Pineapple Angel Food Cake is a foolproof recipe that’s ready to serve in minutes and is the ultimate dessert for any occasion!
There are only 2 ingredients in this cake (plus toppings if you’d like) and the result is moist and fluffy. It’s light and delicious, with a slightly sweet pineapple flavor and it’s perfect for topping with fruit.This is a dessert I keep up my sleeve for when I need something super easy and light. Everyone raves about it. It’s naturally fat-free, perfect to top with summer fruits.
Pineapple Angel Food Cake
- Made with only 2 ingredients, this cake is always ready for a celebration!
- The ‘frosting’ is just a quick layer of cool whip topping or homemade whipped cream!
- This simple recipe could not be easier to make. Just stir 2 ingredients together and bake! No additional eggs or ingredients are required.
- Light, fluffy, and delicious with a light pineapple flavor, this cake can be made and the day before. Chill in the refrigerator until ready to serve!
- Delicious and guilt-free if you are following Weight Watchers or watching your calories, pineapple angel food cake has fewer calories and less sugar than most cake recipes.
Ingredients for Pineapple Angel Food Cake
Angel Food Cake: Any box of angel food cake mix will work but make sure you select the box that’s just one package (16 oz) instead of two.
Pineapple: Use a can of crushed pineapple with juices, and skip the other ingredients mentioned on the box. The pineapple juice is what makes this cake so moist.
How to Make Pineapple Angel Food Cake
There won’t be much waiting around for this dessert to be ready!
- Combine all ingredients in a bowl.
- Pour the prepared cake batter into a prepared pan.
- Bake until golden brown and a toothpick comes out clean.
We most often bake this in a 9×13 pan but it can be baked in an ungreased angel food cake pan or tube pan for 40-45 minutes. A bundt pan is not recommended as it will be hard to remove.
Toppings
Cool the cake completely before adding toppings. Add a dollop of whipped topping (like Cool Whip) to make it easy or whip up a batch of homemade whipped cream or even a scoop of vanilla ice cream.
This pineapple angel food cake can be topped with fruit like fresh berries, peaches, or mango. It’s also great sprinkled with shredded coconut.
Cutting Angel Food Cake
Angel food cake is tender and delicate so be sure to use a serrated knife to gently slice. It cuts best when it has been chilled.
How to Store
Once baked, this pineapple angel food cake recipe can be stored covered in the refrigerator for up to 3 days.
Freeze the whole cooled cake by wrapping it in plastic wrap for up to 4 weeks and thaw before frosting. Or, freeze leftover frosted pieces on a baking sheet until they are frozen solid then wrap them in plastic and return to the freezer.
Ingredients
- 1 box angel food cake mix *, 16 ounces
- 20 ounces crushed pineapples with juice
- 1 tub whipped topping optional
- fruit optional for topping
Instructions
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Preheat oven to 350°F.
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Line a 9×13 pan with parchment paper. (optional)
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In a large bowl combine cake mix and undrained crushed pineapple. Pour into the prepared pan and bake 35 minutes or until a toothpick comes out clean. Cool completely.
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Remove cake from the pan and cut. Garnish with whipped topping and fruit as desired.
Notes
Be sure the angel food cake you purchase is one that has only one packet inside the box, not two packets. This cake requires only 2 ingredients and is moist enough that it doesn’t need toppings or frosting. If you’d like toppings try whipped cream or whipped topping, ice cream, and chopped fresh fruit. Nutrition information is for the cake only and does not include toppings. Leftover cake can be stored in the fridge in a covered container for up to 3 days. Serve cold. To freeze, wrap the cooled cake in plastic wrap (individual pieces or whole cake) for up to 4 months. Thaw at room temperature before serving.
Nutrition Information
Conclusion
FAQ
1. How do you make a 2-Ingredient Pineapple Angel Food Cake?
- To make this simple cake, you typically combine a box of angel food cake mix with a can of crushed pineapple, including the juice. Mix the two ingredients until well combined, then pour the batter into a baking pan. Bake according to the package instructions until the cake is golden brown and springs back to the touch.
2. Can you use fresh pineapple instead of canned?
- While the recipe traditionally calls for canned crushed pineapple, some variations use fresh pineapple. If opting for fresh, it’s essential to finely chop or crush the pineapple and consider the moisture content, as fresh pineapple may release more liquid than canned.
3. Is the 2-Ingredient Pineapple Angel Food Cake gluten-free?
- Angel food cake mixes typically contain wheat flour, so the traditional recipe is not gluten-free. However, gluten-free alternatives or homemade gluten-free angel food cake mixes can be used for those with gluten sensitivity or celiac disease.
4. Can you add other ingredients for extra flavor?
- While the recipe is designed to be minimalistic, you can customize it by adding ingredients such as shredded coconut, vanilla extract, or a pinch of cinnamon for additional flavor. Experimenting with these extras can enhance the taste according to personal preferences.
5. How should the cake be stored, and does it keep well?
- The cake is best stored covered at room temperature for the first day or two. If you have leftovers, refrigerate them to maintain freshness. Due to its light and airy texture, the cake is often consumed within a couple of days for optimal taste and texture.
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