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Home » RECIPE » Desserts » Cakes » 5-Ingredient Pineapple Cake

5-Ingredient Pineapple Cake

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By: Shinee Published: 3/01/2018Updated: 6/08/2021

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Insanely easy 5-ingredient pineapple cake under 45 minutes from start to finish! Big reward for very little effort, and feeds a crowd!

Insanely easy pineapple cake with pineapple cream cheese frosting comes together with only 5 ingredients and 10 minutes of your time! Big reward for very little effort, and feeds a crowd! #pineapplecake #sheetcake #Easterdessert #Eastertreat #dessertforcrowd

Ever since I had Grant, I’ve been all about quick and easy desserts. Yes, I do make those finicky macarons from time to time, but when it comes to dessert for a crowd, I opt for easy ones.

And since I’m so desperate for warm weather, I’m creating spring vibes in my kitchen right now. This delightfully fluffy and sweet pineapple sheet cake with pineapple cream cheese frosting is a definite cure for cabin fever! (Even for a homebody like me, this weather is getting too much! I just want to be able to go for a walk outside.)

Anyway, I think this beautifully simple pineapple cake would make a perfect Easter dessert!

Insanely easy 5-ingredient pineapple cake with pineapple cream cheese frosting! Big reward for very little effort, and feeds a crowd! #pineapplecake #sheetcake #Easterdessert #Eastertreat #dessertforcrowd

Pineapple Cake Ingredients:

And did I mention you only need 5 ingredients?? Yep, we’re cheating again here with a cake mix. But no shame in my game, because it comes out perfect every time!!!

I’m specifically obsessed with Duncan Hines Moist Deluxe French Vanilla Premium Cake Mix. No, this isn’t sponsored, I just love this specific cake mix for this recipe! With a hint of vanilla, it’s a nice blank canvas to add pineapple flavor. And the cake turns out super fluffy and moist!

Oh and that heavenly frosting!!! Pineapple cream cheese frosting is what makes this cake from awesome to I-can’t-stop-eating-it-awesome. Insanely simple, yet sweet and tangy!

No oil or butter?

Yep, it’s no mistake. I’ve tested it both ways. One with no butter or oil, and another one with 1/3 cup of melted butter. I didn’t feel significant difference in flavor or texture, so I just omit it. Why add more calories if there’s no big improvement, right?

Insanely easy 5-ingredient pineapple sheet cake under 45 minutes from start to finish! Big reward for very little effort, and feeds a crowd! #pineapplecake #sheetcake #Easterdessert #Eastertreat #dessertforcrowd
Insanely easy pineapple cake with pineapple cream cheese frosting comes together with only 5 ingredients and 10 minutes of your time! Big reward for very little effort, and feeds a crowd! #pineapplecake #sheetcake #Easterdessert #Eastertreat #dessertforcrowd

I know you’ll LOVE this cake, and I’d love to read your feedback if you give this a try!

 

5-Ingredient Pineapple Sheet Cake

Insanely easy 5-ingredient pineapple sheet cake under 45 minutes from start to finish! Big reward for very little effort, and feeds a crowd!
5 from 3 votes
serves: 24 servings
Prep: 10 minutes
Cook: 25 minutes
Total : 35 minutes
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Ingredients

For cake:

  • 1 box White Cake Mix
  • 3 large eggs
  • 1 cup 8oz/240ml crushed pineapple with juices*

For frosting:

  • 4 oz 115gr plain cream cheese
  • ½ cup 120ml sweetened condensed milk
  • ½ cup drained crushed pineapple
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • Preheat the oven to 350°F (177°C). Spray 9×13-inch baking pan with a cooking spray.
  • In a large mixing bowl with paddle attachment, combine cake mix, eggs and crushed pineapple.
  • Beat everything on low until combined. And then increase the speed to medium high, and beat for 2 minutes. The batter will be white and fluffy.
  • Pour the batter into the prepared baking pan. Bake for 25-30 minutes, or until the inserted tooth pick comes out clean.
  • Meanwhile, in a mixing bowl, whip cream cheese until fluffy, about a minute.
  • Add sweetened condensed milk and drained crushed pineapple. Beat until combined.
  • Pour the frosting over the cake. Chill in the refrigerator until ready to serve.

Tips & Notes:

*For this recipe, I used 20oz can of crushed pineapple in heavy syrup.

Nutrition Facts:

Calories: 132kcal (7%) Carbohydrates: 23g (8%) Protein: 2g (4%) Fat: 4g (6%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 28mg (9%) Sodium: 180mg (8%) Potassium: 67mg (2%) Fiber: 1g (4%) Sugar: 14g (16%) Vitamin A: 116IU (2%) Vitamin C: 1mg (1%) Calcium: 75mg (8%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:American
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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  1. Ann G. says

    Posted on 7 June 2022 at 5:35 pm

    So, are you saying you used a 20 oz can of crushed pineapple INSTEAD of the 8 oz can listed in the recipe, by your notation asterisk?

    Reply
    • Shinee says

      Posted on 9 June 2022 at 8:23 am

      Hi, Ann. So I bought 20oz can of crushed pineapples for the whole recipe. 8oz goes into the cake, plus 1/2 cup drained pineapples for the frosting. Hope this makes sense.

      Reply
  2. Angela says

    Posted on 26 January 2020 at 6:54 am

    I’m confused. the recipe calls for 1 cup (8oz/240ml) crushed pineapple, but in the notes you say that you used a 20oz can of pineapple. That’s a BIG difference and I’m not understanding why the recipe says 8oz when you used 20 oz

    Reply
    • Shinee says

      Posted on 29 January 2020 at 1:02 am

      Hi, Angela. So you’ll need 8oz of crushed pineapple for the cake portion, and more for the frosting. Sorry for confusion.

      Reply
  3. Pam says

    Posted on 15 September 2019 at 1:47 pm

    5 stars
    I needed to use pantry ingredients and googled for a cake witht the ingredients I wanted to use. . That’s how I found you. I wound up adding a 1/3 c safflower oil and about 1/3 c of sweetened coconut to the batter. It baked up very nice. I didn’t read the frosting directions thoroughly – thru in the rest of the pineapple un-drained – then had to put the “frosting” in a strainer to let the extra liquid drain. I spread it on the cake, but it was barely enough to frost. I had sugar free vanilla canned frosting, and frosted over the creme cheese and pineapple with it. I topped it w/more sweetened coconut and ground pecans. I just had a small bite now to test it before serving it tonight – WOW! I will make it your way next time but w/a little oil.. Great site BTW!

    Reply
    • Shinee says

      Posted on 21 September 2019 at 3:24 pm

      Hi, Pam! Welcome! So glad you loved the cake. I love your coconut addition. I’ll do that next time. YUM! Thank you for sharing your feedback.

      Reply
  4. Minnie says

    Posted on 12 April 2019 at 12:27 pm

    Preparing this cake right now. My question is should l be frosting the cake when it is right out of the oven? Then putting it in the refrigerator immediately after frosting.

    Reply
    • Shinee says

      Posted on 12 April 2019 at 12:36 pm

      Hi, Minnie. Frost the cake after it’s cooled completely. I’ll update the recipe with this detail. Thanks for asking. Hope you’ll love the cake as much as we did. Please let us know how you like it.

      Reply
  5. AbogadosFM says

    Posted on 16 March 2018 at 1:45 pm

    5 stars
    Thanks, Kate— thee made my day!

    Reply

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