With only 3 ingredients, this ultra moist Pineapple Cake recipe is the perfect summer treat. Low on calories, high on flavor, you’re going to be shocked how easy this cake is to make!
Once you realize the combination of the 3 ingredients in this cake, you’ll see the flavor possibilities are endless!
This easy pineapple cake was originally published in May 2017. The recipe notes and photos were updated in June 2025.
Aimee’s Recipe Notes
Taste & Texture: sweet pineapple cake with a dense texture, lightened up with Cool whip topping!
Budget Friendly: only 3 ingredients for this easy cake.
Prep Note: Mix, pour, and bake. It’s that easy.
Gluten Free: Simply use a gluten-free yellow cake mix, and make sure you use gluten-free sprinkles.
Ingredient Swap: not a fan of Cool Whip? Swap them out for homemade whipped cream or my stabilized whipped cream.
Only 3 Ingredients needed
These are the basic 3 ingredients, however sprinkles are always a must, so I guess that makes four. Scroll down to the recipe card for full measurements.
- Yellow cake mix – Boxed yellow cake mix saves time and adds a nice vanilla flavor.
- Pineapple – Crushed pineapple in juice makes this cake taste juicy and flavorful.
- Cool Whip – This ready-made low-fat whipped dessert is perfect for spreading and keeping its shape. Use stabilized whipped cream if you don’t want to use Cool Whip.
Sprinkles – Optional sprinkles add a fun visual appeal to the cake. Plus, you can pick seasonal colors and designs.
How to Make Pineapple Cake
Make the Cake Batter.
- Combine cake mix with canned pineapple in juices (don’t drain the juice)!
- Pour into a 13×9 baking dish. Use baking spray or my homemade cake release on the pan.
Add the Topping.
- Wait until the cake has cooled COMPLETELY.
- Top the cake with thawed Cool Whip and add sprinkles. Store cake in refrigerator for 3 hours before serving. Keep covered in fridge for up to one week.
More Pineapple Desserts
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