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Lately, I’ve been on a mission to use up everything in my kitchen before it goes to waste. I recently learned there’s actually a name for this approach—recession cooking. It’s a smart, resourceful way to cook, inspired by how our grandparents made the most of every ingredient.

This week, I had a few strawberries and a can of crushed pineapple that needed to be used, so I decided to turn them into a bright, moist pineapple strawberry cake using a simple yellow cake mix. The result? Absolutely delicious!

The only thing I’d tweak next time is the frosting—I used store-bought cream cheese frosting out of convenience (because pantry clean-outs are the goal!), but homemade would take it to the next level. Either way, this cake is a hit and perfect for summer gatherings, potlucks, or just because.

I ran to my pantry to grab my yellow cake mix! I had to find my meat chopper to (meat chopper? why yes I needed it for this recipe). I love my meat chopper which I use for things other than meat. We had brisket tacos this night and it went from smush strawberries to shredding beef! It does great at grinding down fruits and veggies or shredding beef.

Here’s the rest of the ingredients for this yummy cake! Yes, I am a huge Aldi fan (not sponsored!).

Dina

Strawberry Pineapple Cake recipe using a cake mix

The sweetness of the strawberries and pineapple make this a deliciously moist cake recipe that will fast become a family favorite.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

15 1 45

Servings: 8

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

1 15.25 cake mix (I used yellow)
1 stick of butter (unsalted)
1 cup crushed pineapple
6 medium to large strawberries + 4 more for frosting
3 medium or large eggs

Equipment

1 meat chopper (to make your strawberries smaller bites
1 mixing bowl
1 13×9 glass baking pan
1 fork for mixing (or whisk)

Method

Smash strawberries using your meat chopper (pampered chef or amazon). Once they're smashed add your 1 cup of crushed pineapple. Then add cake mix.
Mix well with fork, whisk/mixer.
Butter your 13×9 cake baking pan (glass pan). Bake in the oven for 35 minutes on 350*
Let cool for 30 minutes on a wire rack.
While it's cooling take another 4 medium to large strawberries (use meat chopper again to smash them) and 1.5 tbs of crushed pineapple and add to a cup of cream cheese frosting (homemade or store bought). Mix well.
Pour over the top of the cake and let it sit and absorb the icing for 20 minutes.
Eat and enjoy! My entire family loved this cake! Make one for your family.

💬 Final Thoughts

This cake was a hit with my whole family. It’s light, moist, and packed with sweet, tangy flavor. I’ll definitely be making it again—and next time, I’m trying it with homemade frosting for sure.

Have a variation you love? Or another fruit combo that works well in cake? Drop it in the comments—I’d love to try your twist!

📌 More Recession Cooking Cake Ideas You’ll Love:

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Thanks for stopping by and baking with me today!