Simple Pineapple Cake

12 servings Prep: 5 m Cook: 45 m Total: 50 m Beginner
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Simple Pineapple Cake
This two-ingredient pineapple cake is one of our simplest recipes—just mix a pound cake mix with crushed pineapple (juice and all) and bake. No eggs, no oil, no fuss. Perfect for when you need a quick dessert that tastes like you put in way more effort than you did.

Ingredients

12 servings
  • 1 box pound cake mix
  • 1 large can (16 oz) crushed pineapple

Step-by-Step Instructions

  1. Do not drain juice from pineapple can; combine the cake mix and pineapple (juice and all) in a bowl and mix until combined.
  2. Pour into a well-oiled 9x13 inch pan and bake at 350°F for 45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Common Problems and Solutions

Q: Why is my cake dry?

A: Make sure you're using the entire can of pineapple including all the juice. The juice is what replaces the eggs and oil that would normally be in a cake mix recipe.

Q: Can I use fresh pineapple instead of canned?

A: Canned works best because you need the juice for moisture. If using fresh, you'd need to add some liquid back in—maybe 3/4 cup pineapple juice or water.

Tips and Techniques

Don’t overmix—just stir until the dry ingredients are incorporated. A few lumps are fine. For extra richness, you can top with a simple cream cheese frosting or serve with whipped cream.

Ingredient Substitutions

  • crushed pineapple: pineapple tidbits or chunks, roughly chopped
  • pound cake mix: yellow cake mix or white cake mix

Equipment Needed

  • 9x13 inch baking pan
  • Mixing bowl