How do you create a wonderfully light, airy, and flavorful dessert with absolutely no added fat, using just two simple ingredients? The answer lies in this incredible Pineapple Angel Food Cake. Prepare to be amazed by its simplicity and delightful taste!

Two-Ingredient Pineapple Angel Food Cake: Your Easiest & Lightest Dessert

This beloved recipe has been a staple in my family for years, cherished by my mother for its irresistible flavor and effortless preparation. It transforms a classic angel food cake mix into something truly special by simply adding crushed pineapple, resulting in a moist, flavorful cake that consistently earns rave reviews. While my mom initially received this recipe from a friend, a little research revealed its origins as a popular Betty Crocker creation, further propelled into fame by its inclusion in Weight Watchers programs due to its remarkably fat-free nature and delicious profile. Its enduring popularity is a testament to its perfect blend of simplicity and satisfying taste, making it a go-to dessert for countless households.

Discover the Magic of the Easiest Pineapple Angel Food Cake Ever

Honestly, this is hands down the easiest cake recipe I have ever encountered or made. The very first time I prepared it, I literally threw it together on a relaxed Sunday morning, almost as an afterthought. My in-laws were joining us for dinner that evening, and by the end of the night, there wasn’t a single crumb left! It vanished faster than I could have imagined. I decided to elevate it slightly by serving it with a homemade raspberry sauce drizzled generously over the top, which complemented the vibrant pineapple flavor beautifully, adding a touch of gourmet flair to this otherwise humble dessert. This cake proves that you don’t need a long list of ingredients or complicated steps to create something truly memorable.

Whether you’re a seasoned baker looking for a quick fix or a complete novice stepping into the kitchen, this recipe promises a delicious outcome with minimal effort. Its foolproof nature makes it ideal for impromptu gatherings, last-minute dessert cravings, or simply when you want to enjoy a sweet treat without the usual fuss. The adaptability of this cake also extends to your bakeware. While I typically bake mine in a traditional angel food cake pan, my mom frequently prepares hers in a standard 9×13 inch baking dish. The beauty of this recipe is its consistent performance; no matter which pan you choose, the result is always a delightfully moist, light, and flavorful pineapple angel food cake that will impress anyone who tries it.

Angel Food Cake vs. Regular Cake: Understanding the Key Differences

Angel food cake stands distinct from traditional butter or oil-based cakes due to its unique composition and texture. It’s classified as a type of sponge cake, renowned for its incredibly light, airy, and almost cloud-like consistency. The secret to its ethereal quality lies primarily in its ingredients and preparation: angel food cake is made almost exclusively from whipped egg whites, sugar, and flour, with no egg yolks or any added fats. This deliberate absence of fat is what contributes to its distinctively delicate crumb, vibrant white color, and makes it a popular choice for those seeking a lighter dessert option.

In contrast, regular cakes (such as butter cakes, pound cakes, or génoise) typically rely on whole eggs, butter, oil, or other fats to achieve their rich flavor, moisture, and denser, more substantial texture. These fats play a crucial role in tenderizing the cake and contributing to its robust structure, often resulting in a product that is less delicate and more forgiving than an angel food cake. Understanding this fundamental difference is key to appreciating why angel food cake requires specific baking techniques, such as careful mixing and cooling, and often dedicated bakeware to maintain its signature airy quality. Its unique profile offers a delightful alternative for dessert lovers looking for something lighter yet still satisfyingly sweet.

Tube Pans vs. Bundt Pans: Why the Distinction Matters for Angel Food Cake

Many bakers often wonder if a Bundt pan can substitute for a tube pan, especially when making recipes like angel food cake. While a Bundt pan is indeed a type of tube pan, featuring a central tube for more even heat distribution and baking, it’s generally not recommended for baking angel food cake. The reasons are rooted in the specific requirements of angel food cake batter and its delicate structure.

The primary difference lies in their interior surfaces and how the cake releases. Bundt pans are known for their intricate, decorative designs and are typically greased and floured (or sprayed with non-stick spray) before baking to ensure the cake comes out cleanly and preserves its detailed shape. Angel food cake, however, requires an ungreased pan. The delicate batter needs to cling to the sides of the pan as it rises to achieve its characteristic impressive height and maintain its airy, open-cell structure. If baked in a greased Bundt pan, the cake may struggle to climb the slick sides, resulting in a shorter, denser, and potentially collapsed cake.

Furthermore, traditional angel food cake pans are often designed with a removable bottom and small “feet” or a central post that allows the pan to be inverted immediately after baking. This inversion is a crucial step for cooling angel food cakes, as it prevents the delicate, fat-free cake from deflating under its own weight as it cools. Bundt pans typically lack these features, making them less suitable for the unique needs of an angel food cake. For the best results, ensuring that signature light texture and impressive height, it’s always advisable to stick to a dedicated angel food cake pan or a standard ungreased baking dish, as specified in the recipe.

The Astonishingly Simple Ingredients for This Pineapple Angel Food Cake Recipe

The true marvel and main selling point of this recipe lie in its incredibly minimalist approach to ingredients. You genuinely only need two items to create a surprisingly sophisticated and utterly delightful dessert that tastes far more complex than its preparation suggests. This extreme simplicity makes it a fantastic go-to recipe for busy weeknights, unexpected guests, or whenever you’re craving something sweet without the usual culinary fuss. The complete measurements and detailed instructions are thoughtfully provided in the printable recipe card at the bottom of this post, ensuring you have every piece of information needed for guaranteed baking success.

• One Box of Angel Food Cake Mix (16 ounces): This forms the foundational structure of our incredibly light and fluffy cake. While many brands are available, I personally prefer using the Betty Crocker brand for its consistent quality and reliable results. It’s designed to deliver that classic airy texture that angel food cakes are famous for, setting the stage for our delicious transformation.
• One Can of Crushed Pineapple (20 ounces), Undrained: This is the true “magic” ingredient that elevates a simple cake mix into something extraordinary. The absolute key here is to use the entire can of crushed pineapple, including all of its natural juice. The liquid from the pineapple provides all the necessary moisture and liquid content that would typically come from eggs, water, or oil in a conventional cake mix, eliminating the need for any additional wet ingredients. Beyond just moisture, the pineapple infuses the cake with a vibrant, tropical flavor and ensures it remains incredibly moist and tender. The natural acidity of the pineapple also plays a crucial role in reacting with the leavening agents in the cake mix, contributing to the impressive rise and tender crumb.

This brilliant, two-ingredient combination offers a virtually foolproof baking experience. It’s a culinary hack that delivers gourmet-tasting results with minimal effort, making it a favorite among home bakers who appreciate both flavor and convenience. You’ll be amazed at how such few ingredients can produce such a spectacular dessert!

Step-by-Step Guide: How to Make Angel Food Cake with Pineapple Flawlessly

Baking this incredible cake is remarkably straightforward, requiring just a few simple steps and minimal hands-on time. Follow these detailed instructions carefully for a perfect, fluffy Pineapple Angel Food Cake every single time:

1. Preheat Your Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Ensuring your oven is at the correct temperature before the batter goes in is a crucial first step for proper rising and even baking. A properly preheated oven helps activate the leavening agents quickly, contributing to the cake’s light and airy texture.
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3. Combine Ingredients: In a large mixing bowl, empty the entire contents of the angel food cake mix. Then, add the entire can of crushed pineapple, making sure to include all of its natural juice. This is a critical step, as the pineapple juice provides all the liquid needed for the cake. Using an electric mixer, combine these two ingredients on low speed for about 30 seconds. This initial gentle mix helps to incorporate everything without overworking the delicate batter.
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5. Increase Speed and Beat: After the initial low-speed mix, increase your mixer to medium speed. Continue to beat the mixture for an additional 1 minute. During this minute, the batter will become noticeably lighter, airier, and slightly foamy, indicative of the whipped egg whites in the mix doing their work. Be careful not to overmix; while mixing is essential for incorporating air, excessive beating can sometimes lead to a slightly tougher cake.
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7. Prepare for Baking: Carefully pour the prepared batter into an ungreased angel food cake pan (a tube pan with a removable bottom) or a 9×13 inch baking dish. A crucial reminder for angel food cake: it is absolutely essential not to grease the pan. The batter needs to adhere to the sides of the pan as it rises to climb and achieve its characteristic impressive height and light structure.
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9. Bake to Perfection: Place the pan in your preheated oven and bake for approximately 40 minutes. The cake is ready when the top is beautifully golden brown and springs back when lightly touched in the center. You can also insert a wooden skewer or toothpick into the center; if it comes out clean, your cake is perfectly baked.
10. Cooling the Cake: Immediately upon removing the angel food cake from the oven, invert the pan onto a bottle or onto the pan’s designated small feet (if your tube pan has them). This crucial step prevents the delicate, fat-free cake from collapsing or shrinking as it cools. It allows the cake to set in its risen state, preserving its airy structure. Allow it to cool completely in this inverted position, which can take an hour or more. Patience during this step ensures the best possible texture.
11. Release and Serve: Once the cake is fully cooled, take a thin butter knife or an offset spatula and carefully run it around the entire edge of the cake, both the outer ring and around the central tube (if you used an angel food pan). This action will gently loosen the cake from the pan. Then, carefully release it onto a serving plate. Slice and enjoy!

Mastering the Cut: The Best Way to Slice Angel Food Cake

Angel food cake’s incredibly delicate, airy texture makes it somewhat challenging to cut neatly if you use the wrong tool or technique. Attempting to slice it with a regular chef’s knife or by pressing down firmly can lead to tearing, squishing, or compressing the beautiful fluffy structure. To achieve clean, attractive, and perfectly airy slices, the best approach is to use a serrated knife, such as a bread knife.

Instead of applying downward pressure, use a gentle back-and-forth sawing motion with the serrated edge. This method allows the small “teeth” of the knife to cut through the cake’s delicate, open-celled structure without crushing it, thereby preserving its light and fluffy consistency. For even neater slices, particularly if the cake is very moist or slightly sticky, you can lightly spray your serrated knife with cooking spray or wipe it with a damp cloth between each cut. This simple trick minimizes sticking and ensures each slice is as pristine as the last, allowing you to showcase the cake’s wonderful texture.

Serving Suggestions: Elevate Your Pineapple Angel Food Cake Experience

While this two-ingredient pineapple angel food cake is absolutely fantastic and satisfyingly delicious on its own, its light, refreshing, and versatile flavor makes it an excellent base for various toppings and accompaniments. You can easily “jazz it up” to suit any occasion, season, or personal preference, transforming it from a simple dessert into an elegant and memorable treat.

• Classic Whipped Toppings: A generous dollop of freshly whipped cream or a spoonful of store-bought Cool Whip non-dairy whipped topping adds a lovely creamy contrast and a touch of sweetness that melts beautifully into the cake.
• Ice Cream & Frozen Yogurt: For a delightful cool treat, serve a slice alongside a scoop of your favorite vanilla bean ice cream, coconut ice cream, or even a refreshing pineapple sorbet.
• Fresh Fruit Medley: The bright, tropical pineapple flavor harmonizes beautifully with a variety of fresh berries. Consider a colorful mix of blueberries, raspberries, and sliced strawberries for a vibrant and healthy addition. Other tropical fruits like thinly sliced kiwi, juicy mango, or even passion fruit pulp would also make excellent choices, enhancing the fruity theme.
• Fruit Sauces & Compotes: Beyond the delightful homemade raspberry sauce, a simple strawberry sauce, a warm blueberry compote, or a tangy passion fruit coulis can add another layer of flavor, moisture, and visual appeal.
• Citrus Zest: For an extra burst of freshness, a light sprinkle of finely grated lime or orange zest over the top can brighten the flavors of both the cake and its toppings even further.
• Nutty Crunch: To introduce a delightful textural contrast, consider sprinkling a small amount of toasted coconut flakes or finely chopped macadamia nuts over your slice. The crunch adds an unexpected and pleasant element.
• Chocolate Drizzle: A delicate drizzle of melted white chocolate or dark chocolate can add a touch of decadence without overwhelming the light cake.

Transform Your Cake into Exquisite Angel Food Cake Trifles

One of my absolute favorite ways to utilize angel food cake, beyond simply enjoying it in easy slices, is to incorporate it into a beautiful and impressive trifle dessert. The light and airy texture of the angel food cake makes it an ideal canvas for soaking up flavorful liquids and complementing creamy layers without becoming too heavy or dense. Using this pineapple-infused angel food cake in a trifle elevates the dessert even further, adding an extra dimension of tropical sweetness and lusciousness that truly sets it apart from a plain angel food cake trifle.

Trifles are fantastic for entertaining because they can often be prepared in advance, allowing you more time with your guests, and they are inherently visually stunning when elegantly arranged in a large glass bowl. They typically involve layers of cake, custard or pudding, fresh fruit, and whipped cream, all designed to showcase the vibrant colors and varied textures of each component. The Pineapple Angel Food Cake, with its inherent moisture and delightful flavor, fits perfectly into this concept, making each spoonful an unforgettable experience.

Here are some wonderful trifle ideas where our Pineapple Angel Food Cake would truly shine, offering both classic and creative flavor combinations:

• Triple Berry Trifle: (as pictured above) This classic features layers of cubed pineapple angel food cake, a generous mix of fresh berries (strawberries, blueberries, raspberries), and a rich vanilla pudding or fluffy whipped cream. The natural sweetness and slight tartness of the berries pair wonderfully with the subtle tang of pineapple.
• Lemon Blueberry Trifle: Combine delicate cubes of this cake with bright lemon curd, fresh blueberries, and a light lemon-infused whipped cream. The vibrant citrus notes would be a perfect, refreshing complement to the pineapple.
• Pink Angel Food Strawberry Shortcake Trifle: Layer with sweet, macerated strawberries (perhaps with a hint of sugar and vanilla) and plenty of fluffy whipped cream for a delightful and visually appealing twist on a beloved classic.
• Red White & Blue Trifle: Ideal for patriotic holidays or summer gatherings, featuring festive layers of cake, fresh strawberries, plump blueberries, and a generous topping of whipped cream or Cool Whip.
• Tropical Breeze Trifle: For an even more exotic flair, imagine layers of pineapple angel food cake cubes with creamy coconut pudding or coconut cream, slices of ripe mango, and a sprinkle of toasted coconut flakes.
• Peach Melba Trifle: A sophisticated option combining cake cubes with fresh or canned peaches, a swirl of raspberry sauce, and a luscious vanilla custard for a classic and comforting flavor combination.

The possibilities are truly endless when you start with such a versatile and delicious base cake. Don’t be afraid to get creative and experiment with your favorite fruits, creams, and custards to craft your own signature trifle masterpiece!

Ready to bake this incredibly easy and delicious pineapple angel food cake? Let’s get to the full printable recipe details! We promise it will become a new favorite in your dessert repertoire, offering a simple yet profoundly satisfying sweet treat for any occasion.

This delightful recipe was originally shared on August 14, 2015. It has been thoroughly updated and expanded on June 12, 2022, to provide a more comprehensive user experience, clearer instructions, and additional helpful tips for baking and serving this incredible two-ingredient dessert. We continuously strive to bring you the best and most reliable recipes!