Two Ingredient Pineapple Angel Food Cake

When summer arrives, finding the perfect sweet and refreshing treat is essential. Enter the Two Ingredient Pineapple Angel Food Cake—an easy and delicious dessert that truly fits the warm-weather vibes. This cake is not only a classic but also a nostalgic recipe that can make any occasion feel special.

I first discovered this simple gem from my friend Hilary on Instagram. She shared her stories about this two-ingredient cake that seemed like a no-brainer for a quick summer dessert. The recipe is as straightforward as it gets: just combine Betty Crocker Angel Food Cake Mix with crushed pineapple and bake. The result is a light, delicious cake that’s perfect for BBQs or lounging poolside. It’s a great way to enjoy a sweet treat without spending hours in the kitchen.

If you’re looking for an easy way to make a delicious summer dessert, this cake is the answer. The ingredients come together to create a bright, refreshing dessert that is ideal for any summer gathering. You can even whip up some whipped cream or drizzle with caramel sauce for an added indulgence. This recipe has truly stood the test of time and continues to be a favorite for many, including myself.

Why You’ll Love This Recipe

Beginner Friendly: This baking recipe is easy to follow, making it perfect for beginners. With just a few minutes to mix the ingredients and pop it in the oven, you’ll have a delightful cake in no time.

Two Ingredients: All you need are a box of Angel Food cake mix and a can of crushed pineapple. Simply combine these two ingredients for a hassle-free cake that’s light and airy.

Tropical Taste: Enjoy a refreshing, tropical flavor with every bite. This summer dessert captures the essence of pineapple and brings a delightful taste to your table.

Light and Airy: This cake is a light and airy dessert option, perfect for a hot day. It’s a great choice for a refreshing treat that won’t weigh you down.

Ingredient Notes

Angel Food Cake Box Mix – This is a pre-made mix that simplifies the baking process, giving a light and airy base for the cake. Look for a reputable brand like Betty Crocker for consistent results and a delicious flavor.

Canned Crushed Pineapple with Juices – Adds moisture and a tropical sweetness to the cake, making it refreshingly delicious. Make sure you use crushed pineapple with its natural juices for the best texture and flavor, and avoid any added sugars or syrups.

Equipment Needed

• Mixing bowl
• Spatula or spoon
• 9×13 baking dish or tube pan
• Parchment paper (optional for lining the baking dish)
• Nonstick cooking spray
• Serrated knife (for easier slicing)

NOTE: The original recipe calls for a Tube pan. Well, I had to find out what a tube pan is, so clearly, I didn’t have one! If you do, use that one. But if you don’t, you can use a classic 9×13 baking dish like I did, and it worked great!

Step By Step Instructions

·  Prepare for Baking: Preheat your oven to 350F. Line the bottom of a 9×13 baking dish with parchment paper and lightly spray with nonstick cooking spray. Set aside to prepare for the cake batter.

·  Mix the Cake Batter: In a large mixing bowl, combine the angel food cake mix with the crushed pineapple (including the juices). Stir until the mixture is well combined, but be careful not to overwork it.

·  Bake and Cool: Pour the prepared cake batter into the baking pan. Bake for about 30 minutes, checking halfway through. If the top starts to brown too quickly, cover with aluminum foil and continue baking. Once done, set the cake aside to cool completely. Remove the cake from the pan by turning it upside down and flip it onto a wire rack.

·  Serve and Enjoy: Once the cake is cooled, remove it from the pan. Use a serrated knife to cut the cake and serve with Cool Whip, fresh berries, or your favorite ice cream. Enjoy your easy and delicious summer treat!

Recipe Tips

• To prevent sticking, grease the sides and bottom of the tube pan or 9×13 baking dish. Using parchment paper can also help.

• Gently fold the crushed pineapple into the cake mix. This helps avoid air bubbles and maintains an airy texture.

• Lightly tap the pan on the counter to release any trapped air bubbles and ensure the batter spreads evenly.

• Place the pan in a preheated oven, ensuring the cake can rise properly. Avoid opening the oven door too early to keep the temperature stable.

• After baking, let the cake cool in the pan for a few minutes, then transfer it to a cooling rack to cool faster and prevent crumbling.

• To release the cake easily, run a knife around the sides of the pan and tap it on the counter. If needed, use a serrated knife in a gentle sawing motion to slice.

• If using non-stick pans, avoid excessive greasing as the surface may be too smooth for the cake to cling properly.

Customize It

• Substitute crushed pineapple with canned mandarin oranges for a citrusy twist.

• Add a teaspoon of coconut extract to the batter for a tropical coconut pineapple flavor.

• Incorporate a handful of shredded coconut to enhance the texture and flavor.

• A lemon or lime glaze adds a tangy finish that complements the pineapple.

• Stir in a tablespoon of poppy seeds for a subtle crunch and unique texture.

• White chocolate chips introduce a sweeter, richer taste to the cake.

• For a different flavor undertone, try adding vanilla extract or almond extract.

• Top the finished cake with fresh berries and a dusting of powdered sugar for a fresh presentation.

Are you interested in more recipes?

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Pancake Donuts
Garlic Butter Shrimp with Broccoli
Cinnamon Buttered Cheerios Snack
Brownie Ice Cream Cake Recipe
Air Fryer Banana Chips Easy Recipe
Cook Beef Brisket in the Oven

Storing & Freezing

Storing: Store the cake in an airtight container at room temperature for up to three days. For longer storage, keep it in the refrigerator for up to one week.

Freezing: Wrap the cake tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to three months. Thaw the frozen cake at room temperature for a few hours before serving.