2-Ingredient Pineapple Cake: The Easiest, Fluffiest Cake Ever!
Ever had a sudden craving for cake but didn’t want to deal with measuring multiple ingredients? I’ve got you covered! This 2-Ingredient Pineapple Cake is a game-changer—light, fluffy, and bursting with tropical flavor. With just a box of angel food cake mix and a can of crushed pineapple, you can whip up a delicious dessert in no time. No eggs, no oil, no fuss—just pure pineapple goodness in every bite!
Not only is this cake quick and easy, but it’s also naturally low in fat and incredibly moist without needing butter or oil. It’s perfect for those looking for a simple dessert that still tastes heavenly!
What Is 2-Ingredient Pineapple Cake?
This cake is a no-fail dessert that combines the airy texture of angel food cake with the natural sweetness of crushed pineapple. The secret? The enzymes in pineapple react with the cake mix to create a moist, fluffy texture without needing extra fat or sugar. It’s a favorite among Weight Watchers, busy parents, and anyone looking for a quick, low-effort dessert that tastes homemade.
Beyond being simple, this cake is versatile. It can be enjoyed as is or easily dressed up for special occasions with additional toppings or flavor variations. Plus, it’s a great option for summer BBQs, potlucks, and holiday gatherings!
Materials Needed
Here’s a breakdown of the only two ingredients you need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Angel Food Cake Mix | 1 box (16 oz) | Use a mix that only requires water. |
| Crushed Pineapple | 1 can (20 oz) | Use pineapple in juice, not syrup. |
Optional toppings: Whipped cream, coconut flakes, powdered sugar, or maraschino cherries for extra flair.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Mix the ingredients – In a large bowl, combine the cake mix with the entire can of crushed pineapple (juice included). Stir until well combined. The batter will become foamy.
- Pour the batter into a 9×13-inch baking dish or bundt pan. No need to grease it—angel food cake doesn’t require it!
- Bake for 30-40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool completely before slicing and serving.
- Enjoy with a dollop of whipped cream or a dusting of powdered sugar!
Why This Recipe Works
- Minimal Ingredients – With just two pantry staples, you get a soft and moist cake with almost no effort.
- No Special Equipment Needed – Just a mixing bowl and a baking dish!
- Naturally Sweet & Low in Fat – No need for added sugar or butter.
- Beginner-Friendly – Even if you’ve never baked before, this cake is nearly foolproof.
Common Mistakes & How to Avoid Them
- Using the wrong cake mix – Ensure your angel food cake mix requires only water. Some brands include separate egg packets, which won’t work for this recipe.
- Draining the pineapple – Keep the juice! It’s essential for activating the cake mix.
- Overmixing – Stir just until combined; overmixing can deflate the batter.
- Underbaking – Bake until golden brown and firm; if it looks too jiggly, give it a few extra minutes.
- Opening the oven too soon – Avoid opening the oven in the first 25 minutes to prevent the cake from collapsing.
Tips for Success
- For extra moisture, add a tablespoon of pineapple juice on top before baking.
- Make it fancy by baking in a bundt pan and drizzling with a light glaze.
- Want more texture? Fold in shredded coconut or chopped nuts before baking.
- For best results, use a glass baking dish or an aluminum pan. Dark metal pans can over-brown the cake.
- Store properly – Cover and refrigerate leftovers to maintain freshness for up to 4 days.
Similar Variations
- Tropical Twist – Add ½ cup shredded coconut to the batter.
- Citrus Boost – Stir in a teaspoon of lemon or orange zest.
- Berry Pineapple Cake – Fold in ½ cup of blueberries or raspberries before baking.
- Chocolate Pineapple Cake – Mix in ½ cup of chocolate chips for a unique flavor combo.
- Carrot Pineapple Cake – Add ½ cup grated carrots for a twist on carrot cake.
- Piña Colada Cake – Add a splash of coconut extract and top with toasted coconut.
Nutritional Benefits
This cake is naturally low in fat and contains vitamin C from the pineapple. A typical slice contains about 150 calories, making it a guilt-free treat! Plus, it’s cholesterol-free since it doesn’t require butter or eggs.
| Nutrient | Amount per Serving (1 Slice) |
|---|---|
| Calories | ~150 |
| Carbohydrates | 33g |
| Sugar | 22g |
| Protein | 2g |
| Fat | 0g |
For a lighter option, you can use a sugar-free cake mix or unsweetened crushed pineapple to reduce sugar content.
How to Serve and Store
- Best Served: At room temperature with a light topping like whipped cream or fresh fruit.
- Storage: Keep covered in the refrigerator for up to 4 days.
- Freezing: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature before serving.
Final Thoughts
Baking doesn’t have to be complicated! This 2-Ingredient Pineapple Cake is proof that simplicity can still be delicious. Whether you’re short on time, new to baking, or just love pineapple, this recipe is a must-try. It’s fluffy, moist, and so easy that it almost feels like magic!
So next time you need a quick dessert, skip the complicated recipes and go for this easy, tropical delight. Give it a go, and let me know how it turns out! Happy baking! 🍍🎂
