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2-Ingredient Pineapple Cake

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An incredibly simple, moist, and delicious cake that requires just two ingredients. This no-fuss recipe combines crushed pineapple with cake mix to create a wonderfully fruity dessert with minimal effort.

Ingredients

Scale

For the Cake:

  • 1 box (15.25 oz) yellow cake mix
  • 1 can (20 oz) crushed pineapple in juice (undrained)

Optional Toppings (not counted in the 2 ingredients):

 

  • Whipped cream or whipped topping
  • Fresh pineapple chunks
  • Shredded coconut
  • Maraschino cherries
  • Powdered sugar for dusting

Instructions

  1. Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan or spray with non-stick cooking spray.
  2. Mix the Batter: In a large mixing bowl, combine the dry cake mix and the entire can of crushed pineapple with its juice. Stir until well combined and no dry cake mix remains. The batter will be thick.
  3. Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake for 25-30 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean.
  4. Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, you can serve it directly from the pan or transfer to a serving plate.
  5. Add Optional Toppings: If desired, top with whipped cream, fresh pineapple chunks, shredded coconut, or maraschino cherries just before serving. For a simpler finish, dust with powdered sugar.

Serving Suggestions:

 

Serve this fruity cake as a light dessert after dinner or as a sweet treat with afternoon tea or coffee. For a more indulgent dessert, warm a slice slightly and serve with vanilla ice cream. This cake also makes a lovely addition to brunch spreads or potluck gatherings.

Notes

Pro Tips:

  • For a tropical variation, use pineapple cake mix instead of yellow.
  • To add more texture, fold in 1/2 cup shredded coconut or chopped nuts to the batter before baking.
  • For extra moisture, poke small holes in the warm cake with a fork and drizzle with 1/4 cup coconut cream.
  • If you prefer a less sweet cake, use pineapple in water rather than pineapple in syrup.
  • For a citrusy twist, add the zest of one lemon or orange to the batter.

Common Mistakes to Avoid:

  • Draining the pineapple – the juice is essential for moistening the cake mix.
  • Overmixing the batter, which can make the cake tough rather than tender.
  • Overbaking – this cake should remain moist, so remove it from the oven as soon as a toothpick comes out clean.
  • Adding eggs or oil – unlike traditional cake mix preparations, this recipe doesn’t need them.

Storage Instructions:

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. The cake actually becomes more moist and flavorful after a day as the pineapple flavors develop. This cake also freezes well – wrap individual slices or the whole cake tightly and freeze for up to 3 months. Thaw at room temperature before serving.

 

Enjoy your 2-Ingredient Pineapple Cake!

Find it online: https://bakesbliss.com/2-ingredient-pineapple-cake/