2-Ingredient Pineapple Angel Food Cake
This pineapple angel food cake is impossibly light and just sweet enough, with tropical flavor in every bite. You only need a box of mix and a can of crushed pineapple, no oil, eggs, or water required.
It comes together in minutes and bakes into a tall, golden cloud that looks far more impressive than the effort suggests. Perfect when you want a fuss-free dessert that still feels a little special.
What Makes This Pineapple Cake So Good
The crushed pineapple and its juice replace every liquid and sweetener the mix calls for. That shortcut gives the cake a tender, moist crumb without any measuring or extra bowls.
It bakes up high and airy like a classic angel food cake but the pineapple keeps it from tasting dry. The fruit settles into tiny, bright bits throughout, so each slice has little pops of tropical flavor.
Ingredients
- 16 oz box angel food cake mix: use any brand, as long as it is the one-step type where you add only water.
- 20 oz can crushed pineapple in juice: do not drain; the fruit and juice together become the only liquid in the batter.
Variations / Substitutions
- Coconut twist: fold ½ cup shredded sweetened coconut into the batter before baking and top with toasted coconut when serving.
- Extra vanilla or almond: stir ½ teaspoon vanilla or almond extract into the batter for a hint of warmth.
- Topping options: dust with powdered sugar, dollop with whipped topping, or serve with a spoon of lightly sweetened Greek yogurt.
For another easy dessert with fruit, try our Lemon Blueberry Dump Cake.
How to Make 2-Ingredient Pineapple Angel Food Cake
Step 1: Mix the Batter
Place a rack in the center of your oven and heat it to 350°F (175°C). In a large bowl, stir together the 16 oz box of angel food cake mix and the entire 20 oz can of crushed pineapple, juice and all, until no dry white streaks remain. The batter will look thick, pale yellow, and foamy with tiny bubbles. Do not overmix, just combine until it comes together, which takes less than a minute with a wooden spoon.
Step 2: Bake the Cake
Scrape the batter into an ungreased 10-inch tube pan and spread it gently with a spatula to even out the top. Slide the pan into the oven and bake for 30 to 35 minutes. The top will rise high, turn deep golden, and feel springy when you press it lightly with a fingertip. A few cracks on the surface are normal and let steam escape as the cake finishes setting.
Step 3: Cool and Slice the Cake
Remove the pan from the oven and immediately invert it onto a narrow bottle or the pan’s built-in feet. Let the cake hang upside down until it is completely cool, about 1 hour; this step locks in the airy structure. Once cool, run a thin knife around the center tube and outer edge, release the cake onto a plate, and slice with a serrated knife. Serve plain or with fresh pineapple chunks and a dollop of whipped cream.
Tips for a Tall, Tender Crumb
- Never grease your tube pan. Angel food cake clings to the sides to rise properly, and any fat will cause it to collapse during cooling.
- Resist peeking. Opening the oven door before 30 minutes lets out heat and can make the cake sink in the middle.
- Cool completely upside down. Even a little residual warmth will cause the cake to compress as it cools, so do not rush the inversion time.
- If you do not have a tube pan with feet, invert the pan onto a glass bottle placed on your counter, making sure it is stable.
- For clean slices, use a gentle sawing motion with a serrated knife instead of pressing straight down.
Pan size changes the bake time a little.
| Pan | Temperature | Time |
|---|---|---|
| 10-inch tube pan | 350°F (175°C) | 30 to 35 mins |
| 9×13-inch baking dish | 350°F (175°C) | 25 to 30 mins |
Keeping Cake Fresh
- Refrigerate: Store cooled cake tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days. A cake keeper or a plate wrapped in foil works well.
- Serve cold: This cake tastes great straight from the fridge, where it firms up a little and the pineapple flavor becomes brighter.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
No, fresh pineapple contains an enzyme that breaks down the cake’s structure and will leave you with a dense, gummy result. Canned pineapple has been heated during processing, which deactivates that enzyme.
Will a different cake mix work?
Only angel food cake mix has the right ratio of sugar, starch, and egg whites to build the tall, airy texture. Yellow cake mix or white cake mix will not rise the same way and will taste heavy.
Can I add other fruits or berries?
You can fold in a handful of chopped maraschino cherries or fresh blueberries, but be mindful not to add much extra liquid. Drain any extra fruit well and pat it dry before folding it into the batter.
Is there a gluten-free option?
Yes. Use a certified gluten-free angel food cake mix and follow the same instructions. The texture will be similar, though the rise may be a little less dramatic.
Pineapple Angel Food Cake Recipe
Ingredients
Method
- Heat oven to 350°F (175°C). Stir the cake mix and the entire can of crushed pineapple together in a large bowl until no dry patches remain.
- Pour the batter into an ungreased 10-inch tube pan and bake 30 to 35 minutes, until the top is golden and springs back when touched.
- Invert the pan immediately and let the cake cool upside down completely, about 1 hour, then run a knife around the edges and slice.
Notes
