Fluff Cake is a delicious fat free, low calorie dessert with only TWO ingredients! It’s the easiest dessert to make and comes out fluffy and light. Great served with fruit and whipped topping. 🙂
A couple weekends ago for the President’s Day & Valentine’s Day weekend, my hubby’s mom, sister and brother drove over from Utah to visit us. I love it when I get to spend time with my MIL because she’s so knowledgable on food. She raised 8 kids on home cooked meals and even had a catering business. She really knows how to take a few ingredients and turn them into a great dish.
I was picking her brain on recipes and she easily spouted off a few that I’ve since cooked (looking at you cheesy cauliflower casserole!). This 2 ingredient fluff cake was one of the recipes she told me about.
I was a little bit hesitant to try it because I thought it sounded a bit strange. Crushed pineapple and angel food cake mix? Hmmm… but I’m glad I did! It’s so yummy! My husband was even pleasantly surprised and couldn’t believe the fluff cake had only 2 ingredients!
I’m still not the greatest at making videos but I bribed my son (free cake, lol!) to help me make one for this easy fluff cake recipe. I thought it came out cute!
This is my new favorite cake recipe because it has only 120 calories per serving and is fat free. Plus it still has that yummy angel food cake fluffy texture but with an added bit of texture from the pineapple. It doesn’t have an overtly pineapple taste to it but just a bit, which makes it perfect to pair with some whipped topping and fruit. I hope you’ll give this easy fluff cake recipe a try soon! It makes a great spring dessert!
2 Ingredient Fluff Cake
- 1 16-oz box angel food cake mix
- 1 20-oz can crushed pineapple, not drained
- whipped topping for serving
- chopped fruit for serving
- Preheat oven to 350ºF. Spray a 9x13" pan with cooking spray and set aside.
- In a mixing bowl, combine the dry angel food cake mix with the crushed pineapple, juice and all. Stir well.
- Pour cake batter into prepared pan and bake in preheated oven for 35-40 mins. Keep checking the cake after about 30 minutes. The cake will be springy to the touch when cooked through and golden brown on the top.
- Let cool and then cut into squares. Serve with whipped topping and fruit. Enjoy!
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Talk about coincidence – I was JUST talking to my dad about what he wanted for his birthday treat and he asked for strawberry shortcake. I’ve been thinking all morning of how to give it a twist (because I don’t want to just be like, here’s your cake and strawberries, Dad!) and lookie here! It’s got the strawberries and cream that he loves but with a little twist! I am intrigued by the pineapples! I love that it’s not a terribly bad for you treat, either!!
Vicki @ lifeinmyemptynest says
I want to try this – looks perfect for spring 🙂
My thought exactly, Vicki! Thank you so much for stopping by! xo!
Thank you Jen. Nice and easy. Have a good weekend!
Thanks Liz! You too!!
Blair @ The Seasoned Mom says
This is TOTALLY my kind of recipe! 🙂 Easy.Cake.Done. Can’t wait to try it! Pinned!
I made this the other night! It was awesome!!
Yay! I’m so happy you liked it!
Lyuba @willcookforsmiles.com says
OMG, this looks SOOOOO good!
Thanks Lyuba! And it’s probably the easiest dessert ever! 🙂
I’m always looking for simple delicious recipes I can take to our VFW and American Legions carry ins that would be something even diabetics enjoy.
Could you use other canned fruits…what would could you use??
Hi! I haven’t tried this with other fruits but if you zip on over to my Facebook page (Yummy – Healthy – Easy) you’ll see the video on there and there are tons of comments of what other people have used. I did see a couple people say pie filling, like lemon works great in place of the pineapple. If you end up trying something besides the pineapple, I’d love to hear how it turns out! Thank you!
My sweet daughter has used MANY different fillings. Just now finished one she did using strawberry filling, topped with Cool Whip and it is fantastic. Even better when chilled. Next she wants to try blueberries. The pineapple is definitely my 2nd favorite, #1 being the coconut she came up with herself! Not quite sure how she did the “filling” as I call it, but there was plenty of coconut inside. She sprinkled coconut flakes on top of the Cool Whip. Absolutely fantastic! I don’t think there’s any way to go wrong with this recipe. I can’t wait for her to try an apple version! 😀
The fluff cake looks great! Has anyone tried a different fruit? I love pineapple but my husband does not. Any ideas?
Hi Charlene! I haven’t tried this with other fruits but if you zip on over to my Facebook page (Yummy – Healthy – Easy) you’ll see the video on there and there are tons of comments of what other people have used. I did see a couple people say pie filling, like lemon works great in place of the pineapple. If you end up trying something besides the pineapple, I’d love to hear how it turns out! Thank you!
Melinda MacNeill says
can you use regular white cake mix? My husband does not like Angel Food!
I’ve never tried using white cake mix with the pineapple but I’ve done cake mix with a can of diet soda and that comes out ridiculously delicious!! Here’s a post with directions: https://www.yummyhealthyeasy.com/2015/01/strawberry-soda-cupcakes-with-lemon-cream-cheese-frosting.html Let me know what you end up making!
Marie O'Donnell says
I am going to try this tomorrow, Love pineapple & angel food, sounds yummy
Yay! Thanks Marie! Can’t wait to see what you think!
I have been on a fruit compote making kick lately (old guys do strange things).. I’ve not been impressed with my store bakery shortcake packages so…. this simple recipe seems to be ideal…
Thank you for posting it… :O)
I made this this morning… Came out perfect and is so yummy with vanilla bean ice cream and warm peach compote… We loved it…
Thank you… :O)
Could you cook the fluff cake in a bunt pan?
I haven’t tried it before but others have commented and said it’s actually better to bake in a bundt pan! Let me know how you like it!
The cake looked so nice
Thanks Wendy! 🙂
I can’t eat pineapple. Would I be able to substitute a can of diced peaches instead?
I haven’t tried it, but many others said it worked with other canned fruits the same way!
I made this cake for a friend who just had gall bladder surgery. I loved it! I will definitely make it again. Watch the can size when you buy the pineapple I just grabbed a can and discovered when I got home that it was only 14 oz. Luckily I had a can of tidbits in my cupboard to add. For anyone who is interested, it is 8 points on Weightwatchers including the light whipped topping and strawberries. Thank you Jen
Thank you so much for the nice comment! I’m happy to know it’s 8 points too! Thanks!
The Two ingredient Fluff Cake is amazing!! The easiest quickest dessert ever, and absolutely delicious! My favourite pot luck recipe from now on! Thank you for sharing!
I’m so happy you liked it! Thanks for the comment!
Cheryl Foster says
Delicious and so light! Hard to believe it was so easy.
Margaret Maslen says
Easy, quick and DELICIOUS
I made this a few weeks ago – it is beyond delicious, and the amazing part is that it stays fresh and moist for a long time if you keep it covered with plastic wrap. I saw the bundt pan suggestion above, and that’s what I’ll try next time with some coconut flakes mixed in.
So easy and quite tasty…. I strongly recommend
Lois Demers says
I made this today for Mother’s Day, I was looking for a low-fat dessert recipe as my Mother has pancreatitis. Unfortunately, she had a bout between lunch and dessert, so I haven’t got her feedback yet, but my husband and I thought it was great! Moist cake, low (no) fat, what’s not to love?