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Make this easy pineapple angel food cake recipe today! With just 2 ingredients everyone will love this angel food cake with pineapple and you’ll love how easy it is!

pineapple angel food cake topped with cool whip and pineapple
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Pineapple Angel Food Cake Recipe 

This pineapple angel food cake recipe is one that is going to shock you – seriously shock you. You just need 2 ingredients to make the cake – 3 if you count the optional whipped cream on top.

Seriously, this simple angel food cake recipe is going to shock you because all you need is angel food cake and crushed pineapple to make it. From start to finish this cake is done in about 35 minutes!

It is simple, delicious and it is easy.

pineapple angel food cake

What more do you want in light and refreshing cake for Summer?

Angel food cake and Pineapple

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!

One bite of this 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!

A couple of things to note with this recipe. While it only has 2 ingredients, it is important that you have the exact sizes of both the cake mix and the crushed pineapple. For the crushed pineapple, it also needs to be in juice and not syrup for this recipe to turn out.

The Angel Food Cake Mix that you use needs to be the kind that only takes water. 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.

ingredients for pineapple angel food cake


  • Crushed pineapple (mine was 20 oz)
  • Angel food cake mix (the kind where you just mix water, usually Betty Crocker mix works!)
  • Container of cool whip – thawed (optional)

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.

2 ingredient angel food cake with pineapple

How to make Pineapple Angel Food Cake:

  1. First, preheat oven to 350 degrees F.
  2. Next, in a large bowl combine the angel food cake mix and the crushed pineapple. Mix well with a hand mixer.
  3. Then pour mixture into a 9×13 baking dish (no need to spray the pan) and bake at 350 degrees for 25 minutes or until golden brown. 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.
  4. Lastly, spread thawed 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!
how to make pineapple angel food cake

I told you this cake was easy to make. It is delicious with or without the cool whip and perfect for a hot Summer day.

angel food cake with pineapple

Tips for this Recipe:

  • Do not spray the pan before adding the batter. 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!
  • Make sure to get the right ingredients. You will need the correct ingredients for this cake to work correctly so double check them before buying!
  • Top with your favorite toppings – I love topping this with extra pineapple, cool whip or even shredded coconut. The coconut and pineapple taste great together!

Some call this Weight Watchers Cake Recipe. It is delicious whatever you may call it!

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2 Ingredients Pineapple Angel Food Cake Recipe

4.97 from 327 votes
Make this easy pineapple angel food cake recipe today! With just 2 ingredients you will love this angel food cake with pineapple. So quick and easy.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Cuisine American
Course Dessert
Calories 168



  • 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.

Recipe Notes

I love topping with this whipped topping but any of your favorite icing recipes would be delicious on this easy cake recipe. 

Nutrition Facts

Calories 168kcal, Carbohydrates 38g, Protein 3g, Fat 1g, Saturated Fat 1g, Cholesterol 1mg, Sodium 281mg, Potassium 59mg, Fiber 1g, Sugar 30g, Vitamin A 24IU, Vitamin C 4mg, Calcium 8mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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Recipe Rating


  1. 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 ?.

  2. 5 stars
    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?

  3. 5 stars
    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.

  4. 5 stars
    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

  5. 5 stars
    This recipe is great but I’m not a big fan of pineapple. Could it be made with other fruit, maybe diced peaches?

  6. 5 stars
    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

  7. 5 stars
    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!!!

  8. 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?

  9. Hmmm. That’s weird. I’ve never had that problem. Mine rises really high but then goes back down.

  10. 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.

  11. 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.

  12. 5 stars
    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.

  13. 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

  14. 5 stars
    Turned out perfect in my glass 9×13 glass dish. The secret is using parchment paper. I baked at 350 for 35 minutes in an electric oven on middle rack.

  15. Angel Food mix calls for water to the mix, do we just add the pineapple& juice and omit the water?

  16. That 3 ingredient pineapple cake is absolutely outrageous. I had a piece which i do not normally do, but my husband and kids were like OMG this is the bomb. I had to try and totally agree. It is awesome

  17. My favorite cake I’ve been making it for years . No mixer just dump the cake mix an pineapple in a bowl an mix good pour in 9×13 pan an bake for 40 mins comes out prefect every time.sometimes I add in coconut an pecan it is awesome.

  18. I love making this and have for years. For the frosting I use cool whip, 1 box instant pudding (I like cheesecake flavor) and I add a few tablespoons of crushed pineapples and some of the juice from a small can. Mix it up and it’s fabulous on top of this cake. You can even add coconut to the frosting for a piña colada flavor.

  19. I have made this recipe many times. It never fails as a quick & easy last minute dessert. I love it “as is” or topped with Cool Whip. I was introduced to this recipe in 2014 at a T.O.P.S. (Take Off Pounds Sensibly) class. Today, I am still enjoying it!

  20. This also makes a great base for a trifle- ear into pieces and layer with sliced strawberries/ blueberries and ff whipped topping topping. Perfect for 4th of July and very WW friendly 🙂

  21. Hi my name is Bernadette. My sister always makes this for the 4th of July. She buys her angel food cake already done. You have to add a small package of vanilla pudding; for a small angel food cake. She first adds crushed pineapple undrained, 20 ounces, then the small package of pudding, I small container of cool whip and last the angel food cake cut into small pieces. Mix all ingredients together and cool. Top with blueberries and strawberries. This recipe is made in a large bowl. It can also be made sugar free. Everyone loves it!!!

  22. I updated the recipe to clarify not to the drain the pineapple – Thank you.

  23. 5 stars
    Recipe needs to say do NOT drain the juice. The poor gal who couldn’t get it to turn out, must have drained the juice. That is the ONLY way this would not be a success as long as you follow the above directions.

  24. I have made this several times, it is a favorite here. Do you think it would work in a Bundt pan?

  25. I haven’t tried that before so I’m not sure. I find that it’s hard to poke holes in an angel food cake so I’m not sure that it would work well on this recipe. If you try it out, please let us know how it works! Thank you!

  26. Can you poke holes in this cake and pour a can of sweetened condensed milk over it?

  27. I hope it turned out good! The middle will be slightly softer than the edges. Let use know how it turns out!

  28. It is out of oven now. The edges are broken open and done. But middle is like jelly. I never could bake. I thought this easy recipe might be something I could do successfully. All fa.ily love pineapple. I guess I will just leave it dit and see how the does. Thank you

  29. First one in oven now. Do you turn it upsidedown to cool? I have a rack if so.

  30. The recipe serves 12. I cut the cake into 12 even pieces and each piece is a serving for this recipe. Thank you!

  31. What is the serving size? I see it says 168 calories per serving but does not give ounces or any other measurement 🙂

  32. 5 stars
    I had no faith in this recipe. It’s amazing. So easy. Super moist. I choose a tube pan. I’ll make this again and again. Just tasted it with no toppings and it stands on its own. Thanks!

  33. I haven’t tried that before with this cake but it sound delicious and I think it would work. If you try it, let us know how it turns out. Thank you!

  34. Can this be used as a Pineapple Upside Down Cake by adding the butter, brown sugar and pineapple rings to the bottom of the 9X13?

  35. I wonder if the juice from the pineapple is to be drained. Or do you pour the juice and all into the recipe?

  36. For the person who wants to know if it could roll, I make strawberry jelly rolls and use angel food cake. Just make sure you roll it as tight as you can and use seranwrap to wrap it up, then put it in the freezer until you want to thaw it out and eat it. It works pretty good! I’m gonna try it!

  37. I haven’t tried it but I’m not sure that it will roll well since it’s an angel food cake as it might crumble when you try to roll it. If you try it out, please let us know how it turns out! Thanks.

  38. If I make this in my jelly roll pan, which would make two, do you think it will roll ok to make a jelly roll with whipped cream and orange filling

  39. I haven’t tried it before but I think it would work. I would cook them at 350 for 12-15 minutes. Let me know how it turns out! Thanks.

  40. I just whipped this up and and added some shredded coconut too. So easy and very delicious! Thanks for posting it!

  41. I made this cake twice the second time I decided in 2 loaf pans they turned out amazing…I added coconut and pecans …was a big hit??

  42. Yes, you can definitely freeze the cake. I would wrap it tightly in aluminum foil prior to freezing. Thank you!

  43. Yes, I think you could add 1 cup of shredded coconut and that would taste really good!

  44. I cook for a retirement home and I love easy recipes like this. Can I add coconut to this recipe and if so how much?

  45. Tashia – Sorry – I’m not sure. The nutritional information is listed on the post. Thank you!

  46. Kay – No water is needed. I add the can of crushed pineapple without draining in place of the water. Let me know what you think. I hope you love it as much as I do 🙂

  47. 5 stars
    We really enjoyed this cake (without the topping). Didn’t think the cool whip helped it any. It’s super quick and easy!