18 Easy 2-Ingredient Recipes with Angel Food Cake Mix Delicious

Got a box of angel food cake mix and a craving for something sweet (or surprisingly savory)? You’re in luck! These 18 easy 2-ingredient recipes turn that humble mix into everything from fluffy desserts to clever shortcuts—no fuss, no stress. Whether you need a last-minute treat or a fun kitchen hack, these ideas are about to become your new go-tos. Let’s get mixing!

Angel Food Cake Mix and Pineapple Upside-Down Cake

This clever hack transforms a box of angel food cake mix into a tropical-inspired dessert that’s as easy as it is impressive.

Ingredients:

• 1 (20 oz) can pineapple slices in juice, drained (reserve ½ cup juice)
• ¼ cup unsalted butter, melted
• ½ cup packed light brown sugar
• 10 maraschino cherries, halved
• 1 (16 oz) box angel food cake mix

Instructions:

1. Preheat oven to 350°F. Pour melted butter into a 9×13-inch baking dish, tilting to coat the bottom. Sprinkle brown sugar evenly over the butter.
2. Arrange pineapple slices in a single layer over the sugar, placing a cherry half in the center of each ring.
3. In a large bowl, whisk the angel food cake mix with the reserved ½ cup pineapple juice (no other liquid needed) until light and fluffy, about 1 minute. Gently spread batter over the pineapple layer.
4. Bake for 25–30 minutes until the top is golden and springs back when touched. Cool in the pan for 5 minutes, then invert onto a serving platter while still warm.

The magic? The angel food mix bakes up extra fluffy against the caramelized pineapple, creating a cloud-like contrast to the sticky-sweet topping.

Tip: For neat slices, run a knife under hot water before cutting.

Angel Food Cake Mix and Strawberry Shortcake

This shortcut strawberry shortcake turns boxed angel food cake into a dreamy, cloud-like dessert with juicy berries and whipped cream—perfect for summer gatherings or a sweet weeknight treat.

Ingredients:

• 1 (16 oz) box angel food cake mix
• 1 1/4 cups cold water
• 1 lb fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Prep the cake: Preheat oven to 350°F. In a large bowl, beat the angel food cake mix and cold water with an electric mixer for 1 minute until fluffy. Pour into an ungreased 9×13-inch pan and bake for 25-30 minutes until golden and springy. Cool completely upside-down on a wire rack (this keeps it airy!).
2. Macerate strawberries: Toss sliced strawberries with granulated sugar in a bowl; let sit for 20 minutes until syrupy.
3. Whip the cream: Beat heavy cream, powdered sugar, and vanilla extract on high until stiff peaks form, about 3 minutes.
4. Assemble: Tear or slice cooled cake into chunks. Layer with strawberries (and their juice) and dollops of whipped cream in bowls or a trifle dish.

The magic here? The angel food cake soaks up the strawberry syrup like a sponge, staying light but bursting with berry flavor in every bite.

Tip: For extra flair, toast thin cake slices under the broiler for 1 minute before assembling—it adds a subtle crunch!

Angel Food Cake Mix and Lemon Glaze Cake

Ingredients:

• 1 box (16 oz) angel food cake mix
• 1 cup water
• 1 1/2 cups powdered sugar
• 3 tbsp fresh lemon juice
• 1 tbsp lemon zest

Instructions:

1. Preheat oven to 350°F. In a large bowl, combine the angel food cake mix and 1 cup water. Beat with an electric mixer on medium speed for 1 minute until fluffy.
2. Pour batter into an ungreased 9-inch tube pan. Bake for 35–40 minutes, until the top is golden and springs back when lightly touched.
3. Cool the cake upside down in the pan for 1 hour (this keeps it lofty!). Run a knife around the edges to release.
4. Whisk together 1 1/2 cups powdered sugar, 3 tbsp lemon juice, and 1 tbsp lemon zest until smooth. Drizzle over the cooled cake.

The magic here? The glaze soaks slightly into the cake’s pillowy crumb, creating little pockets of bright citrus in every bite.

Tip: For extra tang, add an extra 1/2 tbsp lemon zest to the glaze—just taste as you go!

Angel Food Cake Mix and Chocolate Drizzle Cake

This dreamy cake combines fluffy angel food with a rich chocolate drizzle—perfect for when you want something light yet indulgent without the fuss.

Ingredients:

• 1 box (16 oz) angel food cake mix
• 1 cup water
• 1/2 cup semi-sweet chocolate chips
• 1 tbsp coconut oil or butter
• 1/4 tsp flaky sea salt (optional)

Instructions:

1. Preheat oven to 350°F. In a large bowl, beat the angel food cake mix and water with an electric mixer for 1 minute until light and foamy. Pour into an ungreased 9×5-inch loaf pan.
2. Bake for 35–40 minutes until the top is golden and springs back when touched. Cool upside-down on a wire rack (this keeps it airy!).
3. Meanwhile, melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second bursts, stirring until smooth. Drizzle over the cooled cake and sprinkle with flaky sea salt if using.

The magic here? That crackly chocolate shell against the pillowy cake—it’s a textural love story.

Tip: For neat drizzles, use a zip-top bag with the corner snipped instead of a spoon.

Angel Food Cake Mix and Berry Trifle

This Angel Food Cake Mix and Berry Trifle is a dreamy, no-fuss dessert that layers fluffy cake, juicy berries, and creamy goodness—perfect for summer potlucks or lazy Sunday treats.

• 1 (16 oz) box angel food cake mix, prepared according to package directions
• 2 cups fresh strawberries, hulled and sliced
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 2 cups cold heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 (3.4 oz) package instant vanilla pudding mix
• 1 1/2 cups cold whole milk

1. Bake the angel food cake mix according to package instructions. Let cool completely, then tear into 1-inch pieces.
2. In a large bowl, whisk together the instant vanilla pudding mix and 1 1/2 cups cold whole milk until thickened, about 2 minutes. Refrigerate for 5 minutes to set.
3. In another bowl, beat 2 cups heavy whipping cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form.
4. In a trifle dish or large glass bowl, layer half the cake pieces, half the mixed berries, half the pudding, and half the whipped cream. Repeat layers.
5. Chill for at least 1 hour before serving to let flavors meld.

The magic here? The airy angel food cake soaks up the berry juices just enough without getting soggy—every bite is light yet luscious.

Tip: Swap in frozen berries (thawed and drained) if fresh aren’t in season, or drizzle layers with a little berry jam for extra punch.

Angel Food Cake Mix and Coconut Macaroons

These chewy-crisp macaroons are a genius shortcut—just a box of angel food cake mix and a few pantry staples transform into dreamy coconut bites.

Ingredients

• 1 (16 oz) box angel food cake mix
• 1 (14 oz) bag sweetened shredded coconut
• 1 cup water
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional but delicious!)

Instructions

1. Preheat oven to 325°F. Line two baking sheets with parchment paper.
2. In a large bowl, combine the angel food cake mix, shredded coconut, 1 cup water, 1 tsp vanilla extract, and 1/4 tsp almond extract (if using). Stir until fully blended—the batter will be thick and sticky.
3. Drop rounded tablespoons of batter onto prepared sheets, spacing them 1 inch apart. Bake for 18–20 minutes until golden at the edges and set in the center.
4. Let cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.

The magic? The cake mix gives these macaroons an airy interior while keeping the coconut crisp—no egg whites or fuss required!

Tip: For extra decadence, drizzle cooled macaroons with melted chocolate or dip their bottoms.

Angel Food Cake Mix and Cinnamon Sugar Donuts

These light-as-air donuts come together in a flash thanks to angel food cake mix, with a cozy cinnamon sugar coating that’ll have everyone reaching for seconds.

Ingredients:

• 1 box (16 oz) angel food cake mix
• 1 cup water
• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat oven to 350°F. Lightly grease a donut pan with nonstick spray.
2. In a large bowl, beat angel food cake mix and water with an electric mixer on medium speed for 1 minute until smooth (batter will be thick).
3. Spoon or pipe batter into prepared donut pan, filling each cavity 3/4 full. Bake for 12–14 minutes until tops spring back when lightly pressed.
4. While donuts bake, mix 1/2 cup granulated sugar and 1 tbsp cinnamon in a shallow bowl.
5. Let donuts cool in pan for 5 minutes, then transfer to a wire rack. Brush warm donuts with 1/4 cup melted butter, then roll in cinnamon sugar to coat.

The magic here? Angel food cake mix bakes into impossibly fluffy donuts—no yeast or frying required. The crackly cinnamon sugar crust is pure nostalgia!

Tip: For extra crunch, double-coat the donuts: dip in butter and cinnamon sugar again after 10 minutes of cooling.

Angel Food Cake Mix and Vanilla Pudding Cake

This dreamy, cloud-like cake combines the lightness of angel food with the creamy richness of vanilla pudding—no one will guess it starts with a mix!

Ingredients

• 1 (16 oz) box angel food cake mix
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 ½ cups cold whole milk
• 1 tsp pure vanilla extract
• ½ cup rainbow sprinkles (optional)

Instructions

1. Preheat oven to 350°F. Do not grease a 9×13-inch baking dish—angel food needs to cling to the sides to rise properly.
2. In a large bowl, whisk together the angel food cake mix, vanilla pudding mix, and cold milk until smooth (about 2 minutes). Fold in vanilla extract and sprinkles (if using).
3. Pour batter into the baking dish (it will be thin) and bake for 30–35 minutes until the top is crackly and golden, and springs back when lightly pressed.
4. Let cool completely in the pan—this prevents deflating! Slice with a serrated knife.

The magic? The pudding mix bakes into custardy pockets, while the angel food base stays airy. Serve with fresh berries for a stunning contrast.

Tip: For extra flavor, swap the vanilla pudding for cheesecake or lemon instant pudding.

Angel Food Cake Mix and Orange Marmalade Cake

This sunny twist on angel food cake bakes up fluffy and fragrant, with citrusy sweetness in every bite—no separating eggs required!

Ingredients

• 1 (16 oz) box angel food cake mix
• 1 1/4 cups water
• 1/2 cup orange marmalade (plus 2 tbsp for glaze)
• 1 tsp vanilla extract
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Preheat oven to 350°F. In a large bowl, whisk together angel food cake mix, water, 1/2 cup orange marmalade, and vanilla extract for 1 minute until smooth (batter will be thin).
2. Pour into an ungreased 10-inch tube pan. Bake for 35–38 minutes until the top is crackly and golden.
3. Invert pan onto a cooling rack and let hang upside-down for 1 hour to prevent collapse. Run a knife around edges to release cake.
4. Microwave remaining 2 tbsp marmalade for 10 seconds, then brush over cooled cake. Dust with powdered sugar.

The marmalade caramelizes slightly during baking, creating delicate citrus-kissed ribbons throughout the cloud-light crumb.

Tip: For extra zing, stir 1 tsp orange zest into the batter!

Angel Food Cake Mix and Raspberry Swirl Cake

This dreamy, cloud-like cake gets a fruity upgrade with a sweet-tart raspberry swirl—perfect for impressing guests or treating yourself!

Ingredients:

• 1 box (16 oz) angel food cake mix
• 1 1/4 cups water
• 1 cup fresh or frozen raspberries (thawed if frozen)
• 2 tbsp granulated sugar
• 1 tsp lemon juice

Instructions:

1. Preheat oven to 350°F. In a large bowl, beat the angel food cake mix and water with an electric mixer on low for 30 seconds, then on medium for 1 minute until fluffy.
2. In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 3–4 minutes, mashing gently, until syrupy. Strain through a fine sieve to remove seeds (optional).
3. Pour half the cake batter into an ungreased 10-inch tube pan. Drizzle with half the raspberry sauce, then swirl gently with a knife. Repeat with remaining batter and sauce.
4. Bake for 35–40 minutes until the top is golden and cracks feel dry. Cool upside down in the pan for 1 hour before slicing.

The raspberry swirl creates pockets of jammy goodness in every slice, while the angel food base stays impossibly light—no one will guess it starts with a mix!

Tip: For extra flair, dust with powdered sugar or serve with whipped cream and fresh berries.

Angel Food Cake Mix and Caramel Sauce Cake

This dreamy cake combines the airy lightness of angel food with a rich caramel drizzle—perfect for when you want something sweet without too much fuss.

Ingredients:

• 1 box (16 oz) angel food cake mix
• 1 cup water
• 1 cup store-bought caramel sauce, plus 2 tbsp for drizzling
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. In a large bowl, beat the angel food cake mix with 1 cup water and 1 tsp vanilla extract using an electric mixer for 1 minute until fluffy.
2. Gently fold in 1 cup caramel sauce until just swirled (don’t overmix). Pour batter into an ungreased 9×13-inch baking pan.
3. Bake for 30–35 minutes until the top is golden and springs back when touched. Let cool completely in the pan (upside down if using a tube pan).
4. Whisk 1/2 cup powdered sugar with 1 tbsp water to make a glaze. Drizzle over the cake, then finish with 2 tbsp warmed caramel sauce.

The magic here? The caramel bakes into pockets of gooey goodness, while the glaze adds a glossy finish. Serve with extra sauce for dipping!

Tip: For extra flair, toast slices lightly under the broiler for 30 seconds before drizzling.

Angel Food Cake Mix and Blueberry Cobbler

This shortcut cobbler turns a box of angel food cake mix into a fluffy, golden topping for juicy blueberries—perfect for when you want dessert fast but still crave that homemade touch.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 1 box (16 oz) angel food cake mix
• 1 cup water

Instructions:

1. Preheat oven to 350°F. In a 9×13-inch baking dish, toss blueberries with 1/2 cup sugar, 1 tbsp lemon juice, and 1 tsp cornstarch until evenly coated.
2. In a large bowl, whisk angel food cake mix with 1 cup water until smooth (batter will be thick). Dollop over blueberries and gently spread to cover most of the fruit (some gaps are okay—it’ll puff up!).
3. Bake for 30–35 minutes until the topping is deeply golden and springs back when touched. Let cool 10 minutes before serving.

The magic here? The cake mix bakes into a cloud-like layer with crispy edges, while the blueberries bubble into a jammy filling underneath—no extra butter or eggs needed!

Tip: For extra crunch, sprinkle the top with turbinado sugar before baking.

Angel Food Cake Mix and Peanut Butter Frosting Cake

This dreamy combo turns a boxed angel food cake into a fluffy, cloud-like base for rich peanut butter frosting—perfect for when you crave something sweet but effortless.

Ingredients:

• 1 (16 oz) box angel food cake mix
• 1 1/4 cups water
• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup whole milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Prep the cake: Preheat oven to 350°F. In a large bowl, beat the angel food cake mix and water with an electric mixer on low for 30 seconds, then on medium for 1 minute until light and foamy. Pour into an ungreased 9×13-inch baking pan.
2. Bake: Bake for 30–35 minutes until the top is golden and springs back when touched. Cool completely upside-down on a wire rack (about 1 hour).
3. Make frosting: Beat peanut butter and butter together until smooth. Gradually add powdered sugar, milk, vanilla, and salt, mixing until fluffy and spreadable (2–3 minutes).
4. Frost: Run a knife around the cake’s edges to loosen, then frost the top generously. Slice and serve!

The magic here? The airy cake soaks up just enough peanut butter richness without becoming heavy—ideal for potlucks or late-night cravings.

Tip: For extra flair, drizzle melted chocolate over the frosting or sprinkle crushed peanuts on top.

Angel Food Cake Mix and Apple Pie Filling Cake

This dreamy mashup combines fluffy angel food cake with spiced apple pie filling for a dessert that’s light yet decadently fruity.

Ingredients:

• 1 box (16 oz) angel food cake mix
• 1 can (21 oz) apple pie filling
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 350°F. Prepare angel food cake mix according to package directions (typically requires whisking with water), then gently fold in apple pie filling, 1 tsp cinnamon, and 1/4 tsp nutmeg until just combined.
2. Pour batter into an ungreased 9×13-inch baking dish. Bake for 30–35 minutes until the top is golden and springs back when touched.
3. Let cool completely in the pan (angel food cakes collapse if moved too soon!), then dust with 1 tbsp powdered sugar before slicing.

The magic here? The cake mix’s airy texture soaks up the pie filling’s syrupy spices, creating pockets of jammy apple in every bite.

Tip: For extra caramelized flavor, broil slices for 1–2 minutes before serving—just watch closely!

Angel Food Cake Mix and Whipped Cream Parfait

Light as air and effortlessly elegant, this Angel Food Cake Mix and Whipped Cream Parfait is a dreamy dessert that comes together in minutes.

• 1 (16 oz) box angel food cake mix
• 1 1/2 cups cold heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups fresh mixed berries (strawberries, blueberries, raspberries)

1. Prepare the angel food cake mix according to package directions. Let it cool completely, then tear or cut into bite-sized pieces.
2. In a large bowl, beat the cold heavy whipping cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract with a hand mixer until stiff peaks form, about 3–4 minutes.
3. In serving glasses or bowls, layer angel food cake pieces, whipped cream, and fresh berries. Repeat until glasses are filled, ending with a dollop of whipped cream and a few berries on top.
4. Chill for at least 30 minutes before serving to let the flavors meld.

The contrast of fluffy cake, pillowy cream, and juicy berries makes every bite feel like a celebration—no fancy baking skills required!

Tip: For extra flair, drizzle with melted chocolate or a sprinkle of toasted coconut before serving.

Angel Food Cake Mix and Cherry Compote Cake

This light-as-air angel food cake gets a juicy upgrade with a quick homemade cherry compote—perfect for when you want dessert to feel fancy without the fuss.

• 1 (16 oz) box angel food cake mix
• 1 1/4 cups water
• 2 cups frozen or fresh pitted cherries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• Whipped cream or powdered sugar (optional, for serving)

1. Prep the cake: Preheat oven to 350°F. In a large bowl, beat the angel food cake mix and 1 1/4 cups water with an electric mixer on low for 30 seconds, then on medium for 1 minute until fluffy. Pour into an ungreased 9×13-inch pan and bake for 30–35 minutes until golden and springy. Cool upside-down on a wire rack (this keeps it lofty!).
2. Make the compote: While the cake cools, combine 2 cups cherries, 1/4 cup sugar, and 1 tbsp lemon juice in a small saucepan. Simmer over medium heat for 8–10 minutes, stirring occasionally, until syrupy. Remove from heat and stir in 1/2 tsp vanilla.
3. Serve: Slice the cooled cake and top each piece with warm compote and a dollop of whipped cream or dusting of powdered sugar if desired.

The magic here? That tart cherry syrup soaks into the cake’s pillowy crannies just enough to add moisture without making it soggy—ideal for summer potlucks or a weeknight treat.

Tip: Swap cherries for mixed berries, but reduce sugar to 3 tbsp if using sweeter fruit like strawberries.

Angel Food Cake Mix and Almond Glaze Cake

Ingredients:

• 1 box (16 oz) angel food cake mix
• 1 1/4 cups cold water
• 1 cup powdered sugar
• 3 tbsp milk
• 1/2 tsp almond extract
• 1/4 cup sliced almonds, lightly toasted

Instructions:

1. Preheat oven to 350°F. In a large bowl, beat the angel food cake mix and cold water with an electric mixer on low for 30 seconds, then on medium for 1 minute until light and fluffy.
2. Pour the batter into an ungreased 10-inch tube pan. Bake for 35–40 minutes until the top is golden and springs back when touched.
3. Invert the pan onto a cooling rack and let the cake cool completely (about 1 hour). Run a knife around the edges to release.
4. Whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle over the cooled cake and sprinkle with toasted almonds.

The almond glaze soaks slightly into the cake’s tender crumb, adding just enough richness without weighing it down. A perfect balance of simplicity and sophistication!

Tip: For extra flavor, swap the milk in the glaze with amaretto or almond milk.

Angel Food Cake Mix and Mango Sorbet Cake

This dreamy no-bake dessert layers fluffy angel food cake with bright, tropical mango sorbet for a refreshing twist on a classic.

Ingredients:

• 1 (16 oz) box angel food cake mix
• 1 1/4 cups cold water
• 1 quart mango sorbet, slightly softened
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Fresh mint leaves (for garnish)

Instructions:

1. Preheat oven to 350°F. In a large bowl, beat angel food cake mix and cold water with an electric mixer for 2 minutes until light and foamy. Pour into an ungreased 9×13-inch baking pan and bake for 30-35 minutes until golden and springy. Cool completely in the pan upside-down (about 1 hour).
2. Run a knife along the edges to release the cake. Slice horizontally into two even layers. Place the bottom layer on a serving platter.
3. Spread softened mango sorbet evenly over the bottom cake layer. Top with the second cake layer and freeze for 1 hour.
4. While chilling, whip heavy cream, powdered sugar, and vanilla extract to stiff peaks (about 3 minutes). Frost the top of the cake with whipped cream and garnish with mint leaves. Slice with a serrated knife and serve immediately.

The contrast of airy cake, creamy sorbet, and fluffy whipped cream makes every bite feel like a tropical escape. For cleaner slices, dip your knife in hot water between cuts.

Conclusion

With 18 fuss-free recipes, this roundup proves angel food cake mix is a pantry superstar! Whether you’re craving a quick dessert or a fun treat, these 2-ingredient wonders deliver. We’d love to hear which recipe you try first—drop us a comment below! Don’t forget to pin your favorites to share the sweet simplicity with fellow bakers. Happy baking!