Sophia Langley
This 2-ingredient pineapple cake is a game changer for anyone who craves a delicious dessert without the hassle. It’s bright, moist, and bursting with tropical pineapple flavor — and yes, it truly only requires two ingredients! Perfect for when you’re short on time but still want to impress guests or treat yourself with something that tastes like you spent hours baking it.
The magic happens when the natural sweetness and moisture of crushed pineapple blend with fluffy cake mix, creating a luscious, golden cake that needs no frosting or extras. Its sticky caramelized edges and juicy top layer make it feel indulgent, even though it’s secretly one of the easiest cakes you’ll ever make. Ideal for potlucks, quick weeknight desserts, or even a last-minute sweet for brunch — this cake always delivers.
Ingredients for this 2-Ingredient Pineapple Cake
- 1 box yellow cake mix (15.25 oz)
- 1 can crushed pineapple (20 oz, with juice — do not drain)
You can optionally top it with whipped cream, a scoop of vanilla ice cream, or toasted coconut flakes if you’re feeling fancy!
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or a round cake pan, depending on the presentation you’re going for. You can also line it with parchment paper for easy removal, especially if you want a clean, upside-down look.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the entire can of crushed pineapple with juice and the dry yellow cake mix. No need for eggs, oil, or water — just those two ingredients. Stir together until well combined and smooth. The batter will be thick but spreadable.
Step 3: Pour and Smooth
Pour the batter into your prepared baking dish and use a spatula to spread it evenly to the edges. Give the pan a gentle shake or tap it on the counter to remove any large air bubbles.
Step 4: Bake to Golden Perfection
Place the cake in the oven and bake for about 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it around the 30-minute mark, as oven times may vary.
Step 5: Cool and Serve
Allow the cake to cool in the pan for at least 15–20 minutes before slicing. It can be enjoyed warm, at room temperature, or even chilled. Serve plain or top with whipped cream or a drizzle of caramel sauce for an extra treat!
Storage Instructions
To keep your 2-ingredient pineapple cake fresh and moist, follow these easy storage tips:
- Room Temperature: If you plan to eat the cake within 1–2 days, you can keep it covered with plastic wrap or in an airtight container at room temperature.
- Refrigerator: For longer freshness (up to 5 days), store it in the refrigerator. The cake will firm up slightly but retain its moisture and flavor.
- Freezing: Yes, you can freeze it! Wrap individual slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight or reheat in the microwave for a warm slice of sunshine.
Estimated Nutrition (Per Serving – based on 12 servings)
- Calories: 215
- Carbohydrates: 45g
- Sugar: 28g
- Fat: 2g
- Saturated Fat: 0.5g
- Protein: 2g
- Fiber: 1g
- Sodium: 240mg
(Note: Exact values may vary depending on the brand of cake mix used.)
Frequently Asked Questions
1. Can I use fresh pineapple instead of canned?
It’s best to stick with canned crushed pineapple with juice for this recipe. Fresh pineapple lacks the same moisture and sweetness balance unless it’s cooked and juiced to mimic the canned version.
2. Do I need to drain the pineapple?
Nope! Use the pineapple with the juice. That liquid is key to hydrating the cake mix properly.
3. Can I use a different flavor cake mix?
Yes! White cake mix, angel food cake mix, or even spice cake mix work beautifully and add a fun twist to the flavor.
4. Is this cake vegan?
If you use a vegan cake mix, then yes — this cake is totally plant-based since there’s no egg or dairy required.
5. Can I make cupcakes with this recipe?
Absolutely! Pour the batter into a lined muffin tin and bake at 350°F for about 18–22 minutes. Perfect for individual servings.
6. Why is my cake so moist in the middle?
This cake is supposed to be moist thanks to the pineapple juice, but if it’s underbaked, simply return it to the oven for 5 more minutes and test again with a toothpick.
7. Can I add nuts or coconut?
Definitely! Mix in ½ cup chopped nuts or shredded coconut for added texture and flavor.
8. How do I make it look like a pineapple upside-down cake?
Layer pineapple rings (and optional maraschino cherries) at the bottom of your pan with a little brown sugar and melted butter, then pour the batter on top before baking.
2-Ingredient Pineapple Cake
- Total Time: 36 minute
- Yield: 12 servings
Description
This 2-ingredient pineapple cake is the ultimate easy dessert you didn’t know you needed. Whether you’re searching for quick breakfast ideas, a last-minute sweet for guests, or a healthy snack with tropical vibes, this simple recipe delivers. The combination of crushed pineapple and yellow cake mix creates a naturally moist, golden cake with a bright flavor that bursts with every bite. Its sun-kissed color and sticky edges feel indulgent, yet it’s effortless to make. Great for easy dinner desserts, potlucks, or even meal prep — you’ll keep coming back to this sunshine-in-a-slice cake. No frosting needed, just pure pineapple bliss!
Ingredients
1 box yellow cake mix (15.25 oz)
1 can crushed pineapple (20 oz, with juice — do not drain)
Optional: whipped cream, vanilla ice cream, or toasted coconut for topping.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch or round cake pan.
- In a large bowl, mix the crushed pineapple (with juice) and dry cake mix until fully combined.
- Pour the batter into your prepared pan and spread it evenly.
- Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let it cool for 15–20 minutes before slicing. Serve warm, chilled, or at room temperature.
- Prep Time: 5 minutes
- Cook Time: 30–35 minutes
- Category: Dessert