Tropical Pineapple Cupcakes with Cake Mix Recipe
This tropical pineapple cupcakes with cake mix recipe is the perfect easy dessert idea for all your summer parties. Made with yellow cake mix, crushed pineapple and pineapple juice, each bite is bursting with fruity flavor!
You’ll Love these Pineapple Cupcakes
Simple pineapple cupcakes topped with a semi-homemade fluffy frosting will hit the spot! They’re a great way to add a little tropical touch to any summer party.
Infused with luscious pineapple flavor this easy cake mix dessert is quick to prepare leaving you more time to plan your party outfits (because who wants to be stuck in the kitchen when the weather is amazing?!).
Related post: Banana Pudding Cupcakes from Cake Mix
I’m kind of a lazy baker, so desserts that start with cake mix as a base are right up my alley. You get all of the flavor of custom cupcakes without having to track down a ton of ingredients.
Make a batch next time you’re looking for a fruity treat that tastes like summer!
Ingredients
- Yellow cake mix
- Vegetable oil
- Water
- Pineapple juice (from a can of pineapple)
- Eggs
- Crushed pineapple (Canned)
- White frosting (1 ½ half cans)
- Whipped topping
- Fresh pineapple wedges
I like to use yellow cake mix to make these easy pineapple cupcakes but you could also use white cake mix if you prefer.
For this recipe you use not only the crushed pineapple, but some of the juice from the can as well (1/2 cup). Discard the rest of the juice.
By mixing the store-bought white frosting with whipped topping, you get a semi-homemade frosting that’s the perfect topper for these cupcakes. It’s such a great dessert hack!
Or you can make a batch of my Cool Whip Frosting. It’s my most popular recipe.
The fresh pineapple adds a fun garnish to the top and well, it’s delicious! But if you can’t find fresh pineapple, try a dried pineapple chunk or just pop in a sprig of mint.
See the printable recipe card for quantities and full recipe.
How to make Pineapple Cupcakes
Preheat your oven to 350 degrees and line your cupcake pan with cupcake liners.
Step 1
In a large mixing bowl, combine the cake mix, oil, water, pineapple juice, eggs, and crushed pineapple.
Use a hand mixer or stand mixer on medium speed for 2 minutes.
Step 2
Use a cookie scoop to fill your cupcake liners about halfway and give the pan a tap or two on your countertop to remove air bubbles.
Step 3
Bake the cupcakes for 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
When they are done baking, allow them to cool completely on a cooling rack for 1 to 2 hours.
Make the Frosting
While the cupcakes are cooling, you can make the frosting.
Beat the store-bought frosting and whipped topping on medium in a clean bowl for about a minute.
You can keep it in the fridge until the cupcakes have cooled.
You may need to let it sit out for a few minutes so the consistency is ready to pipe.
Decorate the cupcakes
When the cupcakes are cool to the touch, you can decorate them.
Using a piping bag and 1M frosting tip, work in a circular motion, starting at one edge, then moving to the middle.
Add a fresh pineapple wedge as a garnish.
How to make them your own
Add coconut: Add shredded coconut to the batter for a tropical twist. You can also sprinkle some coconut on top of the frosting for extra flavor and decoration.
Cream cheese filled: Give the cupcakes a creamy center with a simple filling of cream cheese combined with powdered sugar, and crushed pineapple. Add a spoonful to each cupcake before baking.
Make them boozy: You know I love alcohol infused desserts! Add a splash of rum to the batter to give your cupcakes a boozy flavor. You can also brush the cupcakes with a rum glaze after baking for an extra punch of flavor.
Add pineapple upside-down vibes: Line the bottom of each cupcake liner with a pineapple slice, a maraschino cherry, and a sprinkle of brown sugar. Pour the batter over the toppings and bake. When inverted, the pineapple and cherry will be on top of the cupcake. They won’t have the exact same flavor but they sure will be fun.
Spiced them up: Add warm spices like cinnamon, nutmeg, or ginger to the batter for a cozy and flavorful twist on your pineapple cupcakes. Or use a spice cake mix for then base.
Coconut frosting: Add some coconut flakes to the frosting before piping them onto the cupcakes. Or add a dash of coconut extract.
Tools
I like to keep things easy, so you feel free to improvise if you don’t have an item or two. If you’d like to expand your baking cabinet, here are my favorite items.
Here is what you’ll need to make these easy pineapple cupcakes:
- Large mixing bowl
- Hand mixer, or stand mixer
- Cupcake pan
- Cupcake liners (I used yellow)
- Cooling rack
- Piping bag, or plastic Ziploc bag
- 1M frosting tip
Tips
- Since these cupcakes have whipped topping as part of the frosting, I recommend keeping these in the refrigerator rather than on your countertop. If they are unfrosted, you can keep them at room temperature for several days.
- Preheat the oven before you start making the cupcake batter. A well-preheated oven makes the cupcakes bake evenly and rise properly.
- Fill the cupcake liners about two-thirds full. Using a cookie scoop or a spoon can help ensure consistent portion sizes.
Frequently Asked Questions
Yes, you can use fresh pineapple instead of canned crushed pineapple. You’ll want to use the same quanitity called for in the recipe and chop is as finely as possible. Fresh pineapple has a different texture and moisture content, which can affect the final result also.
Yes, you can freeze pineapple cupcakes. Make sure sure they are completely cooled, and unfrosted, then put them in an airtight container or freezer bag. Store them in the freezer for up to three months. Thaw the cupcakes in the refrigerator overnight and set them on the counter to allow them to come to room temperature before serving.
Pineapple extract is a great way to add extra pineapple flavor in the cupcakes. Start with half a teaspoon, and taste the batter. Add more until you get the flavor you want.
These easy pineapple cupcakes are moist, full of summer flavor, and so simple to make. You might find that people don’t believe you made them!
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Yummy pineapple dessert recipes
- Pineapple Dump Cake with Condensed Milk
- 2-Ingredient Pineapple Angel Food Cake
- Orange Pineapple Dump Cake
More easy cupcake recipes
- Sangria Cupcakes (with Cake Mix!)
- Fireball Cupcakes
- Cute and Easy Sprinkles Filled Pinata Cupcakes
- Strawberry Jello Cupcakes
- Dump Cake Cupcakes
- Birthday Sprinkle Cupcakes
- Carrot Cake Mix Cookies
- Pina Colada Cupcakes
- Coconut Cupcakes
- Hot Chocolate Cupcakes
Easy Pineapple Cupcakes Recipe from Cake Mix
Ingredients
- 15.25 oz box Yellow cake mix use your favorite
- ½ cup vegetable oil
- ½ cup water
- ½ cup pineapple juice 1/2 cup from the can of crushed pineapple
- 3 large eggs
- 1 ½ cups can Crushed Pineapple canned
- 24 oz white frosting about 1 ½ half cans
- 1 ¼ cup whipped topping
- Fresh pineapple wedges
Instructions
- Preheat your oven to 350 degrees and line a cupcake pan with liners.
- In a large mixing bowl, or the bowl of your stand mixer add the cake mix, oil, water, 1/2 cup of pineapple juice, eggs, and crushed pineapple. Discard the rest of the juice.
- Beat on medium speed for 2 minutes.
- Fill the cupcake liners with batter about halfway.
- Transfer the pan to the oven, and bake for 12-15 minutes. Cupcakes will be done when a toothpick inserted into the center of a cupcake comes out clean.
- Transfer the pan to a cooling rack, and allow to cool thoroughly.
- While your cupcakes cool, beat the frosting and whipped topping on medium for 1 minute.
- Add frosting to a piping bag equipped with the 1M frosting tip. Work in a circular motion, starting at one edge, meeting, then moving to the middle until cupcakes are frosted.
- Add a fresh pineapple wedge to garnish.
