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Make this easy Pineapple Angel Food Cake today! With just 2 ingredients everyone will love this angel food cake with pineapple and you’ll love how easy it is!
This pineapple angel food cake recipe is one that is going to shock you how easy it is to make. You just need 2 ingredients to make the cake, 3 if you count the optional whipped cream on top.
One bite of this Weight Watchers cake and you will be hooked! Your friends will be begging for you to tell them your secret. It’s up to you on whether or not you share that it only has 2 ingredients. You may even like these delicious treat recipes, 2 Ingredient Pumpkin Muffins, 2 Ingredient Strawberry Cake Recipe. 2 Ingredient Fudge Recipe and 2 Ingredient Fruit Dip Recipe.
What's in this post: Pineapple Angel Food Cake
Why We Love This Recipe
Angel food cake with crushed pineapple make the perfect cake. It’s easy and loaded with flavor. When I first heard of this recipe I didn’t believe there was any way it would turn out. But boy was I wrong, friends.
I like to keep my pantry stocked with these simple ingredients because it makes the perfect last minute dessert recipe. I love that prep time is easy and I can easily make ahead of time. This soft textures and amazing flavor makes this a family favorite dessert.
Ingredients
- Crushed Pineapple – We used canned crushed pineapple with juice
- Box of Angel Food Cake Mix – Use the kind where you just mix water, usually Betty Crocker mix works
- Cool Whip – This is an optional topping. Make sure it is thawed
Scroll to the bottom for the full recipe in the recipe card.
How to Make Pineapple Angel Food Cake
- Step 1 – First, preheat oven to 350 degrees F.
Step 2 – In a large mixing bowl stir boxed cake mix and the crushed pineapple. Mix well with a electric mixer on medium speed or in a stand mixer on low speed.
Step 3 – Then pour the combine cake mix batter or spoon mixture into a 9×13 baking dish. You may even need scrape the bowl with a spatula to make sure all batter has been poured into the baking dish.
Step 4 – Bake at 350 degrees for 25 minutes or until golden brown in a preheated oven. The cake will fluff up but it will settle as it cools. Allow it to cool completely. You can also bake this pineapple angel food cake in a tube pan. It will increase the baking time to 40-45 minutes, though.
Step 5 – Lastly, spread or top with a dollop of cool whip (or homemade whipped cream) over the top and serve. If you want to take it up a notch, sprinkle with shredded coconut, too! Use a serrated knife to cut into slices when ready to serve.
Expert Tips
- Preparing Pan – Pour batter into a baking dish that has not been sprayed with cooking spray. It’s ok to let it stick. This is the only cake recipe that I will ever say that to. The recipe will not work if you spray the pan so resist the urge to do so. The angel cake might stick some but that is just how the texture of the cake is.
- Ingredients – Make sure to get the right ingredients in a large bowl. You will need the correct ingredients for this cake to work correctly so double check them before buying. The mixes that require eggs or other additional ingredients will not bake up right with only adding the pineapple. So keep that in mind when you’re shopping for ingredients.
- Baking Pan – You will need a 9×13 pan. There are several on sale here. I like the ones with a carrying case so that I can easily take these to cookouts and such.
- Cool Cake – Before frosting the cake, make sure the cake has cooled to room temperature.
Angel Food Cake Toppings
This 2 Ingredient Pineapple Angel Food Cake is delicious with your favorite toppings. I love topping this with extra pineapple, cool whip or even shredded coconut. The coconut and pineapple taste great together.
You can even garnish the Pineapple Cake with cherries and fresh berries such as strawberries and blueberries for added color and flavor. We even love to serve this pineapple flavor cake with vanilla ice cream and a drizzle of caramel syrup for a rich and delicious dessert.
Frequently Asked Questions
When mixing the canned pineapple with the cake mix there is no need to drain the pineapple juice.
Yes, we do recommend to store leftovers in the refrigerator covered with plastic wrap or in an airtight container.
We made this pineapple cake in a 9×13 baking pan but you can also make in an angel food cake pan. A Bundt Pan can also be used but with these different pans, cooking time may change. It may require you to bake for an additional 10 minutes.
Yes, you can freeze this pineapple cake. Make sure to wrap in plastic wrap and then foil before placing in the freezer. This cake will last about 2 months in the freezer. Thaw overnight or on the counter when ready to serve again.
More Pineapple Recipes
More Easy Angel Food Cake Recipes
Easy Dessert
Mandarin Orange Angel Food Cake Recipe
Easy Cake
Lemon Angel Food Cake
Easy No Bake
Strawberry Angel Food Cake
We love to hear from you. If you make this Pineapple Angel Food Cake Recipe, please leave us a comment or a star review.
2 Ingredients Pineapple Angel Food Cake Recipe
Ingredients
- 20 oz. can of crushed pineapple (do not drain)
- 1 box Angel food cake mix (the kind where you just add water)
- 1 Container of Whipped Topping (thawed – 8 oz.)
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl combine the angel food cake mix and the crushed pineapple.
- Mix well with a hand mixer.
- Pour into a 9×13 pan (no need to spray the pan).
- Bake at 350 degrees for 25 minutes until golden brown.
- The cake will fluff up but it will settle as it cools. Allow it to cool completely.
- Spread thawed cool whip over the top and serve.
My family loves this cake. Sometimes I will add a handful of regular or toasted coconut to the batter. Then make an easy drizzle with 10x sugar and spiced rum to top the cooled cake.
I’ve been making this cake for a long time now one of my best fav’s. I just top it off with berry of some kind (strawberries, raspberries blue berries which ever) then whipping cream. But i just eat it out of the pan with nothing on it most of the time. Soooo yummy
Thank you so much for sharing Carlene!
Love this easy-to-make cake. I added toasted coconut and toasted macadamia nuts to the Cool Whip topping. Only issue is the middle of the cake sank. How can I prevent this?
I’m glad you enjoyed it! Unfortunately, my cake sinks in the middle every time too and I’m not sure how to prevent it but it still tastes amazing every time!
Everyone at a higher altitude, remember to add corn starch to the batter. I have forgotten a couple of times and the results were awful ?.
How long do you suggest mixing the batter for? I’ve done it for the 30-seconds on low then 1 minute on medium as suggested on the box, but would a longer mixing time be better?
This was a fantastic and easy prep. Only I forgot to increase the size of pan when I doubled it. I’m waiting for my oven to cool right now to clean up the overflow..but I have checked the sides of the glass 13 X 9 casserole dish and I’m certain this will be an add-in to my dessert folder.
I previously left a comment related to the Angel Food box having 2 packages of mix. I had not seen in your recipe making any mention if the box has two packages of mix and I wasn’t sure if I was to use one or both. I made the cake for Mother’s Day, used both packages and I can tell you that it was a success. So easy and delicious. I hope you post my comment, because I couldn’t find the previous post I made last week. Anyway, thanks for the recipe. Blessings to you
This recipe is great but I’m not a big fan of pineapple. Could it be made with other fruit, maybe diced peaches?
Yes it can!
Great recipe! So easy! Variations I have tried, one using canned mango with juice, shredding them in a food processor first… The second with maraschino cherries with juice, chopping them up as well… All were good
This was so simple and easy. I wish I could post pictures. I followed the instructions. Betty Crocker mix that said “just add water” and a 20oz can of crushed pineapples. Mix it it up. I did not have a glass or ceramic baking dish that was 9×13, only had a non stick Wilton 9×13 pan I have yet to use I received at Christmas. I did not spray the pan, but I did line the bottom with parchment paper.
It did sink a tad in the middle, which is ok , since this was my “let me test this out” cake. Next time I will probably rest it upside down and make a batch of chocolate whipped cream & toasted coconut to top with. Some fresh strawberries would be good with this too. So delicious!!!
I’ve made this and it’s awesome. Was wondering can you put pineapple rings with maraschino cherries in the center on the bottom, then pour batter on top then bake?
I haven’t tried that but I bet it would work.
Do you add the water to the cake mix or not?
No you do not. You are just using the mix, but not following the directions on the box.
I made this. I used a hand mixer to mix and put into a 9×13 glass baking dish. It raised so high that it overflowed into my oven and over the sides of the dish. I wonder what I did wrong.
Hmmm. That’s weird. I’ve never had that problem. Mine rises really high but then goes back down.
This was so good! Low cal, delicious, and so easy! I followed the recipe exactly and it came out perfectly! I will make it again and again.
I’m a sucker to try all the 2-3 ingredient recipes that I can, and this one is a keeper! I took the advice found in the comments and made cupcakes, baked them at 350 for about 14 minutes. Note: It is a LOT of batter, so I ended up with 24 cupcakes AND an 8×8 glass pan of this. Taste wise: It’s very light and really good, not a strong pineapple flavor at all, it’s like eating tasty little clouds! I made a powdered sugar glaze and drizzled it over everything instead of frosting all of those cupcakes individually with cool whip. I did try one with the whipped topping and that’s delicious too- so either way- make these, you’ll love them.
Do you add amount of water on angel food cake box ?Or does the pineapple juice from pineapple make up for it. Do not want to add additional water if not exspose to
No water. Just the can.