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Pineapple Spice Cake

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“So simple and easy I hesitate to submit this recipe, but everyone loved it! Using pineapple in place of the usual oil and water called for on the package mix makes this cake much lower in fat and very moist! Substitute another flavoring, such as rum extract, for the orange extract if you like.”
READY IN:
45mins
SERVES:
24
YIELD:
1 9x13inch sheet cake
UNITS:
US

Ingredients Nutrition

  • cake
  • 1 (18 1/4 ounce) box spice cake mix (I used Betty Crocker)
  • 20 ounces crushed pineapple (do not drain)
  • 3 large eggs
  • 1 teaspoon orange extract (optional)
  • GLAZE
  • 2 -3 teaspoons orange extract
  • 5 ounces powdered sugar
  • 1 little water, if needed

Directions

  1. Note:*** Do NOT add the water and oil stated on the box of cake mix.
  2. The Pineapple and juice replace these two ingredients and make it lower in fat and more moist.
  3. In bowl, add dry cake mix, pineapple with juice, eggs and orange extract.
  4. Beat just until mixed.
  5. Pour into a 9x13-inch pan and bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.
  6. Cool.
  7. Note: I wrapped outer edge of cake with Magi-cake strips which prevents the outside edges from becoming browned before the cake is done; however, this is optional.
  8. Mix orange extract and powdered sugar to make a glaze.
  9. Drizzle over the cooled cake.
  10. Note:*** I have made this in 6 mini-angelfood cake pans and baked for 23 minutes.
  11. They were the first cakes sold at the bake sale.

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