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 do nothing cake, 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 you’ll love this recipe

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.

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.

Recipe tips

• 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

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

I recommend storing this cake 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 cake 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.