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This two-ingredient Pineapple Angel Food Cake is so simple to make. It is a perfect spring dessert and a lovely addition to Easter Dinner.
This isn’t a new recipe. Two-ingredient Angel food cake with crushed pineapple has been around for years. This amazingly easy recipe has been featured by Betty Crocker™, Duncan Hines, and Pillsbury™. This recipe is also featured on Weight Watchers because it is fat-free, but just be aware that the sugar and carb counts are still rather high.
Just two simple ingredients. Any single-bag boxed Angel Food Cake Mix will work in this recipe, just don’t use the mix that comes with two bags. Combined with a 20-ounce can of crushed pineapple in juice, not the one in heavy syrup.
Make sure to use a large mixing bowl. The batter just about doubles while you’re mixing it.
This recipe is written for an angel food cake pan, but you don’t need a special pan to make this cake. I made it in a bundt pan, which resulted in extra batter, so I ended up making a dozen cupcakes with the extra batter. The cupcakes only took about 20-22 minutes of cooking time. This cake can also be made in a 9×13 pan, but the cooking time may need to be reduced. Angel food cakes need to be able to cling to and climb the side of the pan, so no matter what type of pan you use, don’t use a non-stick pan, and don’t grease your baking dish; it will prevent the cake from rising correctly. Don’t fill a tube pan more than 3/4 full, or an overflow in the oven may occur, a 9×13 pan can be a little fuller.
Do not underbake! The top needs to be a nice golden brown with crispy edges, it will fall if underbaked. It is normal for this cake to rise while cooking and then deflate slightly after it’s pulled from the oven. For best results, cool this cake upside down. Allow the cake to cool completely before removing it from the pan.
It is delicious served with whipped cream, toasted coconut, fresh fruit, or pineapple tidbits.
Pineapple Angel Food Cake
Ingredients
- 1 box angel food cake mix (one with a single bag of mix)
- 1 20 oz. can crushed pineapple (with juice, not syrup)
Instructions
- Preheat oven to 350°.
- In a large bowl, beat dry angel food cake mix and crushed pineapple (with juice) on low speed for 30 seconds. Turn mixer to medium speed and continue beating for another minute. Pour into an ungreased 10-inch tube pan, no more than 3/4 full.
- Bake for 40 to 45 minutes or until deep golden brown. Cool completely upside down.
- Store covered in refrigerator.
Nutrition
- CAKE MIX: Bake a delicious, fluffy angel food cake dessert
- QUICK AND EASY: From the box to the oven in minutes! Perfect for parties or to make at a moment's notice
- ENDLESS OPTIONS: Add your own twist to this cake mix by trying tested and trusted Betty Crocker recipes
- FLUFFY SWEETNESS: Fluffy, slightly chewy and satisfyingly sweet; Betty Crocker brings you the same fresh-baked favorites you've known and loved all your life
- CONTAINS: 16 oz
- Delicious & Fluffy – Enjoy a light and fluffy angel food cake with a taste so delicious, no one will know it’s gluten-free! Perfect for any occasion, this cake will delight your family and friends.
- Easy to Make – Prepare your cake in no time by simply adding egg whites and vanilla extract. It’s quick, easy, and the perfect dessert for any event.
- Allergen-Friendly & Non-GMO – Enjoy peace of mind with this thoughtfully crafted mix, free from gluten, dairy, nuts, and soy. Carefully designed to cater to your dietary needs while maintaining exceptional quality and flavor, it is a nutritious and reliable option for allergen-conscious households.
- Homemade Taste Every Time – Bring the comforting flavor of homemade desserts to your table, creating memories with sweet treats your whole family will enjoy.
- Crafted with Care in the USA – Made in a dedicated nut-free and gluten-free facility to ensure exceptional quality, safety, and unbeatable taste for your kitchen.
- WHAT'S INSIDE: One 20-ounce can of Crushed Pineapple in Pineapple Juice
- WHY YOU'LL LOVE IT: Non-GMO, Non-BPA lining
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