Olivia McKenney
When you need a dessert that’s quick, light, and irresistibly good, this 2-Ingredient Pineapple Cake comes to the rescue. Moist, tender, and bursting with tropical flavor, this cake is made with just two pantry staples — making it a brilliant go-to for last-minute guests, busy weeknights, or simply when you’re craving something sweet without the fuss. The beauty of this cake lies in its simplicity. No eggs, oil, or butter needed, and yet you end up with a soft crumb and a bright pineapple flavor that tastes like you spent hours in the kitchen.
This cake is especially perfect for those who enjoy less sugary desserts or are looking for a dairy-free, low-effort bake. Best served chilled or at room temperature, it pairs beautifully with a dollop of whipped topping or a scoop of vanilla ice cream. Whether you’re baking for a family gathering or just need a quick treat for yourself, this effortless pineapple cake will become a favorite in your recipe box.
Ingredients for this 2-Ingredient Pineapple Cake
- 1 box of angel food cake mix (just the dry mix – do not add water, eggs, or oil)
- 1 can (20 oz) of crushed pineapple in juice, undrained
Step-by-Step Instructions for 2-Ingredient Pineapple Cake
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 to prevent sticking and for easy cleanup.
Step 2: Mix the Cake
In a large mixing bowl, pour the entire contents of the angel food cake mix and crushed pineapple (with juice). Stir them together by hand using a spatula or a wooden spoon. The mixture will foam slightly as the acid in the pineapple reacts with the leavening in the cake mix — this is completely normal and what helps the cake rise without eggs or oil.
Step 3: Pour and Smooth
Once the batter is well combined and slightly fluffy, pour it evenly into the prepared baking dish. Use a spatula to spread the batter so it’s level.
Step 4: Bake the Cake
Place the dish in the oven and bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it toward the end of the baking time to avoid over-browning.
Step 5: Cool and Serve
Let the cake cool in the pan on a wire rack for about 15 minutes. Slice and serve plain, or top with a spoonful of whipped cream, coconut flakes, or a drizzle of pineapple syrup for extra flavor.
Storage Instructions
To keep your 2-Ingredient Pineapple Cake fresh and moist:
- Room Temperature: Store covered in an airtight container for up to 2 days.
- Refrigerator: Keeps well in the fridge for up to 5 days. Chill it in a covered container to maintain moisture and flavor.
- Freezer: This cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and foil, then store in a freezer-safe bag or container. It will last for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.
Estimated Nutrition
Per serving (based on 12 servings total):
- Calories: ~160
- Carbohydrates: 36g
- Sugar: 25g
- Protein: 2g
- Fat: 0g
- Fiber: 1g
- Cholesterol: 0mg
- Sodium: 290mg
Note: These values are approximate and can vary depending on the specific brand of cake mix used.
Frequently Asked Questions
1. Can I use pineapple chunks instead of crushed pineapple?
Crushed pineapple is essential because it distributes evenly throughout the batter. Chunks won’t mix or bake as well.
2. Can I make this in a bundt or round cake pan?
Yes, but baking time may vary slightly. Keep an eye on the cake and test with a toothpick for doneness.
3. Does this cake need to be refrigerated?
It doesn’t have to be, but refrigeration helps it stay fresh longer and gives a firmer texture that some people prefer.
4. Can I use a different flavor of cake mix?
Angel food cake mix is key because it contains egg whites and leavening. Other cake mixes won’t work without adjustments.
5. Is this cake vegan?
It can be, depending on the brand of angel food cake mix. Some contain egg whites, so always check the ingredients.
6. What toppings go well with this cake?
Whipped cream, coconut flakes, vanilla yogurt, or a drizzle of honey or syrup are all excellent choices.
7. Can I add extra ingredients like coconut or nuts?
Yes, though the texture may change slightly. Fold them in gently after mixing the batter.
8. Why did my cake come out too gooey or flat?
This could be from using a different type of cake mix or not baking it long enough. Make sure to use only angel food cake mix and bake until the top is golden and a toothpick comes out clean.
2-Ingredient Pineapple Cake
- Total Time: 42 minute
- Yield: 12 servings
Description
This 2-Ingredient Pineapple Cake is the ultimate fuss-free dessert. With just a can of crushed pineapple and a box of angel food cake mix, you get a moist, fluffy cake bursting with bright tropical flavor. Perfect for last-minute gatherings or quick weeknight treats, it’s simple, light, and refreshing.
Ingredients
Preheat oven to 350°F (175°C).
Lightly grease or line a 9×13-inch baking dish.
In a large bowl, combine the dry angel food cake mix and crushed pineapple with juice.
Stir until fully combined and fluffy.
Pour the batter into the prepared dish and spread evenly.
Bake for 30–35 minutes, until golden and a toothpick comes out clean.
Cool in the pan for at least 15 minutes.
Slice and serve with optional toppings like whipped cream or coconut flakes.
- Prep Time: 5 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
