Pineapple Angel Food Cake Recipe

Introduction

This Pineapple Angel Food Cake is a light, airy dessert with a tropical twist. Made with a simple angel food cake mix and crushed pineapple, it’s easy to prepare and perfect for warm-weather gatherings or anytime you want a refreshing treat.

Ingredients

• 16 ounce Betty Crocker Angel Food Cake Mix (just add water variety)
• 20 ounce can of Crushed Pineapple (including juice)
• Optional: Cool Whip and coconut flakes for topping

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit.
2. Step 2: In a large mixing bowl, combine the angel food cake mix and the crushed pineapple with its juice. Do not add any other ingredients.
3. Step 3: Pour the mixture into an ungreased 9×13-inch ceramic baking dish. Do not grease the pan to allow proper rising.
4. Step 4: Bake for 33 to 38 minutes, or until the top is golden brown.
5. Step 5: Allow the cake to cool. It’s normal for it to fall slightly in the middle as it cools.
6. Step 6: Optionally, to minimize sinking, invert the cake immediately after baking and let it cool upside down supported by loaf pans or similar.
7. Step 7: Before serving, add a dollop of Cool Whip and sprinkle with coconut flakes or fresh berries if desired.

Tips & Variations

• Turn the cake upside down right after baking to help keep it from sinking in the center.
• Add fresh berries instead of coconut for a colorful, fruity topping.
• Use a glass or ceramic baking dish to bake for even heat distribution.

Storage

Store leftovers covered at room temperature for up to 2 days. For best texture, avoid refrigerating as the cake may become dry. Reheat slightly in the microwave if preferred warm, or serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Canned crushed pineapple with juice works best for moisture and flavor, but you can substitute fresh crushed pineapple if it’s very juicy. You may want to add a little water to match the moisture content.

Do I need to grease the pan?

No, do not grease the pan. Angel food cakes rely on climbing the sides of the pan for structure, so an ungreased pan is necessary to achieve the correct texture.

Pineapple Angel Food Cake Recipe

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★★★★★

4.9 from 119 reviews

• Author: Hugo
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Diet: Low Fat

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Description

This Pineapple Angel Food Cake is a light and fluffy dessert made by combining angel food cake mix with crushed pineapple, resulting in a moist and flavorful cake with a tropical twist. Perfect for a quick and easy treat, it’s baked until golden and can be topped with cool whip and coconut for an extra indulgent finish.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 16 ounces Betty Crocker Angel Food Cake Mix (just add water variety)
• 20 ounces canned crushed pineapple, including juice

Optional Topping

• Cool Whip
• Shredded coconut flakes

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Instructions

1. Gather Ingredients: Assemble all ingredients needed for the recipe, including the angel food cake mix and crushed pineapple.
2. Preheat Oven: Preheat your oven to 350°F (177°C) to get it ready for baking the cake.
3. Mix Batter: In a large mixing bowl, combine the entire contents of the angel food cake mix with the crushed pineapple and its juice. Do not add any additional ingredients such as eggs or oil, just mix until well combined.
4. Prepare Baking Dish: Transfer the batter into an ungreased 9×13 inch ceramic baking dish. Do not grease the pan as this affects the texture of the angel food cake.
5. Bake the Cake: Bake for 33 to 38 minutes, or until the top turns golden brown. The cake should spring back lightly when touched.
6. Cool the Cake: After baking, allow the cake to cool. It is normal for the cake to fall slightly in the middle as it cools. To reduce sinking, invert the cake immediately after baking using loaf pans or similar supports to hold it upside down.
7. Add Toppings and Serve: Just before serving, top slices with optional Cool Whip and sprinkle shredded coconut or fresh berries as desired for added flavor and presentation.
8. Storage: Store any leftovers covered at room temperature for up to 2 days to maintain freshness.

Notes

• Do not grease the baking pan to ensure the cake rises properly and achieves the characteristic angel food texture.
• The cake may sink in the center after baking; cooling it upside down can help prevent this.
• Optional toppings like Cool Whip and coconut flakes add a delicious contrast in flavor and texture.
• Store leftovers at room temperature, covered, for up to 2 days to keep the cake fresh.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pineapple angel food cake, angel food cake recipe, pineapple dessert, easy cake recipe, light cake, tropical cake