Absurdly Easy Angel Food Pineapple Dump Cake 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 is the perfect recipe for that! This Angel Food Pineapple Dump Cake just might be the easiest dessert ever. Dump Cake Recipes are my favorite and you’ll definitely want to pin this one for the next time you are having a sweets emergency. 

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Angel Food Pineapple Dump Cake is SO Fast!

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. 

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 dump cake with Pineapple and Angel Food Cake is one you should know about it. 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. 

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How to Make Angel Food Dump Cake with Pineapple

Ingredients

• 1 16 oz. box Angel Food Cake Mix
• 1 20 oz. can Crushed Pineapple (in juice – do not drain)

I’m a big fan of angel food cake. 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, the pineapple and its juice take the place of water. It gives the batter a little more flavor and adds chunks of fruit making the consistency different from the standard tall angel food cake.

You still get that great browned, caramel-y top which I adore.

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! 

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.

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.

Directions

Turn oven to 350 degrees to preheat.

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. 

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. 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 dessert to make which you can eat on your own, or play around with to add more flavors too.

How to Modify for More Flavor Combinations:

• Add rum extract and coconut to the batter before baking (or just put the coconut on top!)
• Serve with fresh berries. This would make a delicious base for a strawberry shortcake style dessert! 
• Poke holes 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

The most common way to eat this cake, however, is “frosted” with Cool Whip. It would be another good modification to add a little more to this simple dessert idea.

This Angel Food Cake with Pineapple and Cool Whip idea would be really refreshing on a super hot day. 

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 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. 

Weight Watchers Pineapple Cake Dessert Idea

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 not doing now, nor have I ever done Weight Watchers so I won’t pretend to know anything about how their point system works, but it kept coming up over and over again. 

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…)

Does Pineapple Angel Food Cake Need to Be Refrigerated?

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. 

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