2 Ingredient Fluff Cake
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Want a quick and easy dessert? Try this 2 Ingredient Fluff Cake! It only takes 5 minutes to prep and 35 minutes to bake. You just need angel food cake mix and canned pineapple. This simple cake has only 120 calories per serving, making it a lighter treat option.
The cake turns out fluffy and moist from the pineapple juice. You can top it with whipped cream and fresh fruit for extra flavor. It’s perfect for potlucks or last-minute guests. Give this easy recipe a try next time you’re craving something sweet!
Exact Ingredients List
You only need two main ingredients to make this fluffy pineapple cake:
• 1 box (16 oz) angel food cake mix
• 1 can (20 oz) crushed pineapple, undrained
That’s it! The cake mix and pineapple are all you need for the batter.
For serving, you can add some optional toppings:
• Whipped cream or whipped topping
• Fresh fruit like strawberries or blueberries
The recipe is super simple. You just mix the dry cake mix with the canned pineapple and its juice. No need to add anything else.
Here’s a quick breakdown of what you’ll use:
| Main Ingredients | Amount |
|---|---|
| Angel food cake mix | 1 (16 oz) box |
| Crushed pineapple | 1 (20 oz) can |
You’ll also want to have cooking spray on hand to grease your baking pan. This helps the cake come out easily after baking.
Instructions
Preheat your oven to 350°F. Grab a 9×13-inch baking pan and give it a quick spray with cooking spray.
Mix the angel food cake mix and crushed pineapple in a bowl. Don’t drain the pineapple – you need all that juice! Stir until everything is well combined.
Pour the batter into your prepared pan. Pop it in the oven for 35-40 minutes. Start checking on it after 30 minutes to make sure it doesn’t burn.
Your cake is done when it’s golden brown on top and springy to the touch. Let it cool in the pan for about an hour.
Once cooled, cut the cake into squares. Top each piece with a dollop of whipped cream and some fresh fruit. Enjoy your super easy, super tasty fluff cake!
Possible Substitutes List & Recipe Variations
You can easily change up this simple cake recipe. Try swapping the crushed pineapple for other canned fruits:
- Mandarin oranges
- Peaches
- Fruit cocktail
Don’t have angel food cake mix? Use a yellow or white cake mix instead. Just add an extra egg to the batter.
For a fun twist, mix in some extras:
• 1/2 cup shredded coconut
• 1/4 cup mini chocolate chips
• 1 tsp vanilla extract
Want to make it even fluffier? Fold in 1 cup of whipped topping before baking.
You can also play with the pan size. A round cake pan or bundt pan works great. Just adjust the baking time as needed.
Top your cake with different fruits for variety:
- Sliced strawberries
- Blueberries
- Kiwi chunks
For a pretty look, dust the top with powdered sugar. Or drizzle with a simple glaze made from powdered sugar and milk.
Get creative with your toppings! Try crushed nuts, sprinkles, or even a scoop of ice cream for an extra treat.
Tips, Tricks & Storing
Make sure to use the right cake mix. Pick a 16-ounce “just add water” angel food cake mix for the best results.
Don’t drain the pineapple! The juice adds extra moisture and flavor to your cake.
Want to switch things up? Try using different canned fruits like peaches or mandarin oranges instead of pineapple.
For a fun twist, add some shredded coconut or chopped nuts to the batter before baking.
Keep an eye on your cake while it’s baking. It’s done when the top is golden brown and springs back when you touch it.
To store your fluff cake, cover it tightly with plastic wrap or put it in an airtight container. It will stay fresh in the fridge for up to 3 days.
You can freeze leftover cake too! Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge before eating.
For the best taste, serve your cake at room temperature. Take it out of the fridge about 30 minutes before you plan to eat it.