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Pineapple Flop Cake

Food

Pineapple Flop Cake

By Ryan Hurd · Published Sep 12, 2026

CakePineappleDessertEasy

Difficulty

Easy

A simple and delicious cake recipe using crushed pineapples and a yellow cake mix. The base starts with a box of yellow cake mix, which you'll need to prepare according to the instructions on the box. Once the cake batter is ready, you'll add a can of crushed pineapple, drained and well-mixed, to the batter. The key is to fold the pineapple into the batter gently to avoid breaking the delicate cake structure. The mixture should be smooth and moist, with a subtle sweetness from the pineapple. Pour the batter into a greased and floured 9-inch round cake pan and bake at 350°F for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting. For the frosting, you can use a simple cream cheese frosting or a fluffy buttercream. The cake is best served the day it's made, but it can be stored in an airtight container for a few days. The aroma of the cake baking fills the kitchen, and the first bite is a delightful mix of sweet and tangy, with a soft, moist crumb. It's a perfect dessert for any occasion, from a casual family gathering to a special celebration.

Ingredients

  • • 1 cup heavy cream
  • • 1 cup milk
  • • 1 Tbsp vanilla
  • • 4 egg yolks
  • • 6 Tbsp sugar
  • • 1 can crushed pineapples with the juice
  • • 1 box yellow cake mix

Steps

  1. 1.Preheat oven to 350°. In a saucepan, heat heavy cream and milk until boiling, remove from heat and add vanilla.
  2. 2.In a bowl, whisk egg yolks and sugar until light in color.
  3. 3.Temper the eggs by adding a few tablespoons of the hot cream mixture. Mix altogether until thickened. Cool.
  4. 4.Can refrigerate overnight if you'd like.
  5. 5.Mix in pineapple and cake mix.
  6. 6.Bake for 45-55 minutes.

Notes

  • • Can refrigerate the batter overnight if you'd prefer.
  • • A waterbath would help this recipe to cook a little more evenly, but definitely not a requirement. If using a waterbath, add 5-15 minutes to the cooktime.

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