Easy Pineapple Cake (5 Ingredients)
Servings: 24 servings
Calories: 132kcal
This insanely easy 5-ingredient easy pineapple cake is made in under 45 minutes from start to finish! Using a box cake mix and crushed pineapple yields big flavor for very little effort, and feeds a crowd!
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Ingredients
For cake:
- 1 box White Cake Mix Note 1
- 3 large eggs
- 1 cup (8 oz/240ml) crushed pineapple with juices Note 2
For frosting:
- 4 oz (115 g) plain cream cheese
- ½ cup (120 ml) sweetened condensed milk
- ½ cup drained crushed pineapple
Instructions
- Preheat the oven to 350°F (177°C). Spray 9x13-inch baking pan with a cooking spray.
- In a large mixing bowl with paddle attachment, combine cake mix, eggs and crushed pineapple.1 box White Cake Mix, 3 large eggs, 1 cup crushed pineapple with juices
- 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.4 oz plain cream cheese
- Add sweetened condensed milk and drained crushed pineapple. Beat until combined.½ cup sweetened condensed milk, ½ cup drained crushed pineapple
- Pour the frosting over the cake. Chill in the refrigerator until ready to serve.
Notes
Note 1: Duncan Hines Moist Deluxe French Vanilla Premium Cake Mix is my go-to for this recipe. It has just a hint of vanilla and bakes into a lovely white cake with pineapple flavors shining through.
Note 2: For this recipe, I used 20-oz can of crushed pineapple in heavy syrup.
Storing Tips:
- Refrigerate leftover pineapple cake in an airtight container for 3-4 days. It's best served chilled.
- You can make the cream cheese pineapple frosting 1-2 days in advance and store it in an airtight container in the refrigerator. When you’re ready to frost the cake, let the frosting come to room temperature first. Then, re-whip if needed.
- You can prepare the entire cake, including frosting, up to 24 hours in advance, and let it chill in the fridge until you’re ready to serve.
- Refrigerate leftover pineapple cake in an airtight container for 3-4 days. It's best served chilled.
- You can make the cream cheese pineapple frosting 1-2 days in advance and store it in an airtight container in the refrigerator. When you’re ready to frost the cake, let the frosting come to room temperature first. Then, re-whip if needed.
- You can prepare the entire cake, including frosting, up to 24 hours in advance, and let it chill in the fridge until you’re ready to serve.
Nutrition
Servings: 1 serving
Calories: 132kcal
Carbohydrates: 23g
Protein: 2g
Fat: 4g
Sugar: 14g
Sodium: 180mg
