This 2-Ingredient Cake Tastes Like Sunshine (I Can’t Stop Making It)

Sometimes the best desserts are the ones that come together with almost no effort at all — and pineapple angel food cake is exactly that! With just two ingredients, you get a cake that’s light, fluffy, and delicately sweet. It’s one of my go-to recipes when I need something quick and don’t want to run to the store for a long list of ingredients. 

What I love most about this cake is how effortless it is! You only need two pantry-friendly ingredients: a box of angel food cake mix and a can of crushed pineapple. That’s it! The secret lies in the way the crushed pineapple works with the angel food cake mix. Because you don’t drain the fruit, the juice becomes the liquid part of the batter (replacing the water). It’s a one-bowl recipe that anyone can pull off — even if baking isn’t their strong suit. And because it’s baked in a 9×13 pan, it’s easy to slice and serve for a crowd. 

1. Preheat the oven. Set your oven to 350°F so it’s ready when the batter is mixed.
2. Mix the batter. In a large bowl, combine 1 (16-ounce) box of angel food cake mix with 1 (20-ounce) can of crushed pineapple, undrained. Stir together until combined.
3. Pour into the pan. Transfer the batter into an ungreased 9×13 baking pan.
4. Bake until golden. Bake for 25 to 30 minutes, until the top is golden-brown and the cake springs back when lightly pressed.
5. Cool completely. Let the cake cool in the pan before slicing.
6. Serve. Enjoy the cake plain or add a dollop of fresh whipped cream on top.

• Don’t grease your pan. Angel food cake needs to cling to the sides to rise properly.
• Add your favorite toppings. This cake is delicious as-is, but it also pairs beautifully with toppings. You can keep it simple with a light dusting of powdered sugar or fresh berries. Other toppings like coconut flakes, chopped macadamia nuts, or even a pineapple whipped cream (my personal favorite!) can transform this cake into something more decadent.