2-Ingredient Pineapple Cake
A simple and moist pineapple cake made with just two ingredients—yellow cake mix and crushed pineapple in juice—delivering tropical flavor with minimal effort.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Total Time: Approximately 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 (15.25 oz) box yellow cake mix
1 (20 oz) can crushed pineapple in juice, undrained
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
- In a large bowl, combine the yellow cake mix and the entire can of crushed pineapple (with juice). Mix until well blended; some small lumps are fine.
- Pour the batter into the prepared baking pan, spreading evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack before serving.
Notes
- Store covered at room temperature for up to 3 days.
- Refrigerate for up to a week for extended freshness.
- Freeze wrapped tightly for up to 3 months; thaw overnight in refrigerator before serving.
- Optional variations: add shredded coconut, chopped nuts, fresh berries, berry compote, or citrus zest.
- This cake is vegetarian-friendly and can be made gluten-free by using a gluten-free cake mix.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: Approx. 200
- Sugar: 20g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://recipesbyjanet.com/2-ingredient-pineapple-cake/
