2-Ingredient Pineapple Cake

Save this recipe on:

---

This 2-Ingredient Pineapple Cake is the ultimate blend of simplicity and satisfaction. It’s the kind of dessert that comes together effortlessly, yet delivers a burst of tropical flavor that tastes like you spent hours in the kitchen. The magic lies in the combination of just two pantry staples — crushed pineapple and angel food cake mix — creating a golden, airy treat that’s as moist as it is flavorful.

Whether you’re hosting a casual get-together, need a quick potluck dessert, or simply want to whip up something sweet with minimal effort, this cake delivers every time. No eggs, oil, or butter needed — just a bowl, a spoon, and your oven. It’s also naturally dairy-free and low in fat, making it a lighter dessert option that doesn’t skimp on taste.

---

Ingredients for This 2-Ingredient Pineapple Cake

• 1 box (about 16 oz) angel food cake mix
• 1 can (20 oz) crushed pineapple in juice (do not drain)

---

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

---

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper for easy cleanup. This ensures the cake doesn’t stick and comes out perfectly golden.

---

Step 2: Mix the Ingredients

In a large mixing bowl, combine:

• 1 box of angel food cake mix (approximately 16 oz)
• 1 can (20 oz) of crushed pineapple in juice, undrained

Pour the entire contents of the can — juice and all — into the bowl with the cake mix. Stir together by hand or with an electric mixer on low speed until well combined. The mixture will foam up a bit, which is perfectly normal — it’s the magic of the angel food mix activating.

---

Step 3: Pour and Spread

Once mixed, pour the batter into your prepared baking pan. Use a spatula to spread it out evenly. The batter will be light and airy, and that’s exactly what gives this cake its sponge-like texture.

---

Step 4: Bake to Perfection

Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Keep an eye on it during the final minutes — the edges should slightly pull away from the sides, and the surface should be springy to the touch.

---

Step 5: Cool and Serve

Remove from the oven and allow the cake to cool in the pan on a wire rack. Once cooled, slice and serve as-is or topped with a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of caramel for a more decadent touch.

---

Storage Instructions

---

To keep your 2-Ingredient Pineapple Cake fresh and moist, follow these storage guidelines:

• Room Temperature: Store the cake covered in an airtight container or tightly wrapped in plastic wrap. It will stay fresh for up to 2 days on the counter.
• Refrigerator: For longer storage, refrigerate the cake in an airtight container. It will remain good for up to 5 days. Chilling the cake also makes it firmer and a bit denser, which some prefer!
• Freezing: Slice the cake into individual portions, wrap each in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature or warm slightly in the microwave before serving.

---

Estimated Nutrition

---

Per serving (1/12 of cake):

• Calories: ~160 kcal
• Carbohydrates: ~38g
• Protein: ~2g
• Fat: 0g
• Cholesterol: 0mg
• Sodium: ~240mg
• Sugar: ~28g
• Fiber: ~1g

Note: Nutritional values are approximate and may vary depending on the brand of cake mix used.

---

Frequently Asked Questions

---

Can I use fresh pineapple instead of canned?

Fresh pineapple isn’t recommended because the enzymes can prevent the cake from setting properly. Canned crushed pineapple in juice works best.

Can I add other ingredients like coconut or nuts?

Yes! Add-ins like shredded coconut, chopped nuts, or a dash of cinnamon can enhance the flavor, though it will no longer be a “2-ingredient” cake.

What if I only have pineapple chunks or rings?

You can pulse them in a blender or food processor to make your own crushed pineapple. Just make sure to include the juice.

Is it okay to use pineapple in syrup?

Stick with pineapple in juice. Syrup can make the cake too sweet and alter the texture.

Can I use a different cake mix?

The magic of this recipe lies in angel food cake mix, which is uniquely formulated to rise without added eggs or oil. Other cake mixes won’t give the same airy result.

What toppings go well with this cake?

Whipped cream, vanilla ice cream, a sprinkle of toasted coconut, or a drizzle of honey all pair beautifully with the tropical flavor.

Can I bake this in a bundt pan or muffin tins?

Absolutely! Just adjust the baking time — bundt cakes may take a bit longer, while cupcakes usually take about 15-20 minutes.

Why did my cake collapse after baking?

Overmixing, underbaking, or opening the oven too early can cause collapse. Be sure to bake it through and let it cool gently to set properly.

---

Print

Save this recipe on: