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no oil? no eggs? no problem! oh so easy pineapple cake

(10 ratings)
Blue Ribbon Recipe by
penny jordan
Lubbock, TX

NO OIL? NO EGGS? NO PROBLEM! OH SO EASY PINEAPPLE CAKE I am always trying to come up with an easy way out. So when it comes to making a cake, I LOVE CAKE MIXES! Tonight I was thinking, I wonder if I could make a pineapple cake with just a pineapple cake mix and a can of crushed pineapple. Guess what? It worked! Very light, moist and so good! (If I say so myself.) My very own recipe!

Blue Ribbon Recipe

If you love pineapple, this cake recipe is for you. The cake itself is made with 2 ingredients - boxed pineapple cake mix and canned pineapple. They're probably in your pantry already! As this bakes, your kitchen will be filled with the wonderful smell of fresh, warm pineapple. You can use any frosting as you'd like, and add as little or as much as you think it needs. A super easy summertime dessert.

— The Test Kitchen @kitchencrew
(10 ratings)
yield 12 -16
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For no oil? no eggs? no problem! oh so easy pineapple cake

  • 1 box
    pineapple cake mix
  • 1 can
    crushed pineapple in its own juice, do not drain (20 oz. option to reserve 1/8 cup of juice for optional frosting)
  • 8 - 12 oz
    container frozen whipped topping, thawed
  • 4 oz
    cream cheese or low-fat cream cheese
  • 16 oz
    frozen whipped topping, thawed (regular, lite or sugar-free)
  • 1/2 pkg
    dry instant pudding mix - vanilla or French vanilla (3.4 oz, regular or sugar-free/fat-free
  • 1/2 tsp
    almond extract (optional)
  • 1/8 c
    reserved pineapple juice (optional)

How To Make no oil? no eggs? no problem! oh so easy pineapple cake

Test Kitchen Tips
We did a hybrid of the two suggested frostings. We used 8 oz of whipped topping, 1/2 a box of vanilla pudding, and the reserved pineapple juice. Then we piped a little bit of whipped topping around the edges.
  • Oven preheating and baking dish coated in nonstick spray.
    Preheat oven to 350 degrees F. Spray a 9 x 13-inch OR desired cake pan for a layer cake with 'Baker's Joy' or whatever nonstick cooking spray you prefer.
  • Pineapple cake mix and crushed pineapple mixed in a bowl.
    In a large mixing bowl with an electric mixer on medium speed, combine pineapple cake mix and 20 oz. can of crushed pineapple in its own juice (ADD JUICE TOO). If using juice in frosting, reserve 1/8 cup. Mix for about 1 1/2 to 2 minutes.
  • Batter poured into prepared dish and cake baking.
    Pour batter into prepared cake pan(s) and spread evenly. Bake for approximately 28 - 32 minutes. The cake will bake up as any other cake and can be tested using a toothpick or lightly touching the cake in the center. If it springs back it's done. But don't over-bake.
  • Oh So Easy Pineapple Cake frosted.
    Remove from the oven and place on a wire rack to cool for about 30 to 45 minutes. Frost with your desired frosting. Cover and refrigerate for 1-2 hours or overnight. Serve chilled. Cover and refrigerate any leftovers.
  • 5
    Frosting Options: Whipped Topping: Frost with whipped topping. Cream Cheese Frosting: Combine softened cream cheese and approximately 1 cup of whipped topping. Add optional almond extract and mix well. Using an electric mixer on a low speed, mix until light and fluffy. Add 1/4 pkg of dry instant pudding mix and mix on low to medium speed until incorporated. Continue to mix dry pudding mix with the remainder of the whipped topping. You can use 1/8 cup of reserved pineapple juice to obtain the right frosting consistency for you (only a suggestion). Frost the completely cooled cake.

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