Pineapple cake

Here’s a moist and tropical Pineapple Cake recipe — perfect for summer or any time you crave a sweet, fruity treat! 🍍🍰

Servings: 12

Prep Time: 15 minutes

Bake Time: 30–35 minutes

Ingredients:

For the cake:

1 box (15.25 oz) yellow or white cake mix
1 can (20 oz) crushed pineapple, undrained
1/3 cup vegetable oil
3 eggs

For the frosting (optional):

1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup pineapple juice (from the can)
1 tsp vanilla extract

Instructions:

Preheat oven:
- Preheat to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan.
Prepare the batter:
- In a large bowl, combine cake mix, crushed pineapple (with juice), oil, and eggs.
- Beat with an electric mixer for 2–3 minutes until smooth.
Bake the cake:
- Pour batter into prepared pan and spread evenly.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely in the pan.
Prepare the frosting (optional):
- Beat butter until creamy.
- Gradually add powdered sugar, pineapple juice, and vanilla extract.
- Mix until smooth and spreadable.
Assemble the cake:
- Frost the cooled cake, or serve plain for a lighter version.
- Garnish with crushed pineapple or maraschino cherries if desired.

Tips & Variations:

🍍 Extra tropical: Fold 1 cup shredded coconut into the batter for added texture and flavor.
🥥 Coconut frosting: Replace part of the pineapple juice with coconut milk.
🍫 Chocolate twist: Drizzle melted white chocolate over the frosted cake.
🧁 Cupcake version: Bake in muffin tins for 18–20 minutes for individual pineapple cupcakes.

I can also provide a moist pineapple upside-down cake version that’s caramelized and golden on top — classic and extra impressive. Do you want that version?

Pineapple Cake