This 2-ingredient pineapple angel food cake is the epitome of quick and easy desserts. No need to measure your ingredients. Simply mix a box of angel food cake mix with a can of crushed pineapple, then pop it in the oven.
That. Is. It.
The result? A moist, sweet, and fluffy cake, packed with heavenly pineapple flavor.
For a traditional angel food cake try my classic angel food cake recipe.
If you love easy cake recipes also give our 3-ingredient cherry dump cake, 3 ingredient apple dump cake, and 3-ingredient strawberry icebox cake a try. I am sure you will love them as well!
Classic recipe
This isn’t a new recipe. Two-ingredient Angel food cake with crushed pineapple has been around for years, like this 1960’s fruit cocktail cake recipe.
The recipe used to be especially popular with those following the Weight Watchers diet since it is fat-free. I have actually even heard the cake referred to as weight watchers pineapple cake.
Pineapple angel food dump cake
I have also heard this cake referred to as pineapple angel food dump cake.
While the recipe is as easy to prepare as a dump cake (and with fewer ingredients!), it really isn’t a true dump cake since it does require stirring the ingredients together.
But it sure is close enough!
Ingredients
Here is what you will need:
Angel food cake mix: Be sure to get the one-step “just add water” mix. I always grab the Betty Crocker 16 oz box as shown above.
Crushed pineapple: One 20 oz can of crushed pineapple in juice (not in syrup), undrained. You will use the entire can, juice and all.
Instructions
Just 5 minutes of prep are all it takes to make this sweet tropical cake!
Step one: Preheat your oven to 350° F.
Step two: Combine the angel food cake mix and pineapple (undrained) in a large mixing bowl. Stir until the ingredients are well combined.
Step three: Pour batter into an ungreased 9 x 13 inch baking dish and bake for 30-35 minutes, until the top is a nice golden brown and edges are crispy.
Step four: Allow the cake to cool to cool on a cooling rack then slice and enjoy!
The cake is delicious on its own or when topped with a dollop of Cool Whip.
I also added a chunk of pineapple for garnish to pretty it up a bit, but that is totally not necessary.
Storage
Store cake covered in the refrigerator for up to 3 days.
Variations and serving suggestions
- If you prefer a smoother cake with fewer bits of pineapple, use a hand mixer to combine the ingredients rather than a spoon.
- Up the tropical flavor by topping your pineapple angel food cake with Cool Whip and flaked coconut.
- Frost the cake with a tub of Cool Whip combined with a small 8 ounce can of crushed pineapple to really up the coconut flavor.
Recipe tips
- Be sure to use a large mixing bowl. As you stir, the batter will froth up and nearly double in size.
- Use a glass or ceramic baking dish. Non-stick coated pans can prevent the cake from rising properly.
- Do not grease your baking dish–doing so will prevent the cake from rising correctly.
- The cake rises a lot when baked and then deflates while cooling–especially in the middle. So don’t worry, the deflating is completely normal!
More fruity dessert recipes
- Lemon cake mix cookies – only 3-ingredients!
- Blueberry yum yum
- Strawberry jello pie – no-bake recipe!!
- Peach blueberry galette
Pineapple Angel Food Cake
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Print Pin Save RateIngredients
- 1 16 oz box angel food cake mix
- 1 20 oz can of crushed pineapple in juice, undrained
- Cool Whip, thawed, for serving (optional)
Instructions
- Preheat oven to 350° F.
- Add angel food cake mix and undrained can of crushed pineapple to a large bowl; stir to combine. The batter will become frothy.
- Transfer the batter into an ungreased 9 x 13 pan and bake for 30-40 minutes, or until the top is golden brown and the edges are crispy.
- Cool the cake on a cooling rack before slicing and serving. Top with a dollop of whipped topping, if desired.
Notes
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
This recipe was shared on The Weekend Potluck!
Could I use strawberry pie filling instead
I haven’t tried it myself but I have heard that others have used strawberry pie filling with great results. If you do decide to give it a try please let me know how it comes out 🙂
Could I add brown sugar so the taste is similar to pineapple upside down cake?
I haven’t tried this myself so I am not sure. If you do decide to give it a try please let me know how it comes out!
can i bake. it in a bundt pan?
I suggest a 9×13 pan as the cake is so soft and airy that it may not hold its shape in a bundt pan.
I only have crushed pineapple in heavy syrup, can I use it?
I would suggest waiting to make it until you can pick up a can of crushed pineapple in juice.
Great recipe!
I’m wondering if i can use a yellow cake mix instead of Angel Food. If i do that would i need the oil and eggs used for the yellow cake mix?
Yellow cake mix wouldn’t work for this recipe but you could make a pineapple dump cake using yellow cake mix, 2 cans of crushed pineapple, and butter. If you want to give it a try you can follow the instructions for this apple dump cake, just substituting the apple pie filling with crushed pineapple.
Makes me kind of sad to give a 1 star for this recipe. I was excited to make it to bring to a party. I’m glad I tried it out before taking it. This was not good. The texture wasn’t like cake or angel food cake. It’s a big no for us to make again.