2 Ingredient Pineapple Cake Recipes

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2-INGREDIENT PINEAPPLE CAKE



2-Ingredient Pineapple Cake image

Light and soft, just TWO ingredient Pineapple cake is the easiest and most delicious pineapple cake you can possibly make.

Provided by Sarah Kozowski

Categories     Dessert     Easy Dessert

Time 35m

Number Of Ingredients 2

1 box angel food cake mix
1 20 oz can crushed pineapple (undrained)

Steps:

  • Pre-heat oven to 350 degrees. Spray a 13x9 pan with non stick spray. Combine cake mix, and pineapple with juice in a bowl. Gently mix with spatula until all powder is combined well, do not overmix.
  • The mixture will start to froth, and turns into an amazing, airy, fluffy, bowl of deliciousness. Pour into a 9 x 13 inch baking dish - bake for 30 minutes.
  • Allow to cool on cooling rack, cut and serve dusted with powdered sugar or with whipped cream and fruits(pineapple chunks, strawberries...) on top. That's it!!! It couldn't be easier!

PINEAPPLE UPSIDE-DOWN CAKE FOR TWO



Pineapple Upside-Down Cake for Two image

Tender, moist and sweet, these two luscious but lighter cakes are as special as the person you choose to share them with! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 servings.

Number Of Ingredients 11

4 teaspoons butter, melted, divided
4 teaspoons brown sugar
2 canned unsweetened pineapple slices
2 maraschino cherries
1/3 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
Dash ground nutmeg
3 tablespoons fat-free milk
1/4 teaspoon vanilla extract

Steps:

  • Pour 1/2 teaspoon butter into each of two 10-oz. ramekins coated with cooking spray. Sprinkle with brown sugar. Top with a pineapple slice. Place a cherry in the center of each pineapple slice; set aside., In a small bowl, combine the flour, sugar, baking powder, salt and nutmeg. Beat in the milk, vanilla and remaining butter just until combined. Spoon over pineapple., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Run a knife around edges of ramekins; invert onto dessert plates. Serve warm.

Nutrition Facts : Calories 290 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 318mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.

2 INGREDIENT PINEAPPLE CAKE (WITH PINEAPPLE SAUCE)



2 Ingredient Pineapple Cake (With Pineapple Sauce) image

From American Heart Association Healthy Recipes booklet. A cake that smells like a pineapple upside down cake but without all the fat and calories. The sauce really adds a lot to the cake but is optional if you just want a low-key dessert.

Provided by HokiesMom

Categories     Sauces

Time 1h5m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 6

1 (16 ounce) package angel food cake mix
1 (20 ounce) can crushed pineapple, in juice (not syrup)
1 (20 ounce) can crushed pineapple, in juice (not syrup)
2 tablespoons orange marmalade
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Preheat oven to 350F and lightly spray a 13x9x2" baking pan with nonstick spray.
  • Put cake mix in a large bowl and stir in undrained pineapple until well combined.
  • Pour mixture into baking pan and smooth down the surface. Bake for 25-30 minutes or until golden brown.
  • Transfer to a wire rack and let cool for about 30 minutes then run a thin knife around the edges of the cooled cake before slicing and removing from pan. Serve alone or with the following pineapple sauce (which I highly recommend).
  • For Pineapple Sauce: While cake is cooling, in a small saucepan, gently stir together the sauce ingredients until the cornstarch is dissolved.
  • Bring to a boil over medium high heat and boil for 1 1/2 to 2 minutes or until thickened, stirring frequently.
  • Remove pan from heat and let cool slightly.
  • Serve the warm sauce over the cake slices.
  • Store leftover sauce in a container with a tight fitting lid. You can serve additional sauce either cold or reheat in the microwave till just warm.

Nutrition Facts : Calories 125.2, Fat 0.1, Sodium 112.6, Carbohydrate 29.9, Fiber 0.5, Sugar 19.4, Protein 2.3

2-INGREDIENT PINEAPPLE ANGEL FOOD CAKE



2-Ingredient Pineapple Angel Food Cake image

This angel food cake is easy and delicious and only requires 2 ingredients! Cover and store leftovers in the refrigerator.

Provided by the brownie gurl

Time 2h50m

Yield 12

Number Of Ingredients 2

1 (16 ounce) package angel food cake mix
1 (20 ounce) can crushed pineapple, in juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine dry cake mix with crushed pineapple and juice in a large bowl. Beat on low speed for 30 seconds, then beat on medium speed for 1 minute. Pour into an ungreased 10-inch tube pan.
  • Bake in the preheated oven until deep golden brown, 40 to 45 minutes. Remove from the oven and immediately turn upside down to cool, about 2 hours.
  • Run a knife around the edges and turn cooled cake out onto a serving place. Use a serrated knife to cut into slices.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 37.8 g, Fiber 0.4 g, Protein 3.1 g, Sodium 324.7 mg, Sugar 29.3 g

TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE



Two-Ingredient Pineapple Angel Food Cake image

Two ingredients are all it takes to create a quick and delicious pineapple angel food cake! First up is Betty Crocker™ White Angel Food Cake Mix. Sweet and fluffy, angel food cake has that perfect crumbly-yet-moist texture. Add a can of crushed pineapple to the batter for a tropical, tangy and sweet taste. Every bite brings together bright, zesty flavors. The next time you want to create the unexpected, enjoy this angel food cake with pineapple.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 12

Number Of Ingredients 2

1 box Betty Crocker™ White Angel Food Cake Mix
1 can (20 oz) crushed pineapple in juice, undrained

Steps:

  • Heat oven to 350°F.
  • In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
  • Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.

Nutrition Facts : Calories 170, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 30 g, TransFat 0 g

PINEAPPLE CAKE II



Pineapple Cake II image

Very moist cake that is very good for a pot luck dinner.

Provided by Suzanne Stull

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h30m

Yield 24

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
2 eggs
1 ½ cups white sugar
½ teaspoon salt
1 (20 ounce) can crushed pineapple with juice
¾ cup butter
½ cup white sugar
½ cup evaporated milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  • Mix the flour, baking soda, salt, and 1 1/2 cups of the white sugar together. Stir in the beaten eggs and the pineapple with juice and mix well. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Pour Buttery Milk Syrup over top of cake while still warm.
  • To Make Buttery Milk Syrup: In a sauce pan combine the butter or margarine, evaporated milk, vanilla, and 1/2 cup white sugar. Bring mixture to a boil over medium high heat and cook for about 5 minutes. Pour over cake while still warm.

Nutrition Facts : Calories 180.8 calories, Carbohydrate 28.9 g, Cholesterol 32.3 mg, Fat 6.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 4 g, Sodium 153.6 mg, Sugar 20.6 g

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