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WW Recipe of the Day: Easy 2-Ingredient Pineapple Cake

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(170 calories | *7 WW SmartPoints)

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This easy 2-Ingredient Weight Watchers Pineapple Angel Food Cake stirs together in minutes. All you need is a box of angel food cake mix and can of crushed pineapple to create a moist and delicious low calorie cake everyone will love.

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.

HOW MANY SMARTPOINTS IN THIS WW PINEAPPLE ANGEL FOOD CAKE RECIPE?

According to my calculations each serving has 148 calories and 4* Weight Watchers Points Plus. This has increased to 7* SmartPoints, a relative bargain on the new WW Freestyle Program.

HOW TO MAKE 2-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Step 1: Gather and prepare ingredients.

Step 2: In a large mixing bowl, stir together the dry cake mix 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.

Step 3: Pour the batter into a 13×9-inch baking pan which has been lightly greased with nonstick cooking spray.

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Step 4: 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 take somewhere between 30 and 40 minutes.

Step 5: Remove pan from oven and place on a wire rack to cool completely.

WEIGHT WATCHERS PINEAPPLE ANGEL FOOD CAKE RECIPE NOTES

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. Enjoy!