2-Ingredient Pineapple Angel Food Cake Recipe

Get ready for the easiest, fluffiest cake you’ll ever make! This 2-ingredient wonder combines the light-as-air texture of angel food cake with sweet, tropical pineapple for a dessert that tastes like summer sunshine.

The magic happens when the crushed pineapple meets angel food cake mix – no oil, no water, just pure pineapple goodness. The fruit’s natural juices create the perfect moisture while adding a subtle tropical sweetness that’ll have everyone asking for seconds.

Ingredients

For the Cake:

• 1 box angel food cake mix (the kind where you just add water)
• 1 (20 oz) can crushed pineapple (do not drain)

For Topping:

• 1 (8 oz) container whipped topping, thawed

Steps

1. Preheat your oven to 350°F (175°C). Position rack in the center of the oven for even baking.
2. In a large mixing bowl, combine the angel food cake mix and entire can of crushed pineapple (with juice). The mixture will start to foam and expand – this is normal!
3. Mix with an electric hand mixer on medium speed for 2 minutes until well combined. Don’t overmix or the cake won’t rise properly.
4. Pour batter into an ungreased 9×13 inch baking pan. Do not grease the pan – the cake needs to climb the sides to rise properly.
5. Bake for 25 minutes or until the top is golden brown and springs back when lightly touched. A toothpick inserted in the center should come out clean.
6. Allow cake to cool completely in the pan for 1-2 hours. The cake will settle and pull away from the sides slightly – this is expected.
7. Once cooled, spread the thawed whipped topping evenly over the cake. For best results, chill for 30 minutes before serving.

Smart Swaps

• Use sugar-free angel food cake mix to reduce calories
• Top with fresh whipped cream instead of whipped topping
• Add 1 teaspoon vanilla extract for extra flavor

Make It Diabetes-Friendly

• Use sugar-free angel food cake mix (reduces carbs by 15g per serving)
• Replace whipped topping with homemade whipped cream using 2 cups heavy cream and sugar substitute
• Serve with fresh berries to add fiber and slow sugar absorption
• Keep portions to 2×2 inch squares (12g net carbs per serving)

Pro Tips

• Don’t grease the pan – the cake needs to “climb” the sides
• Cool completely before adding topping to prevent melting
• Store in refrigerator for up to 5 days
• Can be frozen for up to 3 months without topping