Two slices of pineapple angel food cake on individual plates
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Pineapple Angel Food Cake

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5 from 1 vote
This 2 ingredient pineapple angel food cake is made with an angel food cake box mix and a can of crushed pineapple! That's it! Super easy and tastes amazing. Top with optional pineapple whipped cream and serve.

I’m all about no-nonsense recipes that deliver on taste without complicating things, and this pineapple angel food cake is a perfect example. It’s just a box of angel food cake mix and a can of crushed pineapple (legit, that is it!!!), mixed together and popped in the oven. Whenever I’m running on low battery but still want something tropical and sweet, this Pineapple Angel Food Cake is my go-to. It’s ridiculously simple, and I love it! The pineapple not only adds its own natural sweetness but keeps the cake moist. And because it’s so light, it’s the kind of dessert that leaves you satisfied without feeling overdone, which can be ROUGH when you’re already struggling for the day.

When it’s time to get a dessert on the table for my large crew, this two-ingredient pineapple angel food cake is top of my list. If I’m feeling fancy, I’ll whip up some pineapple-flavored whipped cream to top it off (I also included the recipe below for it as an optional thing), but honestly, it’s just as good straight from the pan – less to clean up, too! This pineapple angel food cake is about getting that semi-homemade sweetness into our day, simply and easily.

Pineapple Angel Food Cake Overview

Cuisine Inspiration: American
Feeds: 12
Number of Ingredients: 2
Average Cost of Ingredients: $6.00
Average cost per serving: $0.50
Total Cook Time: About 40 minutes
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Sweet, tropical pineapple
Skill Level: Beginner

Notable mentions

  1. Easy on the Wallet: With affordable ingredients, the cost per serving is only around .50 cents (depending on your location), this pineapple angel food cake makes dessert time economical and enjoyable for a big family.
  2. Easy all around: Forget the fuss of multiple mixing bowls. This recipe calls for just one bowl, making both preparation and cleanup stupid simple.
  3. Simple Baking: You mix, the oven bakes, and that’s it. This cake is all about ease, freeing you up to focus on the rest of your meal or simply kicking back (the dream, right?).
  4. Generous Servings: Whether you’ve got a large family or guests to impress, this recipe multiplies easily, offering a generous amount of cake to go around without any extra work.

Ingredients to Make Pineapple Angel Food Cake

I usually just grab whatever is on sale as far as ingredients go. And while prices vary across regions, I can’t imagine that pricing would go over $1 per serving.

For the Pineapple Angel Food Cake

  • Angel Food Cake Mix: This is my go-to for a no-fuss base. It’s light, it’s fluffy, and it’s practically foolproof (if you’ve ever made angel food cake from scratch, you know, even just a drop of egg yolk ruins the whole thing!). You get that homemade feel without the need to measure out a dozen different things.
  • Crushed Pineapple: You want to get canned pineapple in juiceNOT in syrup. It’s the only additional ingredient you need to mix with the box mix, and if you do the pineapple in syrup, the angel food cake will come out cloyingly sweet.

For the Optional Whipped Topping

  • Heavy Cream: When I’m feeling a bit extra, I whip up some heavy cream. It adds a rich, creamy touch that really makes the cake feel like a special treat.
  • Extra Crushed Pineapple: Stirring in more crushed pineapple gives the whipped cream a lovely, fruity twist. It’s like the cherry on top – or, should I say, the pineapple on top!

How To Make 2 Ingredient Pineapple Angel Food Cake

Be sure to check the recipe card below for the full instructions and measurements.

STEP 1: MIX THE CAKE BATTER

  • Start by combining the angel food cake mix with the crushed pineapple in a large bowl. The juice from the canned pineapple add moisture and flavor, creating a smooth and consistent batter.
  • Mix everything until just combined, ensuring not to overmix. This keeps the cake light and airy.

STEP 2: BAKE THE CAKE

  • Pour your batter into a dry tube pan. This specific type of pan helps the cake cook evenly and achieve its signature height.
  • Bake until the top is golden and feels set. The texture you’re aiming for is spongy yet firm.

STEP 3: COOL AND RELEASE THE CAKE

  • Cooling is crucial. To cool, flip the tube pan upside down on a bottle, which helps maintain the cake’s volume.
  • Once cool, use a knife or spatula to gently release the cake from the pan.

For the Optional Whipped Pineapple Topping

If you’re going for the optional topping, it’s a simple addition.

  • Whip the heavy cream until it forms peaks. This is where you get that luxurious, creamy texture.
  • Gently fold in the extra crushed pineapple for a burst of tropical flavor.
  • Make Your Angel Food Cake from Scratch: For a completely homemade experience, you can opt to make the angel food cake from scratch. This involves using fresh ingredients like egg whites, cake flour, and cream of tartar. It’s a bit more labor-intensive but definitely worth it for those who love baking from the ground up. You’ll get to enjoy the rich, authentic flavors and the satisfaction of creating something truly from your own hands.
  • Make cupcakes: You can make angel food cupcakes which is fun for individual portions and servings.
  • Add Citrus Zest: For a zesty twist, grate some lemon or orange zest into the batter. This adds a bright, citrusy note that complements the sweetness of the pineapple.
  • Incorporate Toasted Coconut: Sprinkle some toasted coconut over the top of the cake or into the batter for a, crunchy texture and a boost of tropical flavor.
  • Use Different Fruit Toppings: Experiment with different fruit toppings like mango, strawberry, or kiwi for variety. Each fruit brings its own unique flavor and makes the cake adaptable to different tastes and seasons.
  • Flavor Extracts: Adding a dash of coconut or almond extract to the batter can enhance the tropical feel of the cake.

Tips for Making the Best Pineapple Angel Food Cake With canned Pineapple

  1. Gentle Folding: Mix the batter just enough to incorporate the ingredients well. Overmixing can cause angel food cake to become dense, instead of that light as air texture.
  2. Tube Pan Technique: Don’t grease your tube pan; don’t use a non-stick pan – just don’t. Angel food cake needs to cling to the sides of the pan to rise properly.
  3. Check for Doneness Correctly: Instead of the toothpick test, gently press the surface of the cake. It should spring back when it’s done. Overbaking can dry out the cake, while underbaking can cause it to collapse.
  4. Cooling is Key: Cool the cake upside down as directed. This prevents it from collapsing and helps maintain its fluffy texture. Avoid the temptation to remove it while still warm.
  5. Perfect Peaks: If you opt for the whipped topping, make sure your heavy cream is cold, like almost ice cold, to help achieve the perfect peaks. Fold in the crushed pineapple gently to keep it airy.

How to Store Pineapple Angel Food Cake

Place any leftover Pineapple Angel Food Cake in an airtight container. This helps to maintain its moisture and texture. If possible, avoid storing angel food cake in the refrigerator, as the cold can dry out the cake. Instead, keep it at room temperature in a cool, dry place for up to 5 days. If you added the whipped topping directly to the top of the cake, you will need to store it in the fridge.

How Long Will Pineapple Angel Food Cake Last in the Fridge?

While refrigeration is not the ideal storage method for Angel Food Cake, if you must refrigerate it (especially if it has a dairy-based topping), it can last for up to 7 days. Make sure it’s well-covered or in an airtight container to prevent it from absorbing other odors (and tasting like those odors) and drying out.

Can I Freeze Easy Pineapple Angel Food Cake?

Yes, you can freeze the cake, but it’s best done without any toppings. To protect it from freezer burn, wrap the cake tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to a month. To thaw, leave it in the refrigerator overnight or on the countertop for a few hours. Add any toppings, like the Whipped Pineapple Topping, after it has thawed.

What to Serve with Pineapple Angel Food Cake

  • Fresh Fruit Salad: A colorful fruit salad with berries, kiwi, mango, and grapes can be a refreshing side to pair with the cake. The natural sweetness and acidity of the fruits enhance the tropical flavor of the pineapple.
  • Vanilla Ice Cream: A classic pairing, vanilla ice cream works well with almost any dessert. Its creamy texture and flavor balance the lightness of the angel food cake.
  • Coconut Yogurt: For a dairy-free option, coconut yogurt can be a great accompaniment. Its tropical flavor pairs really well with the pineapple in the cake.
  • Coffee or Tea: A cup of coffee or tea can be a delightful addition, especially if you’re serving the cake as an afternoon treat. The bitterness of the coffee or the mildness of the tea can contrast nicely with the sweetness of the cake.
  • Sorbet: A scoop of lemon or raspberry sorbet can add a refreshing and slightly tart element, making it a perfect palate cleanser to go with the cake.
  • Chocolate Sauce or Ganache: For those who love a chocolate touch, drizzling a bit of chocolate sauce or ganache over the cake can create an appealing flavor contrast.

Frequently asked questions

Can I use canned pineapple chunks or rings instead of crushed pineapple?

Yes, you can use canned pineapple chunks or rings, but you’ll need to chop them into smaller pieces. Crushed pineapple is preferred because its finer texture distributes more evenly throughout the cake, ensuring consistent moisture and flavor.

Do I need to drain the pineapple before adding it to the mix?

No, do not drain the pineapple. The juice in the canned pineapple is crucial as it adds the necessary moisture to the cake mix, helping to create the right texture for your Angel Food Cake.

Can I make this cake without a tube pan?

A tube pan is recommended for Angel Food Cake because its design helps the cake to cook evenly and rise properly. However, if you don’t have one, you can use a regular round cake pan, but be aware that the texture and rise may not be the same.

What’s the best way to cut Angel Food Cake without squishing it?

Use a serrated knife with a sawing motion to cut the cake. This helps to preserve the cake’s airy texture without compressing it.

Can I use fresh pineapple instead of canned?

Using fresh pineapple isn’t recommended for this recipe. Fresh pineapple contains enzymes that can break down the protein structure of the cake, preventing it from setting properly. Stick with canned pineapple for the best results.

You know, every time I make this Pineapple Angel Food Cake, it reminds me why I love baking – it’s quick, it’s easy, and it never fails to bring a smile to everyone’s face. This is the kind of 2 ingredient dessert recipe I turn to on those hectic days or when I just want a little sweet comfort without the hassle. Give it a try, and I bet it’ll become your go-to as well.

More easy angel food cake recipes:

I want to hear from you! If you try this easy 2 Ingredient Pineapple Angel Food Cake recipe or any other of my easy recipes on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

pineapple angel food cake made with 2 ingredients cake mix and crushed pineapple
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Pineapple Angel Food Cake

This 2 ingredient pineapple angel food cake is made with an angel food cake box mix and a can of crushed pineapple! That's it! Super easy and tastes amazing. Top with optional pineapple whipped cream and serve.
5 from 1 vote
Author Jackie
Servings 8 servings
Course Dessert
Calories 317
Prep Time 10 minutes
Cooling Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes

Ingredients
  

  • 1 box Angel Food Cake mix
  • 1 20oz can crushed pineapple with juice

Optional Whipped Topping

  • 1 cup heavy cream
  • ½ cup crushed pineapple

Instructions

  • Preheat oven to 350°F and adjust the oven rack to the bottom position.
  • Add box mix and a can of crushed pineapple (juices included) to the bowl of a stand mixer, or a large bowl using a hand mixer. Start by mixing for 30 seconds on low speed until they are just combined, then turn up the mixer to medium and continue to whip for an additional 1 minute. Do not overmix.
  • Pour the batter into a dry tube pan and set on the lower rack. Bake for 35-40 minutes until the top is no longer sticky and cracks. Remove the pan and immediately flip the tube pan over on a bottle. Allow to cool for about 30 minutes.
  • Use a butter knife or small offset spatula to release the cake from the sides, center, and bottom of the pan.

Whipped Pineapple Topping

  • Add the ingredients to a bowl and beat with a hand mixer until you reach firm peaks. Top cake with whipped topping and extra pineapple chunks for serving.

Notes

*Nutrition information includes the optional whipped topping.
  • Gentle Folding: Whether incorporating the crushed pineapple into the mix or folding in flour for a from-scratch cake, use a gentle hand. Overmixing can deflate the batter, compromising the cake’s signature lightness.
  • Tube Pan Technique: Don’t grease your tube pan. Angel food cake needs to cling to the sides of the pan to rise properly. A non-stick pan might seem convenient, but a traditional, ungreased tube pan works best.
  • Check for Doneness Correctly: Instead of the toothpick test, gently press the surface of the cake. It should spring back when it’s done. Overbaking can dry out the cake, while underbaking can cause it to collapse.
  • Cooling is Key: Cool the cake upside down as directed. This prevents it from collapsing and helps maintain its fluffy texture.

Nutrition

Serving: 1slice, Calories: 317kcal, Carbohydrates: 52g, Protein: 5g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 34mg, Sodium: 474mg, Potassium: 98mg, Fiber: 0.5g, Sugar: 38g, Vitamin A: 445IU, Vitamin C: 2mg, Calcium: 109mg, Iron: 0.2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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