Easy 4-Ingredient Pineapple Cake
Easy 4-Ingredient Pineapple Cake is a light and fluffy dessert that captures the tropical sweetness of pineapple in every bite. It's incredibly moist, and not overly sweet, making it the perfect treat for any occasion. Whether you’re hosting a summer gathering or simply craving a no-fuss dessert, this cake is here to impress.
Equipment
- Mixing bowl
- Spatula or spoon
- 9x13-inch baking dish
- Oven
Ingredients
- 1 box yellow cake mix 15.25 oz or approximately 432 g
- 1 can crushed pineapple 20 oz or 567 g, including juice
- 3 large eggs
- 1 container whipped topping 8 oz or approximately 227 g, such as Cool Whip
Instructions
- Set your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
- Prepare the Batter:
- In a large mixing bowl, combine:
- 1 box yellow cake mix
- 1 can crushed pineapple (including juice)
- 3 large eggs
- Mix using a whisk or hand mixer on low speed until the batter is smooth and all ingredients are fully incorporated. Avoid overmixing to keep the cake light.
- Bake the Cake:
- Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for about 10 minutes. Transfer it to a cooling rack to cool completely.
- Frost the Cake:
- Once the cake is completely cool, spread the 8 oz container of whipped topping evenly over the top of the cake. Use a spatula to create a smooth layer.
Notes
Chill and Serve:
Refrigerate the cake for at least 1 hour before serving. This step enhances the flavor and texture. Slice and enjoy!
Refrigerate the cake for at least 1 hour before serving. This step enhances the flavor and texture. Slice and enjoy!