Pineapple Cake I

Pineapple Cake I

35 Reviews 2 Pics
Sharon Baetcke
Recipe by  Sharon Baetcke

“Finally ... here is an easy, delicious, cake for pineapple lovers! And it's lower in fat than most other cakes!”

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Adjust Servings

Original recipe yields 1 - 9 x 13 inch cake



  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 inch pan with non-stick cooking spray.
  2. Combine cake mix, pineapple (with juice), and eggs until well-mixed.
  3. Pour into pan, and bake 30-35 minutes.

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Reviews (35)

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After reading the reviews, I decided to buy a pineaple box cake mix. I followed the directions to make the cake (3 eggs and 1 can crushed pineapple with juice)but decided to make a pineapple upside down cake. I put 1/2 stick melted butter and 3/4 cup brown sugar in the 9x13 pan then placed 2-8 oz cans of drained pineapple tidbits (didn't have rings) and lots of marashino cherries. Then poured the batter on top. It baked at 350 close to 50 minutes or so...I kept baking til the center raised as high as the came out as moist as can be for all the baking...and has that extra pineapple taste, too.



For the real pineapple lovers, try this with Duncan Hines' Pineapple Supreme cake mix! Delicious!



If you like pineapple upside down cake you'll like this. It tastes the same to me. I took it for a potluck and there was no leftovers. My husband and daughter didn't even get to try it. I made it again a couple days later for them and it lasted only a day. This will be one of my new favorites. If I ever want a pineapple upside down cake and don't have a lot of time this is what I'll make for sure.

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Amount Per Serving (18 total)

  • Calories
  • 149 cal
  • 7%
  • Fat
  • 2.9 g
  • 4%
  • Carbs
  • 28 g
  • 9%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 195 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Pineapple Angel Food Cake I


next recipe:

Pineapple Upside-Down Cake III