Sunday, January 13, 2013

Two Ingredient Pineapple Cake

This wonderful tasting light dessert came to me from Pinterest.   I originally pinned it because it seemed an easy cake if some unexpected guests arrived, but after reviewing the calories involved it’s a very light treat as well.  When divided into 12 equal portions each piece runs about 154 calories!  Oh, and the pieces are nice size too! 


1 – 20oz. can crushed pineapple 

1 – Box of Angel Food cake

Once you get this extensive ingredient list together, this is what you need to do –

Preheat oven to 350 degrees.
Empty the contents of the box into a large mixing bowl. 
Add the crushed pineapple.

Mix completely.  (The mixture will ‘foam up’ and rise a bit once it is combined.)

Pour mixture into a 9x13 greased baking dish.

Bake for 25 minutes, or until the top is golden brown.

 ** Side note- A really good topping for this cake:
1 box of fat free-sugar free Pistachio Jello
1 container of Cool Whip light
1 sm. can pineapple tidbits (drain some of the juice but not all)

Mix all of the above together and refrigerate for an hour.



  1. You can swap out the pineapple for a can of lemon pie filling for a great lemon cake.

    Linda Freeman

  2. This looks awesome! I can't wait to try it at my house!


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