Effortless 2-Ingredient Pineapple Angel Food Cake: Your Guide to a Fluffy, Tropical Dessert
Prepare to be amazed by the ultimate in simple, satisfying desserts: this incredible 2-ingredient pineapple angel food cake. It’s the perfect solution for those moments when you crave something sweet, moist, and utterly delicious, but have minimal time or ingredients on hand. Forget complicated measurements or a long list of supplies. All you need is a box of angel food cake mix and a can of crushed pineapple to create a heavenly, fluffy cake bursting with juicy tropical flavor.
This recipe is a true testament to how simple ingredients can yield extraordinary results. The cake turns out wonderfully moist, subtly sweet, and incredibly light, thanks to the unique properties of angel food cake mix combined with the natural moisture and flavor of pineapple. It’s an ideal treat for busy weeknights, last-minute gatherings, or simply when you want to indulge without the fuss. If you appreciate easy cake recipes that require minimal effort but deliver maximum flavor, you’ll also love our other simple creations like the 3-ingredient cherry dump cake, 3-ingredient apple dump cake, and our refreshing 3-ingredient strawberry icebox cake. For those who prefer a traditional, from-scratch experience, don’t forget to check out my classic angel food cake recipe.
A Timeless Treat: The History and Appeal of Pineapple Angel Food Cake
While this recipe might seem like a modern marvel of simplicity, the concept of a two-ingredient angel food cake with crushed pineapple is far from new. This delightful dessert has graced tables for decades, cherished for its ease and delicious outcome. Its history can be traced back to simpler times, much like classic recipes such as the 1960’s fruit cocktail cake recipe, which relied on pantry staples to create comforting and satisfying treats.
This particular iteration of angel food cake gained significant popularity, especially among those following the Weight Watchers diet, primarily because it is remarkably fat-free. Its light texture and sweet, fruity flavor offered a guilt-free indulgence, leading many to affectionately call it “Weight Watchers pineapple cake.” This speaks volumes about its enduring appeal – a dessert that is not only effortless to make but also aligns with healthier eating choices, making it a beloved option for a wide audience.
Pineapple Angel Food Dump Cake: Understanding the Label
You might have heard this incredibly simple dessert referred to as a pineapple angel food dump cake. The moniker certainly fits the bill when it comes to ease of preparation, as it requires minimal effort, similar to traditional dump cakes. Dump cakes typically involve “dumping” ingredients into a pan without much mixing, relying on the oven to do the rest.
However, despite its dump cake-like simplicity and even fewer ingredients than many dump cake recipes, this pineapple angel food cake isn’t a “true” dump cake in the strictest sense. It does require a brief stirring of the two ingredients to ensure they are well combined before baking. But let’s be honest, a quick stir hardly counts as strenuous cooking! So, while it technically involves more than just “dumping,” it’s certainly close enough in terms of effort to warrant the affectionate “dump cake” title for many home bakers.
The Simple Ingredients Behind the Magic
This section provides detailed ingredient notes and possible substitution options. For precise measurements and complete instructions, please refer to the printable recipe card located at the end of this post.
- Angel Food Cake Mix: The secret to the cake’s airy texture and minimal prep. It’s crucial to select the “one-step” variety that typically states “just add water.” Avoid mixes that require eggs or other ingredients, as our recipe specifically bypasses those instructions. I personally prefer and always reach for a standard 16 oz box of Betty Crocker angel food cake mix, as seen in the image above. For this recipe, you will completely ignore the instructions printed on the cake mix box and instead follow our simple two-ingredient method, using only the dry cake mix as directed below.
- Crushed Pineapple: This provides both moisture and the vibrant tropical flavor. You’ll need one 20 oz can of crushed pineapple. It’s very important to use pineapple that is packed in its own juice, not in heavy syrup. The syrup can make the cake overly sweet or alter its delicate texture. Furthermore, you will use the entire can, meaning the pineapple juice and all the fruit bits, without draining. The juice is essential for activating the cake mix and creating the perfect consistency.
How to Make Angel Food Cake with Pineapple: A Step-by-Step Guide
This section guides you through the simple process of making this cake with step-by-step photos and clear instructions. For the complete printable recipe with precise measurements, please refer to the recipe card further down this page.
In just about 5 minutes of active preparation, you can have this sweet, tropical cake ready for the oven. It truly is that fast!
Step 1: Prepare Your Oven and Pan
- Preheat your oven to 350° F (175° C). Ensuring your oven is at the correct temperature before baking is key for the cake to rise properly.
- Select an ungreased 9 x 13 inch baking dish. It’s crucial not to grease the pan for angel food cake, as the batter needs to cling to the sides of the pan to climb and achieve its characteristic height and airy texture.
Step 2: Combine the Ingredients
- In a large mixing bowl, combine the entire dry angel food cake mix with the undrained can of crushed pineapple.
- Stir the ingredients together thoroughly until they are well combined. You’ll notice the mixture becoming quite frothy and increasing in volume – this is perfectly normal and a sign that the cake mix is reacting with the pineapple juice. Continue stirring until no dry pockets of cake mix remain.
Tip: While a large spoon works perfectly for mixing, if you prefer, you can use an electric mixer on a low speed. Be careful not to overmix, as this can deflate some of the airiness.
Step 3: Bake to Golden Perfection
- Gently pour the frothy batter into your ungreased 9 x 13 inch baking dish.
- Bake for 30-35 minutes. Keep an eye on the cake; it’s done when the top has turned a beautiful golden brown and the edges appear slightly crispy. A toothpick inserted into the center should come out clean, though the light texture of angel food cake means this test isn’t always as definitive as with denser cakes.
Step 4: Cool and Serve
- Once baked, remove the cake from the oven and allow it to cool completely on a wire cooling rack. Angel food cakes are notorious for deflating slightly as they cool, especially in the center, which is completely normal. Do not be alarmed!
- Once cooled, slice and serve this delightful dessert. It’s absolutely delicious on its own, but for an extra touch of indulgence, consider topping each slice with a generous dollop of Cool Whip or freshly whipped cream.
To further enhance its visual appeal and add a touch of freshness, you can garnish your cake slices with maraschino cherries, fresh berries like strawberries or raspberries, or even an extra chunk of pineapple. While these garnishes aren’t necessary for flavor, they certainly elevate the presentation and make each serving feel extra special.
Storage Tips for Your Pineapple Angel Food Cake
Proper storage is key to keeping your delicious pineapple angel food cake fresh and moist. Store any leftovers covered tightly with plastic wrap or in an airtight container. It will keep beautifully in the refrigerator for up to 3 days. While there’s some debate on whether angel food cake strictly requires refrigeration, the presence of pineapple makes it prudent to store it chilled to maintain freshness and prevent spoilage. Always err on the side of caution to enjoy your cake at its best.
Expert Tips for the Best 2-Ingredient Pineapple Cake
Achieving the perfect fluffy and moist pineapple angel food cake is simple, especially with these helpful tips:
- Choose a Large Mixing Bowl: As you combine and stir the cake mix with the pineapple, the batter will become frothy and nearly double in size. A generously sized mixing bowl will prevent any overflow and make the mixing process much easier.
- Opt for Glass or Ceramic Bakeware: Non-stick coated metal pans can sometimes interfere with how angel food cake rises. The batter needs to cling to the sides of the pan to climb effectively. Using a glass or ceramic baking dish provides the ideal surface for the cake to achieve its signature height and light texture.
- Consider a Sheet Pan for Baking: If you’re concerned about potential overflow (though it’s rare with this specific recipe), placing your baking dish on a larger sheet pan before baking can catch any drips and keep your oven clean.
- Never Grease the Baking Dish: This is a crucial step for angel food cakes! Greasing the pan with butter, oil, or non-stick cooking spray will prevent the cake batter from clinging to the sides, which is essential for it to rise correctly. The cake will likely collapse or not achieve its full volume if the pan is greased.
- Embrace the Deflation: Don’t be alarmed when your cake deflates slightly as it cools, especially in the middle. This is a completely normal characteristic of angel food cakes and indicates that the air bubbles are settling. It doesn’t affect the delicious flavor or moist texture.
- Use a Serrated Knife for Slicing: For a delicate, airy cake like angel food, a serrated knife (like a bread knife) is your best tool. It will slice through the soft texture cleanly without compressing or tearing the cake, ensuring beautifully presented slices.
Creative Variations and Serving Suggestions
This 2-ingredient pineapple angel food cake is fantastic on its own, but it also serves as a wonderful base for creative variations:
- For a Smoother Texture: If you prefer a cake with fewer discernible bits of pineapple, use a hand mixer or stand mixer on low speed to combine the ingredients. This will break down the crushed pineapple further, resulting in an even more uniform and smooth cake crumb.
- Boost the Tropical Flavor: Elevate the tropical experience by adding a sprinkle of flaked or shredded coconut to the top of the cake before baking. For an even more intense coconut flavor, you can gently fold some into the batter as well. Toasted coconut flakes make an excellent garnish!
- Creamy Pineapple Frosting: Take your cake to the next level by frosting it with a simple yet decadent topping. Combine a tub of thawed Cool Whip with a small 8-ounce can of crushed pineapple (lightly drained, if desired, to prevent excess moisture). Spread this mixture over the cooled cake for a creamy, refreshing “frosting” that complements the cake perfectly.
- Citrus Zest: For a brighter flavor profile, finely grate the zest of half a lemon or lime into the batter. The citrus notes will beautifully enhance the pineapple’s tropical sweetness.
- Add a Glaze: A simple powdered sugar glaze (powdered sugar mixed with a little pineapple juice or milk) drizzled over the cooled cake can add an extra layer of sweetness and a beautiful sheen.
- Serve with Ice Cream: A scoop of vanilla bean or coconut ice cream alongside a warm slice of this cake is a match made in heaven.
- Fruit Compote: Instead of just whipped cream, consider a homemade berry compote (strawberries, blueberries, or raspberries simmered with a little sugar) to serve with your cake.
Frequently Asked Questions (FAQ)
It is highly recommended to use a 9 x 13 inch pan as specified in the recipe. This particular size and shape are crucial for ensuring the cake bakes evenly and achieves its proper rise. Using a different pan size or type, such as a bundt pan, could lead to an unevenly cooked cake, alter its texture, or prevent it from rising correctly. Stick to the recommended pan dimensions for the best and most consistent results.
This is a common point of discussion among bakers. Given the pineapple’s moisture, I always err on the side of caution and store my pineapple angel food cake in the refrigerator. This helps maintain its freshness and prevents potential spoilage, especially in warmer climates or if it will be stored for more than a day. However, I am aware that some individuals prefer to keep their angel food cake at room temperature for a day or two, particularly if it’s plain. For this recipe, refrigeration is the safest bet.
Absolutely! Pineapple angel food cake freezes very well. To do so, slice the cooled cake into individual portions. Wrap each slice tightly in plastic wrap, then place them in an airtight freezer-safe container or a heavy-duty freezer bag. This method helps prevent freezer burn. When you’re ready to enjoy a slice, simply thaw it in the refrigerator overnight or on the countertop for a few hours before serving.
Yes, you can certainly use pineapple chunks if that’s what you have on hand. However, to achieve the desired consistency and ensure the cake bakes properly, you’ll need to process the pineapple chunks first. Simply place them in a blender or food processor and pulse until they reach a texture similar to canned crushed pineapple. This step ensures that the pineapple integrates smoothly with the cake mix and provides the right amount of moisture.
Look for a “one-step” angel food cake mix that specifically instructs “just add water.” These mixes are formulated to create a light, airy cake with minimal effort. Brands like Betty Crocker or Duncan Hines typically offer this type of mix. Avoid mixes that require you to add eggs or other ingredients, as those instructions are not compatible with this two-ingredient recipe.
More Delicious Fruity Dessert Recipes
If you’ve enjoyed the simplicity and flavor of this pineapple angel food cake, be sure to explore more of our easy and fruity dessert recipes:
- Lemon Cake Mix Cookies – an incredibly simple 3-ingredient treat!
- Blueberry Yum Yum – a creamy, dreamy no-bake dessert layered with blueberries.
- Strawberry Jello Pie – a refreshing no-bake pie that’s perfect for summer.
- Peach Blueberry Galette – a rustic and elegant fruit pastry.
Pineapple Angel Food Cake
Author: Jaclyn
This 2-ingredient pineapple angel food cake recipe is incredibly moist, sweet, and bursting with heavenly pineapple flavor. You simply can’t beat how easy and quick it is to make!
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Ingredients
- 16 ounce angel food cake mix (one-step “just add water” type)
- 20 ounce crushed pineapple in juice, undrained
- Cool Whip, thawed, for serving (optional)
Instructions
- Preheat oven to 350° F (175° C).
- Add the dry angel food cake mix and the entire undrained can of crushed pineapple to a large bowl; stir well to combine. The batter will become frothy.
- Transfer the cake batter into an ungreased 9 x 13 inch baking pan and bake for 30-40 minutes, or until the top is golden brown and the edges are crispy.
- Cool the cake completely 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 non-stick 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 touch!
Nutrition
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
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This recipe was proudly featured on The Weekend Potluck!