2 Ingredient Pineapple Angel Food Cake

In the world of delightful desserts, there exists a recipe so simple, yet so utterly divine, that it has captured the hearts of sweet lovers everywhere. The 2 Ingredient Pineapple Angel Food Cake stands as a testament to the magic of minimalist baking, offering a heavenly taste that belies its uncomplicated nature. This recipe not only promises a dessert that’s light, fluffy, and bursting with the tropical essence of pineapple but also assures a baking experience that’s hassle-free, making it perfect for both novice bakers and seasoned pastry chefs alike.

A Brief History of Angel Food Cake

Angel food cake, known for its airy texture and snow-white appearance, has been a beloved dessert in the United States since the late 19th century. Its name is said to derive from its ethereal lightness, reminiscent of the “food of the angels.” Traditionally made with egg whites, sugar, flour, and cream of tartar, this cake is famed for its spongy texture and mild sweetness. By infusing it with pineapple, we add a layer of moistness and a vibrant flavor profile that transforms the classic angel food cake into a tropical delight.

Ingredients for Pineapple Angel Food Cake

To embark on this baking journey, you will need:

  • 1 box (about 16 ounces) of angel food cake mix: Ensure it’s the kind that requires only water.
  • 1 can (about 20 ounces) of crushed pineapple: Do not drain the juice; it will combine with the cake mix to create the batter.


1. Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures that your cake will bake evenly from the moment it enters the oven.

2. Mix the Ingredients

In a large mixing bowl, combine the angel food cake mix and the entire can of crushed pineapple, juice included. Stir the mixture gently until the dry mix is completely incorporated with the pineapple. You’ll notice the mixture start to foam and become airy; this is the angel food cake mix reacting with the acidity of the pineapple, creating bubbles that will make the cake light and fluffy.

3. Prepare the Pan

For this recipe, use either a 9×13 inch baking pan or a tube pan. Do not grease the pan. The angel food cake’s structure relies on climbing up the sides of the pan, and greasing it would prevent this from happening, resulting in a denser cake.

4. Bake the Cake

Pour the batter into your chosen pan. Smooth the top with a spatula to ensure an even layer. Bake in the preheated oven for about 30-40 minutes. The cake is done when it’s golden brown on top and a toothpick inserted into the center comes out clean.

5. Cooling

Once baked, remove the cake from the oven. If you’re using a tube pan, invert the pan on a cooling rack (this prevents the cake from collapsing as it cools). If you used a 9×13 inch pan, simply place it on a cooling rack. Let the cake cool completely before serving. This could take at least an hour.

6. Serving Suggestions

This cake is delightful on its own but can be elevated with a dollop of whipped cream and a sprinkle of toasted coconut flakes. For an added burst of flavor, serve it with a side of fresh tropical fruits like mango or kiwi.

The Magic of 2 Ingredients

The allure of this recipe lies not just in its simplicity but in the astonishing texture and flavor that emerge from such a minimalist approach. The pineapple not only imbues the cake with its juicy sweetness but also contributes to the moisture and tenderness of the crumb. The result is a cake that’s so light and moist, it practically melts in your mouth.

Nutritional Information

While this cake is undoubtedly a treat, its ingredient list offers a few nutritional benefits. Pineapple, for instance, is rich in vitamins C and manganese, offering a dose of antioxidants. Furthermore, because this cake is fat-free and does not require additional oil or eggs, it’s lower in calories than many traditional cakes, making it a guilt-free indulgence for those mindful of their intake.


  • Can I use a different type of fruit? While pineapple offers the best results due to its acidity and moisture content, feel free to experiment with other canned fruits. Just ensure they are crushed and include their juice for the right consistency.
  • Why shouldn’t I grease the pan? Angel food cake needs to cling to the sides of the pan to rise properly. Greasing the pan would prevent it from achieving its maximum height and lightness.
  • Can I make cupcakes with this batter? Absolutely! This batter works well for cupcakes. Just adjust the baking time to about 15-20 minutes or until a toothpick comes out clean.

Do’s and Don’ts

  • Do use a clean, dry bowl for mixing your batter to keep the airy structure.
  • Don’t overmix the batter; fold in the ingredients gently to maintain the fluffiness.
  • Do check the cake at the lower end of the recommended baking time to prevent over-baking.
  • Don’t open the oven door frequently during baking, as this can cause the cake to fall.

Pairing Options

This cake pairs wonderfully with:

  • A scoop of vanilla ice cream for a classic dessert option.
  • A tropical fruit salsa made from diced mango, kiwi, and strawberries for a refreshing side.
  • A drizzle of coconut cream for those who love extra moistness and a hint of coconut.

What Makes This Recipe the Best

This 2 Ingredient Pineapple Angel Food Cake recipe stands out because it perfectly balances ease of preparation with delicious, satisfying results. It’s an excellent choice for last-minute desserts, impromptu gatherings, or when you crave something sweet without the hassle of a complex recipe. Its light texture and tropical flavor make it a universally loved dessert that’s both indulgent and guilt-free.


With its unbeatable simplicity and exquisite taste, the 2 Ingredient Pineapple Angel Food Cake is more than just a recipe; it’s a go-to solution for delightful desserts that impress without stress. Perfect for any occasion, this cake promises a slice of heaven with every bite, proving that sometimes, less truly is more in the culinary world.

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Enjoy a slice of heaven with our easy 2 Ingredient Pineapple Angel Food Cake - a light, fluffy dessert that combines simplicity with tropical bliss.

2 Ingredient Pineapple Angel Food Cake

  • Author: Marie Lavigne
  • Total Time: 40-50 minutes
  • Yield: 12 servings 1x


  • 1 box (approximately 16 ounces) angel food cake mix
  • 1 can (about 20 ounces) crushed pineapple, with juice


  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, gently combine the angel food cake mix with the entire can of crushed pineapple, including the juice. Stir until well mixed.
  3. Pour the batter into an ungreased 9×13 inch baking pan or a tube pan.
  4. Bake for 30-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool completely before slicing. Serve as is or with your favorite toppings.


  • Do not grease the baking pan; angel food cake needs to stick to the sides to rise properly.
  • For a fun variation, try serving with a dollop of whipped cream and a sprinkle of toasted coconut.
  • Store leftovers in an airtight container to maintain freshness.
  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: slice (1/12 of cake)
  • Calories: 160-200 (varies by cake mix)
  • Sugar: 20g (varies by cake mix and pineapple)
  • Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 35-45g (varies by cake mix and pineapple)
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg
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