Our 2-ingredient Pineapple Angel Food Cake recipe is ridiculously easy—a no-brainer for both beginners and busy bakers. With its classic light, airy texture, and tropical sweetness, this dessert comes together with just a box of cake mix and a can of crushed pineapple.

Square slice of pineapple angel food cake topped with whipped cream and a cherry, served on a white plate.

Why I Love This Pineapple Angle Food Cake Recipe

You’ll love this two-ingredient Pineapple Angel Food Cake because it’s ridiculously easy—just, like I said, just 2 ingredients and no fuss. It’s light, fluffy, and full of tropical flavor, making it the perfect dessert when you want something sweet without feeling weighed down. Even better? It’s a popular Weight Watchers recipe, so you can enjoy a guilt-free treat that fits into your goals without sacrificing flavor.

Ingredients for Pineapple Angel Food Cake

Angel food cake mix – I used Betty Crocker, but you can use your favorite boxed mix. Just make sure you are using a box that is 16 ounces.
Can of crushed pineapple, including the pineapple juice
Whipped topping: This is totally optional, but I love a little dollop. Feel free to use Cool Whip or a homemade whipped cream.

See the recipe card for full information on ingredients and quantities.

Slice of pineapple angel food cake topped with whipped cream, served on a white plate with a forkful taken out.

How to Make Pineapple Angel Food Cake

Combine Cake Mix: In a large mixing bowl, use a handheld electric mixer on medium low speed to combine the box of angel food cake mix with the crushed pineapple, including the juice.

Pour In The Pan: Spoon the cake batter into an un-greased 9×13 baking dish and spread with a spatula.
Bake The Batter: Bake in a preheated oven at 350 degrees Fahrenheit for 30 minutes, or until the top is golden brown and a toothpick inserted comes away clean.
Cool the Cake: Let the cake cool completely for about 1 hour. Spread the Cool Whip over the top of the cooled cake. Alternatively, you can add a dollop of Cool Whip to the top of each piece and decorate it with pineapple or berries.

Slice and Serve: Use a serrated knife to cut the cake into 12 equal pieces. Garnish each slice with pineapple chunks or cherries.

mix the ingredients in a bowl and mix. pour into baking dish. bake until golden brown.

Variations and Add-Ins

Tropical Add-Ins: Boost the island vibes by mixing in shredded coconut, diced mango, or orange zest. These simple additions bring even more tropical flavor to every bite.

Citrus Twist: Add lemon zest or a splash of lemon extract to the batter for a bright, tangy contrast that pairs perfectly with the sweet pineapple. You can also mix in fresh berries, like strawberries and blueberries, alongside the pineapple chunks for a colorful, fruity twist that adds even more freshness and flavor to the cake.
Vegan-Friendly: Swap in a vegan angel food cake mix and dairy-free whipped topping to make a fully plant-based version—most canned pineapple is naturally vegan!
Creative Serving Ideas: Bake in a muffin tin for mini cakes, or top slices with Cool Whip, fresh fruit, powdered sugar, or even a scoop of vanilla ice cream for a fun and easy presentation. For an extra refreshing slice, serve with a scoop of vanilla ice cream!

Glass baking dish filled with pineapple angel food cake squares, each topped with whipped cream and a maraschino cherry.

Quick Tips for the Perfect Pineapple Angel Food Cake

Use the Right Mix: Stick with a one-step angel food cake mix—no eggs or oil needed—for the lightest, fluffiest texture.
Keep the Juice: Don’t drain the pineapple! The juice adds moisture and boosts flavor.
Mix Gently: Stir just until combined. Overmixing deflates the batter and makes the cake dense.
Choose the Right Pan: A tube pan gives the best rise and classic shape. Bundt pans work too—just grease well and adjust baking time.

Can You Use Fresh Pineapple Instead of Canned?

You can use fresh pineapple, but it has less moisture and a firmer texture than canned, which can change the cake’s outcome. For best results, finely chop the fresh pineapple and drain off excess juice to avoid a dense or wet cake. Canned pineapple, with its added juice, helps keep the texture light and airy, so the cake may not turn out as fluffy or fresh.

Make-Ahead and Storage Tips for Pineapple Angel Food Cake

Pineapple Angel Food Cake is a great make-ahead dessert, especially for busy days or prepping for a party. Once baked, let it cool completely before storing.

Room Temperature: Keep the cake in an airtight container for up to 2–3 days. This helps maintain the light, fluffy texture of the cake.
Refrigerator: To extend freshness, wrap the cake tightly in plastic wrap and refrigerate for up to 1 week.
Freezer: Freeze the cake (without whipped topping) for up to 3 months. Wrap it in plastic wrap and foil. Thaw overnight in the fridge before adding toppings and serving.

Over time, the cake may lose a little fluffiness, but it will still taste delicious!

Close-up of a slice of pineapple angel food cake topped with whipped cream and a maraschino cherry.

More Desert Recipes

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Pineapple Angel Food Cake

Author — Jennifer Fishkind

Serves —

Pineapple Angel Food Cake is a light and fluffy dessert that will please the pickiest of crowds. Easy to make with only a box of cake mix and a can of crushed pineapple.

Print Rate Pin Save

Prep Time 5

Cook Time 30

Rest time 1

Total Time 1 35

Ingredients

▢ 16 ounce (1 box) angel food cake mix I used Betty Crocker brand
▢ 20 ounce (1 canned) crushed pineapple un-drained
▢ 8 ounce (1 container) whipped topping thawed
▢ Pineapple chunks -or- maraschino cherries optional garnishes

Instructions

Preheat the oven to 350°F.
Using a medium size mixing bowl and a handheld mixer on medium low, add the angel food cake mix and crushed pineapple with juice and mix until well combined (Some small lumps are okay)
16 ounce (1 box) angel food cake mix, 20 ounce (1 canned) crushed pineapple
Pour into an un-greased 9×13 baking dish. Use a spatula to evenly spread the cake batter in the bottom of the baking dish.
Bake for 30 minutes, or until the top is golden brown and a toothpick inserted comes away clean.
Allow the cake to completely cool for about 1 hour.
Use an offset spatula to evenly spread the container of thawed whipped topping over the top of the cooled cake.
8 ounce (1 container) whipped topping

Cut into 12 equal pieces. Decorate the top of the individual cake pieces with the pineapple chunks or cherries.
Pineapple chunks -or- maraschino cherries

Jenn’s Notes

Storage:

In The Refrigerator: Store leftovers covered in the fridge for up to 3 days.
In The Freezer: You can freeze the cake, without the whipped topping, for up to 3 months. Cover tightly with plastic wrap and then a layer of heavy duty aluminum foil. Thaw overnight, in the refrigerator before frosting with whipped topping, slicing and serving.

Tips :

Make sure you use a one-step angel food cake mix. These mixes are specifically designed to provide the light, airy texture that makes angel food cake so special. Avoid mixes that require additional ingredients like eggs or oil, as they won’t give you the same fluffy result.
Be sure to use the juice from the crushed pineapple in your cake. The juice not only adds moisture to the batter but also infuses the cake with extra pineapple flavor. It helps maintain the light texture and ensures the cake doesn’t dry out.
When combining the cake mix and pineapple, mix gently and only until everything is just combined. Overmixing can deflate the batter and result in a denser texture, which you want to avoid. A light touch is key to keeping that fluffy, meringue-like consistency that makes angel food cake so irresistible.

If you don’t have a 9×13 baking dish, you can easily use an angel food cake pan (tube pan) instead for a more traditional presentation. In fact, a tube pan is ideal for this type of cake because it allows for even baking and creates that signature airy texture. Just be sure to follow the baking instructions for your recipe, and the tube pan will give your cake that classic angel food shape with a light, fluffy finish. Make sure to flip it upside down to cool to maintain its structure and prevents it from collapsing.
You can use a Bundt pan for Pineapple Angel Food Cake, but keep in mind that the cake may take a bit longer to bake. While a Bundt pan will give your cake a beautiful, decorative shape, it’s typically deeper than a standard tube pan, so you may need to adjust your baking time slightly. Also, be sure to grease the pan well with nonstick cooking spray to help with easy removal after baking.