Two Ingredient Angel Food Cake
Two Ingredient Angel Food Cake: Do you love indulging in decadent desserts but don’t have the time or expertise for complicated recipes? Look no further than the humble two-ingredient angel food cake. Yes, you read that right – just two ingredients can create a fluffy, airy, and utterly delicious cake that will impress your friends and family. No need for fancy equipment or advanced baking skills – all you need is a box of angel food cake mix and a can of your favorite pie filling. Get ready to be amazed by the power of this easy yet impressive easy recipe dessert.
Two Ingredient Angel Food Cake Ingredients
16 OUNCE ANGEL FOOD CAKE MIX: The recipe only works with the Just Add Water angel food cake mix or you will have a cake that will not set.
21 OUNCE PIE FILLING: Must be pie filling and NOT canned fruit.
TWO INGREDIENT ANGEL FOOD CAKE INGREDIENT LIST -full printable recipe below in recipe box
- 1 (16 ounce) JUST ADD WATER Angel Food Cake ( I used Betty Crocker)
- 1 (21 ounce) can pie filling NOT canned fruit (lemon, cherry, blueberry, etc.)
TWO INGREDIENT ANGEL FOOD CAKE INSTRUCTIONS
- Preheat oven to 350°.
- Mix the dry cake mix and the entire can of pie filling in a large bowl. Whisk carefully by hand until combined no electric mixer. The batter will be nice and fluffy.
- Pour batter into a 9×13 inch baking pan (preferably glass or ceramic). FOR BEST RESULTS, DO NOT GREASE THE PAN. Bake in a preheated oven 35-45 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
ALMOND DRIZZLE INGREDIENT LIST
- 1 cup powdered sugar
- 2½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon water
- optional: ¼ cup toasted sliced almonds
ALMOND DRIZZLE INSTRUCTIONS
- In a small bowl, mix together the sugar, extracts, and water until smooth.
- Pour on cooled cake, add optional toasted sliced almonds.
LEMON DRIZZLE INGREDIENT LIST
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- optional: lemon zest
LEMON DRIZZLE INSTRUCTIONS
- In a small bowl, mix together the sugar and lemon juice until smooth.
- Pour on cooled cake, add optional lemon zest.
Do Not Follow the Box Instructions
PAN TYPE
BAKING DISH: The best pan (baking dish) for the job is a glass 9×13 or a 9×13 ceramic baking dish with NO NON STICK SPRAY. THE REASON? If you heavily grease the pan, the cake will not rise. Angel food cake needs to be able to “climb up” a pan and is unable to do that if the pan is greased. Once the cake is fully cooled it will easily remove from the pan.
DEFLATED CAKE: Sadly this cake will sink in the middle. The reason being is, Angel Food cake needs to climb the pan to rise. The middle doesn’t have that same chance, but it will be done and just as delicious as the outer edges. It will come out of the oven fluffy but as it cools it will cave in the middle.
ANGEL FOOD CAKE PAN: The pan was made for angel food cakes. The center hole will give the cake something to cling onto and rise. Use a serrated knife to cut the cooled cake.
BUNDT PAN: A bundt pan will work like a tube pan (angel food cake pan) and is great for allowing the center of the cake to crawl up the sides.
2 Ingredient Cherry Angel Food Cake
This is not your traditional Angel Food Cake, put rather a semi homemade version for a quick and easy dessert. INGREDIENTS FOR TWO INGREDIENT CHERRY ANGEL FOOD CAKE: 16 OUNCE JUST ADD WATER ANGEL FOOD DRY CAKE MIX— 21 OUNCE CHERRY PIE FILLING (full printable recipe below) For extra flavor, add a drizzle of almond glaze (recipe below) and toasted sliced almonds. For a nice presentation, add a dollop of cool whip and a maraschino cherry on top.
- Preheat oven to 350°.
- Mix the dry mix and the entire can of pie filling in a large bowl. Whisk carefully until combined. The batter will be nice and fluffy.
- Pour batter into a 9×13 inch baking pan (preferably glass or ceramic). DO NOT GREASE THE PAN. Bake 35-45 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
2 Ingredient Blueberry Angel Food Cake
This is not your traditional Angel Food Cake, put rather a semi homemade version for a quick and sweet treat. INGREDIENTS FOR TWO INGREDIENT BLUEBERRY ANGEL FOOD CAKE: 16 OUNCE JUST ADD WATER ANGEL FOOD CAKE MIX— 21 OUNCE BLUEBERRY PIE FILLING (full printable recipe below). For extra flavor, add a drizzle of lemon glaze (recipe below)
- Preheat oven to 350°.
- Mix the dry mix and the entire can of pie filling in a large bowl. Whisk carefully until combined. The batter will be nice and fluffy.
- Pour batter into a 9×13 inch baking pan (preferably glass or ceramic). DO NOT GREASE THE PAN. Bake 35-45 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
2 Ingredient Lemon Angel Food Cake
INGREDIENTS FOR TWO INGREDIENT LEMON ANGEL FOOD CAKE: 16 OUNCE JUST ADD WATER ANGEL FOOD CAKE MIX— 21 OUNCE CAN OF LEMON PIE FILLING (full printable recipe below). For extra flavor, add a drizzle of lemon glaze (recipe below)
- Preheat oven to 350°.
- In a large mixing bowl, mix the dry mix and the entire can of pie filling in a large bowl. Whisk carefully until combined. The batter will be nice and fluffy.
- Pour batter into a 9×13 inch baking pan (preferably glass or ceramic). DO NOT GREASE THE PAN. Bake 35-45 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Two Ingredient Angel Food Cake Toppings
- LEMON DRIZZLE: 1 cup powdered sugar mixed with 2 tablespoons of fresh lemon juice. Optional lemon zest.
- ALMOND DRIZZLE: 1 cup powdered sugar mixed with 2½ teaspoons vanilla extract, ½ teaspoon almond extract, and 1 tablespoon water.
- WHIPPED CREAM: Add a touch of sweetness and another layer to your two ingredient cakes with homemade vanilla whipped cream. You can use store bought but making your own is so easy is a lot tastier! CLICK HERE FOR THE RECIPE→SWEET VANILLA WHIPPED CREAM TOPPING
- FRESH BERRIES: Bring the dessert all together and sprinkle a few fresh berries or chopped fresh fruit in top of the whipped cream.
- NUTS: Add crunch and another layer of texture to your cake.
- VANILLA ICE CREAM: Nothing beats a scoop of cream ice cream.
How to Store Leftover Cake
This cake can be frozen (with no toppings) after cooling in an airtight container for up to 30 days. When stored at room temperature it will last 4-5 days covered tightly.
TIPS FOR THE BEST TWO INGREDIENT ANGEL FOOD CAKE
- You cannot mix this batter ahead of time. The batter expands rapidly. Mix the batter just before baking.
- Do not substitute ingredients. For this recipe to have the right texture and for it to rise properly in the oven, it requires the 20-ounce can of pie filling and the box of angel food cake mix that only requires water. You do not need to add the water to this batter.
- Unlike other cakes, this one will be a bit jiggly when you pull it out of the oven. That’s OK. It will set as the cake cools.
- Do not grease your cake pan. This cake will stick a little bit, because that’s just how the texture of angel food cake is. However, if you spray the pan the texture of the cake will be ruined from too much moisture.
- The cake will rise a lot when baking. It will be a bit of a dome shape when you pull it out of the oven, then the center will sink a little. This is normal for this cake.
MORE SEMI HOMEMADE CAKE MIX RECIPES
TWO INGREDIENT ANGEL FOOD CAKE FAQ’s
Yes, use one 20 can of fruit, packed in juice, such as chopped peaches or crushed pineapple. Combine the dry angel food cake mix and can of fruit with juice. Stir just until blended.
Any pan will work. Keep in mind if you use a stone pan, it will need a little bit of non stick coating. Otherwise for all other pans DO NOT SPRAY WITH NON STICK COOKING SPRAY.
Stone Pans need to be lightly greased. However, for this recipe, you do not need to grease a glass baking pans with nonstick spray. The angel food cake rises and needs the pan to “climb up” your pan. If you heavily grease it, the cake will not rise and will be a flat bust! Your cake will leave a coating in your glass pan, but once fully cooled you’ll be able to remove the slices from the pan.
Yes, How fun! You can change up the flavor with your favorite soda. Strawberry, Orange, or lemon lime. Substitute the soda for the water listed on the angel food cake box. If you’re on a low calorie diet, cut down on the calories and use diet soda.
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TWO Ingredient Angel Food Cake
The perfect cake for taking to backyard barbecues, picnics, and family potlucks. It's easy to make and can hold up to being outside.
Ingredients
- 1 (16 ounce) JUST ADD WATER Angel Food Cake
- 1 (21 ounce) can pie filling NOT canned fruit (lemon, cherry, blueberry, etc.)
For the Lemon Drizzle:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- optional: lemon zest
For the Almond Drizzle:
- 1 cup powdered sugar
- 2½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon water
- optional: ¼ cup toasted sliced almonds
Instructions
For the Cake:
- Preheat oven to 350°.
- Mix the dry cake mix and the entire can of pie filling in a large bowl. Whisk carefully until combined. The batter will be nice and fluffy.
- Pour batter into a 9x13 inch baking pan (preferably glass or ceramic). DO NOT GREASE THE PAN. *see notes below
- Bake 35-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack. (*see notes below) before adding drizzle.
For the Drizzle:
ALMOND DRIZZLE
- In a small bowl, mix together the sugar, extracts, and water until smooth.
- Pour on cooled cake, add optional toasted sliced almonds.
LEMON DRIZZLE:
- In a small bowl, mix together the sugar and lemon juice until smooth.
- Pour on cooled cake, add optional lemon zest.
Notes
Pan Type:
The best pan (baking dish) for the job is a glass 9x13 or a 9x13 ceramic baking dish with NO NON STICK SPRAY. THE REASON? If you heavily grease the pan, the cake will not rise. Angel food cake needs to be able to "climb up" a pan and is unable to do that if the pan is greased. Once the cake is fully cooled it will easily remove from the pan.
Deflated Cake:
Sadly this cake will sink in the middle. The reason being is, Angel Food cake need to climb the pan to rise. The middle doesn't have that same chance, but it will be done and just as delicious as the outer edges. It will come out of the oven fluffy but as it cools it will cave in the middle.
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I made it with 21 oz can of crushed pineapple and it was great.
That’s awesome Paulette!
This does not tell how much water to add to the cake mix,
Hi Cindy, That’s because you don’t add water to the recipe. You start with a just add water cake mix.
Any chance this cake could be made using a tube pan, either bundt or regular angel food cake pan?
Hi Catherine, Sure! If you use a tube, bundt, or angle food cake pan, bake 350° 40-45 minutes. Make sure you invert the cake just like you would an angel food cake.
Invert cake as it cools correct
Hi Janice, No, not if the cake is baked in a 9×13 inch pan.
I wanted to make it but didn’t have any pie filling I remembered I had frozen blueberries so I took them out and made homemade pie filling. I don’t care much for lemon so I made the almond glaze with toasted sliced almonds. It was yummy!!!
Great option Sharon. Thanks for sharing.♥
Can fresh or frozen blueberries be added to the lemon dump cake?
Hi Catherine, I would be leery of adding any more moisture to the cake recipe. What you can do is serve fresh blueberries and whipped cream as a garnish.
Can I use a jar of Marciano cherries instead of cherry pie filling
Hi Barbara, No, for the cake recipe to work properly, you need the thick pie filling.
I made the pumpkin and the angel food cake was delicious
I love it!
Vam you use peaches?
Hi Joni, As long as the peaches are thick like a pie filling.
I’ve made this twice, exactly as directed. It never collapsed but rather stayed risen, like pink angel food cake. I want it to collapse into bars, like the pictures. Any idea why this is not working for me?
Hi Dona, What size of baking dish or pan are you using? I used a 9×13 and that’s why it sunk in the middle. Angle food cake needs edges to grab onto and rise. That’s where the angel food cake pan comes in. It’s round and allows the cake to properly rise. Other than the size of your pan, I don’t know why your cake beautifully rises.
Can I add 2 Tbsp of baking cocoa to make it chocolate then add cherry filing?
Hi Joyce, Yes, that sounds delicious!
DELICIOUS: I made it and added 2 teaspoon minced fresh mandarin orange rind. Oh my goodness! Thank you, Sheryl, for making it possible for me to finally make it in a 9×13 rather than the conventional AF cake pan! This is perfect! YAY! It appears there are a lot more servings, too!
Hi Kimberlie, I’m so glad you liked the recipe!
Amazing cake. Was the hit dessert of the party. I used four small ramikins on the corners and inverted it to cool. No sinking in the middle. I’ve made this for years with crushed pineapple. I didn’t know I could use any pie filling. Thanks! Opened up a whole new world. Raspberry was wonderful!
That’s amazing Margaretta! Thanks so much for the ramikin tip!
How about using lemon curd instead of pie filling. I prefer the tart flavor of the curd over the pie filing.
Hi Lynda, I think lemon curd would be delicious.
I want to use seedless boysenberry jam. Do you think that would work? With a almond drizzle. Baking for dabetics.
Hi Diane, I’ve never tried using jam but I think it will work.
LOVE your ideas!
Thank You Joann!😊