4 Ingredient Pineapple Cake

4 Ingredient Pineapple Cake made with crushed pineapple, self-raising flour, sugar, and oil. An easy, moist eggless cake ready in minutes!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings serves

Calories 170kcal

Preheat Oven: Preheat your oven to 350°F (180°C). Grease a 9x13 inch baking dish or line it with parchment paper. Set aside.
Combine Dry Ingredients: In a large mixing bowl, whisk together the self-raising flour and sugar.
Add Wet Ingredients: Add the crushed pineapple (with its juice) and the olive oil to the dry ingredients. Mix until just combined and there are no dry patches of flour. Avoid overmixing to keep the cake tender.
Transfer Batter: Pour the batter into the prepared baking dish, smoothing the top with a spatula.
Bake: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Serve: Slice and serve as is or with a dusting of powdered sugar or an icing of your choosing such as a pineapple icing or cream cheese frosting.

Store: Keep the cake in an airtight container in the refrigerator for up to 5 days.