Southern 3-Ingredient Pineapple Cake Directions:
Preheat the oven to 350°F.
Line a 9x13-inch baking pan with aluminum foil, leaving some overhang on the sides, and lightly coat the foil with nonstick spray.
Add the dry yellow cake mix to a large mixing bowl.
Do not prepare the cake mix according to the box directions.
Add both cans of crushed pineapple with all of their liquid to the bowl.
Stir with a spatula or wooden spoon until the cake mix is fully moistened and no dry pockets remain.
The batter will be thick and slightly lumpy from the pineapple.
Spread the pineapple batter evenly into the prepared pan.
Drizzle the melted butter evenly over the top.
Bake for 35 to 45 minutes, or until the top is golden brown, the edges are set, and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Let the cake cool in the pan for 20 to 30 minutes before slicing.
Cut into squares and serve warm or at room temperature.
WW Points Calculation
Yellow cake mix, 15.25 oz box: 60.00 points
Crushed pineapple in water, undrained: 0.00 points
Unsalted butter, 2 tbsp: 10.00 points
Points Information
Total Points: 70.00
Servings: 12 servings
Points per serving: 5.83
Nutrition Information
Calories: 180
Fat: 3 g
Protein: 2 g
Carbohydrates: 37 g
Sugar: 22 g
Sodium: 260 mg
I'm waiting for your comments! Enjoy!
