2 Ingredient Pineapple Cake

If you’re short on time but craving something sweet and tropical, this 2 Ingredient Pineapple Cake is a lifesaver. Using just a boxed cake mix and canned crushed pineapple, this ultra-moist cake is bursting with flavor and comes together in under 5 minutes of prep. No eggs, oil, or extras needed—just stir, bake, and enjoy a light, tangy dessert that tastes like summer.

Why You’ll Love This Recipe

Only two ingredients — no fuss, no mess

• The crushed pineapple keeps the cake incredibly moist and flavorful
• Perfect for potlucks, weeknight treats, or unexpected guests
• A great recipe for beginner bakers
• Easily dress it up with toppings like whipped cream or coconut

Ingredients

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

Directions

Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×13-inch baking pan with butter or non-stick spray.

Mix the Batter
3. In a large mixing bowl, combine the entire box of yellow cake mix and the undrained can of crushed pineapple.
4. Stir with a spatula or spoon until everything is fully incorporated. It’s okay if some small lumps remain.

Pour and Smooth
5. Pour the batter into the prepared baking pan.
6. Use a spatula to spread the mixture evenly across the pan so it bakes uniformly.

Bake
7. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Cool and Serve
8. Remove from the oven and let the cake cool completely in the pan on a wire rack.
9. Slice and serve as is, or top with whipped cream, fresh pineapple chunks, or shredded coconut.

Pro Tips and Variations

• For an extra tropical twist, add shredded coconut or chopped nuts before baking.
• Ensure both ingredients are at room temperature for easier mixing.
• Top with a cream cheese frosting or glaze for a dessert-worthy finish.
• Want muffins instead? Pour the batter into lined cupcake tins and bake for 18–20 minutes.

Serving Suggestions

• Serve chilled with a dollop of Cool Whip or whipped cream
• Add a sprinkle of toasted coconut for texture
• Pair with a scoop of vanilla or coconut ice cream
• Garnish with mint leaves and a slice of pineapple for presentation

Storage/Reheating

• Room Temperature: Store covered for up to 3 days.
• Refrigerator: Keeps well for up to 1 week.
• Freezer: Wrap slices individually and freeze up to 3 months. Thaw at room temperature or in the fridge before serving.

FAQs

Can I use white or spice cake mix instead of yellow?
Absolutely! The flavor will change slightly but still taste great.

Should I drain the pineapple?
No—use the entire can, juice and all.

Can I add anything else?
Sure! Try shredded coconut, chopped pecans, or even maraschino cherries.

How do I prevent the cake from sticking?
Grease the pan well or use parchment paper for easy release.

Conclusion

This 2 Ingredient Pineapple Cake proves that dessert doesn’t have to be complicated to be delicious. With minimal effort and ingredients, you get a moist, tropical cake that tastes like it came from a bakery. It’s the ultimate recipe hack for when you need something quick, easy, and sure to please.

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