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This incredibly easy, low-fat 2-Ingredient Weight Watchers Pineapple Angel Food Cake comes together in minutes—no electric mixer (affiliate link), no obscure ingredients, just pure simplicity. All it takes is a box of angel food cake mix and a can of crushed pineapple (juice and all!) to create a light, moist, and deliciously sweet cake that feels indulgent but fits beautifully into a balanced lifestyle.
If you are a longtime Weight Watchers Member, chances are you’ve seen this recipe pop up at a meeting or two. It’s been passed around for years—probably because it is just that good! I think that’s what makes it one of our most popular WeightWatchers recipes.
I love how it bakes up into a golden, fluffy cake with a tropical twist, perfect for when you need a quick dessert without the fuss. Whether you’re serving it at a gathering or enjoying a slice with your afternoon coffee, this cake is proof that simple can be absolutely delicious.

I love having a few simple recipes like this Weight Watchers pineapple angel food cake on hand when I need a quick and easy delicious dessert that requires minimal effort.
Table of Contents
- Ingredients
- WW Points & Nutrition
- How to Make 2-Ingredient Pineapple Angel Food Cake, Step-by-Step
- 2-Ingredient Pineapple Angel Food Cake Video
- Recipe Notes
- WW 2-Ingredient Pineapple Angel Food Cake Recipe
- Answers to Frequently Asked Questions
- More Easy Weight Watchers Favorite Desserts
- Helpful Articles, Tips and Hints for WW
Ingredients
With only 2 simple ingredients—a box of angel food cake mix and can of crushed pineapple—it stirs together in minutes. How good is that?
WW Points & Nutrition
According to my calculations, each serving has just:
- Calories: 148
- WW Points: To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.) - Old Points: 4 PointsPlus
How to Make 2-Ingredient Pineapple Angel Food Cake, Step-by-Step
Step 1: Gather and prepare ingredients.

Step 2: Make the Cake Batter
Ignore the ingredients on the cake mix box. In a large bowl, stir together the dry cake mix and the entire can of crushed pineapple with its juice (NOT pineapple chunks). Stir well until all the dry mix is incorporated. The mixture will get really foamy.

Step 3: Fill Cake Pan with Batter
Pour batter into a 13×9-inch baking pan which has been lightly greased with nonstick spray.

Step 4: Bake the Cake
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 takes somewhere between 30 and 40 minutes.You’re cake should be a lovely golden brown.
Step 5: Cool the Cake
Remove pan from oven and place on a wire cooking rack to cool completely.

2-Ingredient Pineapple Angel Food Cake Video
Watch how easy it is to make this low fat cake with just two common ingredients:
Recipe Notes
- A serrated knife makes cutting this cake easier.
- 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).
- 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 above, they add 1/2 cup shredded coconut and 1/2 teaspoon rum extract to the batter for even more tropical vibe, 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 such as cool whip never hurts.
- This delicious pineapple angle food cake is also delicious with a small scoop of ice cream and fresh berries.
- One reader added chopped fresh raspberries and coconut to the batter. She “frosted” the top with a thin layer of lemon curd. Not as WW friendly this way but it was a DELICIOUS Easter dessert for those not watching points.
- Some folks like to mix another can of drained crushed pineapple with a tub of lite cool whip for a frosting.

If you like this Weight Watchers Cake Recipe be sure to check out some of my other lightened up low fat dessert options: Slow Cooker Apple Cake, WW Baked Doughnuts, Low-Fat Lemon Bars, Crock Pot Fruit Cocktail Cake and Weight Watchers Club Soda Cake
If you’ve made this low fat 2-Ingredient Pineapple Cake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

WW 2-Ingredient Pineapple Angel Food Cake Recipe
Ingredients
- 1 box (1-step) angel food cake mix (I used Betty Crocker)
- 1 large can (about 20 ounces) crushed pineapple, undrained
Instructions
- Preheat oven to 350F degrees.
- 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.)
- Pour the batter into a 9×13 pan which has been lightly greased with nonstick cooking spray.
- 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.
- Remove from the oven and place on a wire rack to cool.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 7 SmartPoints (Purple plan) 4 PointsPlus (Old plan) 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). Store your pineapple cake for up to 5 days in the refrigerator, covered with plastic wrap or in an airtight container. Cake slices can be frozen for up to 2 months. Wrap pieces individually in plastic wrap and place them in a freezer-safe container or plastic bag.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Betty Crocker
Answers to Frequently Asked Questions
Can You Cook An Angel Food Cake in a 9×13 pan?
I’ve only ever made it in a 9×13-inch pan. I’ve read elsewhere that you can also use a tube pan / angel food cake pan, bundt pan (affiliate link) or cupcake pan, but I’ve never tried it. However Candy recently left this comment regarding using a bundt pan for angel food:
“Made this cake today in a Bundt pan and added 1/2 cup unsweetened coconut. It does rise a bit above a 10” Bundt pan but gets crispy, like toasted coconut still came out of the pan. It’s delicious but very sweet. I was going to eat it with strawberries but it was already very sweet!~ Candy
How Should I Store This Pineapple Cake?
Store your pineapple cake for up to 5 days in the refrigerator, covered with plastic wrap or in an airtight container.
Cake slices can be frozen for up to 2 months. Wrap pieces individually in plastic wrap and place them in a freezer-safe container or plastic bag.
Is Angel Food Cake OK on Weight Watchers?
The great thing about Weight Watchers is that nothing is off limits provided you plan for it. That being said, Yes, angel food cake is a popular dessert with Weight Watchers members. It is a relatively low fat, low calorie calorie, and low Points way to satisfy your sweet tooth.
Is Angel Food Cake Good for Weight Loss?
Angel food cake is a good choice for those watching their weight because it has fat and is low in calories. This is because it is made with only egg whites—no butter, oil or egg yolks. It has only about 130 calories per slice.
More Easy Weight Watchers Favorite Desserts
If you prefer Single Serve Desserts, be sure to check out this recipe for 3-Ingredient Pineapple Mug Cake:

Or this 3-2-1 Chocolate Mug Cake…

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 is possible to enjoy the occasional sweet, provided you plan for it!!

- Rich, chocolatey, and irresistibly easy, 2-Ingredient Slow Cooker Black Forest Cake is the perfect no-fuss dessert. With just two ingredients and a slow cooker, you’ll have a decadent, cherry-studded treat ready to serve with minimal effort.
- When fall flavors and chocolate come together, the result is pure magic—just like 2-Ingredient Pumpkin Chocolate Muffins. Moist, rich, and unbelievably simple, these muffins are a cozy treat you can whip up anytime.
- Cool, creamy, and bursting with fresh berry flavor, 3-Ingredient Non-Fat Strawberry Frozen Yogurt is a refreshing treat that’s as simple as it is delicious. With just three ingredients, it’s an easy way to enjoy homemade fro-yo in no time.
- If you think staying on track means skipping dessert, think again! 35 Skinny Desserts with 3 SmartPoints or Less proves that indulgence and balance can go hand in hand. From fruity treats to chocolate delights, there’s something for every craving.
- When you’re in the mood for something sweet but don’t want to spend time baking, 3-Ingredient Pineapple Mug Cake is the answer. This warm, tropical-flavored treat comes together in minutes for a quick, single-serving dessert.
- All the cozy flavors of a pumpkin spice latte meet the ease of a boxed cake mix in these 3-Ingredient Baked Pumpkin Spice Latte Cake Mix Donuts. Lightly spiced, baked to perfection, and absolutely delicious, they’re the perfect fall treat.
- Some cakes require complicated steps, but 3-Ingredient Applesauce Bundt Cake keeps things beautifully simple. With just three ingredients, this moist, spiced cake is a no-fail way to impress without the hassle.
- f you like easy desserts like this one, check out this chocolate Depression Cake — no eggs, butter, or milk needed, and just 4 WW Points per serving!
Helpful Articles, Tips and Hints for WW
- A Comprehensive Guide to Understanding the WeightWatchers Program
- A Comprehensive List of Articles & Tips for WeightWatchers
- What Foods Should I Eat in a Day on WeightWatchers
- WeightWatchers Zero Points Foods List
- WeightWatchers Friendly Meal Plans
- Why We Are More Motivated the Closer We Get to Our Goals – Another powerful WW Weekly Workshop Topic.





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.
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?
Ok last comment maybe. Lol It’s still 5pp if cut into 10 pieces! Works for me! Hope I like it!
Sorry, It’s giving me 5pp not 1! Lol
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.
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!!
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!!
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
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.
Hope mine don’t overflow. I used the box directions add: 1 1/2 C WATER
Plus the can pineapple & juice!!!!
Going bake extra??
Do not add water. Only cake mix and pineapple with juice.
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!
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.