3 Ingredient Pineapple Cake
This 3 Ingredient Pineapple Cake is the perfect summer dessert! It’s light and fluffy and perfect with just a sprinkle of powdered sugar. It’s crazy how just three ingredients make a cake that is so delicious!
What You Will ❤️ About Pineapple Cake
- Light – At only 200 calories for a pretty large slice – this cake is not going to kick you off your diet!
- Fruity – the crushed pineapple is great because it’s in every bite but just adds a touch of sweetness!
- Fluffy – since you’re using angel food cake mix it’s a really nice fluffy cake!
3 Ingredients for Pineapple Cake
This cake is almost a two-ingredient cake – but have some fun with the third ingredient and enjoy! It’s easy and there’s no prep needed!
- Angel Food Cake Mix – any angel food cake mix will suffice and be sure you’re just using the powder – no extra things like oil, eggs, etc
- Crushed Pineapple – you’ll need the big can and be sure you do NOT drain it
- Coconut – honestly this is optional – if you’re not a coconut fan
Bonus: There’s really no need for frosting because it’s such a light cake. Whipped topping or powdered sugar is plenty!
Recipe Variations
Spring & Summer flavors are perfect in this pineapple angel food cake – here are a few tweaks you can make for more fun.
- Vanilla – you could swap out the coconut for a 1/2 tsp of vanilla
- Mandarin Oranges – roughly chop oranges and add them to the mix!
- Fruit Topper – top the cake with more fruit! I used strawberries but you could also dice up mangoes, peaches or raspberries.
- Cherries – top with a maraschino cherry and you’ll have a quick and easy version of pineapple upside down cake
How to make 3 Ingredient Pineapple Cake
This pineapple cake recipe is so easy to make! And – the batter is a bit frothy – so it doesn’t look like regular cake batter. But it bakes up beautifully!
- Preheat oven to 350ºF. Spray a 9×13 baking pan with nonstick cooking spray.
- In a large bowl, add box of angel food cake mix powder, undrained pineapple (with pineapple juice) and coconut. Stir until combined – don’t overmix. It is a bit frothy – be sure to keep it that way!
- Pour batter into prepared pan in an even layer.
- Bake for about 30 minutes or until the top and edges are slightly golden brown and a tester or toothpick comes out clean.
- Let cool completely, then cut into squares. Top with whipped topping, cool whip, ice cream or lightly dust with powdered sugar.
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Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass ones) for 4-5 days. You can store in the freezer up to three months. You can also heat in the microwave for 20 seconds and top with whipped topping.
Well – it’s debatable. Internet wisdom says if there’s “fresh fruit” you should put in the refrigerator but this is canned so meh. I didn’t and it was fine. 🙂
Yes definitely! You can freeze individual pieces or the whole cake. Thaw overnight before serving at room temperature.
I haven’t tried it – it probably would work but wouldn’t be as light and airy. Angel food cake has egg whites and a whipping agent that make it so fluffy and spongy texture.
Eh – you could but you would need to add pineapple juice and I would chop the pineapple to a pretty fine texture.
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More Pineapple Recipes
- Pineapple Orange Sunshine Cake
- Air Fryer Grilled Pineapple
- Mom’s Pineapple Stuffing
- Pumpkin Pineapple Dump Cake
More Cake Recipes
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3 Ingredient Pineapple Cake
Equipment
Ingredients
- 16 ounce angel food cake mix mix only
- 20 ounce crushed pineapple DO NOT DRAIN!
- 1 cup sweetened coconut flakes
Instructions
- Preheat oven to 350ºF. Spray a 9×13 baking pan with nonstick cooking spray.
- In a large bowl, add box of angel food cake mix powder, undrained pineapple (with pineapple juice) and coconut. Stir until combined – don’t overmix. It is a bit frothy – be sure to keep it that way!16 ounce angel food cake mix, 20 ounce crushed pineapple, 1 cup sweetened coconut flakes
- Pour batter into prepared pan in an even layer.
- Bake for about 30 minutes or until the top and edges are slightly golden brown and a tester or toothpick comes out clean.
- Let cool completely, then cut into squares. Top with whipped topping, cool whip, ice cream or lightly dust with powdered sugar.
This is my new favorite cake! my wife has made it for me twice. The first time was straight up following the recipe, minus the coconut. I don’t have teeth so I left that out. It just makes it easier for me. We also topped it with the extra creamy Cool Whip, just spread it on like frosting. The next time I had her coarsely chop up a couple clementines. DELICIOUS. The taste is close to the Orange Chiffon cake that I make from scratch for her birthday every year!
ooh if you added clementines – you’ll like this recipe too – https://www.thefoodhussy.com/pineapple-orange-sunshine-cake/