This 2-ingredient angel food cake is light, fluffy, and unbelievably easy! Made with cake mix and pineapple, it’s the perfect no-fuss dessert for spring and summer.
The World's Easiest Cake. . .I Promise!
If you love simple, no-fail desserts, this 2-ingredient angel food cake is about to become your new favorite.
I’ve made a lot of doctored cake mix recipes over the years, but this one might be the easiest of them all. No eggs. No oil. No mixer. Just a couple of pantry staples and you’re on your way to a light, fluffy cake that tastes like it took a whole lot more effort than it actually did.
I'll be honest: the first time I tried it, I couldn't believe it would actually work out. Imagine my surprise when it did! And talk about delicious!
This is the kind of recipe I turn to when I need something quick, crowd-pleasing, and practically foolproof.
Why This Recipe Works
Traditional angel food cake relies on whipped egg whites to create that signature airy texture. (This is what makes it so. . .angelic!)
Angel food cake is known for being light and delicate because it’s built on air rather than fat.
But here’s the magic…
The boxed mix already contains everything you need—including stabilizers and leavening—so when you add crushed pineapple, the moisture and natural acidity help create that same tender, fluffy structure without all the fuss.
At a Glance
- Skill Level: Beginner
- Flavor Profile: Light, fruity, slightly tropical
- Options Included: Pineapple, pie filling variations
- Best For: Potlucks, spring desserts, last-minute baking
Angel Food Cake Ingredients
You will find a full printable recipe card at the bottom of this post, but here's a quick glance at what you'll need to make it. Just two simple ingredients!
- 1 box angel food cake mix (just-add-water type)
- 1 can (20 oz) crushed pineapple in juice (do not drain)
How to Make 2-Ingredient Angel Food Cake
You're truly not going to believe how simple this process is! Here's how you're going to make this delicious cake.
Preheat oven to 350°F.
Mix ingredients in a large bowl until fully combined. Batter will become light and fluffy.
Pour into a 9x13-inch pan (do not grease for best rise).
Bake for 30–35 minutes, or until golden on top.
Turn upside-down on wire rack to cool.
Cool completely then flip right-side up and run a knife along the edges to loosen the cake from the pan.
Slice and serve. I enjoyed mine with berries and whipped cream.
What to Expect from this Angel Food Cake
Oh, friends! Easy. Delicious. Perfection!
This cake comes out incredibly light and airy with a soft, almost sponge-like texture. It will puff up beautifully in the oven and then settle slightly as it cools—that’s completely normal.
The pineapple gives it a subtle tropical sweetness without making it heavy or dense. It’s one of those desserts that feels “light enough” to go back for seconds.
Variations You’ll Love
- Strawberry pie filling for a berry twist
- Lemon pie filling for a bright citrus version
- Cherry for a richer, dessert-style cake
(Just swap the pineapple for pie filling—same method!)
How to Store
Store covered at room temperature for 1–2 days or refrigerate for up to 4 days. This cake is especially delicious chilled. (I always serve my angel foods cakes--whether homemade or boxed--chilled with fruit, berries, and sometimes my homemade lemon curd.)
Serving Ideas
Here are my favorite serving ideas.
- Homemade whipped cream and fresh berries: Does anything top homemade whipped cream?
- Powdered sugar dusting: I love adding a sprinkling of white sugar on top of this cake.
- Coconut flakes for a tropical vibe: This is especially yummy on top of my homemade lemon curd.
Love easy desserts like this one?
Be sure to check out some of my most popular collections, including my Cake Mix Creations, Fruity Desserts, and Easy Desserts for When You’re Too Tired to Bake.
If you're planning for warmer weather, don’t miss my Spring Baking and No-Bake Desserts for even more simple, crowd-pleasing treats. And if you’re craving more fruity goodness, my Strawberry Lemonade Icebox Cake is always a hit!
Final Thoughts
If you’ve ever been intimidated by making angel food cake from scratch, this recipe is your shortcut to success. It’s proof that sometimes the simplest recipes really are the best.
Thanks for stopping by! If you make this recipe and enjoy it, please leave a comment or review.
Before you go, why not pin some photos to your Pinterest boards!
2-Ingredient Angel Food Cake
This 2-ingredient angel food cake is light, fluffy, and incredibly easy to make using boxed cake mix and crushed pineapple. A perfect no-fuss dessert for any occasion!
Ingredients
- 1 box angel food cake mix (just-add-water type)
- 1 can (20 oz) crushed pineapple in juice (do not drain)
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine the angel food cake mix and crushed pineapple (with juice).
- Stir until fully incorporated. Batter will become light and fluffy.
- Pour batter into an ungreased 9x13-inch pan.
- Bake for 30–35 minutes, or until golden brown on top and set.
- Allow cake to cool completely before slicing and serving.