2-Ingredient Pineapple Angel Food Cake

One box of angel food cake mix. One can of crushed pineapple. Stir them together and bake. That’s it — no eggs, no oil, no water, no extra steps. The pineapple juice activates the mix and does everything the liquid was going to do anyway, and you end up with a light, airy cake flecked with pineapple that takes five minutes to put together.

I’ve made this more times than I can count for potlucks, summer cookouts, and any occasion where I need to bring something that feeds a crowd without spending an afternoon baking. The whole pan goes fast every time. One note before you shop: you need the 1-step angel food cake mix — the kind that says you only add water. Not the 2-step kind that requires beating egg whites separately. Check the box.

Prep: 5 minutes  ·  Bake: 30–40 minutes  ·  Serves: 15  ·  No eggs, no oil

Two Ingredients

• 1 box (1-step) angel food cake mix — Betty Crocker works reliably; check the label to confirm it’s the 1-step variety
• 1 large can (20 oz) crushed pineapple, undrained — the juice goes in too, all of it

That’s the whole list.

this now & bake later ❤️

How to Make It

Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch pan with nonstick cooking spray.

In a large bowl, combine the dry cake mix and the entire contents of the can — crushed pineapple and all its juice. Stir until the dry mix is fully incorporated.

The batter will get very foamy. This is correct and not a sign that something went wrong. The juice is reacting with the leavening in the cake mix. Keep stirring until it’s evenly combined.

Pour into the prepared pan and bake for 30–40 minutes, until the sides pull away from the pan and a toothpick inserted in the center comes out clean. Check your cake mix box for the recommended 9×13 timing — it varies slightly by brand but falls in that window. Cool completely on a wire rack before cutting.

A Few Things Worth Knowing

• 1-step mix only. The 2-step kind requires beaten egg whites and works differently. The box will say ‘1-step’ or ‘just add water’ on the front.
• Use a 9×13, not a tube pan. Traditional angel food cake pans shouldn’t be greased — the cake clings to the sides to rise. This version uses a greased 9×13 and bakes differently. Don’t swap the pan.
• Cool completely before cutting. The cake needs time to set. Cut it warm and it compresses. Give it a full hour if you can.

How to Serve It

Good plain. Better with something on top.

• Whipped cream and fresh pineapple chunks
• Toasted shredded coconut scattered over the top
• A simple glaze of powdered sugar thinned with a spoonful of pineapple juice, drizzled while still slightly warm
• Sliced strawberries and a little whipped cream for a more classic combination

Leftovers keep covered at room temperature for 2 days, or refrigerated for up to 4.

Per Serving

• ~155 calories
• 0g fat, 36g carbs, 2g protein

One of the lighter cakes you’ll make. The lack of eggs and oil is not a compromise here — angel food is already a foam-based cake; the pineapple replaces what the water would have contributed without adding fat.

Make This When You Need Something Easy

This is my go-to for any situation where I have to bring dessert but don’t have time to think about it. Two ingredients, one bowl, thirty-five minutes in the oven. I’ve brought it to more gatherings than I can count and someone always asks for the recipe. The answer is always funnier than they’re expecting. Tell me in the comments what you topped yours with and whether you used a glaze. Rate the recipe, save it on Pinterest, and subscribe for more.

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