2-Ingredient Pineapple Cake

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If you’re craving a delightful dessert that’s incredibly easy to make, this 2-ingredient pineapple cake is just what you need. With minimal effort, you can create a moist, fluffy cake topped with sweet, tangy pineapple. The natural sweetness of the fruit pairs beautifully with the light, airy texture of the cake, making it a perfect treat for gatherings or a simple family dessert.

This cake is a fantastic solution when you’re short on time but still want something impressive. Whether you’re hosting a party or satisfying a sweet tooth, this tropical-inspired cake will surely become a go-to favorite. The golden pineapple glaze on top not only enhances the flavor but also gives it a stunning, glossy finish.

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Ingredients for 2-Ingredient Pineapple Cake

• 1 box of angel food cake mix
• 1 can (20 oz) of crushed pineapple in juice (do not drain)

Optional Toppings: Fresh pineapple slices, maraschino cherries, or whipped cream for extra flair.

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Step 1: Prepare the Batter

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper for easy removal. In a large mixing bowl, combine the entire box of angel food cake mix with the can of crushed pineapple (including the juice). Stir until well blended — the batter will become light and foamy as the pineapple reacts with the cake mix.

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Step 2: Bake the Cake

Pour the batter into your prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Avoid overbaking to maintain a moist texture.

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Step 3: Cool and Serve

Once baked, allow the cake to cool completely in the pan. For extra flavor, garnish with pineapple rings, cherries, or a dusting of powdered sugar before serving. This cake can be enjoyed warm or chilled, depending on your preference.

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Storage Instructions

To keep your 2-ingredient pineapple cake fresh, store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days. If you’d like to freeze it, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. It can be frozen for up to 3 months — simply thaw in the fridge before serving.

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Estimated Nutrition

Per serving (based on 12 servings):

• Calories: 180
• Carbohydrates: 40g
• Sugars: 30g
• Protein: 3g
• Fat: 0g
• Fiber: 1g

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Frequently Asked Questions

1. Can I use fresh pineapple instead of canned?

Yes, but you’ll need to add some liquid since canned pineapple includes juice. Add about 1/4 cup of pineapple juice or water to ensure proper batter consistency.

2. Is this cake gluten-free?

Not unless you use a gluten-free angel food cake mix. Fortunately, gluten-free options are widely available.

3. Can I add other ingredients for extra flavor?

Absolutely! Consider adding shredded coconut, chopped nuts, or a dash of cinnamon for a flavor boost.

4. Does this cake need frosting?

While this cake is delicious on its own, you can add whipped cream, cream cheese frosting, or a drizzle of glaze for added sweetness.

5. Can I make this cake in a bundt pan?

Yes, but be sure to grease the pan thoroughly. Baking time may increase by 5-10 minutes.

6. How do I know when the cake is done?

The cake is ready when the top is golden brown and a toothpick inserted in the center comes out clean.

7. Can I serve this cake warm?

Definitely! Enjoying it warm with a scoop of vanilla ice cream makes it even more irresistible.

8. Is this cake suitable for vegans?

Most angel food cake mixes contain egg whites, so it’s not naturally vegan. However, some specialty brands offer vegan alternatives.

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