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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, 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.
