Easy 4-Ingredient Pineapple Cake is a simple yet delicious dessert that’s perfect for any occasion. This moist and fluffy cake is bursting with tropical pineapple flavor and requires minimal effort to prepare.
With just a few pantry staples, you can whip up this delightful treat that’s sure to impress your family and friends. Top it with whipped cream or a dusting of powdered sugar for a finishing touch!
Kitchen Equipment Needed
- Mixing bowl
- Whisk or spoon
- 9×13-inch baking dish
- Nonstick spray or parchment paper
Ingredients
- 1 box yellow cake mix
- 1 (20-ounce) can crushed pineapple (with juice)
- 1 cup sweetened shredded coconut (optional, for topping)
- 1 cup whipped topping or powdered sugar (for garnish, optional)
Directions
- 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.
- Mix the Batter: In a large mixing bowl, combine the yellow cake mix and the entire can of crushed pineapple (including juice). Stir until just combined.
- Pour and Bake: Pour the batter into the prepared baking dish, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool completely in the pan on a wire rack.
- Garnish and Serve: Sprinkle shredded coconut on top (if using) or spread whipped topping over the cake. Serve and enjoy!
Prep Time
5 minutes
Cook Time
25-30 minutes
Total Time
30-35 minutes
Nutrition (per serving, approx. 12 servings)
Calories: ~180,
Protein: 2g
Carbohydrates: 35g
Fat: 3g
Fiber: 1g
Sodium: 220mg
Expert Tips
- For a more tropical twist, add a handful of chopped pecans or walnuts to the batter.
- Use a white or angel food cake mix instead of yellow for a lighter version.
- For extra pineapple flavor, top the cake with a pineapple glaze by mixing powdered sugar with a little pineapple juice.
FAQs
Can I use fresh pineapple instead of canned?
Fresh pineapple can be used, but you’ll need to crush it and include about ½ cup of pineapple juice for moisture.
Can I freeze this cake?
Yes! Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
Do I need eggs or oil?
No, the pineapple provides all the moisture needed for the cake mix.
Storing & Reheating
Storing: Cover the cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheating: Enjoy at room temperature or warm slices briefly in the microwave for 10-15 seconds.
Substitutions & Variations
- Swap shredded coconut for chopped maraschino cherries for a pop of color and flavor.
- Add a dollop of whipped cream and a sprinkle of toasted coconut for a more festive presentation.
- Use a gluten-free cake mix to make this recipe gluten-free.
Easy 4-Ingredient Pineapple Cake
Equipment
- - Mixing bowl
- - Whisk or spoon
- - 9x13-inch baking dish
- - Nonstick spray or parchment paper
Ingredients
- - 1 box yellow cake mix
- - 1 20-ounce can crushed pineapple (with juice)
- - 1 cup sweetened shredded coconut optional, for topping
- - 1 cup whipped topping or powdered sugar for garnish, optional
Instructions
- **Preheat the Oven:** Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper.
- **Mix the Batter:** In a large mixing bowl, combine the yellow cake mix and the entire can of crushed pineapple (including juice). Stir until just combined.
- **Pour and Bake:** Pour the batter into the prepared baking dish, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- **Cool:** Let the cake cool completely in the pan on a wire rack.
- **Garnish and Serve:** Sprinkle shredded coconut on top (if using) or spread whipped topping over the cake. Serve and enjoy!
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