Pineapple Angel Food Cake

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Pineapple Angel Food Cake is a light and fluffy dessert that will please the pickiest of crowds. Easy to make with only a box of cake mix and a can of crushed pineapple.

Prep Time5

Cook Time30

Rest time1

Total Time1 35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 209kcal

Author: Jennifer Fishkind

Ingredients

16 ounce (1 box) angel food cake mix I used Betty Crocker brand
20 ounce (1 canned) crushed pineapple un-drained
8 ounce (1 container) whipped topping thawed
Pineapple chunks -or- maraschino cherries optional garnishes

Instructions

Preheat the oven to 350°F.
Using a medium size mixing bowl and a handheld mixer on medium low, add the angel food cake mix and crushed pineapple with juice and mix until well combined (Some small lumps are okay)
16 ounce (1 box) angel food cake mix, 20 ounce (1 canned) crushed pineapple
Pour into an un-greased 9x13 baking dish. Use a spatula to evenly spread the cake batter in the bottom of the baking dish.
Bake for 30 minutes, or until the top is golden brown and a toothpick inserted comes away clean.
Allow the cake to completely cool for about 1 hour.
Use an offset spatula to evenly spread the container of thawed whipped topping over the top of the cooled cake.
8 ounce (1 container) whipped topping
Cut into 12 equal pieces. Decorate the top of the individual cake pieces with the pineapple chunks or cherries.
Pineapple chunks -or- maraschino cherries

Notes

Storage:

In The Refrigerator: Store leftovers covered in the fridge for up to 3 days.
In The Freezer: You can freeze the cake, without the whipped topping, for up to 3 months. Cover tightly with plastic wrap and then a layer of heavy duty aluminum foil. Thaw overnight, in the refrigerator before frosting with whipped topping, slicing and serving.

Tips :

Make sure you use a one-step angel food cake mix. These mixes are specifically designed to provide the light, airy texture that makes angel food cake so special. Avoid mixes that require additional ingredients like eggs or oil, as they won’t give you the same fluffy result.
Be sure to use the juice from the crushed pineapple in your cake. The juice not only adds moisture to the batter but also infuses the cake with extra pineapple flavor. It helps maintain the light texture and ensures the cake doesn’t dry out.
When combining the cake mix and pineapple, mix gently and only until everything is just combined. Overmixing can deflate the batter and result in a denser texture, which you want to avoid. A light touch is key to keeping that fluffy, meringue-like consistency that makes angel food cake so irresistible.
If you don’t have a 9×13 baking dish, you can easily use an angel food cake pan (tube pan) instead for a more traditional presentation. In fact, a tube pan is ideal for this type of cake because it allows for even baking and creates that signature airy texture. Just be sure to follow the baking instructions for your recipe, and the tube pan will give your cake that classic angel food shape with a light, fluffy finish. Make sure to flip it upside down to cool to maintain its structure and prevents it from collapsing.
You can use a Bundt pan for Pineapple Angel Food Cake, but keep in mind that the cake may take a bit longer to bake. While a Bundt pan will give your cake a beautiful, decorative shape, it’s typically deeper than a standard tube pan, so you may need to adjust your baking time slightly. Also, be sure to grease the pan well with nonstick cooking spray to help with easy removal after baking.

Pineapple Angel Food Cake

Ingredients

Instructions

Notes

Nutrition