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.
If you love easy cake recipes also give our 3-ingredient cherry dump cake, 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.
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
This 2-ingredient pineapple angel food cake is moist, sweet, and packed with heavenly pineapple flavor. And you can't beat how easy it is to make!
Ingredients
- 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
Store covered in the refrigerator for up to 3 days.
Non-stick coated pans can prevent the cake from rising properly. Be sure to use a glass or ceramic baking dish.
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!
This recipe was shared on The Weekend Potluck!
Hi!
Yes, I did make this cake. It was Easter weekend and it was oh, so easy to make (the only reason I attempted it.)
My granddaughter was home from college and we both enjoyed a slice and I wrapped the leftovers and sent it on with her to take back to share with her sorority sisters. She has reported that everyone loved the cake.
I am not a baker so bring on the easy recipes for me, please. I enjoy your emails and recipes. Judy
So glad that you and your family enjoyed the recipe!!! Thank you so much for coming back and letting me know–comments like yours always make my day!
Could I add shredded coconut to the batter before baking? That would be really good.
Yes, that would be super yummy!
I was intrigued, so I made it for my husband’ (big sweet tooth). It’s just delicious and surprising how it stays fresh and moist for days. We kept it covered with plastic wrap. Wonder if you could add some berries of some type to the batter without ruining the moisture balance? Coconut shreds do sound like a good idea for next time.
So glad that you and your husband enjoyed the cake 🙂
I have not tried adding berries to the batter so I am not quite sure how it would work out. I have, however, enjoyed serving the cake with sliced strawberries–so yummy!
If you decided to give the recipe a try with berries added please let me know how it turns out!!