This 2-Ingredient Pineapple Angel Cake is one of the easiest desserts you can make when you want something light, sweet, and incredibly simple. With just a box of angel food cake mix and a can of crushed pineapple, you can create a soft, fluffy cake with a delicious tropical flavor.
There is no need for eggs, oil, butter, or milk. The pineapple provides moisture and sweetness while the angel food cake mix creates a beautifully airy texture.
Why You’ll Love This 2-Ingredient Pineapple Angel Cake
This easy pineapple cake is perfect for busy days and last-minute desserts.
- Only 2 ingredients
- No eggs required
- No oil or butter
- No mixer needed
- Easy preparation
- Light and fluffy texture
- Naturally sweet pineapple flavor
- Great for potlucks and family gatherings
- Delicious served plain or with whipped topping
Ingredients
1. Angel Food Cake Mix
Use one standard box of angel food cake mix. Make sure you are using a mix that is designed to be prepared as directed on the package.
2. Crushed Pineapple
Use one 20-ounce can of crushed pineapple in juice. Do not drain the pineapple. The juice is important because it provides the moisture needed for the cake.
How to Make 2-Ingredient Pineapple Angel Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F.
Prepare a 9×13-inch baking pan according to the instructions for your cake mix. For angel food cake, avoid heavily greasing the sides if your pan instructions recommend an ungreased surface, as the cake needs to cling to the pan while rising.
Step 2: Combine the Ingredients
Place the angel food cake mix in a large mixing bowl.
Add the entire can of crushed pineapple, including the juice.
Stir gently until the cake mix is completely incorporated. The mixture will become light and foamy as the pineapple combines with the angel food cake mix.
Do not overmix.
Step 3: Transfer to the Pan
Pour the batter evenly into the prepared baking pan.
Smooth the top gently with a spatula if necessary.
Step 4: Bake
Bake for approximately 25 to 30 minutes, or until the cake is golden brown and the center feels set.
Because ovens and cake mixes vary, begin checking the cake toward the end of the recommended baking time.
Step 5: Cool
Remove the cake from the oven and allow it to cool completely before cutting.
For the best texture, give the cake plenty of time to cool and set.
Tips for the Best Pineapple Angel Cake
Use undrained pineapple. The pineapple juice is essential to the recipe.
Choose crushed pineapple rather than pineapple chunks. Crushed pineapple distributes throughout the batter and gives the cake an even texture.
Do not add the ingredients listed on the cake mix box. This recipe uses the cake mix and pineapple only.
Stir just until combined. Excessive mixing can reduce some of the light texture you want from an angel food cake.
Allow the cake to cool before slicing. This helps the cake hold its shape.
How to Serve Pineapple Angel Cake
This cake is delicious served plain, but there are plenty of ways to dress it up.
Try serving each slice with:
- Whipped cream
- Fresh pineapple
- Strawberries
- Blueberries
- A dusting of powdered sugar
- Toasted coconut
- Vanilla ice cream
- A spoonful of fruit topping
For a simple dessert table, cut the cake into squares and serve with a dollop of whipped topping.
Variations
Although the classic version needs only two ingredients, you can easily add toppings when serving.
Pineapple Coconut
Sprinkle toasted coconut over each slice for a tropical combination.
Pineapple Berry
Top the cake with fresh strawberries, blueberries, or raspberries.
Creamy Pineapple Cake
Serve each piece with whipped cream for a richer dessert.
Pineapple Shortcake Style
Layer slices of cake with fresh berries and whipped topping for an easy dessert parfait.
Storage
Store leftover cake covered in the refrigerator for up to 3 days.
Because of the pineapple, refrigeration is recommended for maintaining freshness.
Can You Freeze Pineapple Angel Cake?
Yes. Allow the cake to cool completely, then wrap individual pieces tightly and place them in a freezer-safe container.
Freeze for up to 2 months for the best quality.
Thaw the pieces in the refrigerator before serving.
Frequently Asked Questions
Can I use fresh pineapple?
For the simplest and most reliable version, canned crushed pineapple is recommended because it provides a consistent amount of juice and fruit.
Do I drain the pineapple?
No. Use the crushed pineapple with its juice.
Can I use pineapple chunks?
Crushed pineapple works best because it distributes evenly throughout the batter.
Does this cake need eggs?
No additional eggs are needed when using an angel food cake mix prepared with the pineapple as described.
Can I use a different pan?
A 9×13-inch baking pan is convenient for this recipe. If using another pan, adjust the baking time and follow the cake mix manufacturer’s guidance for pan size.
Recipe at a Glance
Recipe: 2-Ingredient Pineapple Angel Cake
Prep Time: 5 minutes
Bake Time: 25–30 minutes
Total Time: About 35 minutes
Servings: 12
Oven Temperature: 350°F
Ingredients
- 1 box angel food cake mix
- 1 can (20 ounces) crushed pineapple in juice, undrained
Instructions
- Preheat oven to 350°F.
- Place angel food cake mix in a large bowl.
- Add the entire can of undrained crushed pineapple.
- Stir gently until combined.
- Pour into a prepared 9×13-inch pan.
- Bake for 25–30 minutes, or until golden and set.
- Cool completely before slicing.
- Serve plain or with your favorite toppings.
Final Thoughts
This 2-Ingredient Pineapple Angel Cake is exactly the kind of easy dessert that makes homemade baking feel effortless. The angel food cake creates a light, fluffy base while crushed pineapple adds moisture, sweetness, and plenty of tropical flavor.
When you need a simple dessert with minimal preparation and almost no cleanup, this pineapple angel cake is an easy recipe to keep in your collection.