Baking doesn’t always have to mean filling the kitchen with measuring cups and sifting flour for hours. Enter the two-ingredient pineapple angel food cake – a dessert so simple, it feels like a baking shortcut that results in something fluffy, light, and packed with tropical flavor. This guide covers everything you need, from ingredients and mixing tips to creative variations and ideas for serving.
What Is Pineapple Angel Food Cake?
Pineapple angel food cake is a clever combination of boxed angel food cake mix and canned crushed pineapple. The result is a low-fat, pillowy cake with juicy bursts of fruit. This recipe stands out for its ease, but also for its versatility. You don’t need baking expertise, just a couple of pantry staples and a baking pan. Whether you call it Weight Watchers pineapple cake or pineapple cloud cake, this is a dessert that consistently delights.
Ingredients You’ll Need
There’s beauty in simplicity. All you need to make this cake are:
-
Angel Food Cake Mix
One standard box (16 ounces) of angel food cake mix. Use the “just add water” variety, as it already contains dried egg whites. -
Canned Crushed Pineapple
One 20-ounce can, juice included. The pineapple provides moisture, sweetness, and a bright, summery flavor.
Optional for serving: Frozen whipped topping, homemade whipped cream, or fresh fruit.
Step-by-Step Instructions
1. Get Ready to Bake
Set your oven to 350°F (175°C). Use a 9×13-inch glass or metal baking pan. Don’t grease the pan; for this style of cake, a clean surface gives the batter something to grip as it rises.
2. Make the Batter
Pour the angel food cake mix into a large bowl. Open the canned pineapple and add the fruit and juice right into the dry cake mix. Stir gently with a spatula or large spoon:
- Mix until combined. The batter will foam and grow as the pineapple juice reacts with the cake mix ingredients.
- Mix only until the batter is evenly combined and thick.
3. Bake
Spread the batter evenly in your pan. Place it on the center oven rack. Bake for 25–30 minutes.
- The cake is done when the top is golden and cracked, and it springs back when lightly pressed.
4. Cool and Serve
Remove from the oven when finished baking. Invert the pan if possible to keep the cake elevated as it cools. Let it cool at least 30 minutes before slicing. Serve in squares, topped with whipped cream or extra pineapple if desired.
Texture and Flavor: What to Expect
This cake bakes up airy and soft, the classic angel food structure. The pineapple adds both texture and flavor, delivering tiny, chewy bites and sweet tang in every forkful. It’s sweet but not overpowering, so you can easily add toppings or accompaniments.
Why This Recipe Works
Foolproof Simplicity
Making this cake is as easy as mixing and pouring. There’s no separating eggs, sifting flour, or special equipment. As long as you use a single box of mix and the correct can size, the proportions turn out reliably every time.
Light, Lower in Calories, and Dairy-Free
The absence of added fat and the leanness of angel food cake mean each slice is low in calories. Skip the whipped topping for a lighter result, or use a sugar-free alternative. Since there’s no butter or milk, this dessert suits those avoiding dairy as well.
Ingredient Tips and Choices
Cake Mix Options
Many brands of angel food cake mix are available, including Betty Crocker, Duncan Hines, and store brands. Just check the label: use mixes marked “just add water.” Specialty mixes with added flavors can work if you enjoy experimenting.
Pineapple Selection
Choose crushed pineapple packed in juice, not syrup. The extra juice is vital for the texture. Fresh pineapple doesn’t offer enough liquid and won’t break down as smoothly in the batter.
Additional Toppings
While optional, toppings make the dessert extra festive. Try:
- Dollops of whipped cream (store-bought or homemade)
- Slices of fresh kiwi or strawberries
- Chopped toasted coconut
- A drizzle of caramel or pineapple sauce
Helpful Baking Techniques
- Gently fold—not whisk—your batter. Intense mixing can knock the air out, making the cake less lofty.
- Don’t open the oven mid-bake. The temperature drop can cause angel food cakes to fall.
- Don’t grease the pan. The batter needs friction to climb the pan’s sides.
Troubleshooting: Common Pitfalls
Here’s what you might encounter, and how to solve it:
| Problem | Likely Cause | Solution |
|---|---|---|
| Cake is too dense | Overmixing the batter | Fold gently by hand |
| Cake sticks to the pan | Pan is greased | Always use an ungreased pan |
| Cake collapses | Oven opened too soon | Avoid checking before 25 min |
| Cake is sticky or gummy | Didn’t bake long enough | Test with a toothpick |
If your cake ever does crumble, cubed pieces make a lovely parfait or trifle with fruit and yogurt.
Creative Variations
This cake is wonderful as is, but it’s also a perfect base for twists. Try these ideas:
Tropical
Add 1/2 cup shredded coconut to the batter for a piña colada vibe.
Citrus Zing
Mix in 1–2 teaspoons grated orange or lemon zest for a bright citrus edge.
Berry Burst
Top baked slices with fresh berries—blueberries, raspberries, or a quick berry compote—for color and extra fruity flavor.
Pineapple Upside-Down Inspiration
After spreading the batter in your pan, decorate the top with cherries or pineapple rings before baking.
Turning it into Cupcakes
Spoon batter into lined muffin tins. Bake at 350°F for 15–18 minutes, watching for golden tops.
Serving Suggestions
This cake goes far beyond basic dessert. Use it as:
- A birthday cake with colorful berries and a candle.
- An Easter or summer picnic treat, since it stays fresh at room temperature for several hours.
- The base for a light, fruit-filled trifle.
For an everyday snack or a brunch sweet, it’s hard to beat. Pair it with coffee, unsweetened iced tea, or tangy lemonade.
Storing and Freezing
Keep your pineapple angel food cake fresh with these tips:
- On the Counter: Store covered at room temperature for up to two days.
- Refrigerator: Keep in an airtight container for up to five days.
- Freezer: Slice cooled cake and wrap tightly in plastic and foil. Store for up to three months. Thaw in the fridge before serving.
If you’ve added whipped cream or other toppings, store the cake uncovered in the fridge for up to two days, or scrape toppings before freezing.
Frequently Asked Questions
Can I use pineapple chunks instead of crushed pineapple?
Crushed pineapple works best because it blends smoothly, producing a light, even texture. Chunks are too heavy and can make the cake dense.
Can I make this gluten-free?
If you find a gluten-free angel food cake mix, the process remains exactly the same. Just check for any changes in baking time suggested on the box.
How do I know when the cake is done?
The top should look golden and be dry to the touch. Insert a toothpick— it should come out clean.
Nutrition Overview
Pineapple angel food cake stands out as a lighter treat. With minimal fat, moderate sugar, and a boost of vitamin C from pineapple, it’s ideal for light desserts or those watching calories. Below is an approximate nutrition breakdown (per serving, without toppings):
| Calories | Carbohydrates | Sugar | Fat | Protein |
|---|---|---|---|---|
| 150 | 35g | 24g | 0g | 3g |
Actual values vary by mix brand and serving size.
The two-ingredient pineapple angel food cake is proof that simple recipes can deliver great rewards. You get a soft, high-rising cake loaded with sweet-tart pineapple flavor—all in under an hour and with almost no cleanup. Whether serving guests, bringing dessert to a gathering, or looking for a healthier treat to enjoy any night of the week, this cake has you covered.
Two-Ingredient Pineapple Angel Food Cake
This pineapple angel food cake recipe is light and delicious. It’s also incredibly easy. Whip up this simple dessert today!
Ingredients
- 1 (12 ounce) tub frozen whipped cream, thawed (optional)
- 1 (20 ounce) can crushed pineapple (do not drain juice)
- 1 (16 ounce) packet angel food cake mix
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Add a layer of parchment to the bottom of a 9x13-inch baking dish only. Do not cover or grease the sides.
- In a large bowl, add cake mix and canned pineapple, juice included. Stir them together until well-combined.
- Pour the batter into the pan and bake for 25 minutes or until the cake is golden brown. The cake should spring back when pressed.
- With the cake still inside, flip the pan over and let it cool completely on a wire rack, about 45 to 60 minutes.
- Run a knife around the sides to release the cake. Add Cool Whip or whipped cream, if desired.
- Slice, serve, and enjoy!