Description
Light, fluffy, and bursting with tropical flavor, this 2-Ingredient Pineapple Cake is a perfect last-minute dessert. With no need for oil, eggs, or butter, it’s one of the simplest bakes you’ll ever make — and one of the most delicious. The sweetness of the crushed pineapple blends beautifully with the airy angel food cake, creating a golden, moist treat that’s great for any occasion.
Ingredients
1 box (16 oz) angel food cake mix
1 can (20 oz) crushed pineapple in juice, undrained
Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking pan with parchment paper.
- In a large bowl, mix the cake mix and entire can of crushed pineapple (including juice) until combined. The batter will foam as it mixes.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan on a wire rack before slicing.
- Serve plain or with whipped topping, fruit, or ice cream if desired.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Category: Dessert