Ingredients:
- 1 box (15.25 oz) yellow cake mix
- 1 can (20 oz) crushed pineapple with juice
- 1/4 cup unsalted butter, melted (optional, for added moisture)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch or 9×9-inch baking pan with parchment paper.
- Mix the Ingredients: In a large mixing bowl, combine the cake mix (dry), the entire can of crushed pineapple (including the juice), and the melted butter (if using). Stir until well combined. You don’t need to add eggs or oil — the pineapple will provide the moisture!
- Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Serve: Let the cake cool in the pan for 10-15 minutes before slicing and serving. Enjoy as is, or top with whipped cream or a scoop of vanilla ice cream for an extra treat!
Tips:
- For an extra burst of flavor, you can add a teaspoon of vanilla extract or a dash of cinnamon to the batter.
- This cake is very moist due to the pineapple juice, so no need for frosting unless you want to add some!
- You can make this into a pineapple upside-down cake by layering the bottom of the pan with pineapple rings and maraschino cherries before pouring the batter on top.
Nutrition (Per Serving – Approximate):
- Calories: 200 kcal
- Carbs: 40 g
- Protein: 2 g
- Fat: 4 g
- Sugar: 25 g
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