2 Ingredient Pineapple Cake Recipe
I have a super easy and very yummy cake recipe for you. It is so simple even the kiddos can help make it. This is a recipe for a 2 ingredient pineapple cake.
2 Ingredient Pineapple Cake Recipe
Yep, you read that right, it has only two ingredients in it! Simple right? This is a very light and fluffy cake that you will enjoy too.
That means you could even buy the supplies online if you don’t have it on hand. That way you save yourself a trip to the store.
I don’t know about you but I love when I can save myself a trip to the store.
This can be made in either a bundt cake pan or an Angel food cake pan. So just use either one you have on hand.
After you try this recipe, here are a few other sweet treats to try.
- Irish Apple Cake Recipe
- Maraschino Cherry Cupcake Recipe
- S’more Cupcake Recipe
- Mint Chocolate Rice Krispies Treats
- Mint Blondie Recipe
Ingredients:
20 oz Crushed Pineapple In Natural Juice
1 box Angel Food Cake mix
How To Make This Cake Recipe:
Lower the oven rack to the lowest setting. Then preheat oven to 350.
Now in a large mixing bowl combine the can of pineapple (juice and all) and the dry cake mix. Be careful not to over mix.
NOTE: you will be using the dry cake mix it does not need to be mixed with the items on the box.
Now grease a bundt or Angel Food pan with either butter or baking spray.
Pour mixture into greased bundt pan. Bake for 45 minutes.
Remove from oven and allow to cool 10 minutes in pan. Then use a spatula to carefully loosen the sides from the bundt pan.
Place a platter over the pan and flip over. Let stand for a few minutes so that it releases from the pan. Remove the pan and allow to finish cooling.
Serve on its own or top with some whipped cream or vanilla ice cream. This cake is so light it is great for spring and summertime treat.
2 Ingredient Pineapple Cake
Ingredients
- 20 oz Crushed Pineapple In Natural Juice
- 16 oz Boxed Angel Food Cake Mix dry
Instructions
- Lower the oven rack to the lowest setting. Then preheat oven to 350.
- Now in a large mixing bowl combine the can of pineapple (juice and all) and the dry cake mix. Be careful not to over mix.
- Now grease a bundt or Angel Food pan with either butter or baking spray.
- Pour mixture into greased bundt pan. Bake for 45 minutes.
- Remove from oven and allow to cool 10 minutes in pan. Then use a spatula to carefully loosen the sides from the bundt pan.
- Place a platter over the pan and flip over. Let stand for a few minutes so that it releases from the pan. Remove the pan and allow to finish cooling.
- Serve on its own or top with some whipped cream or vanilla ice cream. This cake is so light it is great for spring and summertime treat.
