Make dessert delicious and easy tonight with this 2 ingredient Pineapple Angel Food Cake!
What’s dinner without a delicious cake for dessert?? If you’re looking for a fun Angel Food Pineapple Dessert, I’ve got just the thing… 2-Ingredient Pineapple Angel Food Cake!
Not only is this twist on angel food cake light and yummy… it’s super easy ~ I’m talking 2 ingredients easy!!
Serve after cake has cooled, topped with some shaved coconut {if you are a coconut fanatic like I am}… and add some whipped cream or a scoop of vanilla ice cream! {you know you want to!} It’s delish… I promise! 
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Pineapple Angel Food Cake
- 1 box Betty Crocker Angel Food Cake Mix, 16 oz. {make sure to use the 'just add water' variety}
- 1 can of Crushed Pineapple ~ approx. 20 oz.
- Preheat oven to 350 degrees.
- In large mixing bowl, mix powdered Angel Food Cake Mix and Crushed Pineapple together {including the juice from the can} - don’t add any other ingredients.
- Transfer mixture into 9×13 ungreased ceramic baking dish.
- Bake for 33 – 38 minutes, or until done.
- The cake will be dense and delicious... perfect topped with whip cream or a side of vanilla ice cream.
- Optional: To avoid the cake falling a bit in the middle, you can immediately turn upside down to cool... I used some handy dandy loaf pans as support. 😉
What You’ll Need for This Recipe:
Mixing Bowls
9×13 Ceramic Baking Dish
Still hungry? Get inspired with these simple and delicious Pineapple Recipes, Summer Dessert Recipes, Best Fruit Recipes Ever, and 3 Ingredient Dessert Recipes below…
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Let your senses savor the flavors of summer as long as possible!
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Esther says
Thank you for the recipe, it was so good!
I layered sweetened coconut flakes on half of the cake before baking. It made a yummy crunchy, toasted coconut topping. Highly recommend!
Heidi says
That sounds delicious, Esther! 🙂
Sue says
Oh my word! Made this exactly as recipe calls for…gifting to precious daughter in law & family for Mother’s Day…delicious and so easy. I baked in a 9 x 13 ungreased for 35 minutes…didn’t turn upside down. Perfection!
Heidi says
So glad you enjoyed it, Sue! What a fun Mother’s Day gift!
Anne says
I am using this recipe for Easter dinner dessert tomorrow. Instead of pineapple, I added a can of fruit cocktail. It baked very nice so cooling it upside down right now using 2 loaf pans. Can’t wait to icing it and decorate it for tomorrow.
Lisa Dean says
Does this cake need to be refrigerated after you make it.
Dee Powers says
should you us a beater or a wooden spoon when making a 2 ingredient angel cake
Heidi says
Hi Dee ~ I always stir it with a wooden spoon when making this. 🙂 Enjoy!
Lisa says
Have made this many times and it’s delicious!
Dawn says
Can I substitute white cake mix for angel food cake mix
Joanie Wharff says
I’ve made this cake numerous times. The only time it sank in the.middle was the first time….my daughter gave me the recipe, & forgot to tell me to turn it over to coo…lol…tasted good, just looked funny. The one thing is NOT use a pan with a coating !…Pyrex or Cornog is the best !
This cake is fat free until until you put whipped cream or Cool Whop on it…lol….but, it do taste Yummy! It does have a spongy like texture, but that is the nature of the Angel Food Cake . You like or not, it’s a personal thing. I love it! My hubby really likes it! Enjoy a Yummy cake!
Lillian Fuerst says
I make mine in a 12 cup bundt pan and bake it for 45min and turn it upside down on funnel I also used apple pie filling and lemon I put cinnamon sugar on top of apple pie cake Great quick dessert YUMMY
Lillian Fuerst says
If you dont turn upside down it doesnt stay high it flattens Thats what you do with angel food cakes anyway
Holly says
Make sure if you live in higher altitudes(above 3500 ft) that you add 1-2 tbs cornstarch into mix so it won’t collapse.
Denise says
I used a one step Angel Food mix and one large can of crushed pineapple with juice. Mix just until combined, then pour into ungreased flat-sided bundt pan. DO NOT overmix!!!!!! Once baked @ 350 degrees for 30 – 35 minutes (watch at end of baking time) until edges become crispy and top is lightly “toast” brown. Place the bundt pan on a long necked bottle (I used a an oil bottle) to cool. Place plate over pan and invert. Cake should slide right out of pan. I decorated the whole cake with whipped cream then sprinkled chopped pineapple and chopped maraschino cherries over the top and alternated pineapple chunks and whole maraschino cherries around the bottom of the cake. Delicious!
Sheila Saul says
I have made this 2 times and the last time I iced it with the cool whip icing. It was wonderful.
Ruby says
I have fresh pineapple. Was wondering if I blend my pineapple in a blender will this work and have enough juice to make this cake?
sandra says
Tried this today & will make thus again! I like it is both light and just enough sweetness from the pineapple.
Karin says
For the people having cake density problems, you need ti use a ONE STEP angel mix.
Linda Sue Smith says
I just made this this morning. As far as I can tell it did not rise at all. I did spray my pan, but don’t see it would make that much difference. Also used a 20 oz can of crushed pineapple. mixed just until the mix was wet, but mixture was extremely thin. taste ok but spongy. Is it worth trying again and what went wrong.
Sue
DONNASUE1063 says
DO NOT GREASE PAN IT WILL MESS UP YOUR CAKE. IF YOU HAVE GREASE ON ANY OF YOUR ITEMS IT CAN MESS UP THE WAY THE EGG WHITES REACT AND MAKE IT GO “FLAT”! THE BOX EVEN TELLS YOU THIS (MOST BRANDS). GOOD LUCK NEXT TIME!
lori says
Made this cake and it was fine without turning upside down to cool. Just a slight indentation in middle which didn’t bother me at all! Great tasting recipe! Thanks for posting!
Audrey says
This was easy and delicious! However, next time I make it I will reduce the cooking time. I took it out at 32-1/2 min and it was brown and just shy of burnt, not toasty golden like the picture. Maybe it’s because I’m at a high altitude? (5700 feet) I served it with light whipped cream and fresh sliced strawberries; delicious and low fat! 🙂
Jane Briggs says
I made it today and was fairly happy. Think it might be better if it were mixed more so that it would have smaller air pockets. The pineapple goes well with the angel food. It was fun to make with all the foamy batter. I will give it another try with just baking it slower, and mixing it more for a better consistancy. I will bake it at 310-325 for 35 minutes.
Janice says
I mix it until it gets real foamy. Then I put it in a glass pan. Has always worked great.
Kathy says
I made the Angel Food & Pineapple yesterday. Quick & easy, & is very yummy.
For those who have done this with the Cherry Pie Filling –
do you use just the two ingredients (Angel Food mix & pie filling)??
sharon says
yes just the 2 and its fantastic, l barely got a piece!
haven’t tried the pineapple yet, just the cherry
stephanie says
do you still need the 20oz of the cherry? and have you tried pumpkin or anything like that?
cathy says
I just found this recipe, made it today, it is cooling right now, can’t wait for my husband to get home from work and try it. I read alot of the comments, I hope mine turns out, as my family loves angel food cake and I want to make another one using the cherry pie filling. p.s. my 5 year old niece was helping me make this and she called it the magic cake when it started foaming. 🙂
Jeanne Huebner says
I poured mine into an angel food cake tube pan
And had no trouble with it falling out of the pan.
We are having it for dessert tonight. Can’t wait!
Looks absolutely scrumptious ! Just know it will
Be good! Thanks so much! Husband just walked
In from work and asked what smelled so delicious !
Claire says
I like your idea of using a tube pan.
Lori says
What size tube pan?
Kelly says
I have cook something just like this my bother show me how. You take your can pineapple 2 to 3 depends on your pan and you need butter. Take your pineapple put it in your pan with the juices take your dry yellow cake mix put on top then take your stick butter cut it up and cover your cake mix up then pop it in to the oven until cake is done. Not the healthes for you but really good and no dumping it out of the pan. Best when served warm.
Judy Ann says
That’s a dump cake. I make them all the time and so delicious. The recipe I have show melt the butter and pour over the top. I have added crushed graham cracker crumbs over the cake mix (yellow or chocolate) never tried angel food mix. I have evn put nuts and coconut over the cake mix..possibilities are endless for adding ingredients. Sooo good!
Helen says
This cake is SO easy to make and SO absolutely delicious!!!
Sandra says
I just made this with canned cherry pie filling ! YUMMY !!
Heather says
I made this cake a few weeks ago and while it was delicious, when I tried turning it upside down right out of the oven the whole thing fell apart.
Heidi says
Hi Heather ~ hmm… I’m not sure what happened. I’ve never had mine fall out. Make sure to use an ungreased baking dish and cook long enough until it’s getting a little toasty around the edges. Hope that helps! 😉
~ Heidi
Heather says
I think I figured it out! I think I used pineapple chunks instead of crushed pineapple and it was too heavy. I can’t wait to try it again!
Heidi says
Oh yes… that would explain it. Try it again with the crushed pineapple… hope that works better for you! {it’s SO yummy!}
Bethany says
It does work with regular white cake mix as well as yellow cake mix. It is delicious and soooo easy THe only thing I did different was make the cake batter as stated, put it in a pan, and dumped the pineapple with juice right in making sure it was evenly spread out. This doesn’t even need a topping — its great by itself. I’ll have to try this way as its much easier 🙂
sandra gooden says
this recipe calls for angel food cake mix not white or yellow cake mix there is a differance, i used the angel food like it says and it did not turn out, it did not raise or get foamy, it was like trying to eat a sponge. i wasted my ingred. so which is it white or yellow cake mix or angel food cake mix like the picture shows?
Thabal says
That looks yummy 🙂