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Pineapple Angel Food Cake Recipe: Easy Two-Ingredient Tropical Dessert

Pineapple Angel Food Cake

A simple two-ingredient fruit dessert made with angel food cake mix and undrained crushed pineapple. It bakes into a fluffy, tender cake with bright tropical flavor and a lightly golden top.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box, about 16 oz Standard angel food cake mix
  • 1 20 oz can, undrained Crushed pineapple in juice
Optional Serving Additions
  • As desired Whipped cream or whipped topping
  • As desired Fresh pineapple, berries, or toasted coconut

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Lightly stir the dry angel food cake mix and the entire can of crushed pineapple, including all of its juice, in a large bowl until evenly combined.
  2. Do not add the water, eggs, or oil listed in the cake mix’s regular preparation directions. The pineapple juice provides the moisture needed for this shortcut recipe, and the batter will foam and expand as you stir.
  3. Spread the batter into an ungreased 9 x 13-inch baking pan. Bake for approximately 25–35 minutes, beginning to check at 25 minutes, until the top is golden brown, the center springs back lightly, and a skewer comes out without wet batter.
  4. Cool the cake completely in the pan for at least 30 minutes before cutting. Serve plain or finish each piece with whipped cream, fruit, or toasted coconut.

Notes

Do not drain the pineapple, and do not grease the pan. Box mix weights vary slightly, so choose a package labeled for a standard angel food cake and weighing approximately 16 ounces. Because ovens and pan materials differ, begin checking the cake at 25 minutes.