Best 8 2 Ingredient Pineapple Cake With Pineapple Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of culinary delights, few things can rival the tantalizing allure of a pineapple cake smothered in a luscious pineapple sauce. This delectable treat, with its harmonious blend of tangy and sweet flavors, has captured the hearts and taste buds of countless dessert enthusiasts worldwide. Whether you're a seasoned baker or just starting your culinary journey, this two-ingredient pineapple cake recipe is sure to delight your senses and leave you craving for more. With readily available ingredients and a simple preparation process, this recipe promises an extraordinary taste experience that will transport you to a tropical paradise with every bite. So prepare to embark on a culinary adventure as we unravel the secrets of this exquisite pineapple symphony.

Check out the recipes below so you can choose the best recipe for yourself!

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!

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

PINEAPPLE CAKE WITH RASPBERRY SAUCE



Pineapple Cake With Raspberry Sauce image

It simply wouldn't be holidays in our family without this wonderful dessert. Cool and creamy, it looks beautiful drizzled with the simply raspberry sauce.

Provided by SassyMom3

Categories     Dessert

Time 1h30m

Yield 6-8 slice, 6-8 serving(s)

Number Of Ingredients 12

1 (18 1/4 ounce) package pineapple cake mix
6 egg whites
1/4 cup butter, softened
1 (15 ounce) can crushed pineapple in juice
1 (3 1/2 ounce) package instant lemon pudding mix
1 (16 ounce) package frozen whipped topping, thawed
2 tablespoons lemon juice
1/2 cup sliced almonds, salt-free, for garnish
3 tablespoons cornstarch
2 (10 ounce) packages frozen sweetened raspberries, thawed
1 tablespoon lemon juice
1 tablespoon pineapple juice

Steps:

  • Prepare cake mix as directed, except substitute egg whites for eggs and butter for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.
  • Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon and pineapple juice. Cover and chill for 30 minutes.
  • To make the frosting: Prepare instant pudding as directed. Add lemon juice and fold in whipped topping. Let sit 10 minutes. Spread over cake and top with raspberry sauce. Garnish with almonds if desired.

Nutrition Facts : Calories 592.4, Fat 31.2, SaturatedFat 21.8, Cholesterol 20.3, Sodium 350.3, Carbohydrate 75.6, Fiber 5.7, Sugar 49.4, Protein 7.3

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

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

PINEAPPLE SAUCE FOR CAKE



Pineapple Sauce For Cake image

Dress up slices of purchased angel food or pound cake with this light and fruity sauce. "Replace the orange marmalade with apricot preserves if you like," writes Donna Howard from her kitchen in Stoughton, Wisconsin.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2-1/3 cups.

Number Of Ingredients 5

1 tablespoon sugar
2 teaspoons cornstarch
1 can (20 ounces) crushed pineapple, undrained
1/4 cup orange marmalade
1 angel food or pound cake, sliced

Steps:

  • In a small saucepan, combine the sugar, cornstarch, pineapple and marmalade until blended; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Serve with the cake.

Nutrition Facts : Calories 94 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.

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.

DOUBLE PINEAPPLE UPSIDE-DOWN CAKE



Double Pineapple Upside-Down Cake image

A pineapple lover's dream. This cake is filled with pineapple inside and out. Serve with pineapple ice cream.

Provided by Sarita Peter

Categories     Pineapple Upside-Down Cake

Time 1h45m

Yield 14

Number Of Ingredients 15

⅓ cup margarine
⅓ cup brown sugar
12 slices fresh pineapple
¼ cup dark rum
3 ⅓ cups sifted all-purpose flour
2 ¼ teaspoons baking powder
6 large eggs
¼ cup orange juice
2 teaspoons vanilla extract
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
1 ¾ cups margarine, softened
¾ cup white sugar
1 (8 ounce) can crushed pineapple, drained and juice reserved
12 maraschino cherries

Steps:

  • Melt margarine in a large skillet over medium heat. Add brown sugar and cook until melted, 2 to 3 minutes. Lay pineapple slices in the sauce and cook until browned, 1 to 2 minutes per side. Lower heat and carefully add rum; simmer for 5 minutes. Remove from the heat and set aside to cool while you prepare the cake.
  • Preheat the oven to 300 degrees F (150 degrees C). Grease a 3-inch deep, 9- or 10-inch round baking pan.
  • Mix flour and baking powder together in a bowl. Beat eggs, orange juice, vanilla, nutmeg, and cinnamon in a second bowl.
  • Cream margarine and sugar in a third bowl until light and creamy and sugar granules are no longer evident. Gradually add egg mixture while continuing to blend. Add drained pineapple and up to 2 tablespoons reserved juice, if needed. Fold in flour mixture until thoroughly combined.
  • Pour cooled sauce into the bottom of the prepared pan, arranging the pineapple slices so they're flat on the bottom. Pour cake batter over the sauce, making sure there is about 1 inch at the top of the pan so the cake has room to rise.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
  • Remove from the oven and let cool in the pan for 5 minutes. Invert onto a serving platter and garnish with a cherry in the center of each pineapple slice.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 51.8 g, Cholesterol 79.7 mg, Fat 29.3 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 5.4 g, Sodium 424.4 mg, Sugar 26.2 g

Tips:

  • Use fresh pineapple for the best flavor. If using canned pineapple, be sure to drain it well.
  • If you don't have a blender, you can mash the pineapple chunks with a fork or potato masher.
  • Don't overmix the batter. Overmixing will make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it.
  • To make the pineapple sauce, simply simmer the pineapple chunks, sugar, and water until the sauce has thickened.
  • You can also add other fruits to the pineapple sauce, such as mangoes, peaches, or strawberries.
  • Serve the cake with a dollop of whipped cream or ice cream.

Conclusion:

This 2-ingredient pineapple cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the pineapple sauce is the perfect complement. With just a few simple ingredients, you can create a show-stopping dessert that will impress your friends and family.

Related Topics