This is one of those almost-too-easy recipes that feels like a little family secret. My Nana Margaret passed this 2‑ingredient trick down years ago, and it’s been my go-to when I need a dessert in a hurry but still want that homemade, comforting vibe. You literally stir together a box of angel food cake mix and a can of crushed pineapple, pour it into a glass casserole dish, and bake. The top turns golden and slightly crisp, the center stays soft and fluffy, and every time I set the pan on my speckled granite counter, the bars disappear in minutes. It’s perfect for busy weeknights, last‑minute potlucks, or whenever you want something sweet without a sink full of dishes.
Let the bars cool until just warm so they slice cleanly but still feel cozy and soft. I like to serve them straight from the glass casserole dish with a small spatula, alongside coffee or hot tea. For something a little more special, add a dollop of whipped cream or a scoop of vanilla ice cream and a few fresh pineapple chunks on the side. They also play really well with a fresh fruit salad or a simple green salad if you’re bringing them to a brunch spread. If you’re entertaining, cut the bars into small squares and arrange them on a platter, but honestly, they’re often eaten right out of the pan on my countertop.
2-Ingredient Pineapple Angel Bars
Servings: 12
Ingredients
1 (15.25-ounce) box angel food cake mix (just the dry mix)
1 (20-ounce) can crushed pineapple in juice, undrained
Nonstick cooking spray or a light coating of neutral oil for the baking dish
Directions
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