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Looking for a light and tasty dessert you can whip up in minutes? This Pineapple Angel Food Cake is perfect! The cake is made with just two ingredients that you can easily keep on hand in your pantry so you’re ready to make a quick treat for any occasion. Add whipped cream, frosting and toppings of your choice for a truly delicious dessert that everyone will love!
Table of Contents
- 2-ingredent Pineapple Cake
- The Ingredients
- How to Make Pineapple Angel Food Cake
- Toppings for Angel Food Cake with Pineapple
- How to Store Leftover Pineapple Angel Food Cake
- More Recipes You’ll Enjoy
- Get the Recipe
2-ingredent Pineapple Cake
Prepare to be surprised by how moist, fluffy, and tasty this 2-ingredient cake is, you’ll definitely be making this recipe often! Pineapple Angel Food Cake is wonderful for a picnic, potluck, holiday, or birthday.
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The Ingredients
Here’s what you’ll need to make Pineapple Angel Food Cake (the exact measurements and full recipe instructions are below in the easy to print recipe card):
Crushed pineapple – you’ll need a 20-ounce can of crushed pineapple for this recipe. Do not drain off the liquid in the can as it is needed to give the cake the right amount of moisture.
Angel food cake mix – be sure to check the
directions on the box to find the right cake mix. Use an angel food mix that only requires water to be added and not eggs or other ingredients. The Duncan Hines Signature angel food cake mix worked perfectly, but other brands should be fine as well.
Garnish if desired – homemade whipped cream is a wonderful easy frosting for this cake.
How to Make Pineapple Angel Food Cake
Begin by preheating the oven to 350F degrees. Prepare a 9×13-inch baking dish by spraying with non-stick cooking spray; set aside.
In a large mixing bowl, stir together the dry angel food cake mix and the crushed pineapple with the juice from the can. Mix until well combined.
The batter will be light and should foam up once fully mixed.
Pour the cake batter into the prepared 9×13 baking dish.
Bake the cake at 350F degrees for 25 minutes, or until golden brown. Remove the cake from the oven and set aside to cool completely to room temperature.
Add whipped cream as frosting and toppings such as pineapple chunks.
Toppings for Angel Food Cake with Pineapple
Whipped cream – you can use a ready-made whipped topping, or try making your own homemade whipped cream with our easy recipe.
Frosting – any vanilla or cream cheese frosting you like will work well with this cake.
Glaze – make a simple glaze made with powdered sugar, a splash of vanilla extract, and just enough milk or cream to create a glaze you can drizzle onto the cake.
Powdered sugar – a dusting of powdered sugar is pretty, sweet, and finishes the angel food cake nicely.
Fruit – slices of pineapple (we used canned pineapple chunks), fresh berries, mandarin oranges, or other bite-sized pieces of fruit will garnish the cake beautifully and add more delicious fresh flavor.
Coconut – sprinkle on some sweetened or toasted coconut.
How to Store Leftover Pineapple Angel Food Cake
Keep any leftover Pineapple Angel Food Cake covered tightly with plastic wrap and store in the refrigerator. The cake will stay fresh for up to three days.
More Recipes You’ll Enjoy
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Mini Funfetti Cheesecakes
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
- ▢ 20 ounce can of crushed pineapple do not drain
- ▢ 1 box dry angel food cake mix
- ▢ Garnish if desired: whipped cream, pineapple slices
Preheat oven to 350F degrees. Prepare a 9×13-inch baking dish by spraying with non-stick cooking spray; set aside.
In a large mixing bowl, stir together the dry angel food cake mix and the crushed pineapple with the juice from the can. Mix until well combined.
Pour the cake batter into the prepared 9×13 baking dish.
Bake the cake at 350F degrees for 25 minutes, or until golden brown.
Remove the cake from the oven and set aside to cool completely to room temperature.
If desired, add whipped cream as frosting and toppings such as pineapple chunks.
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