2-Ingredient Angel Food Cake

This light and fluffy Pineapple Angel Food Cake is made with just two ingredients—angel food cake mix and crushed pineapple! It’s sweet, tangy, and unbelievably easy. Perfect for summer gatherings, church potlucks, or anytime you want a tropical dessert that feels like sunshine on a plate.

My “Angel” Story

If you’ve read any of my books, you know that I love to add humor to the stories. One of my earliest stories, Angel Incognito, is filled with humorous bits. The story is about a female reporter who goes undercover to catch a group of identity thieves. And boy oh boy, does she even wind up in a jam!

Moving forward with the “angel” theme, I decided to dedicate this recipe to Angelina Fuentes, the heroine in that story. I believe she would enjoy this (very) simple recipe! Hopefully you will, too.

Let’s Doctor an Angel Food Cake Mix!

If you’ve never doctored an angel food cake mix before, you’re in for a such a treat! This Pineapple Angel Food Cake is one of the easiest, most delightful desserts you’ll ever make. With just two ingredients—boxed angel food cake mix and crushed pineapple—you’ll have a gorgeous, golden, cloud-like cake bursting with tropical flavor. It’s springy, it’s sweet, and it’s truly one of the simplest recipes out there.

The magic happens when you mix the dry cake mix with the entire can of pineapple, juice and all. The batter foams up beautifully, bakes into a tall, airy cake, and fills your kitchen with a heavenly scent. Whether you top it with whipped cream and toasted coconut or serve it plain, this dessert is guaranteed to impress.

Angel Food Cake Ingredients

You will find a recipe card at the bottom, but these ingredients will be easy to remember! You can pick them up at any grocery store.

• 1 box (16 oz) angel food cake mix (the “just add water” type)
• 1 can (20 oz) crushed pineapple in juice, undrained

I promise, this is all you need. . .just two simple ingredients! (And talk about inexpensive! When was the last time you made a cake for under $5?)

How to Make 2-Ingredient Angel Food Cake

You’re going to flip over the ease of this one, friends. You won’t need a lot of time. . .or tools, either! Just make sure you start with a good tube pan, the traditional pan needed for an angel food cake.

Preheat oven to 350°F (177°C).

Mix the dry cake mix and the entire can of pineapple (juice and all) in a large bowl. Stir gently—don’t overmix! The batter will foam up, and that’s exactly what you want.

Pour into an ungreased 10-inch tube pan and smooth the top lightly.

Bake for 40–45 minutes, until the top is golden brown and springs back when touched.

Cool inverted. Turn the pan upside down after a couple of minutes (resting it on a bottle or the pan’s built-in legs or a wire cooling rack to allow air to flow underneath). Let it cool completely before loosening the edges with a thin knife.

Cooling & Releasing Tips

• For best results, let the cake rest upright for 1–2 minutes after removing from the oven before inverting. This gives the caramelized pineapple sugars a moment to set so they’re less likely to stick.
• Once fully cooled, run a thin knife or offset spatula around the sides and center tube, then carefully lift the insert and loosen the bottom.
• Avoid greasing the pan—it prevents the batter from climbing and rising. Use an aluminum tube pan instead of nonstick for a better release.

Troubleshooting & Tips: Preventing Sticking in a Tube Pan

Even seasoned bakers occasionally find their angel food cake sticks a little, especially when there’s fruit involved. Here’s how to prevent that next time:

1. Let it rest a minute before flipping.
   Angel food cakes are usually inverted right away, but with crushed pineapple, give it 1–2 minutes upright before turning it over.
2. Stick with aluminum.
   A traditional aluminum tube pan releases better than nonstick varieties.
3. Don’t grease—but dust.
   Lightly dust the pan with a tablespoon of dry cake mix before pouring in the batter to help release.
4. Cool completely upside down.
   If it’s even slightly warm, the crumb can stick.
5. Use a flexible knife for release.
   Take your time when loosening the cake from the pan.
6. A little sticking isn’t failure—it’s flavor!
   Those golden, sticky bits are caramelized pineapple sugars—the sweetest part of the cake.

Serve and Enjoy!

Slice and serve with whipped cream and berries or anything you like!

What to Expect

This cake will rise high, then settle just a touch in the center as it cools—that’s normal! The pineapple adds natural moisture, which keeps the crumb soft, springy, and full of flavor. Every bite is airy yet satisfying, with little bursts of tangy pineapple throughout.

This cake is super springy and tastes oh, so delicious! I loved the light, bright flavor of the pineapple in the cake. It adds both moisture and flavor.

Serve plain, dusted with powdered sugar, or topped with whipped cream and toasted coconut for a true tropical treat.

How to Store Pineapple Angel Food Cake

• Room temperature: Store loosely covered for up to 2 days.
• Refrigerate: For up to 4–5 days in an airtight container.
• Freeze: Slice and freeze individual pieces for up to 3 months; thaw before serving.

Other Desserts from Storybook Kitchen

If you love this sweet cake you’re sure to enjoy some of our other desserts!

• Rolls Royce Cookies: These are Snoop Dogg’s recipe and they’re delicious!
• Cannoli Cupcakes with Ricotta Frosting: You have to taste these to believe them!
• Grandma Pearl’s Heavenly Divinity: From my book, Movers and Shakers, comes this sweet recipe!
• Winnie’s Snickerdoodles: Light, brights, and loaded with cinnamon goodness, this traditional Snickerdoodle recipe does not disappoint!

That’s it for this post, friends. I’m sure Angelina (Angel) Fuentes would love this sweet cake, baked in her honor. If you haven’t read Angel Incognito, pick up a copy at Amazon!

Thanks for stopping by.

Before you go, why not pin some photos to your Pinterest boards?

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About the Baker

Hi, I’m Janice—author, baker, and the face behind Storybook Kitchen. I love taking simple store-bought mixes and transforming them into extraordinary desserts that anyone can make at home. If you don’t believe it, check out my Out of the Box baking site, where I specialize in doctored cake mixes. Whether you’re a beginner or a seasoned baker, my goal is to help you bake with confidence and creativity—one doctored mix at a time.