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.
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!
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.
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.
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.
- 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
- 1 (16 oz) box angel food cake mix
- 1 (20 oz) can of crushed pineapple in juice, undrained
- Cool Whip, thawed, for serving (optional)
- 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.
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!