2 Ingredient Pineapple Cake Recipe – Easy No Eggs, No Oil Dessert Anyone Can Make

So you want dessert, but you do not want dishes, stress, or math? Same. This 2 Ingredient Pineapple Cake exists for moments like that. It feels almost fake, but it works every single time. You mix two simple things, bake them, and suddenly you have cake. No eggs. No butter. No mixer. No drama. I first made this on a day when my energy level was basically zero, and now it lives rent-free in my brain. It tastes sweet, soft, and tropical, like sunshine in cake form. If you love easy desserts that still feel special, this recipe will be your new best friend. It is perfect for beginners, busy days, or when you just want cake now.

Why This Recipe Is Awesome

Let’s be real. This recipe feels like cheating, but in the best way.

Here is why the 2 Ingredient Pineapple Cake is such a win:

• Only two ingredients. That alone deserves applause.

• No special skills needed. If you can stir, you can bake this.

• No eggs or butter. Great for simple diets.

• Soft and moist texture. Thanks, pineapple.

• Budget friendly. Cheap ingredients, big payoff.

I have made fancy cakes that failed. This one never does. IMO, that makes it legendary.

Ingredients You’ll Need

This list is short. Very short.

• Boxed yellow cake mix
  Any standard size works. Do not add the ingredients listed on the box.

• Crushed pineapple (with juice)
  Do not drain it. The juice matters.

That’s it. No tricks. No hidden extras. FYI, the pineapple juice replaces eggs, oil, and water.

Step-by-Step Instructions

How to Make 2 Ingredient Pineapple Cake

• Heat the oven.
  Set it to 350°F. Grease a baking dish so nothing sticks later.
• Mix the ingredients.
  Pour the cake mix into a bowl. Add the entire can of crushed pineapple with juice.

• Stir until smooth.
  Mix until no dry spots remain. The batter will look thick and glossy.
• Pour into the dish.
  Spread it evenly so it bakes the same everywhere.

• Bake the cake.
  Bake for 30 to 35 minutes. The top should look golden.
• Cool and slice.
  Let it cool before cutting. This helps it set.

That is the whole process. No mixer. No mess. No stress.

Common Mistakes to Avoid

This recipe is easy, but mistakes still happen.

• Draining the pineapple. This breaks the recipe. Keep the juice.

• Adding eggs or oil. Do not follow the box directions.

• Overbaking. Dry cake is sad cake.

• Using fresh pineapple. Canned works best here.

Thinking more ingredients make it better? Rookie mistake.

Alternatives & Substitutions

This cake loves variety.

• Use spice cake mix for a warmer flavor.

• Try white cake mix for a lighter taste.

• Add shredded coconut if you want texture.

• Top with whipped cream after baking.

IMO, keeping it simple is best, but extras can be fun.

Helpful Tips

• Stir gently to avoid tough cake.

• Use parchment paper for easy cleanup.

• Let the cake cool fully before slicing.

Expert Tips for the Best Results

• Use room-temperature pineapple. It mixes better.

• Spread batter evenly. No thick corners.

• Test with a toothpick. It should come out mostly clean.

Small details make a big difference.

Serving Suggestions

This 2 Ingredient Pineapple Cake works for many moments.

Serve it with:

• Powdered sugar on top

• Whipped cream

• Vanilla ice cream

• Fresh fruit

It works as dessert, snack, or even brunch cake.

Storage and Reheating Tips

This cake stores well.

• Keep leftovers covered in the fridge up to 4 days.

• Reheat slices gently in the microwave.

• Serve cold if you like a firmer texture.

It tastes even better the next day.

2 Ingredient Pineapple Cake Recipes

Arif

This cake is quick and easy. You only need two ingredients. It is soft, sweet, and perfect when you want dessert fast.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Resting Time 10 minutes mins

Total Time 50 minutes mins

Course baking

Cuisine American

Servings 9

Calories 210 kcal

Equipment

• mixing bowl
• Spoon or spatula
• Measuring cup (optional)
• 8×8 or 9×9 baking dish
• Oven

Ingredients

  

• 1 box yellow cake mix
• 1 can 20 oz crushed pineapple with juice

Instructions

 

• Preheat oven to 350°F (175°C). Grease the baking dish.
• Add the cake mix to a mixing bowl.
• Pour in the crushed pineapple with all the juice.
• Stir until the batter is smooth and no dry spots remain.
• Pour batter into the prepared baking dish.
• Bake for 30–35 minutes until the top is set and lightly golden.
• Let the cake rest before slicing and serving

Notes

Do not drain the pineapple. The juice is important.

Do not add eggs, oil, or water.

Let the cake cool so it sets properly.

Serve plain or with whipped cream if desired.

Nutritional Facts (Approximate Per Serving)

Calories: 210

Carbohydrates: 45g

Protein: 2g

Fat: 3g

Sugar: 28g

Fiber: 1g

Keyword 2 Ingredient Pineapple Cake, Easy Pineapple

FAQ  on 2 Ingredient Pineapple Cake

Can I really use only two ingredients?

Yes. That is the whole point.

Does this cake taste like pineapple?

Yes, but not overpowering. It tastes sweet and light.

Can I make it gluten free?

Use a gluten-free cake mix.

Can I freeze this cake?

Yes. Wrap slices tightly and freeze up to 2 months.

Can I add frosting?

You can, but it does not need it.

Can I use chunks instead of crushed pineapple?

No. Crushed works best for moisture.

Final Thoughts on 2 Ingredient Pineapple Cake

This 2 Ingredient Pineapple Cake proves that simple recipes can still feel special. It saves time, money, and energy while still delivering flavor. You do not need fancy tools or baking skills. You just need a bowl, a spoon, and a craving for something sweet. Make it once, and you will remember it forever. Bake it, slice it, and enjoy how easy dessert can be.