If you’re craving a dessert that feels like sunshine on a plate but with minimal fuss, you’re going to adore this 2-Ingredient Pineapple Angel Food Cake Recipe. It’s unbelievably simple, combining just a box of angel food cake mix and a can of crushed pineapple—juice and all—into a light, fluffy, and moist treat that bursts with tropical flavor. Whether you’re an experienced baker or a kitchen newbie, this recipe guarantees success and smiles every single time.
Ingredients You’ll Need
These two incredibly basic ingredients are the stars of the show, each playing a crucial role. The angel food cake mix provides that classic airy structure and sweetness, while the crushed pineapple infuses moisture and a natural fruity zing that turns this cake into something truly special.
- 20 ounce can of crushed pineapple (do not drain): The juice keeps the cake moist and imparts a fresh pineapple flavor, making the cake wonderfully tender.
- 1 box dry angel food cake mix: This ensures the cake is light and fluffy with the perfect sweetness, offering a beautifully delicate crumb.
How to Make 2-Ingredient Pineapple Angel Food Cake Recipe
Step 1: Preheat and Prepare Your Pan
Kick things off by preheating your oven to 350 degrees Fahrenheit. Grab a 9×13-inch baking dish and give it a quick spray with non-stick cooking spray. This step ensures your cake will release easily after baking and helps create that gorgeous golden crust.
Step 2: Mix Pineapple and Cake Mix
In a large bowl, pour in the dry angel food cake mix and the entire can of crushed pineapple including its juice. Stir gently but thoroughly until the mixture is fully combined. The batter will be thick but moist, with little flecks of pineapple throughout. This step is super quick and creates the magic that gives this cake its incredible texture.
Step 3: Pour Batter into Baking Dish
Once your batter is ready, carefully pour it into the prepared 9×13 pan. Use a spatula to spread it evenly. Don’t worry if it looks a bit lumpy—that’s the pineapple doing its wonderful work.
Step 4: Bake to Golden Perfection
Place the pan in the oven and bake for 25 minutes. Keep an eye out for a beautiful golden brown color on top and a springy feel when you lightly touch the cake. The scent of pineapple wafting through your kitchen at this point is pure joy.
Step 5: Cool Completely Before Serving
After removing from the oven, set the cake on a wire rack or countertop to cool completely. Cooling is important because it helps the cake set, making it easier to slice and enhancing its light texture.
Step 6: Add Your Favorite Toppings
If you want to take your cake from lovely to downright irresistible, add some fluffy whipped cream and a few pineapple slices on top. It’s optional but highly recommended for that perfect finish!
How to Serve 2-Ingredient Pineapple Angel Food Cake Recipe
Garnishes
One of the joys of this cake is how wonderfully it pairs with simple garnishes. A dollop of whipped cream adds creamy richness while fresh pineapple slices or even a sprinkle of toasted coconut bring a delightful tropical flair. Don’t hesitate to get creative with mint leaves for a pop of color and freshness.
Side Dishes
This cake is fantastic as a light dessert alongside a tropical fruit salad or a scoop of vanilla ice cream. It also complements a cup of freshly brewed coffee or iced tea perfectly, making it a great choice for afternoon gatherings or casual family meals.
Creative Ways to Present
For a charming twist, consider cutting the cake into bite-sized squares and serving it on skewers along with chunks of pineapple and cherries. Another idea is to use a cookie cutter to make themed shapes for parties or take the cake along on a picnic wrapped in parchment paper for an easy and delightful treat outdoors.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep any leftover 2-Ingredient Pineapple Angel Food Cake Recipe covered tightly with plastic wrap or stored in an airtight container at room temperature for up to two days. For longer freshness, refrigeration is a good option but be aware it may slightly change the cake’s texture.
Freezing
This cake freezes beautifully! Wrap it tightly in plastic wrap then in aluminum foil for up to three months. When you’re ready to enjoy it again, thaw overnight in the refrigerator and bring to room temperature before serving to restore its soft texture.
Reheating
If you prefer a warm slice, simply microwave individual portions for about 10 to 15 seconds. This will soften the cake and intensify those lovely pineapple notes, making it taste freshly baked once again.
FAQs
Can I use other types of pineapple for this cake?
Absolutely! While crushed pineapple in juice is recommended for optimum moisture, you can experiment with diced pineapple if you prefer a chunkier texture. Just be sure to include the juice as well to keep the batter moist.
Do I need to add eggs or oil to this recipe?
Nope! The beauty of this 2-Ingredient Pineapple Angel Food Cake Recipe is its simplicity. The cake mix is designed to work perfectly with just the pineapple and its juice, making additional eggs or oil unnecessary.
Can I substitute angel food cake mix with another cake mix?
Angel food cake mix is essential here because of its lightness and specific ingredients that react well to pineapple juice. Using other types of cake mixes will change the texture and may not produce the fluffy, airy cake you’re hoping for.
What if I don’t have a 9×13 baking dish?
If you don’t have a 9×13-inch pan, a similar-sized baking dish will work fine. Just adjust the baking time slightly and keep an eye on your cake as it bakes to avoid over- or undercooking.
Is this cake suitable for special occasions?
Definitely! This cake’s simplicity makes it perfect for casual moments but its delightful flavor and presentation can shine at birthdays, potlucks, or holiday gatherings. Dress it up with whipped cream and fresh pineapple to make it feel extra special.
Final Thoughts
I can’t recommend this 2-Ingredient Pineapple Angel Food Cake Recipe enough if you want a sweet treat that comes together quickly yet tastes like you fussed for hours. It’s light, refreshing, and has just the right touch of tropical charm. Next time you’re in need of a simple dessert that delivers big on flavor, give this recipe a try—you’ll be amazed at how easy and delicious it is!
Print
2-Ingredient Pineapple Angel Food Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This simple and delicious 2-Ingredient Pineapple Angel Food Cake combines the light, airy texture of angel food cake with the sweet, tropical flavor of crushed pineapple. Perfect for a quick dessert, it requires minimal preparation and bakes into a moist, flavorful treat that’s great served with whipped cream and extra pineapple slices.
Ingredients
Primary Ingredients
- 20 ounce can of crushed pineapple (do not drain)
- 1 box dry angel food cake mix
Optional Garnish
- Whipped cream
- Pineapple slices
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by spraying it with non-stick cooking spray to prevent sticking; then set it aside.
- Mix Ingredients: In a large mixing bowl, combine the dry angel food cake mix with the entire can of crushed pineapple, including the juice. Stir well until the mixture is evenly combined and smooth.
- Pour Batter: Transfer the cake batter evenly into the prepared 9×13-inch baking dish, spreading it out to ensure even baking.
- Bake Cake: Place the dish in the preheated oven and bake for 25 minutes. Bake until the cake turns golden brown on top and a toothpick inserted into the center comes out clean.
- Cool Cake: Remove the cake from the oven and allow it to cool completely to room temperature. This helps set the texture before serving.
- Add Garnish: If desired, frost the cooled cake with whipped cream and decorate with pineapple slices or chunks for added flavor and presentation.
Notes
- Do not drain the pineapple; the juice is essential for the cake’s moisture and texture.
- Ensure the cake cools completely before adding whipped cream, or the cream may melt.
- For a lighter touch, use fresh pineapple chunks as garnish instead of canned slices.
- This recipe can be made gluten-free if you use a gluten-free angel food cake mix.
- Store leftover cake covered in the refrigerator for up to 3 days.
