Discover the easiest way to bake a delicious cake with this two-ingredient pineapple angel cake recipe. You’ll create a light, fluffy dessert that tastes incredible, proving that simple cake recipes with few ingredients can be truly amazing. This is the perfect treat when you need something sweet without a lot of fuss.
Key Ingredients & Substitutions:
- Angel Food Cake Mix: Use any 16-ounce box of dry angel food cake mix. No substitutions here; it’s essential for the texture.
- Crushed Pineapple: One 20-ounce can of crushed pineapple in its own juice, undrained. Do not use pineapple in syrup, and do not drain the juice.
Ingredients:
- 1 (16-ounce) box angel food cake mix
- 1 (20-ounce) can crushed pineapple in juice, undrained
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Servings: 10-12 slices
- Calories per serving: Approximately 170 calories
- Tools Needed: Large mixing bowl, electric mixer (handheld or stand), 9×13 inch baking pan.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). You do not need to grease your 9×13 inch baking pan for this recipe.
2. Combine Ingredients
In a large mixing bowl, combine the dry angel food cake mix and the undrained can of crushed pineapple. Mix on low speed with an electric mixer for about 30 seconds, then increase to medium speed and beat for 2-3 minutes. The mixture will become light and foamy.
3. Pour into Pan
Pour the cake batter evenly into your ungreased 9×13 inch baking pan. Gently spread it to the edges.
4. Bake the Cake
Bake for 30-40 minutes, or until the top is golden brown and springs back when lightly touched. A wooden skewer inserted into the center should come out clean.
5. Cool and Serve
Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once cooled, slice and serve this delightful cake recipe with few ingredients.
Variation Ideas:
- Tropical Twist: Top with a sprinkle of shredded coconut after baking.
- Citrus Zest: Add the zest of one orange or lemon to the batter for a brighter flavor.
- Fruity Topping: Serve with fresh berries or a dollop of whipped cream.
Storage Instructions:
Store leftover pineapple angel cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. This cake does not freeze well due to its delicate, airy texture.
Frequently Asked Questions (FAQ):
Can I use fresh pineapple?
No, you need the juice from the canned crushed pineapple for this cake to work correctly.
Do I need to grease the pan?
No, it’s best not to grease the pan for angel food cake. This allows the batter to cling to the sides and rise properly.
What if my cake doesn’t rise?
Ensure your cake mix isn’t expired and you used the correct amount of undrained crushed pineapple. Overmixing can also sometimes affect the rise.
Can I add other fruits?
While you can add fruit toppings, do not mix other fruits into the batter as they will alter the moisture balance required for this cake recipe with few ingredients.
How do I know when it’s fully cooked?
The top should be golden brown, and when you gently touch the center, it should spring back. A skewer inserted into the center should come out clean.
Can I make this in a bundt pan?
Yes, you can, but ensure it’s ungreased. Baking time might vary slightly, so keep an eye on it.