Tuesday, January 15, 2013

Pineapple Angelfood Cake, the 2 ingredient one that's making the rounds

FINE, I admit it, I needed a break from the pressure cooker.

I also admit I too have seen the "new" 2 ingredient cake all over the net.  Really people, who told you this was new?

In any event, I caved and jumped on the bandwagon.  EVERYONE is making this cake, it's fun and easy and pretty tasty. It's soft and moist and spongy and a very different animal from the usual texture.  I have seen "recipes" for it in many of my old fashioned cookbooks, the ones church ladies put together to raise money, along with fabulous casseroles that no one makes anymore.  That reminds me, I need to make more casseroles.  But I digress, as per usual.  I love seeing the newest fad hit the net and then looking through the piles of old cook books I have on my kitchen table and finding that Mary Margaret Evans made it and submitted the recipe at the 1943 Ladies Auxillary Fund Raiser. It's funny to me that this particular cake is making the rounds, touted as a "new" thing.  Really, there aren't really that many new recipes, and this isn't any different, it's from the early 40's or 50's.

So, yeah, I want to be one of the cool kids, I want to be part of the 'in' crowd so I made one today.  I made these years ago for office parties.  I'd make it in a 9x13 pan, cut it in squares and slather it in whipped cream with pineapple chunks on top.  I have my own little tricks to make this my own.  Sometimes I put a little brown sugar in the bottom of the bundt pan to make a little crunchy edge and it'll add just a little something to the top without anyone being able to absolutely define it.  Sometimes I add vanilla.  Sometimes I add chunks of pineapple with the crushed.  There'a loads of ways you can personalize this, either way you do it, make it.  Be one of the cool kids making the "newest" fad cake.  *giggle*

PINEAPPLE ANGEL FOOD CAKE (the quickie version) 

1 Duncan Hines Angel Food Cake mix (you MUST use the single bag mix, the 2 bag mixtures will NOT work)
1 20 oz can crushed pineapple with juice

Combine the two ingredients.  Pour into (lightly greased) 9x13 pan or bundt pan.  Bake at 350 for 25-35 minutes.  Allow to cool 10 mins in pan, eat!

Here's the commentary and beauty shots: 

Ok, here's the cake mix and pineapple I used, Ah, here's the oven set to 350 (so I didn't forget) Here's my bundt pan, yeah, today I fancied it up with a little brown sugar, it's NOT necessary and sort of defeats the whole TWO ingredient cake, just ignore it ;)
Dump the cake mix into the bowl, add the pineapple and juice and mix.  You know you're on the right track when the crazy chemicals FOAM up about about over take the bowl.  Foaming is good.
Pour into your pan, it almost fills it with the foamy goodness and 30 minutes later, LOOK at this beauty!
I cut it up and put it on a tray and took it to a friend with a tub of cool whip, I'm THAT kind of friend.

Jump on the bandwagon like the cool kids, make this "new" old fashioned cake.  It's delicious and I think you'll love it.



  1. Tracy, it is in the oven now! I made your beef pie for dinner and decided to try it with the puff pastry crust you suggested. It was one of the best pot pie style dinners ever. My husband loved it. He is not typically a fan of pot pies but this was crazy good. Will let you know how the cake turns out. I am sure it is a delicious as your other recipes!

  2. Tracy, I tried this and I messed it up. "Good golly", how can you mess up a 2-ingredient cake? Especially since I paid close attention to the box of Angel Food cake mix I bought to ensure it was a single bag rather than a double? Especially since I double checked every line of your instructions? Well, until I opened the can of pineapple (crushed, as you indicated!) and discovered I had purchased "in heavy syrup" instead of "juice pack". I figured it was too late and I would go ahead and see what happened. Did it foam? YES! Did I wait too long before I was able to get it into the pan? YES! It was bit too dense for my taste because it sort of "fell" when I moved it from the bowl to the bundt pan. In other words, it would have been perfect except for COOK'S Error. However, it still was gone in a couple of days. We are not big sweet eaters here but I typically have a little something for hubby's lunch or for a light dessert. A friend stopped by the day after I made it and had a piece. She agreed it was a bit dense but also agreed it was delicious. I scotch of whipped cream or vanilla ice cream and it was perfect. Thanks for the idea. Next time I will do it right...and there will be a next time!