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This pineapple cake transforms just two ingredients into a surprisingly moist, tangy dessert that's become my go-to for last-minute gatherings. The magic happens when the acidic pineapple juice interacts with the cake mix, creating a texture that's somehow both fluffy and dense in all the right ways.
I first made this cake when unexpected guests were coming and my pantry was nearly empty. What started as a desperate solution has turned into the most requested dessert at family gatherings, even outshining my more complex recipes.
Ingredients
- Yellow cake mix: Provides the perfect neutral base that allows the pineapple flavor to shine. Choose a quality brand for best results.
- Canned crushed pineapple in juice: Delivers both moisture and flavor in one ingredient. The natural acids help create an incredibly tender crumb.
Step-by-Step Instructions
- Prepare Your Workspace:
- Heat your oven to exactly 350°F. Temperature accuracy matters with this recipe as too hot will dry out the edges before the center cooks. Grease your baking pan thoroughly to prevent sticking, focusing especially on the corners where cake tends to cling.
- Mix the Ingredients:
- Empty the entire box of cake mix into a large bowl, breaking up any clumps with your fingers. Pour in the entire can of crushed pineapple with all its juice. Fold together with a rubber spatula using a gentle hand. Stir just until combined, about 40-50 strokes. Small lumps are actually desirable as they create pockets of moisture.
- Pour and Level:
- Transfer your batter to the prepared pan, using the spatula to scrape every bit from the bowl. Gently shake the pan side to side to distribute the batter evenly. Run your spatula across the top to smooth it out, making sure to reach the corners.
- Bake to Perfection:
- Place the pan on the center rack of your preheated oven. Bake for 25-30 minutes, rotating halfway through for even browning. The cake is done when the edges pull slightly away from the pan and the top springs back when lightly touched. A toothpick inserted in the center should come out with just a few moist crumbs.
The first time I served this to my grandmother, she insisted I was hiding the real recipe from her. She couldn't believe something so simple could taste so complex. Now at 92, she makes this cake independently when she wants to feel accomplished in the kitchen without exhausting herself.
Serving Suggestions
This pineapple cake shines when served slightly warm with a dollop of freshly whipped cream on top. The cream's subtle sweetness balances the tangy pineapple perfectly. For special occasions, I torch the top of the whipped cream lightly for a toasted marshmallow effect that elevates the entire dessert.
Storage Tips
The cake actually improves over the first 24 hours as the flavors meld together. Store covered at room temperature for up to 3 days, though it rarely lasts that long in my household. If refrigerated, the texture becomes more dense and pudding-like, which some of my family members actually prefer.
Creative Variations
The simplicity of this cake makes it incredibly versatile. Try folding in a cup of shredded coconut before baking for a tropical twist. Adding a teaspoon of vanilla extract and a pinch of nutmeg enhances the natural sweetness. For a special touch, sprinkle brown sugar on top before baking to create a thin, crackly crust.
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Recipe FAQs
- → Can I use a different flavor of cake mix?
Yes! While yellow cake mix works beautifully with pineapple, you can experiment with white, vanilla, or even lemon cake mix for different flavor profiles. The key is maintaining the same measurements for consistent texture.
- → Do I need to drain the pineapple?
No, you should use the entire can of crushed pineapple with its juice. The liquid from the can replaces the water, eggs, and oil typically called for on the cake mix box.
- → What toppings work well with this cake?
While delicious on its own, this cake pairs wonderfully with whipped cream, a dusting of powdered sugar, vanilla ice cream, or a simple glaze made from powdered sugar and pineapple juice. For added texture, try toasted coconut flakes.
- → How should I store leftovers?
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. You can also freeze portioned slices in airtight containers for up to 3 months.
- → Can I add other ingredients to enhance the flavor?
Absolutely! Consider adding 1/2 cup shredded coconut, a teaspoon of vanilla extract, or 1/4 teaspoon of almond extract to the batter. For texture, chopped nuts like macadamias or walnuts work well.
- → Why is my cake too moist or undercooked?
Oven temperatures vary, so you might need to bake it longer than specified. Always test with a toothpick - it should come out mostly clean with a few moist crumbs. If consistently undercooked, try reducing the pineapple to 3/4 of the can.