Pineapple Angel Food Cake

Posts may contain affiliate links, meaning that I may earn a commission if you use a link provided.

4.52 from 74 votes
Jump to Recipe Pin Recipe

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’s it! The result is a moist, sweet, and fluffy cake, packed with juicy pineapple flavor.

Square slice of angel food cake with golden brown top on a white plate. Cake is topped with a dollop of whipped topping and a chunk of pineapple . Rectangular baking dish with cake in background.

If you love easy cake recipes with minimal, simple ingredients you should also try our 3-ingredient cherry dump cake, 3-ingredient apple dump cake, and 3-ingredient strawberry icebox cake. I am sure you will love them as well!

Or for a traditional angel food cake try my classic angel food cake recipe.

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 simple angel food cake recipe used to be especially popular with those following the Weight Watchers diet since it is fat-free. I have even heard the tasty dessert called 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!

Ingredients

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.

Can of Dole crushed pineapple and box of Betty Crocker angel food cake mix on countertop.

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.

Mixing bowl of frothy cake batter on wooden tabletop.

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.

Pineapple Angel Food cake in rectangular baking dish.

Step 4: Allow the cake to cool to cool on a cooling rack then slice and enjoy!

Square slice of pineapple angel food cake topped with a dollop of whipped topping and a chunk of pineapple.

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 not necessary.

Storage

Store leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days.

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.

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.

FAQ

Can I use a bundt pan or a different baking pan for this angel food cake and crushed pineapple recipe?

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.

Does pineapple angel food cake need to be refrigerated?

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.

Can I freeze leftover pineapple angel food cake?

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.

Can pineapple chunks be used instead of crushed pineapple?

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

Recipe
Square slice of 2 ingredient pineapple angel food cake topped with a dollop of whipped topping and a chunk of pineapple
Recipe
4.52 from 74 votes

Pineapple Angel Food Cake

Author: Jaclyn
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
This 2-ingredient pineapple angel food cake recipe is moist, sweet, and packed with heavenly pineapple flavor. And you can't beat how easy it is to make!

Ingredients
 

  • 16 ounce angel food cake mix
  • 20 ounce crushed pineapple in juice undrained
  • Cool Whip thawed, for serving (optional)

Instructions

  • 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.

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 with nonstick 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!
Try adding some shredded coconut for an extra tropical dessert!

Nutrition

Calories: 167kcal | Carbohydrates: 40g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 311mg | Potassium: 93mg | Fiber: 1g | Sugar: 30g | Vitamin A: 24IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 0.2mg
Square slice of 2 ingredient pineapple angel food cake topped with a dollop of whipped topping and a chunk of pineapple

Did You Make This Recipe?

Share it with me on Instagram @crayonsandcravings and follow on Pinterest @crayonsandcravings for even more!

2-Ingredient Pineapple Angel Food Cake

This recipe was shared on The Weekend Potluck!

4.52 from 74 votes (72 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




38 Comments

  1. This is our favorite.after covering it in cool whip I toast the coconut,sprinkle all over add crushed walnuts then maraschino cherries..so very good

  2. 5 stars
    This isa great cake,easy to make and quite delicious.I added coconut to the batter as well.Served it with vanilla icecream and caramel topping.served it at a luncheon…big,big hit.

Similar Posts