Two-ingredient pineapple angel food cake is a fun treat that takes nearly no effort to make! That’s right; it’s made with just two simple-to-find ingredients that you may already have in your pantry.
Pineapple Angel Food Cake
When my friend Hetty sent me this recipe, I was so intrigued that I immediately when to the store to pick up the two (yes, only TWO) ingredients needed to bake this cake.
When I tell you that the result is far far more than the sum of its parts, trust me here. My family gave this cake universal two-thumbs up across the table.
Pineapple Angel Food Cake Recipe
To make this super fluffy and moist 2 ingredient cake, you’ll need the following ingredients:
- Angel food cake mix
- Crushed pineapple in juice
Angel Food Cake with Pineapple
Preheat the oven to 350°F. Combine the cake mix and the crushed pineapple with juices in a large bowl.
Beat with an electric mixer on low for 30 seconds. Scrape the sides of the bowl and increase the mixer speed to medium for 60 seconds more.
Pour the batter into an ungreased tube pan. Bake for 40 minutes, or until deeply golden brown.
Remove the pan from the oven and invert the cake over a wine bottle or glass soda bottle to cool for 2 hours.
When the cake has cooled completely, run a knife around the edge of the pan and turn it out onto a large plate or cake platter.
Slice the cake gently with a serrated knife. Serve it plain or with the toppings of your choice like whipped cream, ice cream, additional crushed pineapple, or your favorite jams or preserves.
Cake with Fruit
Are you fond of cakes made with fruit like I am? Check out our Cherry Cake, Blueberry Dump Cake, and Rhubarb Dump Cake!
(2 Ingredient) Pineapple Angel Food Cake
Ingredients
- 20 ounces canned crushed pineapple
- 16 ounces package angel food cake mix
- OPTIONAL: whipped topping and/or berries for serving
Instructions
- Preheat the oven to 350°F. Combine the cake mix and the crushed pineapple with juices in a large bowl. Beat with an electric mixer on LOW for 30 seconds. Scrape the sides and increase the speed to MEDIUM for 60 seconds more.
- Pour the batter into an UNGREASED tube pan. Bake for 40 minutes, until deeply golden. Remove from the oven and invert the cake over a wine bottle to cool for 2 hours.
- When the cake has cooled completely, run a knife around the edge of the pan and turn it out onto a large plate or cake platter. Slice with a serrated knife. Serve plain or with the toppings of your choice.
Nutrition
Rate & Comment