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

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

Ingredients:

  • 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!

Print your recipe below:

2 Ingredients Pineapple Angel Food Cake Recipe

4.84 from 78 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 mins
Cook Time 25 mins
Total Time 30 mins
Servings 12
Cuisine American
Course Dessert
Calories 168
Author Carrie Barnard

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.

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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Make this easy pineapple angel food cake recipe today! With just 2 ingredients you will love this angel food cake with pineapple. This is a simple cake dessert recipe with pineapple that everyone will love! #eatingonadime #cakerecipes #pineapplerecipes

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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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Comments

  1. 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!

  2. 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 🙂

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

  4. 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?

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

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

  7. 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??

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

  9. 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.

  10. 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

  11. 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.

  12. 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!

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

  14. 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?

  15. 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!

  16. 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!

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

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

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

  20. 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

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

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

  23. 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!

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

  25. 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.

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

  27. 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!!!

  28. 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 🙂

  29. 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!