2-Ingredient Pineapple Cake

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Sweet, sticky, golden, and almost magical — this 2-ingredient pineapple cake is the definition of effortless indulgence. The top glistens with caramelized pineapple chunks, while the base holds a moist, buttery crumb that melts in your mouth. It’s the kind of dessert that looks like it took hours to make, but really comes together in minutes with just two pantry staples. Yes, two.

Whether you need a last-minute dessert for a dinner party or want to satisfy a sudden sweet tooth craving, this cake checks all the boxes. It’s light yet satisfying, tropical yet comforting, and delightfully simple without sacrificing flavor. If you’ve never tried cake mix alchemy before, this one is going to make you a believer.

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Why You’ll Love This 2-Ingredient Pineapple Cake

• Ridiculously Easy: Just two ingredients. No eggs, no oil, no fuss.
• One Bowl, One Pan: Minimal cleanup, maximum satisfaction.
• Tropical Flavor Punch: Pineapple brings bright, tangy sweetness and moisture to every bite.
• Perfect for Beginners: Even if you’ve never baked before, this one’s hard to mess up.
• Great for Gatherings: Easy to slice, serve, and impress your guests.

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Preparation Phase & Tools to Use

Essential Tools and Equipment + Why They Matter

Though the ingredient list is short and sweet, having the right tools ensures your 2-ingredient pineapple cake turns out beautifully baked and easily served. Here’s what you’ll need and why:

• Mixing Bowl: Use a large bowl to combine your ingredients evenly. The pineapple adds a lot of moisture, so a spacious bowl keeps the mixing mess-free.
• Spatula or Wooden Spoon: A sturdy spatula helps incorporate the crushed pineapple into the cake mix thoroughly without overmixing.
• 9×13-inch Baking Dish: The ideal size for this recipe. It allows for even baking and creates that perfect thickness in each square of cake.
• Non-stick Spray or Butter: Ensures your cake comes out of the pan cleanly and retains its gorgeous top.
• Cooling Rack: Once baked, placing the pan on a rack helps prevent sogginess by allowing air to circulate underneath.
• Optional – Parchment Paper: If you want ultra-easy removal, lining the pan with parchment can help lift the cake right out.

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Preparation Tips

To get the most out of this cake’s simplicity, here are a few practical prep tips:

• Don’t Drain the Pineapple: You’ll need all that juicy goodness to moisten the cake mix — it replaces eggs, oil, and water.
• Stir Gently, Not Vigorously: Mix until just combined. Overmixing can make the cake dense.
• Use a Cake Mix with No Pudding Added: Stick to the basic yellow or white cake mix for the right texture.
• Rest Before Baking (Optional): Let the batter sit for 5 minutes to allow the mix to hydrate fully for a more cohesive crumb.
• Level the Top: Smooth the batter in the pan with your spatula to ensure even baking and a golden surface.

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Ingredients for This 2-Ingredient Pineapple Cake

This recipe keeps things blissfully simple — just two affordable, shelf-stable items combine to create a moist, tropical cake that tastes far more elaborate than it really is.

You’ll Need:

• 1 box yellow cake mix (15.25 oz)
  Choose a basic variety without pudding in the mix. Yellow cake offers the ideal balance of richness and structure for the pineapple.
• 1 can crushed pineapple (20 oz, with juice – do not drain)
  This not only adds the bright, tropical flavor but also serves as the only source of moisture needed for the cake. The juice keeps the crumb incredibly soft and tender.

Optional add-ins (if you’re feeling creative):

• ½ teaspoon vanilla extract for extra warmth
• A handful of shredded coconut for texture
• Brown sugar sprinkled on the base for a caramelized bottom layer

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Step-by-Step Instructions for 2-Ingredient Pineapple Cake

This cake couldn’t be easier — it’s a stir, pour, and bake situation. Let’s break it down step by step so you can get from craving to cake as quickly as possible.

Step 1: Preheat the Oven

Set your oven to 350°F (175°C). Preheating ensures even baking from the moment your cake goes in.

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Step 2: Prep Your Pan

Lightly grease a 9×13-inch baking dish with non-stick spray or butter. Optionally, line with parchment paper for easy lift-out after baking.

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Step 3: Mix the Ingredients

In a large bowl, combine:

• 1 box of yellow cake mix
• 1 full can (20 oz) of crushed pineapple with juice

Use a spatula or wooden spoon to stir until everything is just combined. The batter will be thick and slightly bubbly from the pineapple juice reacting with the cake mix.

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Step 4: Pour and Smooth

Pour the batter into your greased pan. Use your spatula to spread the mixture evenly across the dish, smoothing the top for consistent baking.

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Step 5: Bake to Golden Perfection

Place the pan in your preheated oven and bake for 28–35 minutes.
You’ll know it’s done when:

• The top is golden brown
• A toothpick inserted into the center comes out clean
• The edges start pulling away slightly from the sides

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Step 6: Cool Before Serving

Let the cake cool in the pan on a wire rack for about 20–30 minutes. It’ll firm up slightly and be easier to cut into perfect squares.

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Notes

• Gluten-Free Version: You can easily make this cake gluten-free by using a gluten-free yellow cake mix. The pineapple texture and moisture remain the same.
• Texture Tip: The cake will be slightly denser than traditional sponge cakes due to the lack of eggs, but it’s super moist and rich.
• Serve Warm or Cold: It’s delicious either way. Warm for a gooey, comforting dessert — or chilled for a firmer, refreshing treat.
• Topping Ideas: A dollop of whipped cream, vanilla ice cream, or a drizzle of caramel sauce can really elevate this simple cake.

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Watch Out for These Mistakes While Cooking

Even simple recipes have their pitfalls. Here’s what to avoid when making your 2-ingredient pineapple cake:

• Draining the Pineapple: This is the number one mistake! The juice is vital — it acts as the liquid to hydrate and bind the mix.
• Using the Wrong Cake Mix: Some cake mixes include pudding, which changes the texture and may make the cake too gooey or heavy.
• Overmixing the Batter: This can lead to a rubbery texture. Mix until just combined to keep it tender.
• Baking Too Long: Check your oven around the 28-minute mark. Overbaking can dry out the cake and burn the edges.
• Using Pineapple Chunks Instead of Crushed: Crushed pineapple evenly disperses moisture and flavor. Chunks may lead to uneven texture and pockets of dryness.
• Skipping the Pan Prep: Even with a non-stick pan, greasing is a must. Pineapple sugars can stick to the bottom if not properly prepped.
• Not Letting It Cool: Cutting too soon can result in a collapsed or messy slice. Give it time to set for clean cuts.

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What to Serve With 2-Ingredient Pineapple Cake?

While this cake is fabulous on its own, pairing it with the right sides or toppings can elevate the entire dessert experience. Whether you’re going for tropical vibes, creamy contrasts, or crunchy finishes, these ideas will make every slice even more irresistible.

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8 Recommendations:

1. Whipped Cream

A soft, airy topping that complements the cake’s sweetness without overpowering it. Try coconut whipped cream for a tropical twist.

2. Vanilla Ice Cream

The contrast of warm cake and cold ice cream is a dessert classic. The creaminess balances the tang of the pineapple perfectly.

3. Fresh Berries

Add brightness and color to your plate with strawberries, raspberries, or blueberries. Their tartness enhances the fruity notes in the cake.

4. Toasted Coconut Flakes

Sprinkle some over the top for a nutty crunch and an island-inspired finish.

5. Lemon Curd

For a citrusy punch, drizzle a bit of lemon curd on top. It adds tang and complexity.

6. Greek Yogurt

A dollop of plain or honey-flavored Greek yogurt offers a creamy contrast with a slight tang — great for a lighter dessert option.

7. Caramel Drizzle

A light drizzle of salted caramel sauce brings depth and richness. Bonus if you sprinkle with sea salt.

8. Crushed Nuts (like Pecans or Macadamia)

For those who like a bit of texture, nuts give a satisfying crunch and added nuttiness.

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Storage Instructions

One of the best things about this 2-ingredient pineapple cake — besides how easy it is — is how well it stores. Whether you’re prepping ahead or saving leftovers, here’s how to keep it fresh and delicious:

• Room Temperature: If you plan to eat the cake within 1–2 days, you can store it in an airtight container at room temperature. Keep it away from direct sunlight and heat.
• Refrigerator: For longer storage (up to 5 days), cover the cake tightly with plastic wrap or store it in an airtight container in the fridge. The chilled version tastes great and maintains a firmer texture.
• Freezer-Friendly: This cake freezes beautifully. Slice into portions, wrap each piece in plastic wrap and then foil, or place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge or on the counter for a few hours before serving.

Tip: If reheating, microwave a slice for about 10–15 seconds to bring back that fresh-from-the-oven warmth.

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Estimated Nutrition

Here’s an approximate breakdown for 1 serving (assuming 12 servings total):

• Calories: 220
• Total Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 330mg
• Total Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 1g

Note: Nutrition may vary based on the specific brand of cake mix used.

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Frequently Asked Questions

1. Can I use pineapple chunks instead of crushed pineapple?

It’s not recommended. Crushed pineapple blends seamlessly into the batter and distributes moisture evenly. Chunks can create uneven texture and dry spots.

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2. Do I need to add eggs or oil?

Nope! The juice from the crushed pineapple replaces all the traditional wet ingredients. That’s the magic of this 2-ingredient recipe.

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3. Can I use white cake mix instead of yellow?

Yes! White cake mix works just as well. It will produce a slightly lighter flavor and color but still tastes delicious.

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4. Is this cake vegan?

It can be! Most standard yellow cake mixes are accidentally vegan, but always check the label for dairy or eggs. With just pineapple added, no animal products are needed.

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5. Can I make cupcakes with this recipe?

Absolutely. Simply divide the batter evenly into lined muffin tins and bake for about 18–22 minutes at 350°F. Keep an eye on them!

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6. Can I add toppings before baking?

You sure can! A sprinkle of brown sugar or shredded coconut on the base or top before baking can add caramelization and texture.

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7. How do I know when it’s done baking?

The top will be golden, the edges slightly pulled away from the pan, and a toothpick inserted into the center should come out clean.

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8. Can I make this gluten-free?

Yes! Just substitute with a gluten-free yellow cake mix. The pineapple’s moisture works just as well with gluten-free blends.

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Conclusion

This 2-ingredient pineapple cake is proof that you don’t need a long grocery list or fancy equipment to make something truly delightful. It’s tropical, moist, lightly sweet, and incredibly easy to whip up for any occasion — whether it’s a casual family dinner or an impromptu gathering. With just a box of cake mix and a can of pineapple, you’re minutes away from serving a golden, gooey masterpiece.

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