This post may contain affiliate links. Please read our disclosure policy.
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.
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.
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???
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 !!
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.
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?
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 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.
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 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!
Came out perfect!! So good! I even drizzled a bit of sugar free raspberry preserves in it!
Thanks for letting us know Claudia!