Pineapple Angel Food Cake Recipe
I m so excited to share this Pineapple Angel Food Cake Recipe with you-it’s one of those desserts that feels like a tropical vacation in every bite! Light, fluffy, and bursting with pineapple sweetness, this cake is perfect for summer gatherings or whenever you want a refreshing treat that s not too heavy. I love how the crushed pineapple adds moisture and natural sweetness right into the batter, so no need to fuss with extra syrups or glazes.
What s really great about this Pineapple Angel Food Cake Recipe is how easy it is to make-you don t need to whip egg whites by hand or sift flour meticulously. Just mix up the cake mix with the pineapple juice and pop it in the oven, then top with whipped topping once it cools. It s a quick crowd-pleaser that looks as good as it tastes. Trust me, once you try it, you ll want it on your dessert menu all summer long.
Why You’ll Love This Recipe
- Simplicity: Uses a box mix and canned pineapple for a fuss-free, quick dessert.
- Light & Fluffy: Angel food cake s airy texture pairs beautifully with juicy pineapple.
- Versatile Serving: Dress it up with pineapple chunks, cherries, or whipped topping for any occasion.
- Kid-Friendly: Sweet, colorful, and not too dense-kids love it, and so will adults!
Ingredients You’ll Need
The ingredients for this Pineapple Angel Food Cake Recipe keep things straightforward but flavorful. The canned crushed pineapple adds moisture, while the angel food cake mix provides that signature light texture, and the whipped topping adds a creamy finish. When shopping, look for fresh-tasting canned pineapple in natural juice, not heavy syrup, for the best flavor.
- Angel food cake mix: I prefer Betty Crocker for consistent results, but any brand works fine.
- Canned crushed pineapple (un-drained): The juice is essential here-it keeps the cake moist and tender.
- Whipped topping (thawed): Helps create a light, creamy layer; store-bought is convenient and delicious.
- Pineapple chunks or maraschino cherries (optional garnishes): Adds a fun, colorful finish that makes each slice feel festive.
Variations
I love tweaking this Pineapple Angel Food Cake Recipe depending on the season or what s in my fridge. You can easily swap garnishes or add mix-ins to make it your own and keep things interesting.
- Kid-Friendly twist: Add colorful sprinkles on top of the whipped topping before serving for a fun party treat. My nephews always get extra excited about this!
- Fruit swap: Try using mandarin oranges or mango chunks instead of pineapple for a tropical flair variation.
- Diet-friendly adjustment: Use sugar-free whipped topping for a lighter dessert option without sacrificing creaminess.
- Richness boost: Fold in some crushed pineapple into the whipped topping layer for extra juicy bites.
How to Make Pineapple Angel Food Cake Recipe
Step 1: Mix the Cake Batter
Start by preheating your oven to 350°F. Grab a medium-sized bowl and use a handheld mixer on medium-low to combine the angel food cake mix and the canned crushed pineapple with all its juice. Don t worry if you see a few small lumps-they ll bake out just fine. This simple step infuses the cake batter with pineapple flavor and moisture, so be sure not to drain the pineapple!
Step 2: Bake Your Cake
Pour the batter into an ungreased 9×13 baking pan-no need for oil or butter here, the cake rises beautifully without sticking. Use a spatula to spread the batter evenly. Bake for about 30 minutes, or until the top turns a lovely golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it during the last 5 minutes to avoid over-baking.
Step 3: Cool & Add the Whipped Topping
This bit takes some patience-you ll want to cool the cake completely, around an hour, so the texture sets perfectly before adding the topping. Once cool, spread the whipped topping evenly over the entire surface using an offset spatula for a smooth finish. This step makes the cake feel extra special and adds that creamy contrast to the airy cake.
Step 4: Garnish & Slice
Lastly, decorate the top with pineapple chunks or maraschino cherries-whatever you prefer! These little bursts of color not only look festive but also add delightful fruity bites. Slice the cake into 12 equal pieces, serve, and enjoy. Honestly, it s hard to stop at just one slice!
Pro Tips for Making Pineapple Angel Food Cake Recipe
- Don t Drain Your Pineapple: Keeping the juice in the batter is key for a moist, tender cake.
- Un-Greased Pan Only: Angel food cake needs to cling to the pan sides to rise properly, so avoid greasing it.
- Cooling Is Crucial: Let the cake cool fully before adding whipped topping to prevent melting and sliding.
- Use an Offset Spatula: It makes spreading whipped topping so much easier and smoother-game changer!
How to Serve Pineapple Angel Food Cake Recipe
Garnishes
I always reach for maraschino cherries and fresh pineapple chunks as garnishes because they brighten up the cake and add juicy pops of flavor. Sometimes I like to sprinkle a little toasted coconut on top for a tropical crunch and a pretty finish. These simple touches make serving the cake feel like a mini celebration.
Side Dishes
This cake pairs beautifully with a cup of hot tea or freshly brewed coffee, making it a perfect afternoon treat. If you re serving it at a larger party, a bowl of fresh fruit salad complements the lightness of the cake and keeps the flavors bright and fresh.
Creative Ways to Present
For special occasions, I like to serve this cake on a pretty cake stand with extra pineapple slices arranged around the base. You can also pipe whipped cream rosettes on each slice using a star tip for a fancy touch. If you want to get really festive, add edible flowers or mint leaves on top to turn it into a showstopper dessert.
Make Ahead and Storage
Storing Leftovers
I store leftover Pineapple Angel Food Cake covered tightly in the fridge, usually in a cake container or wrapped with plastic wrap. It keeps well for about 3-4 days, and I find the whipped topping stays fresh and fluffy if well protected. This makes it easy to enjoy a slice or two later without any loss in taste or texture.
Freezing
Freezing this cake with the whipped topping on isn t ideal because the texture can get a bit watery when thawed. If you want to freeze it, I recommend slicing the cake and freezing it without the topping first. Then, thaw it in the fridge and add fresh whipped topping before serving. This way, you keep that perfect creaminess intact.
Reheating
Since this cake is best served chilled and tender, I don t usually reheat it. Instead, I let it come to room temperature for about 10-15 minutes before serving if it s been refrigerated, which really wakes up the flavors and softens the texture nicely.
FAQs
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Can I use fresh pineapple instead of canned in this Pineapple Angel Food Cake Recipe?
Absolutely! Fresh pineapple works great, but make sure to finely crush or puree it to mix evenly with the cake batter. You’ll also want to include the natural juices to keep the cake moist, and sometimes adding a tablespoon of pineapple juice or water helps if the fresh fruit isn t very juicy.
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Do I need to grease the baking pan for angel food cake?
No, do not grease the pan! Angel food cake relies on gripping the sides of the pan to rise properly. Using a non-greased pan ensures the cake can cling and puff up airy and light.
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Can I make this Pineapple Angel Food Cake Recipe from scratch without cake mix?
You can, but traditional angel food cake involves whipping egg whites to stiff peaks and folding in flour and sugar carefully. The mix simplifies that process, making this pineapple version accessible to any home baker without extra effort.
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How do I prevent the whipped topping from melting on the cake?
Make sure your cake is completely cooled before spreading on the whipped topping. Also, keep the cake refrigerated until serving to maintain the whipped topping s texture.
Final Thoughts
This Pineapple Angel Food Cake Recipe has become one of my go-to desserts whenever I want something light yet satisfying, with a touch of tropical flair. It s so easy to whip up, looks beautiful on the table, and always vanishes fast-family and friends just can t get enough! I really hope you try it soon and enjoy it as much as I do. It s like sunshine on a plate, and I m sure it ll brighten your day too.
Print
Pineapple Angel Food Cake Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A light and fluffy Pineapple Angel Food Cake made with angel food cake mix and crushed pineapple, topped with whipped topping and garnished with pineapple chunks or maraschino cherries. This simple, refreshing dessert combines the airy texture of angel food cake with the sweet, tangy flavor of pineapple, perfect for a summer treat or special occasion.
Ingredients
Dry Ingredients
- 16 ounce (1 box) angel food cake mix (Betty Crocker recommended)
Wet Ingredients
- 20 ounce (1 can) crushed pineapple, including juice
- 8 ounce (1 container) whipped topping, thawed
Optional Garnishes
- Pineapple chunks
- Maraschino cherries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Mix Ingredients: In a medium mixing bowl, use a handheld mixer on medium-low speed to combine the angel food cake mix with the un-drained crushed pineapple until well blended. Small lumps are acceptable to keep some texture.
- Pour Batter: Pour the cake batter into an ungreased 9×13-inch baking dish. Use a spatula to spread the mixture evenly across the pan for uniform baking.
- Bake Cake: Bake in the preheated oven for about 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool Cake: Remove the cake from the oven and allow it to cool completely on a wire rack, approximately 1 hour, to set the texture before frosting.
- Frost Cake: Once cooled, use an offset spatula to evenly spread the thawed whipped topping over the entire surface of the cake, creating a smooth finish.
- Decorate and Serve: Cut the cake into 12 equal-sized pieces. Optionally, garnish each piece with pineapple chunks or maraschino cherries for added flavor and a festive appearance.
Notes
- Do not grease the baking dish; angel food cake rises better on ungreased surfaces.
- Ensure the whipped topping is fully thawed before spreading for best texture.
- Small lumps in the batter are normal and will not affect the final cake texture.
- Allow ample cooling time to prevent the topping from melting or sliding off.
- Optional garnishes add visual appeal but are not necessary.
Nutrition
- Serving Size: 1 piece (1/12 of cake)
- Calories: 160
- Sugar: 18g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
