I first learned about this Two Ingredient Pineapple Angel Food Cake from my friend, Hilary. She mentioned this one in her stories and I immediately had to make this. I mean, two ingredient cake!? I’m in.
This original two ingredient cake recipe is from Betty Crocker. Which makes sense to me because it feels like a classic recipe my Grandma would have made when I was growing up. Grandma and Betty Crocker have the best recipes.
I went to the store and I bought myself a Betty Crocker Angel Food box mix and a can of crushed pineapple. It can’t be that simple, can it? Spoiler alert, it can.
The original recipe for Two Ingredient Pineapple Angel Food Cake calls for a Tube pan. Well, I had to google what a tube pan is so clearly I didn’t have one. If you do, use that one.
But if you don’t, then you can use a classic 9×13 baking dish like I did. Worked great.
My first round of this cake, I learned some lessons I will pass onto you.
1) line the bottom of the baking dish with some parchment. 2) If you don’t, then turn the cake upside down after removing it from the oven while it cools. This helps the cake release from the bottom while it’s cooling. Angel food gets sticky as it cools and you will have a hard time removing it in one piece.
Also, use a serrated knife with this cake. Much easier.
This cake is so light, fresh, and easy! It’s so good and perfect for a summer party. Check out the recipe and video below and let me know what you think!
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.