Nana Doris cracked a smile every time she whipped this up in literally two minutes. A 2 item wonder that tastes like you spent hours baking from scratch.

 

This 2-ingredient pineapple angel cake is the kind of recipe that makes you shake your head and smile, just like my mother-in-law, Nana Doris, used to do. She loved that she could have it mixed and in the oven in about two minutes flat, yet folks always thought she’d fussed with it all afternoon. The magic comes from a simple box of angel food cake mix and a can of crushed pineapple, which bubble up together into a golden, crinkly-topped cake with a soft, fluffy center. It’s a true Midwestern church-basement classic—humble, thrifty, and dependable—perfect for potlucks, last-minute company, or when you just need something sweet without turning the whole kitchen upside down.

Serve this pineapple angel cake straight from the rectangular glass baking dish, cut into squares. It’s lovely just as it is, but a spoonful of whipped topping or lightly sweetened whipped cream makes it feel a little more special. In the summer, pair it with fresh berries or sliced strawberries; in cooler months, it’s nice with a cup of hot coffee or tea. Because it’s so light, it finishes off a hearty meat-and-potatoes supper without feeling too heavy, and it travels well for potlucks or family gatherings.

2-Ingredient Pineapple Angel Cake

Servings: 12

Ingredients

1 box (about 15–16 oz) angel food cake mix (one-step, just-add-water type)

1 can (20 oz) crushed pineapple in juice, undrained

Directions

Preheat your oven to 350°F (175°C). Set out a 9x13-inch glass baking dish; do not grease it. The batter needs to climb the sides a bit as it bakes, just like a traditional angel food cake.

In a large mixing bowl, pour in the dry angel food cake mix.

Add the entire can of crushed pineapple, including all the juice, to the bowl with the cake mix.

Stir the mixture together by hand with a sturdy spoon or spatula until it is evenly combined. The batter will foam up and look bubbly and fluffy; make sure there are no dry pockets of mix left at the bottom of the bowl.

Pour the foamy batter into the ungreased 9x13-inch glass baking dish, spreading it gently into an even layer. The batter will be light and airy.

Place the dish on the middle rack of the preheated oven and bake for about 25–30 minutes, or until the top is golden brown, crinkly, and springs back lightly when touched in the center. A toothpick inserted near the middle should come out mostly clean.

Remove the cake from the oven and set the dish on a cooling rack or a heat-safe spot on your counter. Let the cake cool completely in the dish; the center will settle into a light, fluffy texture as it cools.

Once cooled, cut into squares and serve directly from the glass dish. Store any leftovers covered at room temperature for a day or two, or in the refrigerator if you prefer it chilled.

Variations & Tips

For a lighter, almost frosty treat, chill the baked and cooled cake in the refrigerator and serve it cold with a dollop of whipped topping. If you like a little extra sweetness, dust the cooled cake lightly with powdered sugar right before serving. For a citrus twist, add 1 teaspoon of finely grated lemon or orange zest to the batter when you stir in the pineapple. You can also fold in a small handful of sweetened shredded coconut for a more tropical flavor, though this will make the top a bit more textured. If you’re cooking for a smaller household, bake the batter in two 8x8-inch glass dishes and freeze one whole cake, tightly wrapped, for up to a month; thaw at room temperature before serving. To dress it up for company, top each square with a spoonful of crushed pineapple or sliced fresh fruit and a swirl of whipped cream. Just keep the base recipe to the two main ingredients so it stays true to its quick, two-minute, two-item spirit.