The 2-Ingredient Pineapple Angel Bar (also widely known as Pineapple Angel Food Cake Bars) is one of the easiest, lightest, and most refreshing classic low-fat desserts.
The chemical magic comes from combining the acid and liquid in the crushed pineapple with the dried egg whites in the angel food cake mix—creating a thick, fluffy, foamy batter without adding any water, oil, or eggs.
Ingredients
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1 box (approx. 16 oz) Angel Food Cake Mix (must be the 1-step “just add water” variety)
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1 can (20 oz) Crushed Pineapple in Juice (DO NOT DRAIN—the juice provides all the liquid needed)
Step-by-Step Instructions
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Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish (or line it with parchment paper for easy lifting).
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Combine: In a large mixing bowl, pour in the dry angel food cake mix and the entire undrained can of crushed pineapple with its juices.
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Stir Gently: Stir by hand with a spatula or spoon until the dry powder disappears. The mixture will froth up, become light and airy, and nearly double in size as the pineapple activates the cake mix.
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Spread & Bake: Pour the foamy batter into your prepared 9×13 dish, spreading it evenly into the corners. Bake for 28 to 35 minutes until the top is golden brown, springy to the touch, and a toothpick inserted in the center comes out clean.
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Cool & Slice: Allow the bars to cool completely in the pan. Once cooled, use a serrated knife to cut them into square or rectangular bars.
Tips & Variations
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Serving Suggestions: Serve plain, dusted with a light sprinkle of powdered sugar, or topped with a dollop of Cool Whip / whipped cream and fresh berries.
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Piña Colada Twist: Fold $1/2$ cup of sweetened shredded coconut into the batter or sprinkle it on top before baking.
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Storage: Store covered at room temperature for up to 2 days or in the refrigerator for up to 3–4 days. They slice even more cleanly when chilled straight from the fridge!
