2-Ingredient Pineapple Cake Recipe
Introduction
This 2 Ingredient Pineapple Cake is incredibly simple to make and deliciously moist. With just a box of yellow cake mix and a can of crushed pineapple, you can whip up a sweet tropical treat in no time.
Ingredients
- 1 (15.25 oz) box yellow cake mix
- 1 (20 oz) can crushed pineapple in juice, undrained
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
- Step 2: In a large bowl, combine the yellow cake mix and the entire can of crushed pineapple with its juice. Stir until well blended; no additional eggs or oil are needed.
- Step 3: Pour the batter into the prepared baking pan, spreading it out evenly.
- Step 4: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5: Allow the cake to cool completely in the pan before slicing and serving.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract to the batter.
- Sprinkle shredded coconut or chopped nuts on top before baking for texture.
- Try adding a cream cheese frosting or whipped cream for a richer dessert.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat individual slices briefly in the microwave if desired, or enjoy cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pineapple instead of canned?
Canned crushed pineapple with juice is best for moisture and consistent sweetness, but you can use fresh crushed pineapple if you drain the excess juice to avoid a soggy cake.
Do I need to add eggs or oil?
No, this recipe replaces eggs and oil with the pineapple and its juice, making it simpler and lower in fat than traditional cake recipes.
Print2-Ingredient Pineapple Cake Recipe
This simple and delicious 2 Ingredient Pineapple Cake is perfect for a quick dessert or a sweet treat. Using just a box of yellow cake mix and canned crushed pineapple, this recipe comes together quickly and results in a moist, flavorful cake with a subtle tropical twist.
- Prep Time: 5 minutes
- Cook Time: 35-40 minutes
- Total Time: 40-45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Ingredients
- 1 (15.25 oz) box yellow cake mix
- 1 (20 oz) can crushed pineapple in juice, undrained
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Batter: In a large mixing bowl, combine the entire box of yellow cake mix with the can of crushed pineapple, including the juice. Stir well until the mixture is fully blended and smooth.
- Grease Pan: Lightly grease a 9×13 inch baking pan to prevent the cake from sticking.
- Bake Cake: Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and let it cool completely in the pan on a wire rack before slicing and serving. Optionally, you can top it with whipped cream or frosting.
Notes
- Do not add eggs, oil, or water—only use the yellow cake mix and undrained crushed pineapple for this recipe.
- Baking time may vary depending on your oven, so check the cake after 30 minutes.
- For an extra tropical flavor, add shredded coconut or chopped nuts if desired.
- This cake keeps well and can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
Keywords: 2 ingredient pineapple cake, quick pineapple cake, easy baking recipe, yellow cake mix dessert, crushed pineapple cake
