Pineapple Angel Food Dump Cake

You know those days when you want something sweet but don’t feel like spending hours in the kitchen? That’s when I make Pineapple Angel Food Dump Cake. It’s light, fluffy, and so easy—just dump, mix, and bake!

I love how this cake comes together with just two ingredients—yep, that’s it! The angel food cake turns soft and airy, while the pineapple makes it sweet and juicy. No fancy steps, no mess, just pure deliciousness.

The best part? Every bite is like eating a pineapple-flavored cloud! It’s golden on top, a little caramelized, and oh-so-soft inside. Add some whipped cream or ice cream, and it’s chef’s kiss perfection!

Trust me, you need to try this. Let’s make the easiest, most delicious cake ever!

Why You’ll Love This Recipe

• Just 2 Ingredients! No eggs, no oil, no fuss.
• No Mixing Bowls Needed—dump and bake!
• Light & Fluffy Texture with a sweet pineapple twist.
• Perfect for Any Occasion—great for parties, BBQs, or an easy weeknight dessert.
• Low-Fat & Guilt-Free compared to traditional cakes.

Required Kitchen Tools

• 9×13-inch baking dish
• Cooking spray
• Mixing spoon (optional, but not needed)
• Can opener

Key Ingredients for Pineapple Angel Food Dump Cake

You only need TWO ingredients to make this magic cake:

• Angel Food Cake Mix (1 box, about 14.5 oz) – This provides the airy, spongy texture.
• Crushed Pineapple (20 oz can, juice included) – Adds moisture, sweetness, and tropical flavor.

Optional Add-Ins:

• Vanilla Extract (1 tsp) – Enhances the flavor.
• Shredded Coconut (½ cup) – For a tropical twist.
• Chopped Pecans or Walnuts (½ cup) – Adds a bit of crunch.

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with cooking spray.

2. Dump the Ingredients

Pour the entire can of crushed pineapple (including juice) into the baking dish. Add the angel food cake mix on top.

3. Stir Gently (Optional)

Use a spoon to lightly mix the ingredients together until just combined—don’t overmix! The batter will get foamy and airy.

4. Bake the Cake

Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

5. Cool & Serve

Let the cake cool for at least 10 minutes before slicing. It will settle and firm up as it cools.

Serving Suggestions

This cake is delicious on its own, but here are some fun ways to serve and decorate it:

• Top with Whipped Cream – A dollop of Cool Whip or homemade whipped cream adds the perfect touch.
• Drizzle with Caramel or Honey – Adds an extra layer of sweetness.
• Sprinkle Powdered Sugar – A simple dusting makes it even prettier.
• Serve with Fresh Fruit – Strawberries, kiwi, or mango pair beautifully with pineapple.
• Scoop of Vanilla Ice Cream – Because cake and ice cream are the best duo ever!

Storing & Meal Prep Tips

• Room Temperature: Store leftovers loosely covered at room temp for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days.
• Freezer: Slice and wrap individual portions in plastic wrap. Store in a freezer bag for up to 3 months. Thaw at room temp before serving.

Variations for Pineapple Angel Food Dump Cake

• Make It Extra Fruity: Add ½ cup of diced peaches, mandarin oranges, or even blueberries for more fruity goodness.
• Tropical Vibes: Mix in ½ cup shredded coconut and top with toasted coconut flakes.
• Nutty Crunch: Stir in ½ cup chopped pecans or walnuts for a crunchy texture.
• Lemon-Lime Zest: Add the zest of 1 lemon or lime to brighten up the flavor.
• Chocolate Drizzle: A light drizzle of melted chocolate takes this cake to a whole new level.

Tips and Tricks for Success

• Don’t Overmix! Stirring too much will deflate the airy batter.
• Use a Glass or Metal Baking Dish – Avoid dark pans, as they can cause overbrowning.
• No Greasing Needed? Some bakers skip the cooking spray for an even fluffier cake.
• Check for Doneness Early – All ovens vary, so start checking at the 25-minute mark.
• Cool Upside Down? Traditional angel food cakes are cooled upside down for extra fluffiness, but this cake is fine as-is!

Nutrition Information (Per Serving)

Serving Size	1 slice (1/12 of the cake)
Calories	150
Carbs	35g
Sugar	24g
Protein	3g
Fat	0g
Fiber	1g

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

No, fresh pineapple contains enzymes that can prevent the cake from rising properly. Stick with canned crushed pineapple for best results.

Can I make this in a Bundt pan?

No, angel food cake needs to rise freely. A 9×13-inch pan works best for even baking.

Does this cake need eggs or oil?

Nope! The moisture from the pineapple activates the angel food cake mix, so no additional ingredients are needed.

Can I make this in a slow cooker?

Yes! Cook on HIGH for 2-3 hours or LOW for 4-5 hours until fully set.

Can I add frosting?

Absolutely! A light cream cheese frosting or a drizzle of glaze would taste amazing.

Conclusion

This Pineapple Angel Food Dump Cake is the ultimate lazy baker’s dream—quick, effortless, and absolutely delicious! Whether you need a last-minute dessert or a light and fruity treat, this recipe is a winner every time. Give it a try and let me know how it turns out!

Let me know if you’d like any tweaks!