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

2. Combine crushed pineapple with juice and cake mix in a large bowl; beat 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.

3. Bake in the preheated oven until deep golden brown, 40 to 45 minutes. Remove from the oven and immediately turn upside down to cool in the pan, inverted onto a wire rack, empty wine bottle, or thin-necked glass bottle (this will prevent the cake from sinking), about 2 hours.

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