Two-Ingredient Pineapple Angel Food Cake

Jump to Recipe

Two-Ingredient Pineapple Angel Food Cake

If you’re hunting for an effortless dessert bursting with tropical flavor, you can’t go wrong with two-ingredient pineapple angel food cake. This cake is light, fluffy, and laced with sunny pineapple—yet it’s simple enough for even the most hesitant baker. No eggs, oil, butter, or fuss. In fact, all you need are a boxed angel food cake mix and a can of crushed pineapple. The result is a golden, airy treat with a hint of tang and bright sweetness in every slice.

Let’s break it down step by step, covering everything from the essential basics to helpful variations, smart storage, and the little tricks that guarantee the best results every time.

What is Two-Ingredient Pineapple Angel Food Cake?

At its heart, this cake is a marvel of simplicity. By combining prepared angel food cake mix with canned crushed pineapple, you end up with a moist, spongy cake that’s naturally low in fat and big on flavor. The angel food cake mix, filled with whisked egg whites and minimal fat, offers volume and structure, while the pineapple provides moisture and tropical brightness. It’s even popular with calorie-counters and anyone seeking a lower-fat dessert, making it a go-to at potlucks, picnics, or as a light weeknight treat.

Why This Recipe Works

• Minimal ingredients: Just two pantry-friendly staples.
• No special equipment: Skip the stand mixer; a simple bowl and spatula do the job.
• Foolproof texture: The chemistry between the acidic pineapple and angel food mix leads to a high, springy crumb.
• Healthier profile: No butter, oil, or egg yolks—perfect for lighter eating goals.
• Quick prep and cleanup: Stir, bake, enjoy.

Ingredients

Here’s exactly what you’ll need for one standard cake (yields about 12 generous servings):

Optional, but delicious:
– Whipped topping or whipped cream
– Fresh pineapple, berries, or toasted coconut

How To Make Pineapple Angel Food Cake

Follow these straightforward steps:

1. Prep Your Pan and Oven

• Preheat your oven to 350°F (175°C).
• Use an ungreased 9×13-inch metal baking pan. Not greasing lets the batter cling to the sides and rise high.

2. Combine Ingredients

• Pour the cake mix and entire can of pineapple (with juice) into a large mixing bowl.
• Stir gently with a spatula until everything is thoroughly mixed—white, fluffy, and bubbling. The reaction will look a bit foamy; this is normal.

3. Bake

• Spread the batter evenly in the pan.
• Bake for 25–30 minutes. The surface should be golden and the center springs back when gently pressed.

4. Cool

• Set the pan on a wire rack.
• Let the cake cool completely, about 1 hour, before slicing. For classic angel food texture, run a knife around the edges to release.

5. Serve

• Slice into squares and add your favorite toppings, such as a spoonful of whipped cream and more fruit.

Pro Tips for Success

Following a few simple pointers turns a basic recipe into a bakery-worthy treat.

• Do Not Drain the Pineapple: The juice hydrates the mix—skipping it leads to dry, dense cake.
• Mix Gently: Vigorous beating can deflate the airy structure. A spatula is all you need.
• No Greasing Necessary: The batter must grip the sides to rise fully, as seen in traditional angel food cake.
• Check for Doneness: Start watching at the 25-minute mark. The top should be lightly golden and the cake should not jiggle.
• Let It Cool: Cutting too soon will cause stickiness or collapse.
• Pan Selection: Metal works best; glass or ceramic can affect the rise and browning.

Flavor Variations and Creative Twists

Elevate your two-ingredient pineapple angel food cake with these simple tweaks:

Add A Tropical Spin

• Sprinkle sweetened coconut into the batter for extra chew.
• Top the cooled cake with a pineapple glaze: mix powdered sugar with a bit of reserved pineapple juice.

Make It Fruity

• Scatter fresh berries over each serving for color and zing.
• Layer sliced strawberries and blueberries before adding a dollop of light whipped cream.

Give It a Dessert Bar Feel

• Drizzle with chocolate or caramel.
• Serve alongside a fruit salad for a balanced dessert.

Create Parfaits or Trifles

• Spoon chunks of cake into glasses, alternating with whipped cream and fruit for easy single-serves.
• Layer with non-dairy toppings for vegan guests (many cake mixes are accidentally vegan!).

Frequently Asked Questions

Can I Use Different Pineapple?

You can substitute pineapple tidbits or chunks if you pulse them in a food processor first. The goal is a texture similar to crushed pineapple to blend smoothly with the mix.

What If I Only Have Fresh Pineapple?

You can use fresh, but you’ll need to process it very finely and add enough juice to match the consistency of canned crushed pineapple.

Is This Cake Gluten-Free?

Only if you use a gluten-free angel food cake mix. Double check packaging for those with sensitivities.

Can I Make Cupcakes Instead?

Yes, distribute the batter into muffin tins lined with paper cups. Reduce baking time to 16–18 minutes.

Creative Serving Suggestions

Try these serving ideas to suit any occasion:

• A picnic: Bring slices chilled in a container, topped with fresh fruit.
• A quick brunch sweet: Serve cubes with yogurt or a fruit compote.
• Celebration centerpiece: Dust with powdered sugar and alternate slices with mango or kiwi on a platter.

For holiday flair, add a sprinkling of red and green fruits, or arrange fresh mint on top.

How To Store and Freeze

Pineapple angel food cake keeps well, making it a practical choice for events or weekly meal prep.

Storing on the Counter

• The cake stays fresh at room temperature for about two days in an airtight container.

Refrigeration

• For longer freshness (up to five days), store in the fridge. Cover with plastic wrap or a tightly sealed container.
• Wait to add any whipped toppings until just before serving to keep the cake’s texture intact.

Freezing

• Cool the cake completely.
• Slice, wrap pieces in plastic and foil, and freeze for up to three months.
• Thaw in the fridge before serving; top as desired.

Nutrition Insights

Each serving is lower in fat and calories compared to most bakery cakes, with no added oil or butter. The pineapple gives natural sugars and vitamin C, while angel food cake is made mostly from egg whites and flour. Those watching calories or seeking a lighter dessert can enjoy a generous piece without worry.

Troubleshooting: Common Issues

• Sunken Cake: Overmixing or opening the oven too soon can lead to collapse. Only check at the minimum bake time.
• Sticky Bottom: Let the cake cool fully before slicing; use a non-serrated knife for cleaner cuts.
• Dense Texture: Check your mix—some angel food cake mixes require only water, while “add egg” mixes will not work for this recipe.

Wrapping Up

This cake fits almost any occasion, whether you crave something sweet in a hurry or want a slimmed-down treat that doesn’t skimp on flavor. It works for birthday parties, potlucks, family dinners, or restless weekend baking. Once you try it, you’ll see why it’s earned a spot in so many kitchens.

One bowl, two ingredients, endless smiles.