Easy 2-Ingredient Pineapple Cake Recipe | No Eggs, No Butter

Listen, sometimes you want dessert without pulling out a thousand mixing bowls, measuring cups, and your inner Martha Stewart. Enter: the 2 Ingredient Pineapple Cake. Yes, TWO ingredients. That’s it. No frosting drama, no complicated layering, no “fold gently until your arm falls off.” Just mix, bake, eat. Honestly, this cake is giving lazy genius energy, and I’m here for it.

Why This Recipe is Awesome?

• It’s idiot-proof. I mean, if you can open a can and tear open a box, you’ve already mastered 90% of this recipe.
• Budget-friendly. Two ingredients = less money = more cash for coffee, or tacos, or… you get the idea.
• One bowl, no mess. You won’t even break a sweat washing dishes.
• Shockingly delicious. Like, “How is this so good? I barely tried.” It’s fluffy, moist, sweet, and slightly tropical—basically, vacation vibes in cake form.
• Crowd-pleaser. People will think you worked harder than you did. Just smile and say, “Oh, it’s nothing” while secretly laughing inside.

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Ingredients

• 1 box yellow cake mix (any brand you like, but let’s be honest—they all taste like childhood nostalgia)
• 1 can (20 oz) crushed pineapple in juice (NOT syrup, unless you’re trying to create a sugar bomb of doom)

Yep. That’s the entire grocery list. Told you it was easy.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Don’t skip this unless you enjoy watching your cake bake unevenly while questioning your life choices.
2. Grab a mixing bowl. Dump in the cake mix and the entire can of crushed pineapple, juice included. Stir until combined. No fancy mixer needed—your arm and a spoon will do.
3. Pour the batter into a greased 9×13-inch baking pan. Pro tip: line with parchment paper if you hate scrubbing pans.
4. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool (if you can wait). Or, cut a slice while it’s still warm and embrace the chaos.

Common Mistakes to Avoid

• Forgetting to preheat the oven. Rookie mistake. Your cake deserves even heat, not “oops, I forgot.”
• Using pineapple in heavy syrup. Unless you want your cake to taste like a sugar cube on steroids.
• Overbaking. Keep an eye on it—dry cake is basically a crime.
• Trying to add extra water, oil, or eggs. Don’t. The pineapple is all the moisture you need. Trust the process.

Alternatives & Substitutions

• Cake Mix Flavors: Yellow is classic, but white cake mix or angel food mix works too. Chocolate + pineapple? Kinda like a tropical brownie situation. Not mad about it.
• Toppings: Sprinkle coconut flakes on top before baking for a piña colada vibe. Or drizzle with cream cheese frosting if you’re feeling extra.
• Fruit Swap: Crushed pineapple is the star, but I’ve seen rebels use mandarin oranges. Go wild.
• Gluten-Free Version: Grab a gluten-free cake mix—easy fix, no drama.

FAQs

Q: Can I make this in a round cake pan instead of 9×13?

A: Yup! Just adjust the baking time. Smaller pan = thicker cake = needs more time.

Q: Do I need to drain the pineapple?

A: Absolutely not. The juice is the magic that replaces eggs, oil, and water. Don’t fight it.

Q: Can I use fresh pineapple?

A: Technically yes, but canned is easier. Plus, fresh pineapple might mess with the cake texture. Save the fresh stuff for snacking.

Q: Does it need frosting?

A: Need? No. Want? Maybe. It’s perfectly sweet on its own, but a little whipped cream never hurt anybody.

Q: Can I freeze it?

A: Sure thing. Wrap slices tightly, pop them in the freezer, and thank yourself later when you find surprise cake.

Q: Is this healthy?

A: It’s cake. Let’s not ruin dessert with math, okay?

Related Recipe:

• Christmas Maraschino Cherry Shortbread Cookies
• Strawberry Heaven | Fresh Strawberry Recipes And Tips
• 3 Ingredient Apple Cake: So Easy!

Final Thoughts

And that’s it! Two ingredients, one bowl, zero stress, and maximum deliciousness. This 2 Ingredient Pineapple Cake is the kind of recipe that makes you feel like a kitchen wizard even if you burned toast yesterday.