Servings: 12
If you are looking for a dessert that is incredibly light, refreshing, and ridiculously easy to make, this 2-Ingredient Pineapple Angel Food Cake is exactly what you need. With just a box of angel food cake mix and a can of crushed pineapple, you can create a fluffy, tropical-inspired cake that is perfect for a summer gathering, a light dessert after dinner, or a simple weekend treat.
The magic of this recipe lies in the combination of the airy angel food cake mix and the moisture from the crushed pineapple. The pineapple not only flavors the cake beautifully but also provides all the liquid needed to bring the batter together. The result is a soft, spongy, and incredibly moist cake with a bright, fruity flavor.
Why This Recipe Works
This recipe relies on the unique properties of angel food cake mix. It is designed to be light and airy, and when combined with the crushed pineapple, it creates a foamy, fluffy batter that bakes into a tender, spongy cake. The pineapple juice adds sweetness and moisture, while the crushed fruit adds a pleasant texture and a burst of tropical flavor.
Ingredients
- 1 (16-ounce) box angel food cake mix (just the dry mix)
- 1 (20-ounce) can crushed pineapple in juice, undrained
Directions
- Preheat your oven to 350°F (175°C). Set out a 9×13-inch glass baking dish on the counter; do not grease it.
- In a large mixing bowl, pour in the dry angel food cake mix.
- Add the entire can of crushed pineapple, including all the juice, to the bowl with the cake mix.
- Stir the mixture together by hand with a sturdy spoon or spatula until it is well combined. The batter will foam up and look airy and fluffy—this is exactly what you want.
- Once the batter is evenly mixed and no dry pockets of cake mix remain, pour it into the ungreased 9×13-inch glass baking dish. Gently spread it into the corners and smooth the top.
- Place the baking dish on the center rack of the preheated oven.
- Bake for 28–35 minutes, or until the top is lightly browned, the cake springs back when gently pressed in the center, and a toothpick inserted in the middle comes out mostly clean (a few moist crumbs are fine).
- Remove the dish from the oven and set it on a heat-safe surface or a cooling rack on your counter. The cake will settle a bit as it cools, leaving a soft, tender center.
- Let the cake cool at least 20–30 minutes before cutting into squares. Serve warm, at room temperature, or chilled from the refrigerator, right from the glass baking dish.
Tips for the Best Results
Don’t grease the pan. Angel food cake needs to climb the sides of the pan to rise properly. Greasing the dish will prevent it from rising and result in a flat, dense cake.
Stir by hand. Use a sturdy spoon or spatula to mix the batter. An electric mixer can deflate the batter and make the cake dense.
Don’t overmix. Stir just until the dry mix is fully incorporated and no dry pockets remain. Overmixing can deflate the airy batter.
Watch the bake time. Ovens vary, so start checking at 28 minutes. The cake is ready when it springs back when gently pressed and a toothpick comes out mostly clean.
Let it cool. The 20 to 30 minutes of cooling time allows the cake to settle and firm up slightly, making it easier to cut into neat squares.
Storage and Serving
Store the cake covered in the refrigerator for up to 4 days. Serve it on its own as a light dessert or snack, or top it with a dollop of whipped cream, a sprinkle of toasted coconut, or a handful of fresh berries.
Light, fluffy, and completely irresistible, this 2-Ingredient Pineapple Angel Food Cake is a fantastic recipe to keep in your back pocket for easy, no-fuss desserts.