Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pineapple Angel Food Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 95 reviews
  • Author: Lucy
  • 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

Units Scale

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://cooksbylucy.com/pineapple-angel-food-cake-recipe/