Description
This Juicy Pineapple Cake is a tropical, two-ingredient wonder that’s ultra-moist, naturally sweet, and perfect for any occasion. Just mix and bake for a crowd-pleasing treat.
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 can (20 oz) crushed pineapple in juice (undrained)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the dry cake mix and the entire can of crushed pineapple, including the juice.
- Mix until just combined, making sure not to overmix.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool for 15 minutes before slicing. Optionally top with whipped cream or powdered sugar.
Notes
- Don’t drain the pineapple — the juice is key to the cake’s texture.
- Add shredded coconut or chopped nuts for extra texture.
- Use a glass or ceramic dish for even baking.
- Can be served warm, at room temp, or chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg