2 Ingredients Pineapple Angel Food Cake Recipe

Comments

1. My family loves this cake. Sometimes I will add a handful of regular or toasted coconut to the batter. Then make an easy drizzle with 10x sugar and spiced rum to top the cooled cake.

2. Thank you so much for sharing Carlene!

3. I’ve been making this cake for a long time now one of my best fav’s. I just top it off with berry of some kind (strawberries, raspberries blue berries which ever) then whipping cream. But i just eat it out of the pan with nothing on it most of the time. Soooo yummy

4. I’m glad you enjoyed it! Unfortunately, my cake sinks in the middle every time too and I’m not sure how to prevent it but it still tastes amazing every time!

5. 
   Love this easy-to-make cake. I added toasted coconut and toasted macadamia nuts to the Cool Whip topping. Only issue is the middle of the cake sank. How can I prevent this?

6. Everyone at a higher altitude, remember to add corn starch to the batter. I have forgotten a couple of times and the results were awful ?.

7. 
   How long do you suggest mixing the batter for? I’ve done it for the 30-seconds on low then 1 minute on medium as suggested on the box, but would a longer mixing time be better?

8. 
   This was a fantastic and easy prep. Only I forgot to increase the size of pan when I doubled it. I’m waiting for my oven to cool right now to clean up the overflow..but I have checked the sides of the glass 13 X 9 casserole dish and I’m certain this will be an add-in to my dessert folder.

9. 
   I previously left a comment related to the Angel Food box having 2 packages of mix. I had not seen in your recipe making any mention if the box has two packages of mix and I wasn’t sure if I was to use one or both. I made the cake for Mother’s Day, used both packages and I can tell you that it was a success. So easy and delicious. I hope you post my comment, because I couldn’t find the previous post I made last week. Anyway, thanks for the recipe. Blessings to you

10. Yes it can!

11. 
    This recipe is great but I’m not a big fan of pineapple. Could it be made with other fruit, maybe diced peaches?

12. 
    Great recipe! So easy! Variations I have tried, one using canned mango with juice, shredding them in a food processor first… The second with maraschino cherries with juice, chopping them up as well… All were good

13. 
    This was so simple and easy. I wish I could post pictures. I followed the instructions. Betty Crocker mix that said “just add water” and a 20oz can of crushed pineapples. Mix it it up. I did not have a glass or ceramic baking dish that was 9×13, only had a non stick Wilton 9×13 pan I have yet to use I received at Christmas. I did not spray the pan, but I did line the bottom with parchment paper.
    It did sink a tad in the middle, which is ok , since this was my “let me test this out” cake. Next time I will probably rest it upside down and make a batch of chocolate whipped cream & toasted coconut to top with. Some fresh strawberries would be good with this too. So delicious!!!

14. I haven’t tried that but I bet it would work.

15. I’ve made this and it’s awesome. Was wondering can you put pineapple rings with maraschino cherries in the center on the bottom, then pour batter on top then bake?

16. No you do not. You are just using the mix, but not following the directions on the box.

17. Do you add the water to the cake mix or not?

18. Hmmm. That’s weird. I’ve never had that problem. Mine rises really high but then goes back down.

19. I made this. I used a hand mixer to mix and put into a 9×13 glass baking dish. It raised so high that it overflowed into my oven and over the sides of the dish. I wonder what I did wrong.

20. No water. Just the can.

21. This was so good! Low cal, delicious, and so easy! I followed the recipe exactly and it came out perfectly! I will make it again and again.

22. 
    I’m a sucker to try all the 2-3 ingredient recipes that I can, and this one is a keeper! I took the advice found in the comments and made cupcakes, baked them at 350 for about 14 minutes. Note: It is a LOT of batter, so I ended up with 24 cupcakes AND an 8×8 glass pan of this. Taste wise: It’s very light and really good, not a strong pineapple flavor at all, it’s like eating tasty little clouds! I made a powdered sugar glaze and drizzled it over everything instead of frosting all of those cupcakes individually with cool whip. I did try one with the whipped topping and that’s delicious too- so either way- make these, you’ll love them.

23. Do you add amount of water on angel food cake box ?Or does the pineapple juice from pineapple make up for it. Do not want to add additional water if not exspose to

24. 
    Turned out perfect in my glass 9×13 glass dish. The secret is using parchment paper. I baked at 350 for 35 minutes in an electric oven on middle rack.

25. Angel Food mix calls for water to the mix, do we just add the pineapple& juice and omit the water?

26. That 3 ingredient pineapple cake is absolutely outrageous. I had a piece which i do not normally do, but my husband and kids were like OMG this is the bomb. I had to try and totally agree. It is awesome

27. My favorite cake I’ve been making it for years . No mixer just dump the cake mix an pineapple in a bowl an mix good pour in 9×13 pan an bake for 40 mins comes out prefect every time.sometimes I add in coconut an pecan it is awesome.

28. 
    So easy…and so good!!

29. I love making this and have for years. For the frosting I use cool whip, 1 box instant pudding (I like cheesecake flavor) and I add a few tablespoons of crushed pineapples and some of the juice from a small can. Mix it up and it’s fabulous on top of this cake. You can even add coconut to the frosting for a piña colada flavor.

30. Awesome! I’m so glad you’re still enjoying it. I love it too topped with Cool Whip!

31. I have made this recipe many times. It never fails as a quick & easy last minute dessert. I love it “as is” or topped with Cool Whip. I was introduced to this recipe in 2014 at a T.O.P.S. (Take Off Pounds Sensibly) class. Today, I am still enjoying it!

32. Yes, that would work great!

33. Can I use a glass baking dish? Hope to make this for this weekend.

34. Great idea! Thanks for sharing!

35. This also makes a great base for a trifle- ear into pieces and layer with sliced strawberries/ blueberries and ff whipped topping topping. Perfect for 4th of July and very WW friendly 🙂

36. That sounds delicious! Thank you so much for sharing!

37. Hi my name is Bernadette. My sister always makes this for the 4th of July. She buys her angel food cake already done. You have to add a small package of vanilla pudding; for a small angel food cake. She first adds crushed pineapple undrained, 20 ounces, then the small package of pudding, I small container of cool whip and last the angel food cake cut into small pieces. Mix all ingredients together and cool. Top with blueberries and strawberries. This recipe is made in a large bowl. It can also be made sugar free. Everyone loves it!!!

38. I updated the recipe to clarify not to the drain the pineapple – Thank you.

39. 
    Recipe needs to say do NOT drain the juice. The poor gal who couldn’t get it to turn out, must have drained the juice. That is the ONLY way this would not be a success as long as you follow the above directions.

40. I have made this several times, it is a favorite here. Do you think it would work in a Bundt pan?

41. I haven’t tried that before so I’m not sure. I find that it’s hard to poke holes in an angel food cake so I’m not sure that it would work well on this recipe. If you try it out, please let us know how it works! Thank you!

42. Can you poke holes in this cake and pour a can of sweetened condensed milk over it?

43. I hope it turned out good! The middle will be slightly softer than the edges. Let use know how it turns out!

44. I do not turn it upside down to cool. I let it cool in the pan.

45. It is out of oven now. The edges are broken open and done. But middle is like jelly. I never could bake. I thought this easy recipe might be something I could do successfully. All fa.ily love pineapple. I guess I will just leave it dit and see how the does. Thank you

46. First one in oven now. Do you turn it upsidedown to cool? I have a rack if so.

47. 
    So easy and oh so delicious

48. The recipe serves 12. I cut the cake into 12 even pieces and each piece is a serving for this recipe. Thank you!

49. 
    The perfect amount of sweetness! Love this recipe for spring or summer!

50. What is the serving size? I see it says 168 calories per serving but does not give ounces or any other measurement 🙂

51. 
    I had no faith in this recipe. It’s amazing. So easy. Super moist. I choose a tube pan. I’ll make this again and again. Just tasted it with no toppings and it stands on its own. Thanks!

52. I haven’t tried that before with this cake but it sound delicious and I think it would work. If you try it, let us know how it turns out. Thank you!

53. Can this be used as a Pineapple Upside Down Cake by adding the butter, brown sugar and pineapple rings to the bottom of the 9X13?

54. I do not drain it. You’ll need the juice for this recipe as well. Thanks!

55. I wonder if the juice from the pineapple is to be drained. Or do you pour the juice and all into the recipe?

56. Thanks for sharing!

57. For the person who wants to know if it could roll, I make strawberry jelly rolls and use angel food cake. Just make sure you roll it as tight as you can and use seranwrap to wrap it up, then put it in the freezer until you want to thaw it out and eat it. It works pretty good! I’m gonna try it!

58. I haven’t tried it but I think that it would fit. Thanks.

59. I haven’t tried it but I’m not sure that it will roll well since it’s an angel food cake as it might crumble when you try to roll it. If you try it out, please let us know how it turns out! Thanks.

60. If I make this in my jelly roll pan, which would make two, do you think it will roll ok to make a jelly roll with whipped cream and orange filling

61. will this fit in 2 9 inch round pans?

62. I haven’t tried it before but I think it would work. I would cook them at 350 for 12-15 minutes. Let me know how it turns out! Thanks.

63. I’m wondering if you can make these in cupcake molds???

64. Is it necessary to grease the pan so the cake batter doesn’t stick?

65. I’m so glad you loved it!

66. I just whipped this up and and added some shredded coconut too. So easy and very delicious! Thanks for posting it!

67. Could you use strawberries

68. Sounds really good!

69. Beverly – That’s awesome! Thank you so much for sharing!

70. I made this cake twice the second time I decided in 2 loaf pans they turned out amazing…I added coconut and pecans …was a big hit??

71. Yes, you can definitely freeze the cake. I would wrap it tightly in aluminum foil prior to freezing. Thank you!

72. Can you freeze this cake?

73. Yes, I think you could add 1 cup of shredded coconut and that would taste really good!

74. I cook for a retirement home and I love easy recipes like this. Can I add coconut to this recipe and if so how much?

75. Thank you!

76. love the site.

77. Cindy – Yes, you can!

78. Can I use an angel food cake pan?

79. Tashia – Sorry – I’m not sure. The nutritional information is listed on the post. Thank you!

80. 
    How many freestyle points is this

81. Kay – No water is needed. I add the can of crushed pineapple without draining in place of the water. Let me know what you think. I hope you love it as much as I do 🙂

82. Help, do I add the water to the mix or just the pineapple, do I drain the pineapple? TIA.

83. 
    We really enjoyed this cake (without the topping). Didn’t think the cool whip helped it any. It’s super quick and easy!

84. I made this cake. Really good. I didn’t buy topping but it would have been better with it.

85. Can I use canned mixed fruit?

86. Can I make this in a jelly roll pan if I double the recipe?