Ingredients
For the Cake:
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1 box yellow cake mix (or homemade equivalent)
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1 can (20 oz) crushed pineapple, undrained
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1/3 cup vegetable oil
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3 large eggs
For the Frosting:
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1 (8 oz) package cream cheese, softened
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1/2 cup unsalted butter, softened
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3–4 cups powdered sugar
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1 tsp vanilla extract
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Optional: 1–2 tbsp pineapple juice for extra flavor
Optional Toppings:
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Pineapple chunks
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Toasted coconut flakes
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Maraschino cherries
Instructions
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Preheat oven: 350°F (175°C). Grease and flour a 9×13-inch baking pan.
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Mix cake batter: In a large bowl, combine cake mix, crushed pineapple (with juice), oil, and eggs. Beat until smooth.
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Bake: Pour into prepared pan and bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
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Make frosting: In a medium bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, 1 cup at a time, until desired sweetness and consistency. Mix in vanilla extract (and pineapple juice, if using).
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Frost the cake: Spread frosting evenly over cooled cake.
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Optional toppings: Sprinkle toasted coconut, extra pineapple chunks, or cherries for a tropical flair.
💡 Tips for Maximum Juiciness:
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Don’t drain the pineapple—it keeps the cake extra moist.
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For a more “heavenly” flavor, fold a little whipped cream into the frosting for a lighter texture.
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Refrigerate for a couple of hours before serving; the flavors meld beautifully.
If you want, I can also give a one-bowl, super-simple version that’s just as moist and tropical, perfect for quick dessert cravings.
