Pineapple Cake Recipe

Looking for a quick, budget-friendly dessert that tastes like it took much more effort? This easy 3-ingredient pineapple cake is soft, moist, buttery, and packed with bright tropical pineapple flavor. Made with yellow cake mix, crushed pineapple, and melted butter, it is the perfect simple dessert for busy weeknights, family gatherings, potlucks, or Sunday lunch.

This pineapple dump cake recipe requires no eggs, no milk, and no complicated mixing. The pineapple juice adds moisture and sweetness to the batter, while the butter creates a delicious golden, slightly caramelized top.

Why You’ll Love This Easy Pineapple Cake

• Only 3 simple ingredients needed
• No eggs or milk required
• Quick and easy preparation
• Moist, fruity, and buttery texture
• Great for potlucks, parties, and family desserts
• Budget-friendly recipe using pantry staples
• Easy to serve warm or cold

Ingredients for 3-Ingredient Pineapple Cake

• 1 box yellow cake mix, about 15.25 ounces
• 2 cans crushed pineapple in juice, undrained, about 20 ounces each
• 1/2 cup unsalted butter, melted

How to Make Pineapple Cake with Cake Mix

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil or parchment paper, then lightly grease it with butter or nonstick cooking spray.
2. Add the dry yellow cake mix to a large mixing bowl. Do not prepare the cake mix according to the package instructions.
3. Pour both cans of crushed pineapple, including all the juice, into the bowl. The pineapple juice replaces the eggs and liquid normally used in a traditional cake recipe.
4. Stir until the cake mix is fully combined with the pineapple. The batter will be thick and slightly textured because of the crushed fruit.
5. Spread the pineapple cake batter evenly into the prepared baking pan.
6. Drizzle the melted butter over the top of the batter. This gives the cake its rich flavor and golden edges.
7. Bake for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with only a few moist crumbs.
8. Let the cake cool for 20 to 30 minutes before cutting into squares. Serve warm or at room temperature.

Serving Suggestions

This moist pineapple cake is delicious on its own, but it becomes even more special with a scoop of vanilla ice cream, whipped cream, or a spoonful of Greek yogurt. Serve it after roasted chicken, beef meatloaf, grilled turkey, or a simple family meal.

It is also a great make-ahead dessert for picnics, birthdays, potlucks, and casual gatherings because it can be served directly from the baking pan.

Tips and Variations

For extra flavor, add a pinch of cinnamon or a little vanilla extract to the batter. You can also use pineapple tidbits for more texture, or mix crushed pineapple and pineapple chunks for a fruitier cake.

To make the cake slightly lighter, reduce the butter to 1/3 cup. For a richer, cobbler-style topping, use up to 3/4 cup melted butter and watch the cake carefully near the end of baking.

Store leftover pineapple cake in an airtight container in the refrigerator for up to 3 days. Warm individual slices for a few seconds before serving to bring back the soft, freshly baked texture.

This easy pineapple cake recipe is proof that a few pantry ingredients can create a delicious homemade dessert everyone will want a second slice of.