Weight Watchers Recipe of the Day: Easy Weight Watchers Pineapple Angel Food Cake
This easy 2-Ingredient Weight Watchers Pineapple Angel Food Cake has been floating around Weight Watchers meetings for decades.
Weight Watchers Friendly 2-Ingredient Pineapple Angel Food Cake
And it’s all over the internet.
It’s nice to have a few simple recipes like this Weight Watchers pineapple angel food cake on hand when you need a quick and easy dessert that requires minimal effort.
With only 2 ingredients – a box of angel food cake mix and can of crushed pineapple – it stirs together in minutes.
Skinny on Weight Watchers Pineapple Angel Food Cake
Be sure to use the 1-step angel food cake mix, like the one from Betty Crocker, that says, “just add water.”
And you’ll want a 20-ounce can of crushed pineapple in juice (not heavy syrup).
I’ve only ever made it in a 9×13-inch pan. I’ve read elsewhere that you can also use a tube pan or cupcake pan, but I’ve never tried it.
One reader tried cupcakes and left a comment that it didn’t work. So, I’d suggest sticking with a 9×13-pan unless you are feeling adventurous and willing to take a risk.
In the AllRecipes video below, they add 1/2 cup shredded coconut and 1/2 teaspoon rum extract to the batter for a tropical twist, a variation I intend to try next time I make this easy, delicious, satisfying cake.
And a little dollop of light whipped cream or topping never hurts.
According to my calculations each serving has 148 calories and 4* Weight Watchers Points Plus. This has increased to 7* SmartPoints!
Enjoy!
If you like this easy pineapple angel food cake, be sure to check out some of my other lightened up Weight Watchers friendly dessert recipes including Slow Cooker Apple Cake, WW Baked Doughnuts, Low-Fat Lemon Bars, Crock Pot Fruit Cocktail Cake and Weight Watchers Club Soda Cake.
Watch how easy it is to make this pineapple angel food cake:
Find more lightened up Weight Watchers Recipes
Delicious desserts don't get much lighter or simpler than this easy 2-ingredient Weight Watchers Pineapple Angel Food Cake.
- 1 box (1-step) angel food cake mix (I used Betty Crocker)
- 1 large can (about 20 ounces) crushed pineapple, undrained
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Preheat oven to 350F degrees.
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In a large bowl, stir together the dry cake and the entire can of crushed pineapple with its juice. Stir well until all the dry mix is incorporated. (The mixture will get really foamy.)
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Pour the batter into a 9x13 pan which has been lightly greased with nonstick cooking spray.
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Bake at 350F degrees for time specified on the box for size pan. When the sides pull away from pan and toothpick inserted in the center comes out clean, the cake is done. This should take somewhere between 30 and 40 minutes.
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Remove from the oven and place on a wire rack to cool.
*4 Weight Watchers PointsPlus
*7 Weight Watchers SmartPoints
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Source: Betty Crocker
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
Easy 3-2-1 Microwave Mug Cake Recipe for Weight Watchers
Two of the three top recipes on Simple Nourished Living right now are:
- This easy 2-Ingredient Pineapple Angel Food Cake, and
- Weight Watchers 3-2-1 Microwave Mug Cake, another quick and easy sweet treat with less than 100 calories!
I love that on the Weight Watchers Program it’s possible to enjoy the occasional sweet, provided you plan for it!!
More Easy Weight Watchers Recipes for Skinny Desserts:
- 2-Ingredient Slow Cooker Black Forest Cake
- 2-Ingredient Pumpkin Chocolate Muffins
- 3-Ingredient Non-Fat Strawberry Frozen Yogurt
- 35 Skinny Desserts with 3 SmartPoints or Less
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or Craftsy links, I receive a small commission that helps support this site. Thanks for your purchase!
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Absolutely simple and delicious?
Quick and easy. My family could not believe this is a Weight Watchers recipe!
Hi Kathryn, Glad you liked it!
What if I bought the pineapple in heavy syrup? Will it not bakeright?
Hi Terri,
I haven’t tried it with pineapple in heavy syrup so I can’t say for sure. It will definitely be sweeter and have more points! If you do decide to try it please let us know how it turns out.
I have not made this but I am a huge fan of microwave cake like 123 cake. Just made some in the Caribbean on vacation (avoiding 15-20 dollar desserts).
I bet you could convert this to a mug recipe by using the lunch size pineapple or other fruit. Would be a good work day treat without a lot of points. I’m going to go home and experiment with SF angel food cake and the dessert cups I find in the cupboard. Easy to store in your desk lol. Stay tuned.
Great idea Maria! Once you figure out the details I hope you share 🙂
Do you only use angel food cake mix and a can of pineapple and bake?
Hi Paula, yes, that’s it!
Do I add the water as instructed by the box or just pineapple?
Hi Stacey, You just need to add the can of pineapple with its juice. Hope this helps!
CAN THIS BE FROZEN ?
Hi Judy, I haven’t tried it, but it should be fine.
Yes you can freeze it, it’s wonderful in the summer. I cut into squares, wrap in plastic wrap and freeze.
Hi Mary, Thanks for sharing the freezer tip. That’s great to know. – Martha
Can I use a gluten free angel food cake mix?
Hi Sandy, I haven’t tried it, but think it should work.
Mine turned out very heavy. It was no the very sweet. Is there something to make it lighter?
Hi Shawn, I’m not sure what I can suggest to make it lighter. I wonder if it was the brand of angel food cake mix? Was it the kind that just requires you add water? Can’t think of anything else since it’s just a two ingredient recipe.
Is it possible you used crushed pineapple in heavy syrup instead of just it’s own juice? That would probably make it seem somewhat heavier for sure.
Hi Jackie, No, I used the kind in its own juice.
How do I determine the serving size? Thanks
Hi Annette,
The This recipe is designed to make 12 servings. So you want to cut the 9×13-inch cake into 12 even pieces. I do this by creating 3 even long rows and 4 even short rows. Hope this helps
Could you use strawberry instead?
Hi Joy, I’m not sure as I haven’t tried it!
I’m getting ready to make this with sweetened fresh strawberries mashed up with some of its juice to equal the 20 ounces the recipe requires. I can’t see why other fruits can’t be used. If the strawberries work I’ll try fresh frozen peaches thawed next.
Does this cake need to be refrigerated?
Hi Mary, I’ve never refrigerated it. After a couple of days I cut up what is left and store individually wrapped pieces in the freezer.
Unfortunately I did not have luck with this recipe. I made cupcakes out of the batter. The sticky, lightweight consistency of angle food cake did not lend itself well the a cupcake form.
Hi Michelle, Sorry it didn’t work in a cupcake form. I’ll change the directions to let other folks know it didn’t work and is best made in a 9×13-pan.
Well…it was a bit messy. Overflowed out of my 13×9 pan. The taste was ok..not my favorite. But thanks for the recipe.
Hi Renee, thanks for your honest feedback. Can’t imagine why it would have overflowed from a 9×13 pan. That’s a new one on me.
As. I write this, it’s overflowing in my oven as well. Making a real mess….. Hope the taste is worth it.
Would it have overflowed bc the cake mix was prepared per box directions with the can of pineapple added rather than just the dry mix added with the pineapple? Or the pan was not measured correctly. Made this a gazillion times and if followed, should not overflow. Folks want to make the cake mix with eggs, water, oil, etc., then add pineapple but it is 2 ingredients only!!!!
I follow recipe every time and it has never over flowed. Cup cakes do great too. Just only bake 20 min. I mix mandarin oranges, drained, and lite cool whip for topping.
Thanks, Mendy!
Made this tonight exactly how you said and it looks and smell so good I’ll let you know how it taste when it cools thanks a bunch!!
Thanks Teneal
Oh my goodness!! This so simple, and so yummy ! great for lunch snacks for the grand child and us ! thanks for sharing…
Glad you liked it!!
suggest using glass pan. IF left in a metal pan the acid in the pineapple will “eat into the pan” and give cake a metallic taste.
Thanks for the tip to use glass, Nadine.
I made this recipe in WW back in the 1980s/90s. Always used a bundt cake pan. I think baked for 45 minutes. Simple 2-ingredients…
Thank you for this tip and reaction that pineapple has to metal! I was making a similar recipe in a metal cup cake pan for a dinner party and had to throw it out because of the sharp metallic taste. That explains it!!
When I put it in my points plus app I’m getting 1pp when cut into 12 servings
I scanned the box of angel gfood cake mix and it is 7 points for 1/12 of the bos . This cake is 84 points. I also added a dream whup icing made with 1 1/2 cops of 1% milk and a package of vanilla puddinf that is fat free. The pudding is 4 points total the milk is 6 and the dean whip is 11. This is not a low point value dessert it is 105 points for the pan!
Thanks Michele, Your dream whip icing sounds delicious.
Sorry, It’s giving me 5pp not 1! Lol
Ok last comment maybe. Lol It’s still 5pp if cut into 10 pieces! Works for me! Hope I like it!
I truly loved this recipe. As a new member to Weight Watchers, how do the points add up for the new beyond the scale plan? They now figure in sugar, which I didn’t see in the list of ingredients. Thanks so much, this was really delicious
Hi Lori, Glad you liked it. I have been using the Weight Watchers Recipe Builder to calculate SmartPoints, not a WW calculator.
& what did you get for smart.points?
All I got is a lasagna size pan, would the time be different?
Hi Julie, if your lasagna pan is larger than 9×13 then yes the time should be less. Hope this helps.
Came out perfect!! So good! I even drizzled a bit of sugar free raspberry preserves in it!
Thanks for letting us know Claudia!
I made this cake today. It turned out perfect!! I used a spring form pan. Thanks for the recipe. I look forward to trying other recipes.
Hi Denise, So glad it worked well for you. Love the idea of a springform pan! Thanks for letting me know.
Saw that you used a spring form pan. I’m camping and only have a spring form pan with me. It measures 2 1/2 inches high and 9 inches across. How big was the pan you used? Did you have any problems with it overflowing in the oven?
Hate to make a mess in our oven in the motor home. It’s not self-cleaning!
Though I haven’t tried it my first thought is that a 9-inch springform pan isn’t big enough. The volume of the springform pan is 10 cups and the 9×13 pan, 14 cups. If it were me I would use 1/2 box of cake mix and 1/2 a can of pineapple to make a smaller cake. Better safe than sorry!
When you made your cake in a 9 x 13 pan, did the center of your cake settle a little after you took it out of the oven? Mine did.
I am hoping I can start cutting it before anyone notices. I believe it will taste good anyway.
Hi Nora, I don’t remember this, but I’ve had it happen with other cakes and quick breads. Doesn’t usually effect the taste!
Thank you! I went ahead and took it tonight and almost all of it was ate. It was very good. I appreciate your advice.
Try cooling the cake upside down to prevent the middle of the cake from falling.
With a 9×13 pan just put something under each end of the pan so it is about 2-3 inches off the counter for air circulation. Cool about 1 hour before turning out on a platter.
If the cake hasn’t risen to the full height of your pan, you could just cool it upside down on a cooling rack.
If you used a bundt or angel food pan, cool it upside down over the neck of a glass bottle.
Thanks for all the helpful cooling instructions Kdonat!
I used angel food pan and when I turned upside down on bottle it all fell on the table.
Mine fell also. I greased the pan. Now will use a glass 9 x 13 pan…
I have found sugar free angel food cake mix and it works with the pineapple well. Much less smart points and still tastes amazing!
Hi Mendy, thanks for letting us know about the sugar-free angel food cake alternative. So glad to know it also works.
Hi I was wondering if I could use a different cake instead of angle food cake. Thanks Ann
Hi Ann, I have tried with a Trader Joe’s vanilla cake mix and liked it. Of course, this would change all the nutritional values!
I have always mixed a box of angel food cake with a can of blueberry pie filling instead of crushed pineapple. Actually, a can of any flavor of fruit pie filling works. I have never calculated the points though, just sharing that you can get other flavors using pie filling.
Hi Lynn, Thanks so much for taking the time to let us know that you can also use any flavor of pie filling!!
When you use pie filling, do you add any other liquid or just the pie filling?
Would using the pineapple add more calories and points then just making it with the water?
I love it just plain made with the water, just wanting to know which one would be lower points?
Thanks for all your great hints.
Brenda
Hi Brenda, Using just water will have fewer calories and points. Hope this helps.
Thank you for answering, I plan on trying your way.
This cake does not last that long with my family and it is a family favorite cake. I got this from my grandma told us DO NOT USE ANYTHING METAL bowls or spoons because it will go flat . you can use a glass bowl or a plastic bowl . but you can use a metal cake pan. make sure your weather outside is not humid that will cause your cake too go flat !!
I want to try this. I think I’ll use the sugar free Angel Food cake mix, to lower the point value. Maybe serve with fresh raspberries???
I’ve baked it in a tube pan (Angelfood cake pan 10cup capacity) and it always comes out perfect. Sometimes I add unsweetened shredded coconut to make a “piña colada” flavor cake. Make sure the pan is ungreased and I usually bake it for approximately 35-40 min.
Thanks Rosanne.
How many smart points per slice? Do you cut into 12 pieces?
Hi Dee, It’s 7 SP per slice when cut into 12 pieces. Hope this helps.
Would a bunds cake pan work as well as an angel food cake pan?
Hi Patty, I haven’t tried it. I’ve only ever made it in a 9×13-pan. Others have used an angel food cake pan but I haven’t so I’m not sure. If you do try it, please let us know how it turns out.
Hi, i accidentally bought a can of pineapple chunks instead of crushed.. Does it really matter if it’s crushed or chunks?
Hi Enahia, I’ve only ever made it with crushed, so I can’t say for sure. Could you turn your chunks into crushed with a blender or food processor or give them a chop with a knife??? Let us know how it turns out.
Ok sounds good, thank you so much for the suggestions!
I’ve always made this recipe in my angel food pan and it comes out great! The tradional looking slice is so much prettier though, especially with a fresh fruit garnish and dab of whipped topping. Very moist and very yummy.
I made this cake 3 days ago for the first time. I made it in a metal 10×4 bundt pan. I very lightly sprayed the pan. Baked according to box directions, turned it upside down on a bottle let it cool for 1 hr. fortunately I didn’t have any problems from spraying the pan. The cake was delicious. My husband just ate the last piece today!
Thanks for sharing.
We like it! I used a glass 9×13 pan and it still stuck to the pan. Why shouldn’t I grease the pan? Just wondering.
I agree mine stuck to the pan too. But it was easy and yummy. Thanks for sharing. Have a blessed day.
I make this all the time in a bundt or angel cake pan. I also make it with a cup of pumpkin purée and 1 cup of water instead of pineapple. Great in the fall. Both are delicious and very pretty
I made this exactly how the recipe says. And within just 10 min in the oven it puffed way up & over the 9×13 Pyrex cake pan. I feel like I should hv used a larger pan.
Question: the video shows spraying the 9 x 13 pan, and the recipe says “do not grease” the pan. Which is correct?
Hi Gale, I don’t grease. Obviously others do!