How do you make a light fluffy dessert, with no fat, and tons of flavor with 2 ingredients? Make this Pineapple Angel Food Cake and see for yourself!

My mom has been making this cake for years, it is one of her favorite cake recipes. It takes a regular angel food cake and adds crushed pineapple for an easy recipe that everyone will love! She got this angel food cake and pineapple recipe from a friend, and after a little research, I found out that this is a Betty Crocker recipe, made super popular by Weight Watchers.

EASY PINEAPPLE ANGEL FOOD DUMP CAKE

This is literally the easiest cake I have ever made. The first time I made it, I threw it together one Sunday morning. My in-laws were here for dinner that night, there wasn’t a morsel left. I made a homemade raspberry sauce to serve over the top. 

I made mine in an angel food cake pan, my mom makes her’s in a regular old 9×13. No matter which way you make it, the outcome is a delicious pineapple angel food cake.

WHAT IS THE DIFFERENCE BETWEEN ANGEL FOOD CAKE AND REGULAR CAKE?

Angel food cake is a sponge cake. It is a light airy cake, made with egg whites. Angel cake is traditionally baked in a fluted tube pan, but can also be baked in a 9×13, or loaf pan.

IS A BUNDT PAN THE SAME AS A TUBE PAN?

A bundt pan is a tube pan, but it is not recommended that you bake an angel food cake in a bundt pan.

Ingredients in Pineapple Angel Food Cake Recipe

There are only two simple ingredients to make this delicious pineapple angel food cake. You can find the complete measurements and instructions in the printable recipe card at the bottom of this post.

• one box of angel food cake mix (I use Betty Crocker brand)
• one can of crushed pineapple

HOW TO MAKE ANGEL FOOD CAKE WITH PINEAPPLE

Heat the oven to 350 degrees.

With your electric mixer, combine cake mix and pineapple in a large bowl on low speed for 30 seconds.

Increase mixer to medium speed and beat for 1 minute more.

Pour batter into an ungreased angel food pan, or 9×13 baking dish.

Bake for 40 minutes, or until golden brown.

Invert angel food cake onto a bottle when it comes from the oven to cool.

Take a butter knife around the edge of the cake to loosen it before you release it onto a plate.

Love it? Pin It!

If you can’t wait to make this Two Ingredient Pineapple Angel Food Cake, make sure you can locate the recipe! Pin it to your favorite Pinterest recipe board before you go!

BEST WAY TO CUT AN ANGEL FOOD CAKE

The best way to cut an angel food cake is with a serrated knife, like a bread knife. Using a back and forth sawing motion. 

HOW TO SERVE PINEAPPLE ANGEL FOOD CAKE

This cake is fantastic all on its own, but if you want to jazz it up a bit, consider topping it with some fresh whipped cream or a dollop of Cool Whip non-dairy whipped topping, It’s delicious with a scoop of ice cream or fresh fruit, too. The pineapple flavor goes really well with berries like blueberries, raspberries, and strawberries.

Angel Food Cake Trifles

One of my favorite ways to use angel food cake, aside from just slicing and eating it is to use it in a trifle dessert. In fact, using the pineapple angel food cake in a trifle makes the dessert just a little more luscious!

• Triple Berry Trifle (pictured above)
• Lemon Blueberry Trifle
• Pink Angel Food Strawberry Short Cake Trifle
• Red White & Blue Trifle

Let’s get to this super easy pineapple angel food cake recipe! 

Continue to Content

Yield: 12

Two Ingredient Pineapple Angel Food Cake

Print

Two ingredients make this light and fluffy cake that is fat-free and fabulous!

Prep Time 2 minutes

Cook Time 40 minutes

Additional Time 1 hour

Total Time 1 hour 42 minutes

Ingredients

• 1 (16 ounce) box of angel food cake mix
• 1 (20 ounce) can crushed pineapple, do not drain

Instructions

1. Preheat the oven to 350 degrees.
2. With your mixer, combine cake mix and pineapple on low speed for 30 seconds, and increase mixer speed to medium speed for 1 minute.
3. Pour into an angel food cake pan, or 9x13 baking dish and bake for 40 minutes or until golden brown.
4. Invert angel food cake onto a bottle when it comes from the oven to cool.
5. Take a butter knife around the edge of the cake to loosen it before you release it onto a plate.

Notes

Store in the fridge for up to 4 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Humbee Chef Serrated Bread Knife For Home Kitchens Bread Knife 10 Inch Black
• 
  9x13 Pyrex Baking Dish with a Lid
• 
  Fox Run Angel Food Cake Pan, 10 x 10 x 4.5 inches, Metallic
• 
  Kitchenaid Stand Mixer
• 
  KitchenAid Hand Mixer 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 170Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 320 mgmgCarbohydrates: 39ggFiber: 0gSugar: 30 ggProtein: 3gg

Nutrition isn't always accurate.

This recipe was originally posted on August 14, 2015. It has been updated to improve user experience and reshared on June 12, 2022.

If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela