Two Ingredient Pineapple Angel Food Cake

This Two Ingredient Pineapple Angel Food Cake is the ultimate summer dessert and incredibly yummy for how little work it requires.

All you do is mix a box of angel food cake mix with crushed pineapple, pour it into the pan, and bake. That’s it. No whipping. No folding. No extra bowls.

It rises nicely on its own and bakes into a delicious golden treat that tastes like summer and sunshine in cake form.

The cake slices cleanly and pairs well with so many toppings. It’s the kind of dessert you can throw together for last-minute company, weeknight cravings, or when you want something homemade without spending much time in the kitchen.

If you love simple baking with big payoff, this one is definitely going to be a repeat.

As you scroll to the printable recipe, be sure to check the tips section. There are a couple of small details that make this recipe turn out perfectly every time.

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Serves: 12
Prep time: 5 minutes
Bake time: 35 minutes

Why You’ll Love This Recipe

It comes together in minutes, and only takes two ingredients  – what’s not to love?

You put it together quickly, it bakes easily, cools fast, and tastes even better with just a little whipped cream or fresh fruit.

Whether you’re serving it at a potluck, bringing something to a barbecue, or just making a simple dessert for yourself, this cake gives you that homemade feel with barely any effort and minimal clean-up.

It’s sure to be a crowd favorite!

How To Make Two Ingredient Pineapple Angel Food Cake

Ingredients

• 16 ounce box angel food cake mix
• 20 ounce can crushed pineapple, undrained
• Whipped topping and mint for garnish

Step-by-Step Guide

1. Preheat the oven to 350 degrees.

2. Spray a 9×13 baking dish with non-stick spray.

3. In a large bowl using an electric mixer whip the cake mix and crushed pineapple together.

4. Pour the batter into the prepared pan.

5. Bake 35-40 minutes until a toothpick inserted in the middle comes out clean.

6. Cool.

7. Garnish and serve!

Tips, Tricks and Storage

• Don’t Overmix: Once the pineapple and mix come together, the batter becomes airy almost instantly. Stir just enough to combine, then get it into the baking dish so it stays fluffy in the oven.
• Let It Cool Completely: Angel food cake sets as it cools. Cutting into it too early can cause it to crumble. Give it time, and you’ll get cleaner slices with that perfect soft texture.
• Use the Pineapple Juice: Don’t drain the pineapple. The juice activates the cake mix and adds a ton of flavor — it’s what keeps the cake moist and naturally sweet.
• Don’t Use Pineapple Chunks: Don’t use pineapple chunks, it does need to be crushed pineapple. Pineapple chunks don’t bake as well into the cake and will make it crumbly. 
• Storage: Store leftovers in an airtight container for up to 3 days. Refrigerate up to 5 days for a firmer, chilled version. Freeze slices individually for quick grab-and-go treats. Thaw at room temperature or microwave for a few seconds.

Substitutions and Variations

This recipe is wonderfully flexible if you want to play around with the flavors.

You can fold in coconut flakes for a tropical touch or add fresh berries on top after baking.

Add lemon zest or a splash of vanilla extract to the batter before baking to change the flavor slightly.

Add a dusting of powdered sugar, a drizzle of caramel, or serve with a scoop of vanilla ice cream.

You can also make this in an angel food pan if you would like a round cake.

It turns into something that looks like you spent more time on it than you did.

Little swaps can make a difference, so use whatever you’ve got and have fun with it.

Frequently Asked Questions

Q: Can I use a different brand of angel food cake mix?

Yes. Any boxed angel food cake mix will work as long as it’s the type that only requires water. Since the pineapple replaces the water, the results stay consistent across brands.

Q: Can I use fresh pineapple instead of canned?

No, it’s not recommended. Fresh pineapple contains enzymes that break down the structure of the cake. Don’t use pineapple chunks either. Canned crushed pineapple has been heat-treated, so it works perfectly. 

Q: How do I keep the cake from sticking to the pan?

Greasing the pan lightly is usually enough, but lining the bottom with parchment also helps if you want extra clean slices.

Looking for more easy, sweet treats? Try one of our no-bake favorites like the No Bake Rocky Road Pie or No Bake Cookie Butter Cheesecake. Both come together quickly but taste like you spent all afternoon in the kitchen.