2-Ingredient Pineapple Angel Cake
Ingredients (Serves 12)
1 box angel food cake mix (about 430 g / 15–16 oz)
1 can (565 g / 20 oz) crushed pineapple in juice (do NOT drain)
Instructions
Preheat oven
Set your oven to 175°C (350°F).
Mix the batter
In a large bowl, combine the dry cake mix and the entire can of crushed pineapple (with juice).
Stir gently until fully combined.
The mixture will become foamy and airy—that’s exactly what you want.
Transfer to pan
Pour the batter into an ungreased 9×13-inch (23×33 cm) baking dish.
Spread evenly.
Bake
Bake for 25–30 minutes, or until the top is golden brown and springs back when touched.
Cool completely
Let the cake cool in the pan before cutting.
It will slightly shrink and set as it cools.
Serving Ideas
Serve as-is (light, fluffy, and sweet!)
Add:
Whipped cream or whipped topping
Fresh strawberries or mixed berries
A light dusting of powdered sugar
Tips for Best Results
Do NOT add eggs, oil, or water—just the 2 ingredients
Make sure the pineapple is in juice, not syrup
Do NOT grease the pan (helps the cake rise properly)
Why It Works
The pineapple juice replaces the liquid and reacts with the cake mix to create that signature airy texture, while the crushed fruit adds moisture and flavor—no extra effort needed.
