If you’re craving a slice of sunshine with minimal effort, you’re in for a delightful surprise. This 2 Ingredient Pineapple Cake is everything a dessert should be—light, fluffy, sweet, tangy, and ready in under an hour! No eggs, oil, or fancy steps required. Whether you’re a seasoned baker or a kitchen newbie, this cake delivers impressive flavor with an almost magical ease.

This cake is perfect for busy weeknights, last-minute gatherings, or any time you want a quick sweet treat without the mess. It’s also naturally dairy-free and egg-free, making it a go-to for those with common dietary restrictions. Let’s dive into this tropical wonder that proves sometimes less really is more.

Why You’ll Love This 2 Ingredient Pineapple Cake

This recipe is an absolute gem, and here’s why:

Minimal ingredients – Just TWO pantry staples!
No fuss, no stress – Stir, bake, enjoy. That’s it.
Incredible texture – Moist, airy, and oh-so-satisfying.
Naturally dairy-free & egg-free – Perfect for allergy-conscious bakers.
Crowd-pleaser – Ideal for potlucks, barbecues, or coffee catch-ups.

This cake is for anyone who loves pineapple, appreciates simplicity, or just wants a reliable go-to recipe when time is tight but the craving for something sweet hits hard.

Ingredients You’ll Need

Here’s what makes this magic happen:

1 (15.25 oz) box yellow cake mix
1 (20 oz) can crushed pineapple in juice, undrained

That’s it! The juice from the pineapple acts as both a liquid and a sweetener, which means no need for oil, water, or eggs.

Step-by-Step Instructions

1. Preheat and Prep

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan to prevent sticking.

2. Mix it Up

In a large mixing bowl, combine the entire box of yellow cake mix with the undrained can of crushed pineapple. Stir until the mixture is evenly combined—some lumps are totally fine and expected!

3. Pour and Bake

Pour the batter into your prepared baking pan. Spread it out evenly with a spatula. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

4. Cool and Serve

Allow the cake to cool in the pan on a wire rack. You can serve it as-is, or take it up a notch with:

A dollop of whipped cream
A dusting of powdered sugar
A drizzle of vanilla glaze
Toasted coconut on top

Kitchen Equipment You’ll Need

To make this cake, you only need a few basic tools:

Mixing bowl (large)
Mixing spoon or spatula
9×13 inch baking pan
Oven
Wire cooling rack
Toothpick or cake tester (optional, for doneness)

No electric mixer needed—your arm and a spoon are all that’s required.

Optional Add-Ons and Variations

This cake is a blank canvas for creativity. Here are some tasty ways to make it your own:

🍍 Add-Ins

Shredded coconut for extra tropical flair
Chopped nuts (like pecans or walnuts) for crunch
Mini chocolate chips for a fun surprise

🧁 Frosting Ideas

A light cream cheese frosting for tang
A simple powdered sugar glaze (with a hint of lemon or vanilla)
Cool Whip or whipped cream with maraschino cherries

🥥 Tropical Twist

Substitute half the pineapple with canned mandarin oranges, or mix in coconut extract for a piña colada vibe.

How to Store Leftovers

This cake stays moist and delicious for several days, making it a great make-ahead option.

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well in the fridge for up to 5 days.
Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw at room temperature.

Pro tip: Warm up refrigerated or frozen slices for a few seconds in the microwave and top with whipped cream for a quick dessert fix!

Food and Drink Pairings

Looking to complete the experience? Here are a few pairing suggestions:

Drink: Iced tea, sparkling water with lime, or a light white wine like Riesling or Moscato.
Food: This cake makes a refreshing finish to grilled chicken, BBQ, or tropical-themed meals.
Coffee Companion: Pairs beautifully with medium roast coffee or coconut-flavored coffee drinks.

Frequently Asked Questions (FAQ)

Can I use a different cake mix?

Yes! White, spice, or even carrot cake mix can work beautifully. Just be sure to still use a standard 15.25 oz box.

Do I need to drain the pineapple?

Nope! Use the entire can, juice and all. The juice replaces the liquid and fat typically added to cake mix.

Can I make this cake gluten-free?

Absolutely. Use a gluten-free yellow cake mix and make sure your pineapple is certified gluten-free (most are, but double-check labels to be safe).

Is this cake vegan?

Yes, as long as the cake mix doesn’t contain dairy or eggs. Many store-brand yellow cake mixes are accidentally vegan—check the label.

Can I make cupcakes instead?

Sure can! Spoon the batter into a lined muffin tin and bake at 350°F for about 18-22 minutes, or until a toothpick comes out clean.

Final Thoughts

This 2 Ingredient Pineapple Cake is proof that you don’t need a long list of ingredients to make something truly delicious. It’s fast, easy, and full of bright tropical flavor that makes it feel like a little celebration in every bite. Whether you’re short on time, cooking with kids, or just want something fun and foolproof, this cake delivers every single time.

Love This Recipe?

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Let’s bake something beautiful together.

Easy 2 Ingredient Pineapple Cake

Irresistibly Easy 2 Ingredient Pineapple Cake – A Tropical Treat in Every Bite