Pineapple upside-down cake is a classic, but who has time for a whole cake? These pineapple cookies, made with cake mix, offer all the delicious tropical flavor in a bite-sized, incredibly easy-to-make package. Perfect for busy weeknights or a crowd-pleasing dessert, these cookies are sure to become a new favorite. This recipe leverages the convenience of cake mix while elevating the flavor profile with fresh pineapple and a touch of homemade flair.
What Makes These Pineapple Cookies So Special?
These aren't your average drop cookies. We're taking the convenience of a cake mix base and transforming it into something truly special. The addition of fresh pineapple chunks provides a burst of juicy sweetness and texture that contrasts beautifully with the soft, cake-like cookie. We’ll also explore some variations to customize your cookies to your liking!
Ingredients You'll Need:
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup crushed pineapple, drained (reserve the juice)
- 1/2 cup chopped pecans or walnuts (optional)
- 1/4 cup brown sugar (packed)
- Maraschino cherries, for garnish (optional)
Instructions:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Combine Wet Ingredients: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the drained crushed pineapple.
- Add Dry Ingredients: Gradually add the cake mix, mixing until just combined. Be careful not to overmix. If using, stir in the nuts.
- Scoop & Bake: Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Cool & Garnish: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. If using, garnish with a maraschino cherry while the cookies are still warm.
Frequently Asked Questions (FAQs)
Can I use canned pineapple instead of fresh?
Yes, you can use canned pineapple, but make sure to drain it very well to avoid overly moist cookies. Fresh pineapple will offer a brighter, more vibrant flavor.
What kind of cake mix should I use?
Yellow cake mix is recommended for its classic flavor profile, but you can experiment with other varieties like lemon or even spice cake mix for a unique twist.
Can I add other ingredients?
Absolutely! Feel free to get creative. Consider adding chocolate chips, shredded coconut, or even a sprinkle of cinnamon for extra flavor.
How do I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for longer storage.
Can I make these cookies ahead of time?
The cookie dough can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
Are these cookies gluten-free?
No, these cookies are not gluten-free as they use a traditional cake mix. To make them gluten-free, you would need to use a gluten-free cake mix.
Tips for Success:
- Don't overmix the dough: Overmixing can lead to tough cookies. Mix only until the ingredients are just combined.
- Use room temperature butter: Room temperature butter will cream more easily with the sugar, resulting in a lighter and fluffier cookie.
- Don't overcrowd the baking sheet: Give the cookies enough space to spread out while baking.
These pineapple upside-down cake mix cookies are a delightful and easy treat that's perfect for any occasion. Enjoy!
