The easiest cake you’ll ever make – just mix, bake, and enjoy! Fluffy, sweet, and only TWO ingredients.
🕒 Servings & Timing:
Yield: 12–15 squares
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Dietary: Dairy-Free | Fat-Free | No Added Oil | Lower-Calorie | WW-Friendly
✅ Ingredients Checklist:
1 box Angel Food Cake Mix (just the dry mix – ignore box instructions)
1 can Crushed Pineapple (20 oz, with juice)
🔪 Instructions:
Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking pan with nonstick spray.
In a large mixing bowl, combine the dry cake mix and the entire can of crushed pineapple, juice included.
Stir by hand until fully mixed. The batter will become light and fluffy as it froths up.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool completely in the pan before slicing.
💡 Notes:
No eggs, oil, or water needed – just two ingredients.
The mixture will froth and expand as you stir – that’s totally normal and part of the magic!
Can be served plain, with a dusting of powdered sugar, or topped with berries and whipped cream.
Naturally dairy-free and fat-free.
Why This Cake Is Pure Magic
This is one of those recipes you try once and end up making for life. Two pantry staples, zero prep fuss, and every bite tastes like you spent hours baking.
When you mix dry angel food cake mix with crushed pineapple, something magical happens: it fizzes, foams, and transforms into a light, fluffy batter. No mixer, no folding, no egg separation. Just stir and go.
Perfect for last-minute guests, potlucks, BBQs—or when you’re just craving something sweet but simple.
Confession: I’ve made this more times than I can count, and it disappears every single time.
🥄 Step-by-Step Guide with Tips
Step 1: Preheat and Prep
Set your oven to 350°F and prepare your 9×13 pan with a light coat of nonstick spray.
Tip: Glass or metal pans both work. Avoid dark nonstick pans, which can overbrown the bottom.
Step 2: Mix It Up
In a large bowl, dump the entire contents of the cake mix (just the dry mix!) and one 20-ounce can of crushed pineapple, juice and all.
Stir with a spatula or large spoon. No mixer needed.
Watch it bubble! As you stir, the mix will foam and expand, becoming light and airy.
Step 3: Bake to Perfection
Pour the frothy batter into your baking dish and spread evenly.
Bake for 30 minutes, or until golden and a toothpick comes out clean from the center.
Tip: Don’t open the oven door early—this delicate batter can fall if disturbed too soon.
Step 4: Cool and Slice
Let the cake cool in the pan at room temp. Once cooled, slice into squares and serve!
🧂 Ingredient Breakdown & Substitutions
Why It Works:
Angel Food Cake Mix already contains flour, sugar, and leaveners—it’s engineered to rise beautifully with just water.
Crushed Pineapple acts as both liquid and sweetener. The acidity also helps activate the leavening in the mix.
Substitution Ideas:
Fruit Variations: Try canned crushed mango, pear, or peaches (unsweetened preferred) for flavor twists.
Mix-Ins: Stir in ½ cup shredded coconut, mini chocolate chips, or chopped nuts before baking.
Topping Options: Serve with sugar-free whipped cream, fresh berries, or a dollop of Greek yogurt.
🍰 Serving & Presentation Ideas
Serve chilled with a dusting of powdered sugar for a classic finish.
Top each slice with light whipped topping and a cherry for a retro dessert vibe.
Pair with iced tea or a fruity white wine for an easy summer dessert.
Layer cubes into a trifle with pudding and berries for a low-effort showstopper.
🧊 Storage & Make-Ahead Tips
Storing:
Keep covered at room temperature for up to 2 days.
Refrigerate for up to 5 days for longer freshness.
Freezing:
Freeze individual slices for up to 2 months. Wrap tightly and store in a zip-top freezer bag.
Tip: Defrost frozen slices in the fridge overnight or microwave briefly.
🔍 Nutrition (Per Slice — based on 15 servings)
Nutrient Amount (Approx.)
Calories 130
Carbs 29g
Sugar 18g
Fat 0g
Protein 2g
Allergens: Contains gluten (from cake mix). Typically egg-free and dairy-free depending on the mix brand.
WW Points: Varies by plan — estimated 4–5 points per slice, depending on serving size and mix brand.
❓ Frequently Asked Questions
Q: Do I really not need to add eggs or oil?
A: That’s right—just the dry mix and crushed pineapple! The fruit provides moisture and acidity for lift.
Q: Can I use fresh pineapple instead of canned?
A: Not recommended—canned pineapple includes juice and consistent texture. Fresh may not work the same way.
Q: My cake collapsed—what happened?
A: It may have been underbaked or the oven door opened too early. Always check with a toothpick and avoid drafts.
Q: Can I make cupcakes with this?
A: Yes! Fill lined cupcake tins ⅔ full and bake at 350°F for 18–20 minutes.
Q: Is it okay to use pineapple in syrup?
A: Use pineapple in juice (not syrup) for best results and lower sugar.
❤️ Behind the Recipe
This cake is the definition of low-effort, high-reward. I first tried it at a family potluck where someone showed up late, tossed this cake on the table—and everyone went nuts over it. I asked for the recipe and was floored when they said it had two ingredients. Been making it ever since.
Whenever I need a no-fail dessert that’s a crowd-pleaser, this is the one. It’s cheap, it’s fast, and it always gets compliments.
