Description
This 2 Ingredient Pineapple Angel Food Cake is an incredibly simple and delicious dessert that combines the light, fluffy texture of angel food cake mix with the sweet, juicy flavor of crushed pineapple. Perfect for quick baking enthusiasts, this recipe results in a moist, springy cake with a golden-brown crust, ready to serve after just 45 minutes of baking time.
Ingredients
Ingredients
- 16 ounces angel food cake mix (just add water variety)
- 20 ounces crushed pineapple (do not drain)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking pan with nonstick spray to prevent the cake from sticking.
- Mix Batter: In a large bowl, combine the 16 ounces of angel food cake mix with the entire 20 ounces can of crushed pineapple including the juice. The batter will expand and become foamy as you mix.
- Pour Batter into Pan: Transfer the foamy batter into the prepared baking pan, spreading it evenly for consistent baking.
- Bake: Place the pan on the center rack of the oven and bake for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean. It will have a springy texture and a deep golden-brown color.
- Cool Cake: Once baked, run a rubber spatula around the edges of the cake, carefully flip it over from the pan, and let it cool completely before serving to maintain its delicate texture.
Notes
- Do not drain the crushed pineapple; the juice is essential for the cake’s moisture and flavor.
- Use a rubber spatula gently when flipping the cake to avoid breaking its delicate structure.
- You can garnish with whipped cream or fresh pineapple slices for added flavor and decoration.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
