2-Ingredient Pineapple Cake

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I stumbled upon this 2-Ingredient Pineapple Cake on a day when I needed something sweet, fast, and foolproof—and it completely surprised me. No mixer, no special steps, just two humble ingredients coming together to make a warm, golden slice of comfort. The moment it came out of the oven, caramelized and fragrant, I knew I had found a new go-to dessert.

What makes it even more special is how effortless it is. You don’t need to be a baker or have a pantry full of ingredients. This is the kind of cake you whip up when unexpected guests stop by, or when that late-night sweet tooth strikes. It’s simple, nostalgic, and irresistibly moist with a slight tropical flair that’s hard to resist.

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Why You’ll Love This 2-Ingredient Pineapple Cake

This cake is a lifesaver. It’s budget-friendly, ultra-simple, and shockingly delicious. You’ll love it for:

• Its simplicity: Only two pantry staples.
• Moist and dense texture: Thanks to the natural sweetness and juice from the pineapple.
• Perfect for any occasion: Great for a potluck, dessert table, or just because.
• No frosting needed: The pineapple caramelizes beautifully on top.
• Naturally dairy-free and egg-free: Ideal for those with dietary restrictions.

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What Kind of Pineapple Should I Use?

For the best results in a 2-Ingredient Pineapple Cake, crushed pineapple in juice is the way to go. The texture of crushed pineapple blends perfectly with the dry cake mix, creating a moist, uniform batter without needing to chop or drain anything. Make sure you’re using the kind packed in juice, not syrup, to avoid an overly sweet or dense result. The juice helps hydrate the mix and balances the flavors beautifully.

You could experiment with pineapple tidbits or chunks, but they won’t break down as easily and may create uneven pockets in the cake. If you do use them, give them a quick blitz in the blender to mimic the crushed consistency.

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Options for Substitutions

While this cake shines with just two ingredients, you’ve got a little room to play:

• Cake Mix: The classic combo uses yellow cake mix, but white, vanilla, or even spice cake mix can totally change the mood of the cake in the best way.
• Pineapple Alternatives: If pineapple isn’t your thing, try mandarin oranges (drained slightly) or applesauce, though the texture will shift a bit.
• Add-ins: Want a bit of crunch or extra sweetness? Toss in some chopped walnuts, coconut flakes, or white chocolate chips.
• Topping ideas: A dollop of whipped cream, vanilla ice cream, or a drizzle of coconut glaze takes this cake to another level.

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Ingredients for This 2-Ingredient Pineapple Cake

It truly doesn’t get simpler than this. Two ingredients—that’s it. But don’t let that fool you; together, they create a moist, tender cake with a golden crust and a hint of tropical flavor.

• Yellow Cake Mix
  This is the base of your cake. It brings in the structure, sweetness, and that classic vanilla-buttery cake flavor. You don’t need to add eggs, oil, or water—just the mix itself.
• Crushed Pineapple (in juice)
  This is where all the moisture and fruitiness come from. The pineapple juice hydrates the cake mix, while the crushed fruit gives every bite texture and bright, natural sweetness. It’s best to use the entire can—juice and all.

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Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.

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Step 2: Mix the Ingredients

In a large mixing bowl, combine one box of yellow cake mix and one 20-ounce can of crushed pineapple (with juice). Stir everything together until it’s fully blended. The mixture will be thick, slightly lumpy, and fragrant—don’t overmix!

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Step 3: Pour Into the Pan

Pour the batter into your prepared baking dish. Use a spatula to spread it evenly, making sure it reaches all corners. The batter won’t rise a ton, so smooth out the top for even baking.

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Step 4: Bake

Slide the pan into your preheated oven and bake for 30–35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

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Step 5: Cool and Serve

Let the cake cool in the pan for about 15–20 minutes. It firms up a bit as it cools, making it easier to slice. Serve warm, room temp, or even chilled—it’s delicious every way.

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How Long to Cook the 2-Ingredient Pineapple Cake

The baking time is beautifully straightforward. Once your oven is preheated to 350°F (175°C), pop the cake in and let it bake for 30 to 35 minutes. You’ll know it’s ready when:

• The top is a deep golden color.
• The edges look slightly caramelized.
• A toothpick or skewer inserted in the center comes out clean (a few moist crumbs are fine).

If you’re using a glass dish or your oven runs a little hot, check around the 28-minute mark just to be safe.

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Tips for Perfect 2-Ingredient Pineapple Cake

Even though this recipe is incredibly forgiving, a few little tricks can make it even better:

• Don’t drain the pineapple: You need the juice to hydrate the cake mix and give the cake its signature moist texture.
• Stir just until combined: Overmixing can make the cake a little tough. A gentle stir until there are no dry streaks is all it takes.
• Use a light-colored pan: Darker pans may brown the bottom too quickly. If that’s all you’ve got, just check the cake a few minutes early.
• Let it rest after baking: This cake slices more cleanly when it’s had time to cool slightly.
• Top it off: Serve with whipped cream or a scoop of ice cream to elevate the experience.

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Watch Out for These Mistakes While Cooking

Even with just two ingredients, a few slip-ups can get in the way of pineapple cake perfection. Here’s what to avoid:

• Using pineapple in syrup: The added sugar can make the cake overly sweet and gooey. Always go with pineapple in juice.
• Draining the pineapple: You need that juice! It’s crucial for activating the cake mix and keeping the texture moist.
• Adding extra ingredients: It’s tempting, but resist unless you’re following a specific variation. The balance of cake mix to pineapple is key.
• Overbaking: Because of the sugar in the pineapple, the edges can brown fast. Start checking the cake around the 30-minute mark.
• Skipping the grease or parchment: This cake loves to stick. Make sure to prep your pan properly.
• Using cold pineapple: Let the can come to room temp for smoother mixing.
• Choosing the wrong cake mix: Avoid mixes with added pudding. They can throw off the texture.
• Overmixing: Stir just until there are no dry streaks. Overworking the batter can lead to a dense crumb.

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What to Serve With 2-Ingredient Pineapple Cake?

The tropical sweetness and golden crust of this cake pair beautifully with all kinds of toppings and accompaniments. Try these:

A Scoop of Vanilla Ice Cream

Classic, creamy, and the warm-cold combo is unbeatable.

Grilled Pineapple Rings

Double down on the fruit! Lightly charred pineapple adds texture and deep flavor.

Toasted Coconut

Sprinkle on top for a crunchy, nutty contrast.

Warm Caramel Drizzle

Just a bit of salted caramel brings out the pineapple’s tang.

Lemon Whipped Cream

A bright, citrusy twist to cut the sweetness.

Fresh Berries

Raspberries or blueberries add a burst of color and tartness.

Iced Coffee or Cold Brew

The rich bitterness of coffee balances the cake’s fruity warmth.

Sparkling Wine

For brunch or celebrations, a light bubbly pairs wonderfully with the tropical notes.

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Storage Instructions

One of the best things about this 2-Ingredient Pineapple Cake—besides how easy it is to make—is that it stores beautifully. Whether you’re saving slices for a late-night treat or planning ahead for tomorrow’s brunch, here’s how to keep it fresh:

• Room Temperature: If you plan to eat it within 1–2 days, store it in an airtight container or wrap the baking dish tightly in plastic wrap. Keep it on the counter, away from direct sunlight or heat.
• Refrigerator: For longer freshness (up to 5 days), refrigerate the cake. The flavor deepens and the texture becomes slightly denser in the fridge—some people actually prefer it this way.
• Freezer: Yes, it freezes well! Slice it, wrap individual pieces in plastic wrap, then place in a freezer-safe bag. It’ll keep for up to 2 months. To enjoy again, thaw in the fridge overnight or microwave for a quick warm-up.

Pro tip: If freezing, add any toppings like whipped cream or caramel after thawing.

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Estimated Nutrition

Keep in mind that the numbers will vary slightly depending on the brand of cake mix and pineapple used, but here’s a general estimate for one serving (1/12 of the cake):

• Calories: ~180
• Fat: 3g
• Carbohydrates: 38g
• Sugar: 22g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg
• Sodium: 250mg

This cake is dairy-free, egg-free, and nut-free (unless you choose to add toppings), making it a great option for many dietary needs.

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Frequently Asked Questions

What size can of pineapple should I use?

Use a 20-ounce can of crushed pineapple in juice. It provides the perfect amount of moisture and flavor—don’t drain it!

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Can I use fresh pineapple instead of canned?

You can, but it requires extra steps. You’ll need to crush the pineapple and add a bit of juice or water to match the moisture content of the canned version. It’s possible, but canned is quicker and more consistent.

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What type of cake mix works best?

Yellow cake mix is classic, but white or vanilla cake mix also work beautifully. Spice cake mix gives it a warm, cozy twist if you’re feeling adventurous.

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Can I add eggs or oil to make it richer?

You can, but it’s no longer a 2-ingredient cake. Adding eggs or oil will make it more like a traditional cake—denser and less fruity. Totally up to your preference!

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Is this cake vegan?

Yes! As long as your cake mix is egg- and dairy-free (many are), and you use pineapple in juice, this recipe is naturally vegan.

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Can I make this into cupcakes?

Absolutely. Just portion the batter into lined muffin tins and bake at 350°F for about 18–22 minutes. Keep an eye on them—they bake faster than a full cake.

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How should I reheat leftovers?

Microwave a slice for 15–20 seconds if you want it warm again. Or enjoy it chilled straight from the fridge—it’s still moist and flavorful.

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Can I double the recipe?

Yes, but use two 9×13 pans or a larger sheet pan to ensure even baking. Keep an eye on the center; it may need a few more minutes in the oven.

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Conclusion

This 2-Ingredient Pineapple Cake is proof that magic can happen with just a couple of pantry staples. It’s tropical, tender, lightly sweet, and outrageously easy to make—no fancy tools, no fuss, just pure comfort in cake form. Whether you’re baking it for a last-minute dessert or prepping treats for the week, it’s a recipe that’ll quickly earn a permanent spot in your rotation.

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