Preheat the oven to 350 degrees F (175 degrees C).

Beat crushed pineapple with juice and cake mix in a large bowl with an electric mixer on low speed for 30 seconds, then beat on medium speed for 1 minute. Pour into an ungreased 10-inch tube pan.

Bake in the preheated oven until deep golden brown, 40 to 45 minutes. Cool in the pan, inverted onto a wire rack, or thin-necked glass bottle (such as a wine bottle); this will prevent the cake from sinking, about 2 hours.

Run a table knife around the edges of the tube pan; turn out onto a serving plate. Cut into slices using a serrated knife.