Two-Ingredient Pineapple Angel Food Cake

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If you crave an easy, light, and sweet treat with little fuss, this Two-Ingredient Pineapple Angel Food Cake answers the call. With only a box of angel food cake mix and a can of crushed pineapple, you can produce a fluffy, airy dessert brimming with tropical flavor. Whether you’re baking for a crowd or for a cozy night in, this recipe promises simplicity, taste, and plenty of ways to make it your own.

What Makes Pineapple Angel Food Cake Special

Angel food cake stands out for its unique texture—cloudlike and delicate with a gentle sweetness. Incorporating crushed pineapple enhances the flavor and gives it extra moisture, making each bite soft yet satisfying. You don’t need butter, oil, or eggs for this cake; the magic is in the chemistry between the cake mix and the juice-rich pineapple.

Beyond the simplicity, its reputation as “Weight Watchers Pineapple Cake” highlights its appeal as a lighter dessert option. The lack of fat makes it naturally lower in calories, so you can indulge guilt-free or share with friends following specific nutritional goals.

Ingredients You’ll Need

You truly only need two ingredients for this cake. Their quality and freshness make a difference.

• Angel Food Cake Mix
  Any brand works. Classic boxed mixes are formulated for ease and consistent results. Look for a 16-ounce box labeled “just add water.”
• Crushed Pineapple in Juice
  One 20-ounce can. Do not drain. The juice keeps the batter moist and helps the cake rise.
• Optional: Whipped Topping
  While not required, a dollop of whipped topping or Cool Whip provides a creamy finish.

Ingredient Selection Tips

• Crushed pineapple in juice (not syrup) supplies natural sweetness and a better texture in the finished cake.
• If you prefer unsweetened pineapple or are watching sugar, select canned pineapple with “no sugar added.”
• For an extra pop of flavor, fresh pineapple can be chopped and juiced at home, though canned is the classic choice for moisture balance.

Step-By-Step Preparation

No mixer, no fancy pans, and no special techniques required. Here’s how to prepare this cake from start to finish.

Preheat and Prepare

• Preheat your oven to 350°F (175°C).
• Choose your pan:
• For a standard sheet cake, use an ungreased 9×13-inch baking pan.
• For a more traditional ring shape, use an ungreased tube pan.

Mix

• In a large bowl, empty the contents of the angel food cake mix.
• Add the entire can of crushed pineapple, juice included.
• Gently fold with a spatula or spoon until all the dry mix disappears and the batter looks fluffy and thick.
  (Avoid electric beaters; overmixing may deflate your batter.)

Bake

• Pour the batter into the pan, spreading it out evenly to the edges.
• Place on the center rack in the oven.
• Bake for 25–30 minutes. The cake should be golden brown and spring back when lightly touched.
• If unsure, check with a toothpick—it will come out clean when done.

Cool and Serve

• Remove the cake from the oven and let it cool in the pan, upside down if using a tube pan, to prevent collapsing.
• Once cool, run a thin knife around the edge if needed, to loosen.
• Slice and serve plain, or with whipped cream, berries, or a drizzle of pineapple juice for extra moisture.

Why This Recipe Works

Angel food cake relies on a high ratio of egg whites, sugar, and flour, which creates its signature rise and lightness. When you combine the boxed mix with crushed pineapple (in its juice), the pineapple adds the necessary moisture to bloom the cake mix while lending a fruity tang.

The pineapple’s acidity also helps maintain the cake’s tenderness. The result: each bite carries a bright, tropical aroma and an airy, pillowy texture.

Tips for the Best Pineapple Angel Food Cake

Even with minimal ingredients, a few practical techniques elevate the final outcome.

• Don’t Grease the Pan: The batter clings to the pan sides as it rises, achieving a lofty structure. Greasing prevents this, leading to a denser cake.
• Gently Mix: Use a folding technique with a spatula, not a whisk or stand mixer. Overmixing deflates the air in the batter.
• No Peeking: Keep the oven door closed during baking to prevent the cake from falling.
• Cool Upside Down: Especially if using a tube pan, invert the pan to maintain height while cooling.
• Cut with Care: Use a serrated knife in a gentle sawing motion—a regular knife may compress the delicate crumb.

For Special Occasions

Dress your cake for company by adding a layer of fresh sliced fruit, toasted coconut, or a light glaze made from powdered sugar and reserved pineapple juice. For a sunny brunch, cube and layer the cake with berries and whipped cream for an instant trifle.

Serving Suggestions

Pineapple angel food cake tastes wonderful on its own or as part of a more elaborate dessert. Try one of these pairings to enhance your experience:

• Fresh fruit: Top with strawberries, blueberries, or mango slices.
• Coconut flakes: Sprinkle toasted coconut for extra texture.
• Yogurt or sorbet: Serve a square with a scoop of berry sorbet or a spoonful of vanilla yogurt.
• Boozy drizzle: For adults, add a touch of rum to whipped cream for a tropical dessert.

Party-Friendly Presentation

Cut the cake into bite-size cubes and skewer with pineapple chunks and berries for dessert kabobs at picnics or potlucks.

Recipe Variations

This cake also serves as a versatile canvas for creativity. Here are several ideas you might try:

• Poke Cake: After baking, poke holes across the surface and pour in orange juice or coconut milk for extra flavor infusion.
• Trifle Layers: Cube the cake and layer with cream, pudding, and fresh fruit for an easy trifle.
• Pineapple Upside-Down Twist: Top the batter with pineapple rings and maraschino cherries before baking for a playful nod to a classic.
• Coconut Sensation: Mix shredded coconut into the batter for a chewy secondary texture and more tropical flavor.
• Gluten-Free: Substitute with a gluten-free angel food cake mix, following the same instructions.

Nutritional Highlights

Pineapple angel food cake offers a lighter option compared to typical cakes with butter, oil, or egg yolks. Below is a comparative table for quick reference (values estimated per serving).

These values can vary by cake mix and serving size. Using unsweetened pineapple or a sugar-free mix can adjust the totals.

Storing Leftovers

Angel food cake stores well, making it perfect for meal prep or parties.

• Room Temperature: Store unadorned cake in an airtight container up to 2 days.
• Refrigerate: With fruit or whipped toppings, cover and refrigerate. Keeps well for 4–5 days.
• Freeze: For longer storage, wrap unfrosted cake well in plastic and foil, and freeze up to 4 months. Thaw at room temperature before serving. Remove any whipped cream before freezing to maintain texture.

Common Questions

Can I use pineapple chunks instead of crushed pineapple?
Crushed works best for even moisture and flavor distribution. Chunks can lead to sinking and uneven baking.

Do I need to adjust anything at high altitude?
High-altitude bakers may need to reduce baking time slightly or add a spoonful of flour for stability.

Can I double the recipe for a crowd?
Yes, use two pans or one larger pan and adjust baking time accordingly. Avoid overfilling pans as the batter needs space to rise.

Two-Ingredient Pineapple Angel Food Cake brings together ease, taste, and versatility in dessert form. In under an hour, with only pantry staples, you can bake up a cake that works for weeknights, birthdays, or healthy celebrations. Serve it simply or dress it up—it’s always a crowd-pleaser.