Want a light, fat-free dessert with big flavor using just 2 ingredients? Try this Pineapple Angel Food Cake—airy, simple, and irresistibly tasty.
This recipe has been a family favorite for years. My mom learned it from a friend; it’s essentially an angel food cake mix combined with crushed pineapple. After checking sources, I learned it traces back to a Betty Crocker idea and gained popularity through Weight Watchers. The result is a light, moist cake that’s incredibly easy to make.
Easy Pineapple Angel Food Dump Cake
This is one of the simplest cakes you’ll ever make. The first time I mixed it together on a Sunday morning, it disappeared by dinner. I sometimes serve it with a spoonful of homemade raspberry sauce or fresh whipped cream for a special touch.
You can bake it in an angel food cake pan or a standard 9×13 pan—both work well. Either way, you get a tender pineapple-scented angel food cake everyone will enjoy.
What’s the difference between angel food cake and regular cake?
Angel food cake is a sponge-style cake made from whipped egg whites, giving it a very light, airy texture. It’s traditionally baked in a fluted tube pan, but a 9×13 pan or loaf pan can also be used depending on preference.
Is a bundt pan the same as a tube pan?
A bundt pan is a type of tube pan, but because of its shape and coating, it’s not ideal for angel food cake. Stick with an angel food or plain tube pan if you can.
Ingredients for Pineapple Angel Food Cake
Only two ingredients are required. Full measurements and the printable recipe card are included below.
- 1 box (16 oz) angel food cake mix (Betty Crocker or similar)
- 1 can (20 oz) crushed pineapple, do not drain
How to make angel food cake with pineapple
Preheat the oven to 350°F (175°C).
In a large bowl, use an electric mixer to combine the angel food cake mix and the can of crushed pineapple (with its juice). Start on low speed for about 30 seconds, then increase to medium and beat for 1 minute until combined.
Pour the batter into an ungreased angel food cake pan or a 9×13 baking dish.
Bake for about 40 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
When it comes out of the oven, invert the angel food pan onto a bottle or funnel to cool completely; this helps it retain its height. Run a butter knife around the edge to loosen the cake before turning it out onto a serving plate.
Best way to cut an angel food cake
Use a serrated knife (like a bread knife) and slice with a gentle back-and-forth sawing motion to preserve the cake’s airy texture.
How to serve Pineapple Angel Food Cake
This cake is delightful on its own, but you can dress it up with fresh whipped cream, Cool Whip, a scoop of vanilla ice cream, or fresh berries. Pineapple pairs especially well with strawberries, blueberries, and raspberries.
Angel Food Cake Trifles
A favorite way to enjoy angel food cake is in trifles. Cubes of pineapple angel food layered with pudding, whipped cream, and fruit make an elegant, easy dessert perfect for gatherings.
- Triple Berry Trifle (uses cake cubes)
- Lemon Blueberry Trifle
- Pink Angel Food Strawberry Shortcake Trifle
- Red, White & Blue Strawberry Shortcake Trifle
Ready to bake? This pineapple angel food cake is quick, low-effort, and always a crowd-pleaser. 
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Print Recipe
Two Ingredient Pineapple Angel Food Cake
Equipment
- Serrated knife
- 9×13 baking dish or angel food cake pan
- Electric mixer
Ingredients
- 1 — 16 ounce box angel food cake mix
- 1 — 20 ounce can crushed pineapple, do not drain
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cake mix and crushed pineapple (with juice). Mix on low for 30 seconds, then on medium for 1 minute.
- Pour batter into an ungreased angel food pan or 9×13 baking dish. Bake 40 minutes or until golden brown and a toothpick comes out clean.
- Invert the angel food pan onto a bottle to cool completely. Run a butter knife around the edges to loosen before releasing onto a plate.
Notes
Nutrition
Calories: 170 kcal |
Carbohydrates: 39 g |
Protein: 3 g |
Sodium: 320 mg |
Sugar: 30 g
This recipe was originally posted on August 14, 2015, and was updated for clarity on June 12, 2022.