Pineapple Angel Food Cake Recipe

This Pineapple Angel Food Cake is a two-ingredient dessert that’s delicious, simple, and a hit for any occasion. By combining store-bought angel food cake mix with crushed pineapple, you create a moist, flavorful cake that’s low in fat and big on flavor. It’s naturally sweet and needs no additional sugar or frosting.

Pineapple Angel Food Cake

I love making this pineapple cake because it’s quick, light, and requires only two ingredients! The crushed pineapple adds a fresh, tropical flavor, and the airy texture makes it the perfect treat for spring and summer. Serve it plain, with a dusting of powdered sugar, or with a dollop of whipped cream and fresh fruit on top.

Pair this cake with Homemade Whipped Cream Recipe or enjoy with a scoop of Classic Vanilla Ice Cream Recipe for a refreshing finish.

Why You’ll Love This Pineapple Angel Food Cake Recipe

• Light and Fluffy: Angel food cake has an airy texture that’s perfectly balanced with the moist pineapple.
• Easy to Make: Requires only two ingredients and minimal prep.
• Naturally Sweet: Crushed pineapple brings natural sweetness, so no extra sugar is needed.
• Great for Any Occasion: Simple yet elegant enough for gatherings, brunch, or a light dessert.

Main Ingredients for Pineapple Angel Food Cake

1. Angel Food Cake Mix – The base that provides a light, fluffy texture.
2. Crushed Pineapple – Adds moisture, natural sweetness, and a tropical flavor.

Step-by-Step Instructions for Pineapple Angel Food Cake Recipe

Here’s how to make this light and refreshing pineapple cake step by step:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Do not grease your baking pan; angel food cakes rise best without a greased surface.
   • Tip: Use a tube pan or a 9×13-inch baking dish for best results.
2. Mix the Ingredients: In a large mixing bowl, combine 1 box of angel food cake mix with 1 can (20 ounces) of crushed pineapple (including the juice). Stir gently until well combined and foamy.
   • Pro Tip: Avoid over-mixing, as it can deflate the airy batter.
3. Pour the Batter: Pour the batter into an ungreased 9×13-inch baking dish or tube pan, spreading it evenly.
   • Serving Idea: For a prettier presentation, bake in mini bundt pans or cupcake molds.
4. Bake the Cake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
   • Pro Tip: The cake will rise significantly, so ensure you have enough space in the pan.
5. Cool Completely: Remove from the oven and let the cake cool in the pan. If using a tube pan, invert it on a cooling rack to cool completely.
   • Tip: Cooling upside down prevents the cake from sinking and helps maintain its fluffy texture.
6. Serve and Garnish: Slice and serve as is, or top with powdered sugar, whipped cream, and fresh fruit for extra flavor.
   • Optional Topping: Try a dollop of whipped cream and sprinkle with toasted coconut for a tropical twist.

Extra Tips and Variations

• Add Zest: Add lemon or lime zest for a hint of citrus flavor.
• Serve with Fresh Berries: Strawberries, blueberries, or raspberries pair beautifully with pineapple.
• How to Store: Store covered at room temperature for up to 2 days or refrigerate for up to a week.
• Freezer Option: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature before serving.

Health Benefits of Pineapple Angel Food Cake

This cake is naturally low in fat and calories, thanks to the angel food base and fresh pineapple. Pineapple is rich in vitamin C and antioxidants, making it a refreshing treat.

• Low in Fat and Calories: Great for lighter dessert options.
• Vitamin C Boost: Pineapple provides a healthy dose of vitamin C and fiber.
• Simple Ingredients: Made with minimal ingredients, free from artificial sweeteners.