Light & Fluffy: The Easiest 2-Ingredient Pineapple Angel Food Cake Recipe
Prepare to be amazed by this incredibly simple yet utterly delightful pineapple angel food cake. Crafted with just two essential ingredients – a box of angel food cake mix and a can of crushed pineapple – this dessert redefines “effortless.” The result is a cake that is wonderfully airy, supremely moist, delicately sweet, and practically begs for a generous dollop of fluffy whipped cream. Whether you’re a seasoned baker or a complete novice, this recipe guarantees a show-stopping treat that will impress everyone.
Why This Easy Pineapple Angel Food Cake Recipe Works So Well
While many aspire to bake a traditional homemade angel food cake from scratch, this two-ingredient version offers an unbeatable shortcut without compromising on flavor or texture. The secret lies in the magical interaction between the angel food cake mix and crushed pineapple. Unlike traditional recipes that require careful separation of egg whites and precise whipping, this method is virtually foolproof.
The crushed pineapple isn’t just for flavor; it’s the hero that infuses the batter with an incredible amount of natural moisture and replaces any liquid typically required by the cake mix. This tropical fruit also contributes to the cake’s tender crumb and delightful sweetness, creating a dessert that is light, fluffy, and incredibly satisfying. The natural enzymes in the pineapple even help activate the leavening agents in the cake mix, ensuring that signature airy angel food cake texture. Pairing this light cake with a creamy whipped topping provides a perfect balance, cutting through the sweetness with its rich, smooth consistency.
Key Ingredients for Your Simple Pineapple Angel Food Cake
This recipe truly lives up to its “two-ingredient” promise for the cake itself! For detailed measurements, exact ingredients, and full instructions, refer to the printable recipe card located at the end of this post.
Ingredient Spotlight & Smart Substitution Suggestions
Let’s dive a little deeper into the ingredients that make this easy angel food cake so special and discuss any potential swaps.
- CAKE MIX: You’ll need one 16-ounce box of angel food cake mix. It’s crucial to select the variety that typically requires only water as an additional ingredient. Forget the water entirely, as the crushed pineapple will provide all the necessary moisture and flavor. We’ve found great success with Betty Crocker Angel Food White Cake Mix, but most brands designed for this “water-only” method should work perfectly. This type of cake mix is specifically formulated to create a light, airy, and delicate crumb, which is exactly what we’re aiming for.
- PINEAPPLE: One 20-ounce can of crushed pineapple is exactly what you’ll need. This is a non-negotiable ingredient, and the key is to use it with all its juices. Do not drain the pineapple! The juice is vital for providing moisture and contributing to the cake’s unique texture and tropical flavor. Crushed pineapple is preferred over chunks or tidbits because its fine consistency distributes evenly throughout the batter, ensuring every bite is infused with pineapple goodness.
- TOPPING: While the cake itself is the star, a luscious topping elevates it to dessert perfection.
- Homemade Whipped Cream: Our recipe details how to make a simple, fluffy whipped cream from heavy cream and powdered sugar. For an extra touch of flavor, you can add a splash of vanilla extract while whipping.
- Cool Whip (or similar whipped topping): If you’re short on time, prefer convenience, or plan to prepare this cake in advance for freezing, an 8-ounce tub of Cool Whip is an excellent substitute. Cool Whip is already stabilized, making it more resilient to freezing and thawing without losing its texture.
- Stabilized Whipped Cream: If you love the taste of homemade whipped cream but need it to hold up longer, especially for making ahead or humid environments, consider using a homemade stabilized whipped cream recipe. This often involves adding gelatin or cornstarch to help it maintain its structure.
- Garnish: For a beautiful presentation, you can use an additional can of crushed pineapple (drained this time!) or, as we did, top your cake with fresh pineapple chunks. Other fresh fruits like berries or shredded coconut also make fantastic garnishes.
How to Make the Easiest Pineapple Angel Food Cake
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. This is important to prevent the delicate cake from sticking. Set the prepared dish aside.
- In a large mixing bowl, combine the entire 20-ounce can of crushed pineapple (juices included!) with the dry angel food cake mix. Using a hand mixer, beat the mixture thoroughly. Continue to beat for 1-2 minutes until the batter becomes wonderfully fluffy and all ingredients are fully combined. The mixture should look light and airy.
- Carefully transfer the fluffy cake batter into the prepared 9×13 inch baking dish. Spread it evenly using a spatula to ensure consistent baking.
- Bake for 25-30 minutes, or until the cake achieves a beautiful golden-brown hue on top. The nature of angel food cake means it will be very light and might show a slight wobble in the center when gently touched, but there should be no raw batter. To confirm doneness, insert a toothpick into the center; it should come out with just a few moist crumbs clinging to it, not wet batter. Once baked, remove from the oven and allow it to cool completely on a wire rack.
EXPERT TIP: Angel food cake is renowned for its delicate, airy structure. To ensure your cake maintains as much volume as possible, handle it with care after baking. Avoid slamming the oven door or moving the pan abruptly while checking on it or removing it, as this can cause the delicate structure to collapse slightly as it cools. Patience during cooling is key for the perfect texture.
- While the cake cools, prepare your homemade whipped cream. In a chilled mixing bowl, whip the heavy cream until soft peaks begin to form. Gradually add the powdered sugar (and vanilla extract, if using) and continue whipping until the whipped cream holds stiff peaks. For best results, ensure your cream and bowl are very cold.
- Once the cake is completely cooled, spread the freshly whipped cream evenly over the top. Garnish with fresh pineapple slices or additional drained crushed pineapple for an extra touch of tropical elegance.
- Using a serrated knife for clean cuts, slice the cake into individual pieces and serve immediately. Enjoy this light, flavorful dessert!
Frequently Asked Questions & Expert Tips for Pineapple Angel Food Cake
Absolutely! You can prepare and bake the cake as directed, then allow it to cool completely. Store the cooled cake in the refrigerator, covered with an airtight lid or tightly wrapped in plastic wrap, up to a day in advance. We recommend waiting to add the whipped topping until just before you plan to serve it to ensure optimal freshness and texture.
To keep your cake fresh and delicious, store any leftovers covered with an airtight lid or plastic wrap in the refrigerator. It will stay wonderfully moist and flavorful for 4-5 days.
Yes, this cake freezes quite well! First, ensure the cake is completely cooled. Then, wrap it several times with plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn. It can be frozen for up to 4 months. If you anticipate freezing the cake or any leftovers, we strongly recommend using Cool Whip (or another stabilized whipped topping) instead of freshly whipped cream. Stabilized toppings freeze and thaw much better without becoming watery or losing their texture. Alternatively, you can always leave the topping off entirely until the cake has thawed and you’re ready to enjoy it.
Angel food cake is known for its light, airy texture. If your cake turns out dense, it could be due to not beating the pineapple and cake mix long enough to incorporate sufficient air, or sometimes it can be caused by overmixing once the batter is fluffy, which can deflate the air. Ensure you beat it until it’s truly fluffy, as described in the instructions. Also, gently handling the batter and the baked cake helps preserve its delicate structure.
We highly recommend sticking with crushed pineapple for this recipe. Crushed pineapple has a finer consistency and releases its juices more readily, which is essential for providing the necessary moisture and integrating seamlessly into the cake batter. Pineapple chunks or tidbits might lead to a less uniform texture and uneven moisture distribution in the final cake.
Delightful Serving Suggestions for Your Pineapple Angel Food Cake
This pineapple angel food cake is delicious enough to stand on its own, but a few simple additions can elevate it even further:
- Classic Topping: As suggested, a generous layer of our simple homemade whipped cream or a convenient store-bought whipped topping like Cool Whip is the perfect partner.
- Fresh Fruit Garnish: Enhance the tropical theme by garnishing with fresh pineapple chunks, vibrant sliced strawberries, blueberries, or a medley of your favorite seasonal berries.
- Coconut Delight: A sprinkle of toasted shredded coconut flakes adds another layer of texture and complements the pineapple beautifully.
- Drizzle It: A light drizzle of caramel sauce or a raspberry coulis can add a touch of gourmet flair.
This crowd-pleasing cake is ideal for a variety of occasions, from casual summer parties and backyard barbecues to festive holiday gatherings like the 4th of July or Easter brunches. Its light nature makes it a refreshing dessert, especially in warmer weather. When baked in a 9×13 inch dish, it yields plenty of servings, making it perfect for potlucks or feeding a larger family. Slice it into neat squares and enjoy it either at room temperature or wonderfully chilled for an extra refreshing bite.
Explore More Delicious Pineapple Recipes
If you’re a fan of the sweet, tangy flavor of pineapple, you’ll love these other fantastic recipes:
- Pineapple Poke Cake
- Pineapple Pound Cake
- Pineapple Dump Cake
- Pineapple Dream Dessert
- Pineapple Upside Down Cake
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Pineapple Angel Food Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 16 ounce angel food cake mix 1 box
- 20 ounces crushed pineapple juices included
Whipped Topping
- 1 ½ cups heavy whipping cream
- ⅓ cup powdered sugar
- pineapple chunks optional for garnish
Things You’ll Need
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13×9 baking dish
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Hand mixer
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Mixing bowl
Before You Begin & Recipe Notes
- Cutting Your Cake: For clean and delicate slices through the airy cake, use a serrated knife and make gentle, sawing motions.
- Topping Choice for Freezing: If you plan to freeze the cake or anticipate having leftovers you’d like to freeze, we highly recommend using a stabilized whipped topping like Cool Whip instead of freshly made whipped cream. Cool Whip holds up significantly better during freezing and thawing without becoming watery or losing its fluffy texture. You will need one 8 oz. tub of Cool Whip if substituting.
- Freezing Instructions: To freeze, allow the baked cake to cool completely to room temperature. Wrap it tightly first with several layers of plastic wrap, then an additional layer of aluminum foil. This double wrapping helps prevent freezer burn. It can be stored in the freezer for up to 4 months. If you prefer, you can leave the topping off entirely before freezing and add fresh whipped cream or Cool Whip once the cake has thawed and you’re ready to serve.
- Storage: Store any leftover pineapple angel food cake in the refrigerator, covered with an airtight lid or tightly wrapped in plastic wrap. It will remain fresh and delicious for 4-5 days.
- Make-Ahead Tip: This cake is perfect for preparing in advance. Bake and cool the cake thoroughly, then store it, covered, in the refrigerator for up to one day before your event. Add the whipped topping and any garnishes just before serving for the best presentation and taste.
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish and set aside.
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In a large mixing bowl, beat together the crushed pineapple (juices included) and the dry angel food cake mix with a hand mixer. Beat until the mixture is fluffy and fully combined (1-2 minutes).
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Transfer the fluffy cake batter to the prepared baking dish, spreading evenly with a spatula.
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Bake for 25-30 minutes, or until the cake is golden brown. The cake is very light and may wobble slightly, but a toothpick inserted into the center should come out with only a few moist crumbs, no wet batter. Remove from oven and allow to cool completely on a wire rack.
TIP – Angel food cake is sticky and very airy. Be gentle when removing your cake from the oven so that it maintains as much volume as possible while cooling – avoid slamming the oven door when checking on it, etc.
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To make the topping: Whip heavy cream in a chilled bowl until soft peaks form. Add powdered sugar and continue whipping until the whipped cream has stiff peaks.
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Spread the prepared whipped cream over the completely cooled cake. Garnish with fresh pineapple slices or chunks, or additional drained crushed pineapple.
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Using a serrated knife, slice into pieces and serve. Enjoy!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.