This fresh and fruity pineapple angel food cake could not be any simpler with only 2 ingredients and one dish!
All you need is: a 20-ounce can of crushed pineapple and one angel food cake mix.
To begin, preheat your oven to 350°F (175°C). Then in a large mixing bowl, stir together the angel food cake mix with the undrained crushed pineapple. Be careful not to overmix, as this can deflate the airy texture. The secret to this recipe is in the reaction between the pineapple juice and the cake mix, which creates a fluffy, airy batter without the need for additional eggs or oil.
Once your batter is ready, pour it into a 9×13-inch baking pan. Now a lot of bakers say not to grease the pan, but in the past if I don’t, it’s impossible to get out of the pan. Needless to say, I grease my pan.
Bake your cake for about 25 to 30 minutes, or until the top is golden and the cake springs back when lightly touched. You can also check for doneness by inserting a toothpick into the center; it should come out clean.
Once cooled, slice and serve this light, fruity dessert as is, or with a dollop of whipped cream for added indulgence. Enjoy your simple yet scrumptious pineapple angel food cake!
2 Ingredient Pineapple Angel Food Cake
Equipment
- 1 9 x 13 inch pan
- 1 large bowl
Ingredients
- 1 20 oz can of crushed pineapple do not drain
- 1 16 oz boxed angel food cake mix (the one where you only need water, but don't add water to this, only the pineapple)
Instructions
- Preheat oven to 350 degrees
- Gently stir together the cake mix and the can of pineapple and it's juice, that's it, nothing from the back of the cake mix box
- Pour into a greased (or not) 9 x 13 inch pan
- Bake for 30 minutes or so till it's springy and a toothpick comes out clean
- Cool for 30 minutes, and then cut into 12 pieces
- Serve it as is, or spread on some whipped cream and top with a maraschino cherry!
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