Craving a sweet summer treat that’s easy to make? This Two Ingredient Pineapple Angel Food Cake is the answer! All you’ll need is a boxed cake mix and a can of crushed pineapple to make this light, refreshing, warm-weather dessert that brightens up any occasion!
I first learned about this two Ingredient pineapple angel food cake from my friend, Hilary. She mentioned it in her Instagram stories, and as soon as I saw it, I knew I had to give it a try. Cake that only requires two ingredients? Count me in! An easy way to make a delicious, light summer dessert was just something I couldn’t pass up.
This original two-ingredient cake recipe comes from none other than Betty Crocker. It makes perfect sense because it has that classic, nostalgic feel, just like something my Grandma would whip up when I was a kid. Grandma and Betty Crocker have always been the queens of simple recipes that stand the test of time, and this cake fits right into that tradition!
So, at the grocery store, I picked up a Betty Crocker Angel Food cake mix and a can of crushed pineapple. The beauty of this recipe is that the steps are so simple anyone can make it! You just mix the two ingredients together and bake. It’s a no-brainer, perfect for those days when you want a sweet treat without spending hours in the kitchen.
It’s light, refreshing, and ideal for a summer BBQ or served poolside. Serve it with whipped cream, vanilla ice cream, fresh berries, or a drizzle of caramel sauce for even more indulgence!
Beginner Friendly: Even if you’re new to baking, this recipe is incredibly easy to follow. It takes just a few minutes to mix the ingredients and get it in the oven.
Two Ingredients: You only need a box of Angel Food cake mix and a can of crushed pineapple.
Tropical Taste: The pineapple adds a refreshing, tropical flavor that’s perfect for summer.
Light and Airy: This cake is light and airy, making it a great dessert option on a hot day.
Angel Food Cake Box Mix – This is a pre-made mix that simplifies the baking process, giving a light and airy base for the cake. Look for a reputable brand like Betty Crocker for consistent results and a delicious flavor.
Canned Crushed Pineapple with Juices – Adds moisture and a tropical sweetness to the cake, making it refreshingly delicious. Make sure you use crushed pineapple with its natural juices for the best texture and flavor, and avoid any added sugars or syrups.
Mixing bowl
Spatula or spoon
9×13 baking dish or tube pan
Parchment paper (optional for lining the baking dish)
Nonstick cooking spray
Serrated knife (for easier slicing)
NOTE: The original recipe calls for a Tube pan. Well, I had to find out what a tube pan is, so clearly, I didn’t have one! If you do, use that one. But if you don’t, you can use a classic 9×13 baking dish like I did, and it worked great!
Prepare for baking: Preheat the oven to 350F. Line the bottom of a 9×13 baking dish with parchment paper, then spray it with a light layer of nonstick cooking spray. Set aside.
Mix the cake batter: To a large mixing bowl, add the angel food cake mix and the crushed pineapple including the juices. Stir until well combined without overworking the mixture.
Bake and cool: Pour the prepared cake batter into the prepared baking pan. Bake for 30 minutes, checking halfway. If the top is getting brown, cover it with aluminum foil and continue baking until set. Remove from oven to cool completely. If you did not use parchment paper at the bottom of the pan, turn it upside down to cool.
Serve and enjoy: Once cooled, remove from the pan with a flip. Cut with a serrated knife and serve with Cool Whip, berries, or your favorite ice cream. Enjoy!
Gently fold the crushed pineapple into the cake mix to avoid deflating the batter.
Grease the sides of the pan lightly to help the cake rise properly without sticking.
If using a tube pan, avoid using non-stick pans, as the batter needs to cling to the sides to rise.
Use a cooling rack for faster and more even cooling if using a 9×13 baking dish.
Tap the pan lightly on the counter before baking to release any large air bubbles in the batter.
Cut the parchment paper to fit perfectly in the bottom of the pan to make sure the cake releases easily.
Slice the cake with a gentle sawing motion using a serrated knife to keep its airy texture without crumbling.
Substitute the crushed pineapple with canned mandarin oranges for a citrusy twist.
Add a teaspoon of coconut extract to the batter for a tropical coconut pineapple flavor.
Mix in a handful of shredded coconut to the batter for added texture and flavor.
Use a lemon or lime glaze on top for a tangy finish that complements the pineapple.
Stir in a tablespoon of poppy seeds to the batter for a subtle crunch.
Add a handful of white chocolate chips to the batter for a sweeter, richer taste.
Use a vanilla or almond extract for a different flavor undertone.
Top the finished cake with fresh berries and a dusting of powdered sugar for a fresh presentation.
Mix in a cup of crushed nuts, like pecans or almonds, for added crunch and texture.
Storing: Store the cake in an airtight container at room temperature for up to three days. For longer storage, keep it in the refrigerator for up to one week.
Freezing: Wrap the cake tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to three months. Thaw the frozen cake at room temperature for a few hours before serving.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. It should also spring back when lightly touched.
Can I use a can of diced pineapple instead?
No, using diced pineapple will alter the texture and moisture level of the cake. Crushed pineapple with its juices is essential for the right consistency.
What can I do if I don’t have parchment paper?
If you don’t have parchment paper, you can lightly grease the bottom of the pan to help with cake removal. Cooling the cake upside down will also help it release more easily.
Why did my cake deflate after baking?
Opening the oven door too often or cooling the cake right-side-up can cause it to deflate. Make sure to cool it upside down and avoid disturbing it during baking to maintain its airy texture.
Easy to make, sweet, light, and fresh pineapple angel food cake made with TWO Ingredients! A perfect, easy cake to make for a summer party.
1 box Angel Food Cake Box Mix (I used Betty Crocker)
1 can (20 oz.) Crushed Pineapple with juices
1. Preheat oven to 350 degrees. Line the bottom of a 9×13 baking dish with parchment paper and spray with nonstick spray.
2. In a large bowl, mix the angel food cake mix and the can of pineapple. Stir together until combined.
3. Pour cake batter into the baking dish and then bake for about 30 minutes. Check halfway through and if the top is getting brown, cover with aluminum foil.
4. Remove from oven. If you did not use parchment, then turn the pan upside down to cool.
5. Once cooled, flip and remove from the dish. Cut with a serrated knife and serve with a big dollop of Cool Whip.
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8 Responses
So simple,so easy, so delicious.
So happy you liked it! Love this one!
This was delicious. Quick and easy. I would take to a party.
So glad you liked it! Thank you!
Love this recipe! Have you ever tried toasted coconut on top?
Thank you! Oooh, I haven’t tried toasted coconut but that is a great idea!
Does it have to be Angelfood cake mix? Will any brand work?
It does need to be Angel Food Cake Mix but any brand of it will work.