Craving a dessert that’s both incredibly simple and delightfully delicious? Look no further than the Pineapple Angel Food Cake. This recipe is almost too good to be true, requiring just two ingredients and ready in under 45 minutes! It’s a foolproof treat perfect for beginner bakers or anyone needing a quick and impressive dessert.
Why This Pineapple Angel Food Cake Recipe Works
The magic of this recipe lies in the combination of angel food cake mix and crushed pineapple. The acidity of the pineapple reacts with the cake mix, creating a moist, fluffy, and flavorful cake without the need for eggs, oil, or butter. It’s a lighter dessert option that doesn’t compromise on taste, making it a fantastic choice for potlucks, family gatherings, or a simple weeknight treat.
Ingredients You’ll Need for Your 2-Ingredient Cake
Simplicity is key here! You only need:
- 1 box (15-16 ounces) Angel Food Cake Mix: Any brand will work.
- 1 can (20 ounces) Crushed Pineapple: Make sure it’s crushed pineapple in juice, and don’t drain it! The juice is essential for moisture and flavor.
That’s it! You might also consider some optional toppings like whipped cream or fresh berries to elevate your dessert.
Step-by-Step Instructions for Pineapple Angel Food Cake
Ready to bake? Here’s how easy it is:
- Preheat Your Oven: Set the oven temperature to 350°F (175°C).
- Combine Ingredients: In a large mixing bowl, pour in the entire box of angel food cake mix and the undrained can of crushed pineapple.
- Mix Until Just Combined: Gently stir the two ingredients together until they are just combined. Be careful not to overmix. A few lumps are okay.
- Pour into Pan: Pour the batter into an ungreased 9×13 inch baking pan.
- Bake to Perfection: Bake for approximately 35 minutes, or until the top is golden brown and springs back lightly when touched. For cupcakes, bake for around 25 minutes, and for a bundt pan, about 40 minutes.
- Cool Completely: Let the cake cool completely in the pan before slicing and serving. This is important for the cake to set properly.
- Add Toppings (Optional): Once cooled, top with whipped cream, fresh berries, or your favorite toppings.
Choosing the Right Pan for Your Cake
This versatile recipe works well in various pan shapes:
- 9×13 inch Pan: This is a classic choice, perfect for serving a crowd or for easy slicing.
- Bundt Pan or Tube Pan: A bundt pan creates a beautiful, decorative cake ideal for presentation. Remember to grease and flour a bundt pan well for easy release.
- Muffin Tin: For individual servings, cupcakes are a fantastic option. They are great for portion control and grab-and-go treats.
Tips for the Best Pineapple Angel Food Cake
- Don’t Grease the 9×13 Pan: For a 9×13 pan, it’s crucial not to grease it. The batter needs to grip the sides of the pan to rise properly and achieve its signature fluffy texture. However, do grease and flour a bundt pan to prevent sticking.
- Check for Doneness: The cake is done when the top is golden brown and springs back lightly when you gently press it. You can also use a thermometer; it should read 210°F (99°C).
- Cool Upside Down? Not Necessary: Traditionally, angel food cakes are cooled upside down to prevent collapsing. However, with the addition of pineapple, this cake becomes moister and denser, so inverting it during cooling is not essential.
Serving Suggestions for Pineapple Angel Food Cake
This cake is delicious on its own, but here are some delightful ways to serve it:
- Classic Whipped Cream: A dollop of cool whip or homemade whipped cream is always a winner.
- Fresh Berries: Strawberries, raspberries, blueberries, or mixed berries add a burst of freshness and color.
- Sauces: Drizzle with raspberry sauce, chocolate sauce, or vanilla sauce for extra indulgence.
- Ice Cream: Serve alongside vanilla ice cream, coconut ice cream, or lemon sorbet for a refreshing twist.
- Shredded Coconut: Sprinkle toasted or untoasted shredded coconut for added texture and flavor.
- Everything Toppings: Why choose? Go for whipped cream, berries, sauces, and coconut for the ultimate dessert experience!
How to Store and Freeze
- Storing: Cover leftover cake tightly with plastic wrap and store at room temperature for 2-3 days or in the refrigerator for up to a week.
- Freezing: Pineapple angel food cake freezes beautifully. Wrap slices or the whole cake in wax paper, then plastic wrap, and finally foil. Freeze for up to 3 months. Label and date for easy identification.
Enjoy the simplicity and deliciousness of this 2-ingredient pineapple angel food cake! It’s a recipe that’s sure to become a new favorite for its ease and crowd-pleasing flavor.
