Description
A delightful dessert that captures the essence of tropical beach days with moist, sweet pineapple flavor.
Ingredients
Scale
- 1 box yellow cake mix (about 430 g)
- 1 can (20 oz / 570 g) crushed pineapple in juice
- 3 large eggs
- 1/2 cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F).
- Combine the yellow cake mix, crushed pineapple (with juice), eggs, and vegetable oil in a large mixing bowl. Beat the mixture for about 2 minutes until smooth.
- Grease your 9-inch round cake pans and pour the batter evenly into both pans. Bake in the preheated oven for 25–30 minutes.
- Cool the cakes in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
- Frost the cooled cakes with your choice of frosting and serve.
Notes
Using pineapple in juice instead of syrup keeps the cake from being overly sweet. Can be made ahead and stored in the fridge for up to 5 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 19g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg