The Ultimate Easy Two-Ingredient Pineapple Angel Food Cake: A Light, Fluffy & Fat-Free Dessert
Imagine creating a dessert that’s incredibly light, wonderfully fluffy, bursting with tropical flavor, and remarkably fat-free, all from just two simple ingredients. It sounds almost too good to be true, doesn’t it? Prepare to be amazed by this delightful Pineapple Angel Food Cake recipe, a culinary shortcut that delivers incredible results with minimal effort. It’s the perfect treat for any occasion, promising a taste of heaven without the guilt.
This incredible recipe holds a special place in my heart, passed down through generations. My mom has been crafting this cake for years, and it quickly became one of her absolute favorite dessert recipes. It takes a classic, airy angel food cake and infuses it with the vibrant, sweet-tart essence of crushed pineapple, transforming it into an easy-to-make masterpiece that everyone adores. While my mom initially received this angel food cake and pineapple recipe from a dear friend, a little digging revealed its widespread popularity, often attributed to a classic Betty Crocker recipe that gained even greater traction thanks to its inclusion in Weight Watchers programs for a delicious, guilt-free indulgence.
Easy Pineapple Angel Food “Dump” Cake: Effortless Dessert Perfection
Calling this a “dump cake” truly captures its essence: it’s quite literally the easiest cake I have ever had the pleasure of preparing. The first time I ventured into making it, I spontaneously decided to whip it up one Sunday morning. My in-laws were joining us for dinner that evening, and to my delight, not a single crumb was left by the end of the night. It disappeared that quickly! On that occasion, I served it with a luscious homemade raspberry sauce drizzled over the top, which perfectly complemented the pineapple’s sweetness. However, this cake is so inherently delicious, it stands perfectly well on its own.
While I personally prefer to bake mine in a traditional angel food cake pan, which gives it that classic, elegant presentation, my mom often uses a practical 9×13 inch baking dish. The beauty of this recipe is its adaptability; no matter which pan you choose, the outcome is consistently a magnificently moist, flavorful, and incredibly delicious pineapple angel food cake that’s sure to impress with minimal fuss.
What is the Difference Between Angel Food Cake and Regular Cake?
Angel food cake stands in a league of its own when compared to traditional butter-based cakes. It’s a type of sponge cake, renowned for its incredibly light, airy, and delicate texture. The secret lies in its composition: it’s made almost exclusively from whipped egg whites, sugar, and flour, with no egg yolks or any form of added fat (like butter or oil). This lack of fat is precisely what allows it to achieve its signature ethereal lightness and snow-white appearance. Regular cakes, on the other hand, typically rely on butter, oil, or shortening, along with whole eggs, to create a richer, denser, and more moist crumb. Angel food cake is traditionally baked in a specific fluted tube pan, which allows the batter to cling to the sides and rise high, producing its iconic shape. However, its versatility means it can also be successfully baked in a 9×13 inch pan or even a loaf pan, making it adaptable for various serving styles.
Is a Bundt Pan the Same as a Tube Pan? Understanding Your Bakeware
While a Bundt pan is indeed a type of tube pan, featuring a central hole, it’s crucial to understand that it’s generally *not recommended* for baking angel food cake. The primary difference lies in their interior surfaces and construction. Traditional angel food cake pans are typically ungreased and often have removable bottoms, allowing the delicate cake to cling to the sides as it rises, creating its characteristic tall, airy structure. Once baked, these pans are inverted to cool, which helps prevent the cake from collapsing. Bundt pans, however, are usually designed with intricate fluted or decorative patterns on the interior and require greasing. This greased surface, while ideal for releasing denser cakes with defined patterns, prevents angel food cake batter from climbing and achieving its maximum height and delicate texture. The result in a Bundt pan might be a shorter, denser angel food cake than desired.
The Miraculous Ingredients in This Pineapple Angel Food Cake Recipe
The magic of this recipe lies in its astonishing simplicity. You literally need only two humble ingredients to create this incredibly light, moist, and flavorful pineapple angel food cake. The complete measurements and detailed instructions can be found in the printable recipe card located conveniently at the bottom of this post, but let’s take a moment to appreciate the stars of this show:
- One box of angel food cake mix: For consistent results and ease, I personally recommend using the Betty Crocker brand. Their mix consistently delivers the perfect airy base for this cake.
- One 20-ounce can of crushed pineapple: This is key! It’s vital to use *crushed* pineapple and, crucially, to *not drain* it. The juice from the pineapple is what provides all the necessary liquid to hydrate the cake mix, infusing every bite with that wonderful tropical flavor and contributing to the cake’s exceptional moisture.
That’s it! No eggs to separate, no butter to cream, no complex steps. Just two ingredients for pure dessert bliss.
How to Make Angel Food Cake with Pineapple: A Step-by-Step Guide
Get ready for the easiest baking experience of your life! Follow these simple steps to create your delicious two-ingredient pineapple angel food cake:
Step 1: Preheat Your Oven
Before you begin mixing, ensure your oven is preheated to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the cake starts baking immediately and rises properly.
Step 2: Combine the Ingredients
In a large mixing bowl, combine the entire contents of your angel food cake mix box with the undrained can of crushed pineapple. Using an electric mixer, start on a low speed for about 30 seconds. This initial slow mix helps to gently incorporate the ingredients without creating a cloud of flour.
Step 3: Increase Mixer Speed
After the initial low-speed mixing, increase your mixer to medium speed and continue to beat the mixture for one minute more. This crucial step helps to fully incorporate the pineapple and activate the leavening agents in the cake mix, ensuring a light and airy texture. Scrape down the sides of the bowl if needed to ensure everything is well combined.
Step 4: Pour into Pan
Carefully pour the prepared batter into an ungreased angel food pan. If you don’t have one, a 9×13 inch baking dish works perfectly well. Remember, for angel food cake, you never grease the pan – the batter needs to cling to the sides to rise properly.
Step 5: Bake to Golden Perfection
Bake the cake for approximately 40 minutes, or until the top is beautifully golden brown and springs back lightly when touched. A wooden skewer or toothpick inserted into the center should come out clean, indicating it’s fully baked. Be mindful not to open the oven door too frequently during baking, as this can cause the delicate cake to fall.
Step 6: Cool Properly
Upon removing the angel food cake from the oven, it’s essential to invert the pan immediately. Many angel food cake pans have feet specifically for this purpose. If yours doesn’t, carefully invert it over the neck of a bottle (like a glass soda bottle) to allow it to cool completely upside down. This prevents the cake from collapsing under its own weight and helps maintain its impressive height and airy texture. Let it cool for at least an hour, or until completely cool to the touch.
Step 7: Release and Serve
Once cooled, take a thin, flexible butter knife or offset spatula and gently run it around the inner and outer edges of the cake pan to loosen it. If your pan has a removable bottom, push it up to release the cake. Carefully invert the cake onto a serving plate. Slice, serve, and enjoy!
Love it? Pin It for Later!
If you’re as excited as we are to make this incredible Two-Ingredient Pineapple Angel Food Cake, don’t let this amazing recipe get lost! Make sure you can easily locate it for your next baking adventure. Pin it to your favorite Pinterest recipe board now before you go, so it’s always just a click away!
Best Way to Cut an Angel Food Cake
Cutting an angel food cake correctly is key to preserving its delicate structure and preventing it from compressing. The best method is to use a long, thin serrated knife, such as a bread knife. Instead of pressing straight down, use a gentle back-and-forth sawing motion, similar to how you would slice a loaf of bread. This technique allows the serrations to tear through the tender cake without squishing it, ensuring clean, fluffy slices every time.
How to Serve Pineapple Angel Food Cake: Delicious Accompaniments
This cake is undeniably fantastic all on its own, showcasing its pure pineapple flavor and airy texture. However, if you’re looking to elevate your dessert experience and add a touch of indulgence, there are countless ways to jazz it up! Consider topping a slice with a generous dollop of freshly whipped cream, or for a convenient alternative, a scoop of light and airy Cool Whip non-dairy whipped topping. It’s also absolutely divine with a scoop of vanilla ice cream, which melts slightly into the cake, creating a heavenly combination. The bright, tangy pineapple flavor in the cake pairs exceptionally well with a variety of fresh fruits, especially berries. Think vibrant blueberries, sweet raspberries, or juicy sliced strawberries – these add a wonderful burst of color, freshness, and complementary flavor that takes this simple cake to the next level.
Angel Food Cake Trifles: A Creative Dessert Idea
Beyond simply slicing and serving, one of my absolute favorite and most creative ways to utilize angel food cake is as the foundation for a stunning trifle dessert. The light, absorbent nature of angel food cake makes it the perfect vehicle for soaking up delicious fruit juices and creamy layers. In fact, using this very pineapple angel food cake in a trifle adds an extra layer of tropical sweetness and moisture, making the dessert just a little more luscious and incredibly flavorful. It’s a fantastic way to transform simple ingredients into an elegant and impressive presentation. Here are some of my go-to trifle recipes where this pineapple angel food cake would shine:
- Triple Berry Trifle (as pictured above, a classic and crowd-pleasing choice!)
- Lemon Blueberry Trifle (the brightness of lemon perfectly complements the pineapple and blueberries)
- Pink Angel Food Strawberry Shortcake Trifle (adding pineapple would enhance the fruitiness)
- Red White & Blue Trifle (ideal for patriotic holidays, with a tropical twist!)
Now that you’re well-versed in the ease and deliciousness of this dessert, let’s get to the printable recipe card below so you can start baking this super easy pineapple angel food cake recipe right away! 
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Print Recipe
Two Ingredient Pineapple Angel Food Cake
Equipment
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Humbee Chef Serrated Bread Knife For Home Kitchens Bread Knife 10 Inch Black
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9×13 Pyrex Baking Dish with a Lid
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Fox Run Angel Food Cake Pan, 10 x 10 x 4.5 inches, Metallic
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Kitchenaid Stand Mixer
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KitchenAid Hand Mixer
Ingredients
- 1 16 ounce box of angel food cake mix (Betty Crocker recommended for best results)
- 1 20 ounce can crushed pineapple, do not drain (the juice is essential for moisture and flavor)
Instructions
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Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the cake begins to bake and rise properly from the start.
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In a large mixing bowl, combine the entire angel food cake mix and the undrained can of crushed pineapple. With your electric mixer, blend on low speed for 30 seconds to moisten the ingredients, then increase the mixer speed to medium and beat for 1 minute more until well combined and fluffy.
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Pour the batter evenly into an ungreased angel food cake pan or a 9×13 inch baking dish. Bake for 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Immediately upon removing the cake from the oven, invert the angel food cake pan onto a bottle or onto its built-in feet to cool completely upside down. This prevents the cake from collapsing.
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Once cooled, use a thin butter knife or an offset spatula to gently loosen the cake from the edges of the pan before carefully releasing it onto a serving plate. Slice with a serrated knife and serve.
Notes
Nutrition
This recipe was originally posted on August 14, 2015. It has been updated to improve user experience, expand details, enhance SEO, and reshared on June 12, 2022.