Description
This 3 Ingredient Pineapple Cake is the easiest, moist cake you’ll ever make. Combining a box of yellow cake mix, crushed pineapple with juice, and eggs, this recipe delivers a deliciously tender and flavorful dessert with minimal effort. Perfect for quick gatherings or anytime you crave a sweet treat, it bakes up golden brown and can be enjoyed as-is or dressed up with toppings like whipped cream, shredded coconut, or chopped nuts.
Ingredients
Scale
Ingredients
- 1 (15.25-ounce) box yellow cake mix
- 1 (20-ounce) can crushed pineapple in juice (do not drain)
- 2 large eggs
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper to prevent sticking.
- Mix the Batter: In a large bowl, combine the dry yellow cake mix, the entire can of crushed pineapple with its juice, and 2 large eggs. Mix well using a spoon or hand mixer until the batter is fully combined, smooth, and thick with bubbly texture.
- Prepare to Bake: Pour the batter into the prepared baking dish and spread it out evenly for uniform baking.
- Bake the Cake: Place the pan in the oven and bake for 30–35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. The top should be golden brown.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing. Serve plain or with your choice of toppings such as whipped cream, shredded coconut, or chopped nuts for extra flavor. Enjoy!
Notes
- For extra flair, top the cake with shredded coconut or chopped nuts before baking.
- This cake pairs wonderfully with cream cheese frosting or a light glaze.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days.
