Name: 2-Ingredient Pineapple Cake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 box yellow cake mix; 1 can (20 oz) crushed pineapple in juice (don’t drain it!)

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Let me guess—you need dessert, like, yesterday. Maybe your in-laws are on their way, or your kid just told you they signed you up for a bake sale (thanks, Timmy). Don’t panic—we’ve all been there. This two-ingredient pineapple cake is my go-to when I want something sweet without breaking a sweat—or the bank. We’re talking cake mix and crushed pineapple. That’s it. No eggs, no oil, no drama. It’s light, naturally sweet, and somehow gives off ‘I totally planned this’ vibes. The texture is fluffy, the edges crisp up just enough, and that pineapple flavor? Bright and sunny, like a little tropical vacation in your mouth. Whether you’re pulling this off in your PJs at midnight or pretending you’re on a baking show, this cake delivers. And hey, if anyone asks, just smile and say it’s an old family recipe. I won’t tell. This chicken stirfry easy recipe–inspired cake (wink) is living proof that simple can still mean amazing.

1) Key Takeaways
2) Easy 2-Ingredient Pineapple Cake Recipe
3) Ingredients for 2-Ingredient Pineapple Cake
4) How to Make 2-Ingredient Pineapple Cake
5) Tips for Making 2-Ingredient Pineapple Cake
6) Making 2-Ingredient Pineapple Cake Ahead of Time
7) Storing Leftover 2-Ingredient Pineapple Cake
8) Try these Cakes next!
9) 2-Ingredient Pineapple Cake
10) Nutrition

1) Key Takeaways

This pineapple cake uses just two ingredients: yellow cake mix and crushed pineapple.
No eggs, oil, or complicated steps required, just a bowl and a spoon.
It’s a great dessert option when you’re short on time but still want to wow.
You can customize it with extra toppings like whipped cream or coconut.

2) Easy 2-Ingredient Pineapple Cake Recipe

Have you ever stared at your pantry and thought, “Please let something magical come from what’s left in here”? That’s how this pineapple cake came into my life. One random Tuesday, I had a box of cake mix and a lonely can of crushed pineapple. No eggs, no butter, just those two. And guess what? It worked. Like, really worked.

This recipe is perfect for those nights when the oven feels less like a friend and more like a burden. You’re just mixing, pouring, baking, and enjoying. And let’s be real: sometimes you need dessert without the usual drama. I’m talking about something you can whip up during a commercial break and still have time to find a matching pair of socks. This one’s a lifesaver for that.

We’re leaning into that chicken stirfry easy recipe logic here, where minimal effort somehow equals max reward. Don’t ask questions—just trust the cake. And when that sweet pineapple scent fills your kitchen, you’ll know you made the right call. Twice.

3) Ingredients for 2-Ingredient Pineapple Cake

Yellow Cake Mix: Yep, just the regular boxed kind. I prefer the classic yellow variety, but white works in a pinch too. The mix gives the cake structure and a soft, fluffy texture.

Crushed Pineapple in Juice: Go for the 20 oz can and don’t you dare drain it. The juice is part of the magic. It keeps the cake moist, adds natural sweetness, and gives it that subtle tropical flair that makes people go, “Wait, what’s in this?”

4) How to Make 2-Ingredient Pineapple Cake

Step 1: Preheat your oven to 350°F. No shortcuts here—this helps everything cook evenly. Grab a 9×13 inch pan and give it a quick spray or a swipe with butter.

Step 2: In a big mixing bowl, dump in your cake mix and your entire can of pineapple—juice and all. Mix it up with a spoon or whisk until there are no big lumps. It’s okay if it’s not Instagram-level smooth. You’re not on a baking show.

Step 3: Pour the batter into the prepared pan and smooth it out as best as you can. Pop it in the oven and bake for 25 to 30 minutes. Keep your eye on it after the 25-minute mark. When it’s golden and smells like sunshine, it’s ready.

5) Tips for Making 2-Ingredient Pineapple Cake

Use the pineapple juice. Trust me on this one. If you drain it, you’re going to end up with dry sadness instead of cake. Keep that juice. It’s your golden ticket.

Let it cool. I know you want to dig in right away—who doesn’t? But if you let it cool for at least 10 minutes, you’ll get better slices and fewer burnt fingertips. Ask me how I know.

Spice it up. If you want to go rogue, add a dash of cinnamon or a handful of shredded coconut. You can even top it with whipped cream or a scoop of vanilla ice cream if you’re feeling wild. I won’t stop you.

6) Making 2-Ingredient Pineapple Cake Ahead of Time

This cake’s like a good friend—it sticks around. You can make it the night before and still serve it the next day with full confidence. The pineapple keeps it moist, so no one will know you weren’t baking at 5 p.m. right before the party.

If you’re making it ahead for an event or gathering, cover it with foil or plastic wrap after it cools. That’ll keep it from drying out and make transport easier too. You can even cut it into squares and store them in a container if you’re going somewhere.

And bonus: the flavors mellow a bit overnight. That pineapple becomes even more lovable by morning. So, yes—it’s not just make-ahead friendly. It might even be make-ahead better.

7) Storing Leftover 2-Ingredient Pineapple Cake

Pop any leftover cake into an airtight container and stick it in the fridge. It’ll stay good for 4 to 5 days—if it lasts that long, which in my house, it never does.

You can eat it cold (it’s surprisingly good that way) or warm it slightly in the microwave for that just-baked softness. Top with whipped cream if you need an excuse to treat yourself again. Who’s judging?

If you’re freezing it, wrap individual squares in plastic, then pop them into a freezer-safe bag. They’ll keep for a couple of months. Pull one out whenever you need a pineapple pick-me-up.

8) Try these Cakes next!

9) 2-Ingredient Pineapple Cake