You'll love this recipe for thick, gooey pineapple cake mix cookies. They have a secret ingredient to boost the flavor, and are topped with a tasty pineapple glaze.
Craving pineapple cookies without the hassle? Then pineapple cake mix cookies are for you.
Like most cake mix cookies, this amazing recipe will produce large, gooey, soft pineapple cookies. But these cookies stand out with a gorgeous pineapple glaze and a dusting of toasted coconut flakes on top.
The glaze -- plus a secret ingredient that pumps up the cake mix flavor -- makes these cookies extra moist.
The cookies are eye-catching enough to impress your friends. But quick enough to whip up in about an hour (cooling time included).
And with a box of cake mix plus a few other ingredients, the recipe is a breeze to make.
So grab your grass skirt apron, turn on some tropical tunes, and let's get baking.
- These Cookies are Irresistible -- Here's Why
- Toast the Coconut
- Make the Pineapple Glaze
- Tasty Tips
- How to Store
- How Long do Pineapple Cake Mix Cookies Last?
- How to Freeze
- What to Serve with Pineapple Cookies
- Hungry for More Easy Cookie Recipes
These Cookies are Irresistible -- Here's Why
- Moist, sweet, and gooey. You won't find this combination of tropical flavors, gooey texture, and sweetness every day. These cookies are unique and unforgettable.
- Easy to whip up. These are beginner cookies with no special skills required. And you won't even have to pull out your electric mixer.
A box of your favorite cake mix, a mixing bowl, and a wooden spoon are all you need.
- Festive and pretty for parties. Any time of year is a good time for pineapple cookies. The pineapple glaze makes them especially attractive at themed parties.
- Box of pineapple cake mix. I prefer Duncan Hines cake mix, but you can use any brand of pineapple mix.
- Instant vanilla pudding mix. Pudding mix is the secret ingredient that adds flavor and moisture to these delicious cookies. All cake mix recipe cookies taste sooo much better with this simple addition.
- Unsalted butter. Once you try butter in a cake mix cookie recipe, you won't ever want to use vegetable oil again. Butter makes a flavorful cookie.
- Large eggs. Use room-temperature eggs in this recipe.
- Powdered sugar
- Pineapple juice
- Coconut extract
- Coconut flakes
RELATED: Check out this post on how long cake mix is good for. It is good longer than you think.
- Try regular frosting instead of the glaze. Buttercream or cream cheese frosting are both fantastic alternatives. Use a pastry bag to pipe the frosting on.
- Instead of coconut, top the cookies with macadamia nuts. Or even better, use both coconut and chopped nuts.
- Use another flavor box of cake mix instead of pineapple cake mix. Yellow or white cake mix can both work for this basic recipe, though the pineapple flavor will now only come from the glaze.
Any of these pineapple cookie recipes are delicious, but some may require more ingredients and time.
- Make pineapple upside-down cookies with canned pineapple and cherries. These aren't simple drop cookies anymore.
Add brown sugar and pineapple pieces to the dough. Be sure to get as much pineapple juice off the bits of pineapples as possible to prevent soggy cookies.
Before baking, place a single maraschino cherry on top of each cookie. It's not exactly a pineapple upside-down cake. But close.
- Try different mix-ins for various flavor combinations -- like white chocolate chips, dried cherries, and macadamia nuts. Or, for a more tropical flavor, add dried mango and coconut flakes.
- Preheat the oven and line a baking sheet with parchment paper.
- In a microwave-safe bowl, zap the butter until it's melted (about 45 seconds). Let it sit for a couple of minutes to cool a bit.
- In a large bowl, combine cake mix, pudding mix, melted butter, and eggs. Mix well with a wooden spoon.
Drag a spatula around the bowl's edges to ensure you've thoroughly mixed everything.
- Use a large (2 tablespoon) cookie scoop and shape the dough into a ball with your hands. Place them about 2 inches apart on the cookie sheet.
- Flatten the cookie dough balls slightly with the bottom of a glass.
- Slide the pan into the preheated oven and bake for 11 to 13 minutes. Bake until the edges are a golden brown, even if the centers look a tad undercooked.
Thanks to the residual heat from the pan, the cookies will continue baking a bit more when they're out of the oven.
- For perfectly shaped cookies, grab a round cookie cutter (about 3 inches). Place the ring around a warm cookie, making sure the cookie is entirely inside.
Gently rotate the cookie cutter for roughly 5 seconds. The warm cookie will slowly reshape inside the ring, making it perfectly round. Do this for all your cookies.
- Cool cookies on the baking sheet for 5 minutes. Afterward, transfer the cookies from the pan to the wire rack for complete cooling. While they're cooling, toast the coconut.
Toast the Coconut
- Preheat a skillet on the stove on medium-high heat for 5 minutes.
- Spread the coconut in a single layer on the skillet.
- Cook for 3 to 4 minutes, stirring frequently to prevent the coconut from burning. Don't walk away because the coconut can burn very quickly.
Make the Pineapple Glaze
Make the glaze when the cookies are cool.
- Whisk the pineapple juice, milk, and coconut extract (if you're using it) into the powdered sugar. Stir until the glaze is lump-free and smooth.
- Place cookies on a cooling rack with parchment paper underneath to catch any drips.
- Dollop 1 to 2 teaspoons of this glaze on the tops of the cookies. Smooth with a knife or spatula.
- While the glaze is still wet, sprinkle the cookie with the toasted coconut. Wait a bit for the glaze to set firm.
- Don't skip the pudding mix. Plain cake mixes come to life with a dry pudding mix. It's true when baking a cake or making cookies with a mix. Try it, and you'll agree.
- Let the dough rest. The cookie dough's texture is best when allowed to sit for a few minutes.
At first, the dough might look and feel oily. But after about 10 minutes, the texture will be perfect for scooping.
- Shape the cookie for the prettiest results. Using a cookie ring right after the cookies come out of the oven can help make perfectly round cookies.
It takes some practice to shape them at the right time. Wait too long, and the cookie will be too solid to shape.
Be too aggressive, and the cookie will mound into a lump.
Use gentle pressure for about 20 seconds after the cookies come out of the oven. And don't be too hard on yourself if they all don't look identical.
Even after shaping hundreds of cookies, I still don't always get them perfectly identical.
How to Store
Store the cookies only when the glaze is dry. Keep the pineapple drop cookies at room temperature in an airtight container for 3 to 4 days.
Freezing is a great way to store them longer.
How Long do Pineapple Cake Mix Cookies Last?
For best results, eat the cookies in 2 to 3 days. However, they will last up to 4 days. After that, they will start to taste dry.
How to Freeze
Flash freeze the cookies first to prevent them from sticking to each other in the freezer. Here's how.
- Line a baking sheet with parchment paper. The parchment paper will keep the cookies from freezing to the pan.
- Place the cookies in a single layer on the prepared cookie sheet. Place the pan in the freezer and freeze for 1 hour.
- After an hour, transfer the cookies to a freezer-safe container or zip-top bag.
Optional: For extra moisture protection, wrap each cookie with plastic wrap before placing them in the freezer container.
- Label the container and freeze for at least 4 months.
Remove a cookie from the freezer when you are ready for a treat. Thaw it at room temperature for about 30 minutes (depending on your kitchen's temperature). Then enjoy.
Hungry for More Easy Cookie Recipes
You'll love all of these easy cake mix cookies. Cake cookies are an easy dessert for potlucks, parties, or snacks.
- Lemon cake mix cookies. Drizzle lemon white chocolate glaze on each cookie.
- Dipped and decorated cherry chip cookies. Melt white chocolate chips or wafers. Dip each cookie and sprinkle with nonpareils or sprinkles.
- Funfetti cookies with cream cheese frosting. Sprinkle with jimmies for a fun look. Or make Funfetti cookie sandwiches.
- Butter pecan cookies made with cake mix and stuffed with toasted pecans and toffee bits
- German chocolate cake mix cookies with coconut pecan frosting. Sprinkle the coconut and nuts on top of the frosting.
Pineapple Cake Mix Cookies with Pineapple Glaze & Toasted Coconut
- 1 (15.25 ounce) box of pineapple cake mix
- 1 (3.4 ounce) box of instant vanilla pudding mix
- ½ cup of unsalted butter
- 2 eggs, room temperature
- 1 cup of powdered sugar
- 1 tablespoon of pineapple juice
- 1 tablespoon of milk
- ¼ teaspoon of coconut extract
- 1 cup of dry coconut flakes
- PREHEAT the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- MELT the butter in the microwave in a microwave-safe container. Heat for about 45 seconds. Stir until all the butter is melted. Cool for 2 to 3 minutes.
- POUR the dry cake mix and pudding mix into a large bowl. Add the melted butter and eggs. Mix with a wooden spoon until the ingredients are all combined and the dough forms. Use a spatula to scrape the sides of the bowl to make sure all everything is mixed together.
- REST the cookie dough for 10 minutes. This resting period gives the dough time to absorb the moisture and become the perfect scoopable texture.
- SCOOP the cookie dough balls with a large scoop (2 tablespoons size is ideal). Roll the dough ball in your hands to make it smooth. Then flatten the cookie slightly with your palms.
- PLACE the cookie dough about two inches apart on the lined baking sheet.
- BAKE in the oven for 11 to 13 minutes, or until the edges are done. The middles may not look completely done, but they will finish baking with the residual heat when they are out of the oven.
- REMOVE the cookie sheet from the oven.
- SHAPE the cookies uniformly. Use a round cookie ring (cookie cutter) that is larger than the size of the cookie. A 2½ to 3 inch size works well for these cookies. Position the cookie ring around the warm cookie, ensuring that the ring completely encircles the cookie. With the cookie inside the ring, start rotating the ring around the cookie. Continue rotating for about 5 seconds. As you rotate, you'll notice the sides of the cookie pulling in, and the cookie gradually becoming rounder and more uniform in shape. The warmth of the cookie will help it conform to the ring. By the end of the rotation, the cookie should have taken on a perfectly round shape. Repeat this technique with all the cookies.
- PLACE the cookie sheet on a wire rack and cool for 5 minutes.
- TRANSFER the cookies from the cookie sheet to the cooling rack. Cool them completely.
Toast the Coconut
- PREHEAT a skillet on the stove on medium-high heat for 5 minutes. Spread the coconut in a single layer on the skillet.
- COOK for 3 to 4 minutes, stirring frequently to prevent the coconut from burning. Don't walk away because the coconut can burn very quickly.
- REMOVE from the heat and allow the coconut to cool.
Make the Glaze
- STIR the pineapple juice, milk, and coconut extract (if using) into the powdered sugar until smooth.
- SPOON 1 to 2 teaspoons of the glaze on each cookie and smooth it across the top with a spatula or knife.
- SPRINKLE the toasted coconut on top of the cookie when the glaze is still wet.
- REST the cookies until the glaze has hardened.
- SERVE right away.
- Grease the cookie sheet if you aren't lining it with parchment paper. Otherwise, these cookies will stick to the pan.
- Roll the dough into a smooth ball after scooping it to give the cookie surface a smoother appearance.