When life hands you a ripe pineapple, your first instinct might be to make a piña colada. But hold on to your cocktail shaker because I have something even better in mind: a pineapple cake with box cake that will knock your flip-flops off! Imagine the sweet, tropical aroma wafting through your kitchen as the rich, moist cake bakes away, promising an explosion of flavor that dances on your taste buds.
Let me take you back to a sun-soaked summer afternoon. My grandma decided it was time to whip up her famous pineapple cake for our family picnic. The way she turned a simple box cake into a slice of heaven was nothing short of magical. With juicy pineapple chunks nestled within fluffy cake layers and a creamy frosting topping it like a crown, this dessert became the star of every event—birthdays, barbecues, you name it! Now it’s your turn to create some delicious memories with this easy and delightful recipe.
Why You'll Love This Recipe
- This pineapple cake with box cake is incredibly simple to prepare, making it perfect for baking novices and pros alike
- Its sweet and tangy flavor profile will brighten any gathering or cozy night in
- The vibrant yellow color and pineapple chunks make it visually appealing on any dessert table
- Best of all, this versatile treat can be enjoyed year-round or customized with seasonal fruits
One summer afternoon, my sister took one bite and declared it her new favorite dessert—who am I to argue with that?
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boxed Yellow Cake Mix: Choose a quality brand for the best results; it’s the shortcut that doesn’t skimp on flavor.
Pineapple Chunks: Use canned or fresh; just make sure they’re juicy for that burst of tropical goodness.
Eggs: Fresh eggs add moisture and richness; opt for large eggs for consistency in baking.
Vegetable Oil: This keeps the cake moist; don’t skip it unless you’re going for dry cake (which nobody wants).
Vanilla Extract: A splash of pure vanilla enhances the overall flavor; skip imitation if you can help it.
Whipped Topping: Use store-bought or homemade for frosting; either way, it’ll elevate your cake’s charm dramatically.
Maraschino Cherries (optional): These little beauties are perfect for topping off each slice with a pop of color.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan so your masterpiece slides out easily later.
Mix Your Batter: In a large bowl, combine the boxed yellow cake mix, eggs, vegetable oil, water, and vanilla extract. Blend until smooth—about two minutes should do the trick.
Add Pineapple Magic: Gently fold in the pineapple chunks until evenly distributed throughout the batter. You want those juicy bits hidden like treasures waiting to be discovered!
Pour and Bake: Pour the batter into the prepared baking pan and spread it evenly. Pop it into the preheated oven and bake for about 30-35 minutes or until a toothpick inserted comes out clean.
Cool Down Time!: Once baked, remove from oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Frosting Delightfully!: Once cooled completely, spread whipped topping over the entire surface of the cake. Feel free to pile it on—it’s not called “whipped” for nothing!
This pineapple cake with box cake is not just dessert; it’s an experience filled with flavors that transport you straight to a tropical paradise. Enjoy every fluffy bite as you create new memories around your dining table!
You Must Know
- This delightful pineapple cake with box cake is a quick and easy dessert that surprises everyone with its flavor
- The tropical sweetness of pineapple pairs perfectly with the moistness of the cake, making it a family favorite
- It’s great for summer gatherings or any time you need a sweet treat
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Mix the box cake according to package instructions, then fold in crushed pineapple for a moist texture. Bake until golden brown.
Add Your Touch
Experiment with different toppings like whipped cream or toasted coconut. You can also substitute the pineapple with peaches or mango for a fun twist on flavor.
Storing & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For reheating, slice and warm in the microwave for about 10 seconds.
Chef's Helpful Tips
- To enhance your pineapple cake experience, try adding a splash of rum extract to the batter
- Always drain excess juice from canned pineapple to prevent sogginess
- For added texture, sprinkle chopped nuts on top before baking
Sharing this recipe reminds me of my daughter’s birthday party last year, where everyone devoured the cake in minutes, asking for seconds!
FAQ
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple adds a vibrant flavor but ensure it’s well-drained.
How do I prevent my cake from sticking to the pan?
Grease your pan thoroughly and consider using parchment paper for easy removal.
Can I make this cake ahead of time?
Absolutely! This pineapple cake with box cake tastes even better after sitting overnight.
Pineapple Cake with Box Cake Mix
Indulge in a tropical escape with this easy pineapple cake that transforms a simple boxed cake mix into a delightful dessert. Bursting with juicy pineapple chunks and topped with fluffy whipped cream, this cake is perfect for any occasion—from summer picnics to cozy family gatherings. Experience the sweet aroma and moist texture that will have everyone asking for seconds!
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
Ingredients
- 1 box yellow cake mix (15.25 oz)
- 1 cup crushed pineapple (well-drained)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup whipped topping (store-bought or homemade)
- Maraschino cherries (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and vanilla extract. Mix until smooth (about 2 minutes).
- Gently fold in the crushed pineapple until evenly distributed.
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, spread whipped topping over the entire surface of the cake and garnish with maraschino cherries if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 22g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg
