This easy 4-ingredient pineapple cake is a light, sweet sheet cake made from a box of angel food cake mix and a can of crushed pineapple, finished with whipped topping and coconut. It needs about 10 minutes of hands-on work and 25 to 35 minutes in the oven. One 9×13 pan serves 12.
The Mix Decides Everything
With only two ingredients in the batter, the box you pick is the recipe. Versions of this cake are made with angel food cake mix for a reason: the mix needs no eggs or oil. The crushed pineapple and its juice supply all the liquid, and the batter turns light and foamy as you stir it.
Swap in a yellow cake mix and you are making a different cake. Most yellow-mix pineapple cakes add eggs and oil. One version that skips them bakes for about 45 minutes instead. If that richer style is what you want, this pineapple dream cake is built on yellow cake mix.
Two details on the label matter. Buy a one-step angel food mix in a single 16-ounce package, not the kind sold as two separate packets. And buy crushed pineapple canned in juice, then use the whole can, juice and all.
The 4 Ingredients
- 1 box (16 ounces) one-step angel food cake mix – dry mix only; ignore the water, eggs or anything else on the box.
- 1 can (20 ounces) crushed pineapple in juice – undrained. The juice is what keeps the cake moist.
- 1 tub (8 ounces) whipped topping, thawed – or about 3 cups of sweetened whipped cream.
- ½ cup sweetened shredded coconut – for the top.
| Ingredient | What it does | Swap |
|---|---|---|
| Angel food cake mix | The whole structure of the cake, with no eggs or oil needed | No direct swap in this two-ingredient batter |
| Crushed pineapple in juice | All of the liquid and the pineapple flavor | Keep the juice; draining it leaves the batter too dry |
| Whipped topping | A cool, soft layer on top | Sweetened whipped cream, added just before serving |
Step by Step
1. Heat the oven and prep the pan
Heat the oven to 350°F. Lightly grease a 9×13-inch baking dish, or line it with parchment.
The dish should be lightly coated, with no pools of oil in the corners.
2. Stir the batter
Pour the dry cake mix into a large bowl, add the crushed pineapple with all its juice, and stir until no dry mix remains. A hand mixer on low for a minute or two also works.
The batter should look pale, light and foamy, with no streaks of dry mix.
3. Spread and bake
Scrape the batter into the dish and spread it evenly. Bake for 25 to 35 minutes, checking at 25.
The top should be golden brown and spring back when you press it lightly.
4. Cool completely
Let the cake cool in the dish on a wire rack until it is completely at room temperature.
The bottom of the dish should feel cool, not warm, before you add any topping.
5. Top and slice
Spread the whipped topping over the cooled cake and scatter the coconut on top. Cut with a serrated knife, using a gentle sawing motion.
Each square should hold a clean white layer over a pale golden, open crumb.
Checking the Center
Color comes first. A pale top means it needs more time; you are waiting for an even golden brown across the whole surface, including the middle.
Then use a toothpick in the center. It should come out clean or with only a few moist crumbs and no wet batter. Recipes for this cake range from 25 to 35 minutes in a 9×13 pan, so start checking early and go by the cake, not the clock.
Small Things That Matter
- Do not drain the pineapple. The batter has no other liquid.
- Let it cool fully before topping. Every version of this cake waits until it is completely cool before the topping goes on.
- Use a serrated knife. The crumb is sticky and airy, and a straight blade tends to squash it.
- Chill before slicing for neater squares. The cake cuts more cleanly when cold.
Ways to Change It
- Fresh berries: top the whipped layer with sliced strawberries or blueberries instead of coconut.
- More coconut: for a richer, layered coconut and pineapple cake, try this pineapple coconut cream cake.
- Salty and sweet: for a different kind of pineapple dessert, this pineapple pretzel fluff also starts with crushed pineapple.
Storing and Making It Ahead
Because of the whipped topping, keep the cake in the fridge. The Mississippi State University Extension advises refrigerating perishable food within 2 hours.
| Plan | What to do |
|---|---|
| Leftovers | Cover and refrigerate for 3 to 4 days; serve cold |
| Day before | Bake and chill the cake, then add the topping just before serving |
FAQ
Do you add eggs to pineapple angel food cake?
No. The dry angel food mix and the crushed pineapple with its juice are the whole batter. Nothing else from the box instructions goes in.
Can I bake it in a tube pan?
Yes, an ungreased angel food or tube pan works, with a longer bake of about 40 to 45 minutes. A Bundt pan is a poor choice, because the sticky cake is hard to get out of it.
Why did my pineapple cake turn out dry?
Usually the pineapple was drained, or the cake stayed in the oven too long. Use the full can with its juice and start checking at 25 minutes.
What else can I make with crushed pineapple?
Plenty. For a fruity cake for a crowd, this cherry pineapple dump cake is just as easy, and this Hawaiian carrot pineapple cake pairs pineapple with carrot.
Easy 4-Ingredient Pineapple Cake
Ingredients
Equipment
Method
- Heat the oven to 350°F. Lightly grease a 9x13-inch baking dish or line it with parchment.
- Stir the dry cake mix and the crushed pineapple with all its juice in a large bowl until no dry mix remains (or beat 1 to 2 minutes with a hand mixer on low).
- Spread the batter in the dish and bake 25 to 35 minutes, checking at 25, until golden brown and springy and a toothpick in the center shows no wet batter.
- Cool completely in the dish on a wire rack.
- Spread the whipped topping over the cooled cake, sprinkle with coconut and cut with a serrated knife.
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