I am 100% obsessed with fall. It’s the greatest season and the absolute best time of the year. Sure spring and summer are nice, but fall is where it’s at. It’s cozy, if you live in the South you finally get to stop sweating (plus there’s football), it has the cutest clothes, and it has the best flavors for baking!
But! I know not all of us are fall fanatics, so I figured those of you still clinging to summer (let’s be real, it’s still 80+ degrees here in the South) will enjoy this pineapple cake!
To give you a little info on Miss Jones Bakes if you’ve never heard of them, they make organic cake mixes, cookie mixes, and frostings. In the past I’ve always tended to stay away from boxed cake mixes in favor of from-scratch recipes because they’re fresher and I know what ingredients I’m putting in my cake. Like canned frosting is seriously one of the grossest things to me these days. The texture is always weird and off.
But if I need a box mix, these are my new go-to! All of their mixes are organic, non-GMO, and plant-based, so you don’t have to worry about all that stuff that usually comes with prepackaged items and products livin’ that shelf life. And I was seriously eating the chocolate frosting out of the can with a spoon! It somehow tasted EXACTLY LIKE A BROWNIE.
They’ve also gotten the seal of approval from Snoop Dog and Martha Stewart. These are the things that matter, friends.
you will need:
1 Miss Jones Bakes vanilla cake mix (plus ingredients on back of box)
8-oz crushed pineapple in 100% juice (or organic crushed pineapple), drained
2 cans Miss Jones Bakes vanilla frosting (I did a combo of the vanilla and confetti)
1 fresh pineapple, top removed for garnish
- Preheat oven to 350°F and spray three 6-inch cake pans or two 8-inch cake pans with cooking spray.
- Prepare cake mix according to package directions, folding in crushed pineapple. Divide batter among cake pans and bake according to package directions, or until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cakes cool in pans for 5-10 minutes, then transfer to a wire rack to cool completely.
- Once cakes are cool, frost with vanilla frosting. Place the top of the pineapple in the center of the cake and press down slightly to make sure it sticks in the frosting. (Remove to slice cake.)
If you’re looking for something to do with the rest of the pineapple, I used mine to make dried pineapple flowers for a different recipe. But you could always just peel it, dice it, and save it for eating. Or you could crush up some pineapple yourself in place of the crushed pineapple in the recipe.
To enter the giveaway for a Cake in a Box Kit from Miss Jones Bakes, head on over to my instagram!