Home Desserts Two-Ingredient Pineapple Angel Food Cake Recipe

Two-Ingredient Pineapple Angel Food Cake Recipe

This two-ingredient pineapple angel food cake recipe makes a heavenly dessert that’s also guilt-free! 

The cake is oh-so-light and airy, with sweet pineapple tidbits in every bite. And if you want to spoil yourself, top it with fluffy whipped cream.

Best of all, it only calls for two simple ingredients. What more can you ask for?

Sliced Homemade Pineapple Angel Food Cake
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Weight Watchers Pineapple Cake

Also called Weight Watcher’s pineapple cake, pineapple angel food cake is a delightful low-calorie dessert.

It’s wonderfully fluffy and heavenly, while still being easy on the waistline.

Adding canned pineapple to make it more sweet, tropical, and summery.

And unlike sponge cake, chiffon cake, and other variations, angel food cake does not require butter and eggs. That’s why it’s very light and low in fat.

The best part is you only need two ingredients — three if you add the topping. So it’s also cheap.

Sure, it’s made with a boxed cake. But with the pineapple and whipped cream, everyone will think it’s completely made from scratch.

Pineapple Angel Food Cake Ingredients - Angel Food Cake Mix, Canned Crushed Pineapple and Frozen Whipped Cream


The best part about this cake is it calls for very few ingredients. Here’s what you need:

  • Angel Food Cake Mix: Any brand works here  – even the most affordable ones – so use whichever one you like.
  • Canned Crushed Pineapple: Pineapple adds a tropical flavor to the simple cake. Do not drain the juice out! You’ll need that to make the batter.
  • Optional: Frozen Whipped Cream: Top the cake with whipped cream for the most refreshing bite. Cool Whip is all you’ll need, but you can also use homemade whipped cream. In fact, the fresher, the better!
Pineapple angel food cake slice served on a plate with fork.

How to Make Pineapple Angel Food Cake

You don’t need to be much of a baker to make pineapple angel food cake. With just two ingredients, it’s as simple as can be. 

Here’s a quick rundown of the steps:

1. Preheat the oven to 350 degrees Fahrenheit and grab a 9×13-inch pan – ungreased.

2. Stir the cake mix and pineapple. Keep the juices – that’s the magic of this recipe.

3. Pour the batter and bake. Be sure to spread the batter so it’s even. Then, bake for 25 minutes or until the cake is golden brown.

4. Remove the cake. Flip the dish when it comes out of the oven and let it cool. Then, run a knife or spatula along the sides of the cake so it pops out.

5. Serve. Slice and serve with whipped cream if desired. Enjoy!

Tips for the Best Angel Food Cake

Pineapple angel food cake is one of the simplest desserts you can make. That said, there are a few things you want to keep in mind.

  • Make it in a tube pan. Angel food cake is traditionally baked in a tube pan, making it nice and tall. Once you remove the cake from the oven, flip it over and let it cool inside the pan. That way, the cake keeps its height.
  • Don’t open the oven. Angel food cake is very light, but it’s also easy to deflate. So, don’t open the door as it bakes.
  • Don’t grease the baking dish. This is one of the only cakes that you want to stick! Since it’s so light, it needs to grab onto the sides to rise.
  • Mix with a spatula. If you beat this with a whisk or electric mixer, it won’t rise as well.
Homemade Pineapple Angel Food Cake with Whipped Cream in a White Casserole

Recipe Variations

Another great thing about angel food cake is that although it already tastes good on its own, it can also serve as a blank canvas for other flavors.

Here are some ways you can elevate your pineapple sheet cake into an even more appetizing treat.

  • Spike the batter. Add a little rum for a fun boozy twist!
  • Add shredded coconut. Infuse the batter with shredded coconut for more tropical goodness. You can also top the cake with more coconut.
  • Top the cake with fruit. Apart from whipped cream, top the cake with your choice of fruits and berries. What a refreshing confection!
  • Turn your angel food cake into a poke cake. Poke holes into the cake and drizzle it with orange juice for a lovely punch of citrus.
  • Add a pineapple upside-down cake twist. Pineapples pair beautifully with brown sugar and cherries, so why not top the cake with some? It’s the perfect mash-up of angel food cake and pineapple upside-down cake.
  • Serve the cake a la mode. Instead of whipped cream, how about a scoop of vanilla ice cream instead? You can never go wrong with cake and ice cream!
  • Turn the angel food cake into a trifle. All you’ll need are whipped cream and fruits or berries, and you’re all set!
Pineapple angel food cake topped with whipped cream.

How to Store

This is a terrific make-ahead dessert for parties and potlucks. And it’s super easy to store leftover pineapple angel food cake.

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Here’s how:

To Make Ahead: Bake and cool the cake, then wrap it in plastic. Store for 3-4 days, then add toppings before serving.

To Store leftovers: Place them in an airtight container and keep them in the fridge for 4-5 days.

To Freeze: Let the cake cool, but don’t add any toppings. Wrap it in plastic and foil and freeze for up to 4 months. If you have leftovers with Cool Whip or whipped cream, it’s best to scrape it off before freezing.

More Simple Desserts You’ll Love

Can’t get enough simple desserts? Me either!

Here are a few more that you’ve got to try:

Rocky Road Fudge
Two-ingredient Pumpkin Muffins
Chocolate Covered Strawberries
Three-Ingredient Banana Bread
Three-ingredient Peanut Butter Cookies

Two-Ingredient Pineapple Angel Food Cake

Course: DessertCuisine: American


Prep time


Cooking time





This pineapple angel food cake recipe is light, delicious, and so easy! Whip up this simple dessert today!


  • 1 (16 ounce) packet angel food cake mix

  • 1 (20 ounce) can crushed pineapple (do not drain juice)

  • 1 (12 ounce) tub frozen whipped cream, thawed (optional)


  • Preheat the oven to 350 degrees Fahrenheit. Add a layer of parchment to the bottom of the dish only. Do not cover or grease the sides.
  • In a large bowl, add cake mix and canned pineapple, juice included. Stir them together until well-combined.
  • Pour the batter into the pan and bake for 25 minutes or until the cake is golden brown. The cake should spring back when pressed.
  • With the cake still inside, flip the pan over and let it cool completely on a wire rack, about 45 to 60 minutes.
  • Run a knife around the sides to release the cake. Add Cool Whip or whipped cream, if desired.
  • Slice, serve, and enjoy!


  • Do not grease the baking dish or the cake won’t rise.
  • Flip the baked cake over and allow it to cool in the pan.


  • Calories: 120kcal
  • Carbohydrates: 21g
  • Protein: 2g
  • Fat: 4g
  • Saturated Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 130mg
  • Potassium: 62mg
  • Fiber: 0g
  • Sugar: 13g
  • Calcium: 25mg
  • Iron: 0mg
Pineapple Angel Food Cake

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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