for this Yellow Pineapple Cake Recipe

• Make sure that the crushed pineapple is well drained. You don’t want the cake to become soggy.
• Make sure the cake cools so that the pineapple icing will set up.

How to make crushed pineapple for this Pineapple Cake Recipe

Now, I am all for short cuts so I use canned crushed pineapple. If you happen to have a fresh pineapple on hand, cut of the stem and outer skin of the pineapple. I love this hand and cheap pineapple peeler and corer to make this step easier.

Cut into 1-inch chunks. Place a handful of chunks in the blender or food processor and chop. Chop until the pineapple is cut into small pieces. Be sure not to blend too long.

How to store Crushed Pineapple Cake

Should pineapple cake be refrigerated?

I recommend storing in the refrigerator. This cake will stay fresh for up to 5 days.

Be sure to let me know how you like this pineapple cake. It is great for any occasion, especially a summer BBQ. If you really want to go all out, serve with a scoop of vanilla ice cream.

Easy Pineapple Cake FAQs

More delicious desserts

• Apricot nectar cake – A tasty, moist bundt cake with apricot nectar.
• Pound cake tiramisu – A creamy tiramisu made with marbled pound cake.
• Chocolate sheet cake – Simple chocolate cake with frosting.
• Chocolate cherry cake – Chocolate cake with cherries.