Gluten Free Pineapple Cake: Made With 2 Ingredients

I have been seeing a great number of 2 ingredient cakes kicking around the internet. Mostly  their core ingredient is a cake mix and then a flavour is added. Our previously posted 2 Ingredient Lemon Slice was one such wonder. I had great success with it in my kitchen, although over on Well & Good’s facebook page the reviews were mixed. So, armed this time with a Well and Good Sponge Cake Mix and a tin of sliced pineapple I gave the Gluten Free Pineapple Cake a red hot go.
I didn’t base this test off a specific recipe, there are heaps on Pinterest so I ended up making a version of all and calling it my own!

The thing with this ‘cake’ was, is that it turned out a bit more like a slice than I expected. A soft, smooshy slice. Most of the recipes I found asked for an Angel Cake Mix, which may have had something to do with this. The other thing I found was that the end result wasn’t as pineapple-y as I expected. This I think is because I chopped up Pineapple Thins instead of using crushed pineapple. I’m not sure I will make this particular flavour combination again, online I’ve seen berry variations, maybe that is where my next test will be! Tell me dear readers, have you attempted a 2 Ingredient Cake?

2 Ingredient Gluten Free Pineapple Cake
Ingredients:
1 x Well & Good Gluten Free Sponge Mix 
1 x 450g tin Pineapple Thins

Method:
Preheat oven to 180C
Combine Well & Good sponge and (undrained) pineapple in large bowl. Combine ingredients, by hand or with a mixer either is fine.
Pour into 9 x 13 baking tray and bake in the oven for 35 – 40mins.

Enjoy!