2‑Ingredient Pineapple Sheet Cake

Why You’ll Love This Recipe

I love this cake because it’s:

• Totally fool‑proof—no eggs, no oil, no mixer, and just two ingredients.

• Ultra-moist and flavorful, thanks to the pineapple juice infusing throughout.

• Perfect for any occasion—from weeknight desserts to potlucks, it’s always a hit.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box (≈ 15 oz) yellow cake mix

• 20 oz can crushed pineapple with juice

directions

1. Preheat the oven to 350 °F (175 °C). Line a 9×13‑inch baking pan with parchment paper or lightly grease it.

2. In a large bowl, combine the cake mix and entire can of crushed pineapple, including all the juice. Stir until fully blended—no dry pockets remain.

3. Pour the batter into the prepared pan and spread it evenly.

4. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

5. Let the cake cool at least 10 minutes before slicing.

Servings and timing

• Servings: About 12 pieces

• Prep time: ~5 minutes

• Bake time: ~25–30 minutes

• Total time: ~30–35 minutes

Variations

• Pineapple-upside-down style: Arrange pineapple rings and cherries on the bottom of the pan before pouring batter; invert after baking.

• Coconut twist: Mix in shredded coconut or sprinkle some on top before serving.

• Glaze it: Drizzle a simple icing made with powdered sugar and a splash of pineapple juice.

• Tropical embellishments: Add chopped macadamia nuts or pecans for crunch.

storage/reheating

I store any leftovers covered at room temperature for 2–3 days, or refrigerate for 4–5 days. To freshen it up, I microwave slices for 10–15 seconds or warm them in the oven at 300 °F for a few minutes.

FAQs

Can I use a different cake mix?

Yes—you can use white or yellow cake mix interchangeably. Avoid mixes that require extra ingredients.

Do I need to drain the pineapple?

No! Using the juice is essential to keep the cake moist and flavorful.

Can I make it gluten-free?

Yes—simply swap in a gluten-free yellow cake mix.

Can I top it with frosting?

Absolutely. Cream cheese frosting, vanilla glaze, or even marshmallow fluff all pair nicely.

How do I store leftovers?

Store covered at room temperature or in the refrigerator. I like warming slices slightly to bring back that fresh-baked feel.

Conclusion

This 2-Ingredient Pineapple Sheet Cake is one of my favorite no-fuss treats—tropical, tender, and always pleasing. It’s ideal for when I want something sweet but simple, and guests always ask for the recipe.