2-Ingredient Pineapple Cake
Ingredients:

  • 1 box angel food cake mix (around 15 oz)
  • 1 can (20 oz) crushed pineapple in its juice (do not drain)

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease or spray a 9×13-inch baking dish with non-stick cooking spray.
  2. Mix Ingredients: In a large mixing bowl, combine the angel food cake mix with the undrained crushed pineapple. Stir well until the ingredients are fully incorporated. The mixture will be a bit bubbly due to the pineapple juice.
  3. Bake: Pour the mixture into the prepared baking dish and spread it evenly. Bake for 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  4. Cool and Serve: Let the cake cool in the pan for about 10 minutes before serving. You can serve it warm or at room temperature.

Nutrition Info (Per Serving – Makes 12 Servings):

  • Calories: 110
  • Protein: 2g
  • Fat: 0g
  • Carbs: 26g
  • WW Points: Approx. 3 points per serving

Tips & Variations:

  • Top with Whipped Topping: For a little extra indulgence, top each slice with a dollop of sugar-free whipped topping or fat-free Cool Whip.
  • Add Fruit: Consider adding extra fresh fruit like strawberries or blueberries on top for more flavor and nutrition.
  • Make it a Pineapple Upside-Down Cake: Before baking, add a few pineapple slices and a sprinkle of brown sugar to the bottom of the pan to make an easy version of a pineapple upside-down cake.

This 2-Ingredient Pineapple Cake is super simple, low in points, and a deliciously light dessert or snack!