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
Scale
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.
