This Lazy Amish Pineapple Cake is a wonderfully simple dessert that brings together the sweetness of crushed pineapple and the richness of cream cheese frosting. With just a handful of pantry staples and minimal prep time, this moist and tender cake is perfect for gatherings, potlucks, or a comforting treat at home.

Why You’ll Love This Recipe

• Quick and easy to prepare with only 10 minutes of prep time
• Uses simple, everyday ingredients
• Incredibly moist thanks to the pineapple and its juice
• Creamy, sweet frosting that perfectly complements the fruity base
• Perfect for feeding a crowd in a 9×13-inch pan
• Beginner-friendly and practically foolproof

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:
1 box (15.25 ounces) yellow cake mix
1 can (20 ounces) crushed pineapple with juice
3 large eggs
1/3 cup vegetable oil

For the frosting:
8 ounces cream cheese, softened to room temperature
2 cups powdered sugar
1 teaspoon vanilla extract

Optional topping:
1/2 cup chopped pecans

Directions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or lightly coat with oil.

Step 2: In a large mixing bowl, combine the yellow cake mix, crushed pineapple with its juice, eggs, and vegetable oil. Stir until fully combined. The batter will be thick and glossy.

Step 3: Pour the batter evenly into the prepared baking dish. Smooth the top with a spatula.

Step 4: Bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The edges should look lightly bubbling.

Step 5: Remove the cake from the oven and allow it to cool completely in the pan before frosting.

Step 6: In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar gradually and continue beating until creamy. Mix in the vanilla extract and beat until the frosting is smooth and spreadable.

Step 7: Spread the frosting evenly over the cooled cake. If desired, sprinkle chopped pecans over the top for added texture and flavor.

Step 8: Slice and serve.

Servings and timing

Prep time: 10 minutes
Bake time: 30–35 minutes
Cooling time: approximately 1 hour
Total time: about 1 hour 45 minutes

Servings: 12 to 15 slices

Variations

• Add 1/2 teaspoon ground cinnamon to the batter for a warm spice note.
• Stir 1/2 cup shredded coconut into the batter for extra texture.
• Replace pecans with chopped walnuts or omit nuts entirely for a nut-free version.
• Add 1/2 teaspoon almond extract to the frosting for a subtle flavor twist.
• Lightly toast the pecans before sprinkling them on top for deeper flavor.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days due to the cream cheese frosting.

For best texture, allow slices to sit at room temperature for 15 to 20 minutes before serving.

If you prefer the cake slightly warm, heat individual slices in the microwave for 10 to 15 seconds, but note that the frosting will soften.

You can also freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but you will need about 2 cups of finely crushed fresh pineapple along with its natural juice to maintain the cake’s moisture.

Do I need to drain the pineapple?

No. Use the entire can, including the juice. The liquid helps create the moist texture.

Can I make this cake ahead of time?

Yes, it can be made a day in advance and stored in the refrigerator. Frost just before serving or keep it covered once frosted.

What if I don’t have vegetable oil?

You can substitute with an equal amount (1/3 cup) of canola oil or melted butter.

Can I use a different cake mix flavor?

Yes, white or butter cake mix works well and will slightly change the flavor profile.

How do I know when the cake is done baking?

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done.

Can I make this recipe into cupcakes?

Yes. Divide the batter into lined muffin tins and bake at 350°F (175°C) for 18 to 22 minutes.

Does the cake need to be refrigerated?

Yes, because of the cream cheese frosting, it should be stored in the refrigerator.

Can I reduce the sweetness of the frosting?

You can reduce the powdered sugar to 1 1/2 cups for a less sweet frosting, though it will be slightly softer.

Can I leave out the nuts?

Absolutely. The pecans are optional and the cake is delicious without them.

Conclusion

Lazy Amish Pineapple Cake is the perfect blend of convenience and comfort. With its moist pineapple-infused crumb and creamy frosting, it’s a dependable dessert that’s easy to prepare and always a crowd favorite. Whether for a family gathering or a simple weekend treat, this cake delivers sweet, nostalgic flavor in every bite.

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