Two-Ingredient Pineapple Angel Food Cake

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Looking for a simple dessert with big flavor and little fuss? Two-Ingredient Pineapple Angel Food Cake stands out as a go-to recipe. It’s light, airy, and bursting with sweet pineapple in every forkful. Whether you’re baking for a family gathering or just treating yourself, this cake offers a beautiful blend of ease and indulgence.

Why This Cake Works

With just a box of angel food cake mix and some canned crushed pineapple, you create a delightful treat that tastes far more impressive than the preparation suggests. The angel food cake base provides lift and softness, while pineapple brings juiciness and a mild tang that brightens every bite. There’s no need for oil, butter, or eggs—just mix, bake, and enjoy.

This recipe also checks many boxes: it’s low in fat, budget-friendly, naturally dairy-free, and suitable for anyone short on kitchen time or experience. If you follow Weight Watchers points, this dessert has a reputation for fitting easily into meal plans.

Ingredients

All you need are two pantry staples:

• Angel food cake mix: Choose any standard one-step box. These mixes include everything necessary for the signature foam-like structure.
• Canned crushed pineapple (20 ounces): Use the entire can, juice included. The pineapple adds moisture and a fruity-floral note.

Optional Toppings

These add a nice touch, but the cake shines on its own:

• Whipped cream—store-bought or homemade
• Sliced strawberries, blueberries, or mango
• Toasted coconut flakes

Essential Equipment

To make and serve this cake, you’ll want:

Step-by-Step Guide

1. Preheat the Oven

Set your oven to 350°F (175°C). Do not grease your baking pan. Angel food cake needs to cling to the sides so it can rise.

2. Mix Ingredients

Pour the angel food cake mix into a large bowl. Add the entire can of crushed pineapple, with its juice. Using a spatula, fold the mixture until no dry spots remain. The batter will start foaming up—a good sign.

3. Pour Into Pan

Spread the batter evenly into your ungreased baking dish or tube pan. For sheet cake, use a 9×13-inch pan. For a more traditional look and tall slices, a tube (angel food) pan works beautifully.

4. Bake

Place the pan on the center rack. Bake 25–30 minutes, or until the cake is golden and the top springs back when tapped. If using a tube pan, you may need up to 40 minutes.

5. Cool

When done, turn the pan upside down while cooling—this stops the cake from collapsing as it cools. For a 9×13 pan, set the dish on a wire rack and allow the cake to cool completely. Use a thin spatula or knife to loosen the edges before serving.

6. Serve

Slice and serve plain, or add a dollop of whipped cream and fruit. The cake will look festive and taste even lighter. For best texture, serve at room temperature or slightly chilled.

Tips for Perfect Pineapple Angel Food Cake

• Don’t overmix: Fold gently until ingredients are just combined. Overworking can deflate the batter and lead to a dense cake.
• Use only the juice from canned pineapple: Fresh pineapple may contain enzymes that prevent proper setting—canned works reliably every time.
• No need to grease the pan: Sticking is necessary for structure. For loaf or Bundt cake shapes, use ungreased tube or loaf pans.
• Check doneness: The top should be golden and springy. A skewer inserted in the center should come out clean, without wet batter.
• Cool completely before slicing: Cutting too soon may squish the airy layers.

Variations and Serving Ideas

Angel food cake’s subtle flavor pairs well with many toppings and add-ins. Here are some ideas to customize this classic:

Make It Tropical

Stir in shredded coconut along with the pineapple for a richer texture. Sprinkle extra coconut on top as a garnish.

Add a Citrus Twist

Grate a teaspoon of orange or lime zest into the batter before baking for added zing.

Layer It Up

Slice the cooled cake horizontally, then fill with layers of cream cheese whipped topping and more pineapple chunks for a simple trifle.

Poke Cake Version

After baking, poke holes in the cake with a fork and pour over additional pineapple juice or orange juice for extra flavor.

Serve Chilled or Toasted

Refrigerate the cake before serving for a cool dessert, or briefly toast slices and dust with powdered sugar for a warming option.

Storage and Make-Ahead Tips

Pineapple angel food cake stores well for several days, making it a good choice for meal prep or occasions.

Storing

• Room temperature: Store uncovered or lightly covered for one day.
• Refrigerator: Place leftovers in an airtight container for up to 4–5 days.
• Freezer: Wrap the cooled cake tightly in plastic and foil, then freeze for up to four months. Thaw overnight in the fridge.

Make-Ahead

Bake the cake a day before your event, cool completely, and store without toppings. Add your garnishes right before serving for the freshest presentation.

Frequently Asked Questions

Can I use pineapple chunks instead of crushed pineapple?

Crushed pineapple is best since it blends seamlessly with the cake mixture. Chunks can weigh down the batter, causing uneven texture.

Is it possible to use a homemade angel food cake base?

You can, but boxed mixes guarantee the correct proportions for the cake’s trademark lightness. If you want to bake from scratch, ensure you have a stable meringue before folding in pineapple.

What if my cake falls?

Angel food cake is delicate. It often falls if underbaked, mixed roughly, or cooled right-side up. Follow the steps for cooling upside down when possible, and don’t rush slicing.

Nutritional Notes

This cake is relatively low in fat since it skips oil and butter. Using canned pineapple in juice keeps sugar moderate compared to syrup-packed varieties. Each serving satisfies a craving for something sweet with fewer calories than most cakes.

For exact calories and Weight Watchers points, consult your cake mix packaging and pineapple can. Many opt for light whipped topping for an extra airy twist.

When to Serve Pineapple Angel Food Cake

• Weeknight dinners as a quick dessert
• Summertime barbecues or picnics
• Afternoon tea or coffee breaks
• Brunch spreads
• Potluck gatherings—easy to transport and slice

It’s also a thoughtful, last-minute option when you want to bake but the pantry feels empty. This recipe relies on ingredients that keep for months, so it’s always a good backup plan.

Troubleshooting Common Problems

• Cake sticks to pan: That’s expected—run a knife along the sides for easy release.
• Soggy texture: This may mean underbaking. Allow more time in the oven and check for doneness every few minutes after 25 minutes.
• Dense, flat cake: Gently fold the batter and don’t use pineapple tidbits or fresh pineapple with tough fibers.

Two-Ingredient Pineapple Angel Food Cake brings together convenience and big tropical flavor. It’s ideal for bakers at any level and suits a wide range of tastes and dietary needs. Whether topped simply with whipped cream or dressed up with fruit, this cake pleases the crowd, vanishes quickly, and gives you plenty of reasons to keep crushed pineapple and cake mix on hand.