Make dessert delicious and easy tonight with this 2 ingredient Pineapple Angel Food Cake!
Bring the islands to you this week when you make this sweet Hawaiian treat! If you’re looking for a fun Angel Food Pineapple Dessert, this 2-Ingredient Pineapple Angel Food Cake delivers… BIG time! Because honestly, what’s dinner without a decadent cake or a delicious dessert?
Not only is this tasty 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 whipped cream and shaved coconut, or go wild and add scoop of vanilla ice cream on the side! {you know you want to!} It’s delish… I promise!
So what are you waiting for? Let’s get baking! Here’s how to make your 2 ingredient cake with pineapple…
Pineapple Angel Food Cake
Related:
Can You Make Angel Food Cake in a Regular Cake Pan?
So you may be wondering… do you need a special pan for angel food cake? Well, you actually won’t need an angel food cake pan at all for this recipe! This easy dessert will bake right in your 9×13 ceramic casserole dish!
How Do You Make Angel Food Cake With Pineapple?
It’s SO easy! I mean seriously… this really will be one of the EASIEST desserts you’ll ever make! You’ll just mix your powdered cake mix with the entire can of crushed pineapple in a large mixing bowl, and then transfer the mixture to your 9×13 baking dish. Bake, and you’re done!
Then… if you’re feeling wild, after your piece has cooled top it off with some whip cream and shredded coconut for the ultimate tropical treat!
What Your Frugal Friends Are Saying About This Pineapple Angel Food Cake Recipe…
Jane writes: “Beautiful and tastes goooood 🎉 ”
Belinda writes: “I’ve made this several times. It is always a big hit. I serve it with cool whip that I put a little pineapple in.”
Claudia writes: “Easy to make. Light and tasty.”
Linda writes: “When I serve this I top each slice with fresh whipped cream, coconut and pineapple bits, it is scrumptious!!”
Deborah writes: “So easy and so good! The kids beg for this!”
Diane writes: “Have made this several times in the last few weeks. Sooo quick & easy!”
Melody writes: “Big hit at my home!”
Marion writes: “I’ve made this and it is very delicious”
Linda writes: “Just tried this tonight we LOVED it. I used fresh whip cream, pineapple chunks and shredded coconut on top, this will be my go to cake from now on! Thank you!”
Roie writes: “Loved it. Quick, simple recipe.”
Ashley writes: “SOOOO YUMMMMMY!!! 😍 ”
Lyn writes: “I have baked this several times. My neighbor is diabetic and can eat it. I make sure the pineapple is in natural juices. It tastes great.”
Sue writes: “I topped it with some toasted coconut before baking, to make Pina Colada cake.”
Belinda writes: “It’s delicious with a few tablespoons of maraschino cherry syrup stirred in also. Then make whipped cream, with heavy whipping cream, and add cherry syrup to it. Spread onto cake and top with coconut and cherries for garnish. Kinda like a pina colada!!”
Pineapple Angel Food Cake! {2 ingredients}
Ingredients
- 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.
- Optional: Cool Whip and Coconut for topping
Instructions
- 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. {Do NOT grease pan}
- Bake for 33 – 38 minutes, or until golden brown on top.
- After baking, it is completely normal for your cake to fall in the middle as it cools.
- Optional: To avoid the cake falling a bit in the middle as it cools, you can immediately turn upside down to cool... I used some handy dandy loaf pans as support. 😉
- The dump cake will be a dense and delicious treat... perfect topped with whip cream and some coconut flakes on top!
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So have you tried this Pineapple Angel Food Cake Recipe yet?
Leave a comment and share!
Larry says
I have made this several times. Always turned out great. I like to add a cream cheese or sometimes cherry frosting after cooling.
Heidi says
That sounds like a delicious addition, Larry… thanks for sharing this tasty tip! 🙂
Pat says
Can this be made in disposable aluminum pans? We make food for a soup kitchen and I want to bake this dessert. Will too with whipped topping and coconut. Thanks for input.
Heidi says
Hi Pat ~ that’s so nice that make food for a soup kitchen! I honestly haven’t tried baking this in an aluminum pan, but if you do… let me know how it turns out!
Nancy says
I love the flavor of the cake..
Heidi says
Thanks, Nancy… I’m so glad to hear you loved it! 🙂
Veronica says
How many Weight a Watchers points is this per serving?
Shirley Dennis says
Just made the pineapple angel cake, it was so easy, and delicious will be making it again, l would like to try the cupcakes as well, can you freeze them?
Heidi says
Hi Shirley ~ I honestly haven’t tried freezing the cupcakes… with a hungry hubby and 2 boys, they disappear as fast as I can make them. 🙂 If you do try freezing them, let me know how they turn out!
Hannah says
Do you think this would freeze okay? Looks delicious but I don’t want to eat the whole thing in a week!
Heidi says
Hi Hannah… I honestly haven’t ever tried freezing this, but I think it might work. If you try, I’d suggest placing the extra pieces in aluminum foil, and then place that inside a freezer ziplock bag. Hope that helps!
Connie says
I made this cake just now and I love it! Can’t believe how quick and easy this was! Love the taste! Light and airy, delicious. I will definitely make this again. Thank you for sharing the recipe!
Heidi says
You’re very welcome, Connie… I’m so glad you enjoyed the pineapple cake! 🙂
Tami Carroll says
Can you use Sugar Free Angel Food Cake Mix?
Heidi says
Hi Tami ~ I honestly haven’t ever tried it that way, but if you do… let me know how it turns out!
Christie says
Ooh this looks fantastic! I would love to try this because it seems so easy and delicious!
Heidi says
Thanks, Christie! It definitely is one of the EASIEST desserts you’ll ever make!! 🙂
Terri says
Can this be made in a bunt pan? Would you need to adjust the temp and the time for baking?
Heidi says
Hi Terri ~ I haven’t ever tried making it in a bundt pan, but if you do… let me know how it turns out!
Jennifer Northcutt says
I have made this in a bunt pan subbing pumpkin and spices for the pineapple and it was the favorite of the reunion food that year.
Donna says
This is the cake I make for strawberry shortcake. Some strawberries and whipped cream on is so good! I’m going to try the lemon bars too. Thanks.
Kay says
Can I use a can of mangos
Heidi says
Hi Kay… I honestly haven’t tried, but if you do let me know how it turns out!
BJ says
Hi I made the angel food cake and pineapple and it turned out so yummy. I did not put any toppings like whip cream or anything on it, Does it need to be refrigerated? Thanks in advance. Going to try the cherry pie filling next
Heidi says
Hi BJ ~ leftovers can be stored in the refrigerator, covered with foil or plastic wrap. It will keep well this way for about up to 1 week. Hope that helps! And yes… it’s delicious with cherry pie filling, too! 🙂
Bj says
Thanks So much for the info about refrigeration the cake! Appreciate it!
Heidi says
You’re very welcome!
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?
Bond Perry says
It is angel food cake mix like the picture shows…..but there are two types of AF mix….one has two envelopes inside the box….THE ONE YOU WANT FOR THIS RECIPE ONLY HAS THE ONE ENVELOPE. From what I have been reading it makes a HUGE difference.
Thabal says
That looks yummy 🙂