2-Ingredient Pineapple Cake

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I have a sweet spot for recipes that require minimal effort but deliver maximum flavor. That’s exactly what this 2-Ingredient Pineapple Cake is all about. Just two ingredients—yes, two!—and you get a luscious, golden slice of tropical sunshine that’s soft, moist, and bursting with pineapple flavor. The first time I made this, I couldn’t believe how something so simple could turn out so indulgently delicious.

This cake is my go-to when I need a last-minute dessert or when I’m just craving something sweet without spending hours in the kitchen. It’s perfect for casual gatherings, potlucks, or even a quiet Sunday treat. And the best part? You probably already have what you need sitting in your pantry. Let’s talk about why this cake deserves a permanent spot in your dessert rotation.

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Why You’ll Love This 2-Ingredient Pineapple Cake

• It’s almost too easy – Just mix and bake. No eggs, oil, or butter needed.
• Naturally dairy-free and egg-free – Great for people with dietary restrictions.
• Tropical flavor explosion – The crushed pineapple brings juicy, bright sweetness to every bite.
• No-fail dessert – This cake is beginner-friendly and hard to mess up.
• Versatile – You can dress it up with whipped cream, coconut, or even a scoop of vanilla ice cream.

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What Kind of Cake Mix Should I Use for 2-Ingredient Pineapple Cake?

The beauty of this cake lies in its simplicity, but the kind of cake mix you use does affect the final taste and texture. The classic choice—and my personal favorite—is a yellow cake mix. It gives a buttery, slightly vanilla-sweet base that pairs perfectly with the tartness of the pineapple.

You can also use angel food cake mix if you’re going for a fluffier, airy texture. Angel food mix reacts differently with the pineapple juice, creating a lighter and spongier cake, almost like a pineapple cloud. Both work well, but choose based on the kind of texture you’re in the mood for: dense and moist with yellow cake, or airy and soft with angel food.

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Options for Substitutions

Even with just two ingredients, you still have room to play:

• Cake Mix Alternatives: Try white cake mix for a slightly milder flavor, or spice cake mix to add a cinnamon-nutmeg twist.
• Fruit Swap: Crushed pineapple is essential, but in a pinch, pineapple tidbits blended down or pineapple puree works too—just make sure you use the entire can with juice.
• Add-Ins: While it’s technically no longer a 2-ingredient cake, you can toss in shredded coconut, chopped nuts, or even a handful of maraschino cherries for an extra punch.
• Toppings: After baking, top with whipped cream, cream cheese frosting, or a drizzle of coconut glaze if you want to elevate it a bit more.

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Ingredients for This 2-Ingredient Pineapple Cake

Even with just two components, each one plays a crucial role in making this cake moist, flavorful, and foolproof.

1. Yellow Cake Mix
This is the base of the entire recipe. It provides structure, sweetness, and that golden, buttery flavor that makes every bite comforting. The dry mix includes flour, sugar, leavening agents, and flavorings, so you don’t need to add anything else.

2. Crushed Pineapple (with juice)
The real star here. Crushed pineapple not only delivers bold tropical flavor, but its natural juice also acts as the liquid that brings the dry mix together. It keeps the cake incredibly moist and adds a bit of tang to balance the sweetness. Be sure to use the entire can, juice and all—no draining!

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Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly from the moment it goes in. While it’s heating up, lightly grease a 9×13-inch baking dish or line it with parchment paper if you prefer easier cleanup.

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Step 2: Combine the Ingredients

In a large mixing bowl, pour in the entire box of yellow cake mix followed by the full can of crushed pineapple with its juice. No need for a mixer—just use a wooden spoon or spatula to stir everything together until fully combined. The batter will be thick, lumpy, and moist. That’s exactly what you want.

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Step 3: Pour Into the Pan

Once mixed, pour the batter into your prepared baking dish. Use a spatula to spread it out evenly and smooth the top. The batter won’t rise too dramatically, but it will puff up slightly as it bakes.

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Step 4: Bake Until Golden

Place the pan in the center of your oven and bake for 30 to 35 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. The aroma will be sweet, buttery, and tropical—totally irresistible.

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Step 5: Cool and Slice

Let the cake cool in the pan for about 10–15 minutes before slicing. You can serve it warm, at room temperature, or chilled—whatever suits the moment.

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How Long to Cook the 2-Ingredient Pineapple Cake

The bake time for this simple cake is typically 30 to 35 minutes at 350°F (175°C). Every oven is a little different, so start checking around the 30-minute mark. You’re looking for a golden brown top and a slightly springy texture. A toothpick inserted in the center should come out clean or with just a few moist crumbs—no wet batter.

If you’re using a different size pan (like an 8×8 for a thicker cake), you may need to add 5 to 10 more minutes of baking time. Just keep an eye on it toward the end.

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Tips for Perfect 2-Ingredient Pineapple Cake

• Don’t Drain the Pineapple: The juice is essential—it acts as the only liquid in the recipe, hydrating the cake mix and keeping the texture super moist.
• Stir Gently but Thoroughly: Mix until all the dry bits are gone, but don’t overmix. Overworking the batter can lead to a dense cake.
• Use Crushed Pineapple: Chunks or slices won’t blend as smoothly with the mix and may cause uneven texture.
• Let It Cool Slightly: The cake sets as it cools, making it easier to slice cleanly.
• Add Toppings Just Before Serving: If you’re adding whipped cream or frosting, wait until the cake is fully cool or it’ll melt and slide off.
• Enhance With Extras (if desired): A touch of vanilla extract, a pinch of salt, or some lemon zest can subtly elevate the flavor without complicating the recipe.

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Watch Out for These Mistakes While Cooking

Even a super simple dessert like 2-Ingredient Pineapple Cake can run into trouble if you’re not careful. Here are a few common pitfalls to avoid:

• Using pineapple chunks instead of crushed: This changes the texture and moisture distribution, often leaving dry pockets or overly wet areas.
• Draining the juice: You need the liquid in the can! Draining it will result in a dry, crumbly cake.
• Adding extra ingredients without adjustments: Want to toss in coconut or nuts? Great! But know it can slightly alter the bake time and texture. Add small amounts and keep an eye on the oven.
• Overmixing the batter: Stir until just combined. Overmixing can deflate the batter and make it tough.
• Undercooking or overcooking: Trust the toothpick test over the timer. Every oven is different.
• Not greasing the pan: Unless you line with parchment, make sure your baking dish is greased to prevent sticking.
• Cutting the cake while hot: Let it rest to avoid a messy cut and preserve the soft crumb.
• Using expired cake mix: It may still work, but results can be inconsistent—check those pantry dates!

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What to Serve With 2-Ingredient Pineapple Cake?

This cake is tasty on its own, but it also shines when paired with a little something extra. Here are eight ways to dress it up or round it out:

Whipped Cream

A dollop of freshly whipped cream adds lightness and a creamy contrast to the tropical tang.

Vanilla Ice Cream

Serve a warm slice with cold vanilla ice cream for the ultimate hot-and-cold dessert combo.

Toasted Coconut

Sprinkle some toasted shredded coconut over the top for added crunch and extra island vibes.

Cream Cheese Frosting

A thick layer of tangy frosting turns this into a decadent treat—great for special occasions.

Pineapple Sauce or Glaze

Drizzle a pineapple reduction or glaze made with powdered sugar and juice for extra moisture and shine.

Berries

Fresh strawberries, blueberries, or raspberries bring brightness and a tart balance.

Mint Leaves

Add a few sprigs of mint for color and a refreshing finish.

Coffee or Tea

Enjoy a slice with your favorite hot drink for a sweet midday or after-dinner pick-me-up.

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Storage Instructions

One of the best things about this 2-Ingredient Pineapple Cake—aside from how easy it is—is how well it keeps. Here’s how to store it so every slice stays fresh and moist:

• Room Temperature: If you’re planning to eat the cake within 1–2 days, simply cover it tightly with plastic wrap or store it in an airtight container. Keep it on the counter away from heat and sunlight.
• Refrigerator: For longer freshness (up to 5 days), refrigerate the cake. It actually tastes amazing chilled, especially with whipped cream or frosting.
• Freezer: Yes, you can freeze it! Wrap individual slices in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge or pop in the microwave for a quick warm-up.

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Estimated Nutrition

These numbers are approximate and based on a standard 2-ingredient version using yellow cake mix and canned crushed pineapple (in juice, not syrup), divided into 12 servings:

• Calories: ~180–200 per slice
• Total Fat: 2–4g
• Saturated Fat: ~1g
• Cholesterol: 0mg (no eggs or dairy!)
• Sodium: 200–250mg
• Carbohydrates: 40–45g
• Sugars: 20–25g
• Protein: 1–2g
• Fiber: ~1g

Note: Nutritional content can vary slightly depending on the brand of cake mix used and the size of pineapple can.

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Frequently Asked Questions

What size can of crushed pineapple should I use?

Use a 20-ounce can of crushed pineapple, including the juice. It’s the perfect amount to blend with a standard box of cake mix and keep the texture moist and tender.

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Can I use fresh pineapple instead of canned?

Fresh pineapple can work, but you’ll need to puree it with its juice to match the texture and moisture of canned crushed pineapple. Also, ensure it’s sweet and juicy—underripe fresh pineapple may not give the same flavor or moisture.

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Can I make this cake gluten-free?

Yes! Just swap in a gluten-free yellow or white cake mix. Everything else stays the same. Be sure to check that the mix doesn’t require additional eggs or liquid.

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Can I bake this in cupcake form?

Absolutely. Divide the batter into lined cupcake tins, filling each about ¾ full. Bake at 350°F (175°C) for around 18–22 minutes, or until a toothpick comes out clean.

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Is it okay to add eggs or oil?

You can, but it’s not necessary. The original beauty of this recipe is that it works without them. Adding eggs or oil will change the texture—more like a traditional cake—so only do it if you’re aiming for a different result.

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Can I double the recipe?

Yes, just double both the cake mix and crushed pineapple. Use two 9×13-inch pans or one large sheet pan. Keep an eye on bake time—it may need a few extra minutes.

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Does it need frosting?

Not at all! It’s sweet and flavorful on its own. But feel free to frost it with cream cheese frosting, whipped cream, or a light glaze if you want to dress it up.

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Can I make this in advance?

Definitely. This cake holds up well when made a day ahead. In fact, some say it tastes even better the next day as the flavors settle and meld.

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Conclusion

This 2-Ingredient Pineapple Cake is a reminder that delicious doesn’t have to be complicated. With just a box of cake mix and a can of pineapple, you get a moist, tropical dessert that’s as easy as it is crowd-pleasing. Whether you’re short on time, low on ingredients, or just want something sweet without the fuss, this recipe delivers every single time. Keep it in your back pocket—it’s a lifesaver for potlucks, picnics, or those “I need cake NOW” moments.

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