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This light, fluffy angel pineapple angel food cake summer dessert is perfect for BBQs, potlucks, and easy entertaining.
Two ingredients. One bowl. Everyone will ask for the recipe. 🍍🍰
If you’re looking for a light, refreshing dessert that practically makes itself, this pineapple angel food cake is about to become your new go-to recipe! If this idea seems familiar, this easy recipe has been passed around at church potlucks, family reunions, and neighborhood picnics for decades because it’s incredibly easy, affordable, and always a crowd-pleaser.
Long before viral two-ingredient recipes took over social media, home bakers were mixing a box of angel food cake mix with crushed pineapple to create this light, fluffy dessert. In fact, at one time it was a popular Weight Watchers recipe since it’s naturally lower in fat and doesn’t require butter or oil.
No eggs. No oil. No butter. Just two pantry staples!
The crushed pineapple provides all the moisture this cake needs, creating an airy, melt-in-your-mouth dessert that’s almost impossible to mess up. in case you consider yourself not great at baking, make this easy cake!
By the way, a boxed angel food cake mix made at home always tastes better to me than the grocery store version! This is what my husband always requests for his birthday with whipped cream and strawberries.
While this cake is wonderful all on its own, it’s even better dressed up for summer!
- Top with whipped cream and fresh strawberries.
- Add toasted coconut flakes for extra tropical flavor.
- Serve with vanilla ice cream.
- Garnish with fresh pineapple chunks and mint.
- Sprinkle with lime zest for a bright citrus twist.
2 Ingredient Pineapple Angel Food Cake
yield: 12 SERVINGS
prep time: 10 MINUTES
cook time: 25 MINUTES
total time: 35 MINUTES
This fluffy 2-Ingredient cake comes together in minutes, tastes like sunshine, and is always the first dessert to disappear.
1
Preheat your oven to 350°F. In a large bowl, combine the dry angel food cake mix with the entire can of crushed pineapple with liquid.
2
Stir until everything is well combined. I used a hand mixer to whip up a bit. The mixture will become light and foamy.
3
Spread the batter into an ungreased 9×13-inch baking dish. Bake for 25-30 minutes, or until the top is golden brown and springs back when lightly touched.
4
Allow the cake to cool completely before slicing. Serve with whipped cream and fruit if desired.
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Extra tips for making this angel food cake with pineapple recipe:
- Be sure to use crushed pineapple in juice, not syrup.
- Don’t grease the baking dish. The batter needs to cling to the sides as it bakes.
- Store leftovers covered in the refrigerator for up to 4 days.
This might be the best dessert you’ll bring to a summer BBQ.
Fluffy angel cake with a pineapple addition is perfection! My whole family is loving this cake and I highly recommend making it soon!
