A sweet and simple tropical dessert made with just cake mix and crushed pineapple—moist, fluffy, and done in 30 minutes.

1 box (≈15 oz) yellow cake mix

1 can (20 oz) crushed pineapple with juice

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Preheat oven to 350 °F (175 °C). Line or grease a 9×13-inch baking pan.

In a large bowl, combine cake mix and the full can of crushed pineapple (including juice). Stir until smooth.

Pour batter into the prepared pan and spread evenly.

Bake 25–30 minutes, until golden and a toothpick comes out clean.

Cool at least 10 minutes before slicing and serving.

No eggs or oil needed—pineapple juice provides moisture.

For a fun twist, top with pineapple rings and maraschino cherries before baking and invert after.

Great topped with glaze, whipped cream, or frosting.