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This 2-ingredient pineapple angel food cake recipe 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 juicy pineapple flavor.
If you love easy cake recipes with simple ingredients 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!
Or for a traditional angel food cake try my classic angel food cake 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 simple angel food cake recipe used to be especially popular with those following the Weight Watchers diet since it is fat-free. I have actually even heard the tasty dessert referred to as weight watchers pineapple cake.
Pineapple angel food dump cake
I have also heard this delicious dessert 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!
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
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. You are going to ignore box instructions here and just use the dry cake mix following the easy recipe below.
Crushed pineapple: One 20 oz can of crushed pineapple in juice (not in syrup), undrained. You will use the entire can, pineapple juice and all.
How to Make Angel Food Cake with Pineapple
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Just 5 minutes of prep are all it takes to make this sweet tropical cake!
Step 1: Preheat your oven to 350° F.
Step 2: Combine the angel food cake mix and pineapple (undrained) in a large mixing bowl. Stir until the ingredients are well combined.
Tip: I used a large spoon but you could certainly use an electric mixer on low speed instead, if you prefer.
Step 3: 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 4: 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 in the center of each cake slice.
I also like to add maraschino cherries, fresh berries, or a chunk of pineapple for garnish to pretty it up a bit, but that is totally not necessary.
Store the cake covered tightly with plastic wrap or in an airtight container 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 adding flaked coconut to the top of the cake – or into the batter!
- 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.
Tips for the Best 2 Ingredient Pineapple Cake
- 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.
- Worried about overflow? Place your baking dish on a sheet pan just in case (although I haven’t experienced this issue!)
- Do not grease your baking dish with non-stick cooking spray-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!
- A serrated knife is the best knife for a light and airy cake like this.
It’s important to use a 9 x 13 pan as mentioned in the recipe to ensure proper baking and rise. Using a different pan may result in an unevenly cooked cake or affect its texture. Stick to the recommended pan size for the best results.
This is a topic of debate. I always store mine in the refrigerator but I know others who swear by keeping the cake at room temperature.
Yes, you can freeze leftover pineapple angel food cake. Slice and store individual portions in airtight containers or wrap them tightly in plastic wrap and then place them in a freezer-safe bag. Thaw slices in the refrigerator before serving.
Yes! The good news is that you can use pineapple chunks if that is all you have available. However, to maintain the desired consistency of the cake you should puree the pineapple chunks in a blender until they have a similar texture to a can of crushed pineapple.
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
- 16 ounce angel food cake mix
- 20 ounce crushed pineapple in juice undrained
- Cool Whip thawed, for serving (optional)
- Preheat oven to 350° F.
- Add dry angel food cake mix and undrained can of crushed pineapple to a large bowl; stir to combine. The batter will become frothy.
- Transfer the cake 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 or whipped cream, if desired.
This recipe was shared on The Weekend Potluck!