Absurdly Easy Angel Food Pineapple Dump Cake Recipe
This Angel Food Pineapple Dump Cake just might be the easiest 2-ingredient dessert ever. Dump Cake recipes are my favorite and you’ll definitely want to pin this easy pineapple cake for the next time you are having a sweets emergency.
Why you’ll love this angel food pineapple dump cake
Angel Food Dump Cake with Pineapple is so crazy easy that you can barely call this a recipe.
There are nights when I really want to eat something sweet and cake-y but I don’t want to do hardly any work. This angel food cake mix and pineapple dump cake is the perfect recipe for that!
I want to be really honest with you though. This 2-ingredient pineapple cake is a great jumping-off point. But it really is more of a base than an actual dessert.
Related: Angel Food Cake Desserts
Yes, it will work in a pinch if you just need something sweet in your mouth. Which does happen, at least to me. The consistency is cake-like but I felt like it was lacking in the flavor department.
That being said, this Angel Food and Pineapple dump cake is one you should know about. If you like to get creative in the kitchen, I’m sure you can come up with some amazingly decadent dessert ideas with this as a base.
I have some ideas on how to improve this for the future. But I also kind of love how amazingly simple it is to make and don’t want to make it more complicated.
With just 2 ingredients, it is super quick and easy to make. Cake Mix Desserts are my favorite! And this one is FAST.
And the best part is, the angel food cake and pineapple gets that great browned, caramel-y top which I adore in my dump cakes.
Ingredient Notes
I’m a big fan of Angel Food Cake Mix. You literally just have to add water to the mix and you get the best, most fluffy cake in a matter of minutes.
In this case, though, you add a 20 oz. can Crushed Pineapple (in juice – do not drain).
It gives the batter a little more flavor and adds chunks of fruit making the consistency different from the standard tall angel food cake.
This cake is literally just angel food cake and pineapple. So easy.
How to Make Pineapple Angel Food Dump Cake
Turn the oven to 350 degrees to preheat.
Step 1
Spray a 9 x 13 baking pan with coconut oil baking spray. (I love this pan with a lid because you can just pop it in the fridge once it has cooled.
Step 2
In a large bowl, mix angel food cake mix with a can of crushed pineapple, including the juice.
It will foam up, be sure to mix well and scrape the bottom to make sure it’s all mixed.
Step 3
Pour batter into greased pan.
Step 4
Bake for about 20 minutes. Add more time, if needed.
The top should be golden brown and spring back when touched.
It really does look pretty when it comes out of the oven. I checked the cake after 25 minutes but it still wasn’t set.
I added 10 extra minutes and checked again. I wanted to make sure it was really set up and a lovely golden brown color. All in all, I cooked it for about 35 minutes.
The cake has a slightly sticky texture which would freak me out if I had to eat this with my hands. I’m not sure why I would be forced to eat this with my hands, but I don’t like sticky.
The cake has that great angel food cake flavor with a little sweetness and texture from the pineapple bits.
It’s a super quick dump cake dessert to make which you can eat on your own, or play around with to add more flavors too.
Weight Watchers Pineapple Angel Food Cake
And when I was researching (because I’m a dump cake fanatic and need to know ALL the info), I found out that this cake is actually a Weight Watchers dessert idea!
I’m about to start Weight Watchers again so I’ll be making this treat for myself. I won’t pretend to know everything about how their point system works, but if “they” say this is a low-point treat, I’m all in!
I’m a huge dessert fan so it made me happy that there were dessert options available to people who are trying to watch their weight and health.
There’s hope for me to turn my diet back around yet! (She says as she preps next week’s dump cake post with a cup of butter…)
You’ll love how ridiculously easy this Angel Food and Pineapple Cake is to make!
Serving Suggestions
The most common way to eat this cake, however, is “frosted” with Cool Whip.
Whether you top it or not, this Angel Food Cake with Pineapple and Cool Whip idea is a fantastic treat for anytime you want something sweet.
Or you can take it a step further and top it with Cool Whip Frosting.
Variations
- Add rum extract and coconut to the batter before baking (or just put the coconut on top!) for a tropical treat.
- Serve with fresh berries. This would make a delicious base for a strawberry shortcake-style dessert!
- Poke holes in the finished cake and drizzle with orange juice (I love to drizzle orange juice on my angel food cake!)
- Add maraschino cherries and brown sugar to the top of the cake while it’s still warm for an upside-down cake effect.
- Eat with vanilla ice cream or even Sherbert.
- Some people add 1 tsp vanilla to the batter. This would certainly give it a little more flavor. I prefer to make all recipes first, as is and then modify from there.
Tips and Tricks
- You can make this cake even fluffier by using a hand mixer. I do anything I can to not have to fight my cupboards to get mine out so hand mixing works fine too.
- You can make angel food from scratch. Sally’s Baking Addiction walks you through ALL the steps. It’s very detailed and fussy and I just don’t have time for that. But if you love to bake, definitely sub this recipe!
Frequently Asked Questions
I would store it covered in the refrigerator. It’s also delicious cold! If you forget and leave it out overnight, I would still eat it. But that’s me. I’m not telling you to do that. Use your own best food safety judgment.
You can use a bundt pan to cook if you’d like. Since the cake batter would be thicker you may need to cook it for longer. That’s why I like cooking my angel food dump cake with pineapple in a 9×13 pan. It cooks more quickly!
I love crushed pineapple in this dish, and since it replaces the water in this recipe, I would recommend using it. Obviously, you can just use water, but you could also substitute that with orange juice or some other flavored liquid (although I can’t vouch for these substitutions).
This fast, 2-ingredient pineapple angel food dump cake is just the thing to take care of your sweet tooth.
If you love angel food cake you’ll, for sure, want to try these easy berry Angel Food Cake Cupcakes!
More angel food cake recipes
- Angel Food Cake Cookies
- Angel Food Cake with Peaches and Ginger
- Red, White and Blue Angel Food Cake Mix Cupcakes
- Strawberry, Jello, Angel Food Cake Dessert
More dump cake recipes
- Strawberry Short Cake with Angel Food Cake
- Custardy Eggnog Dump Cake for Christmas – a scrumptious dessert that tastes like Christmas in a dish.
- Easy Sweet Potato Dump Cake for Thanksgiving – skip the pie and save time with this delicious dessert.
- Orange Pineapple Dump Cake Recipe with Coconut – a delicious tropical dump cake.
- Cherry Pineapple Dump Cake – is a classic recipe and is my favorite childhood dessert.
- Peach Dump Cake with Blueberries – Looking for another fun fruity cake idea? Try this recipe.
You can browse all my Dump Cake Recipes here or check out my easy dessert category.
Pineapple Angel Food Dump Cake
Equipment
- Mixing bowl
Ingredients
- 16 oz. box Angel Food Cake Mix
- 20 oz. can Crushed Pineapple in juice – do not drain
Instructions
- Turn oven to 350 degrees to preheat.
- Spray a 9 x 13 baking pan with coconut oil baking spray.
- In a large bowl, mix angel food cake mix with a can of crushed pineapple, including the juice.
- It will foam up, be sure to mix well and scrape the bottom to make sure it’s all mixed.
- Pour batter into greased pan.
- Bake for about 20 minutes.
- Top should be golden brown and spring back when touched.
Notes
- You can make this cake even fluffier by using a hand mixer.
- You can make angel food from scratch. Sally’s Baking Addiction walks you through ALL the steps. It’s very detailed and fussy.
- Some people add 1 tsp vanilla to the batter. This would certainly give it a little more flavor.
Nutrition
This post was originally published on October 24, 2019, and has now been updated with tips and tricks to make this yummy dessert perfectly every time.
Can you use pineapple tidbits instead of crushed pineapple
I made this cake to take to our ladies church group. Since I just LOVE pineapple and Coconut together I decided to add about 1/3 cup of Coconut to the batter. Baked in 9″ x 13″ baking dish.
Baked beautifully, cooled it and then decided to dress it up. I topped it with Dreamwhip topping with couple tablespoons of Coconut added to it before spreading it on the cake. Then sprinkled some toasted Coconut on top of the whipped topping.
Sooo Yummy!! I call it my Pina Colada cake. It disappeared immediately and everyoneoftheladieswantedthe recipe!!!!
Followed recipe but baked for 50 minutes before lightly brown on top. Turned out very gluey/gummy. Worst use of good ingredients I’ve ever made!
This cake was really good but 20 min. baking time was not enough. It was gooey in the middle. Not sure how long to bake maybe 35 minutes.