Pineapple Angel Food Cake

Why You’ll Love This Recipe

Pineapple Angel Food Cake is a light, airy, and effortlessly delicious dessert made with just two main ingredients—angel food cake mix and crushed pineapple. This cake is perfect when you need a quick treat that still feels special, with a tropical twist from the pineapple and a fluffy, cloud-like texture from the cake. It’s low in fat, easy to whip up, and great for gatherings or a simple weeknight dessert.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

angel food cake mix (one box)crushed pineapple (with juice)

directions

Preheat your oven to 350°F (175°C). Do not grease the pan.

In a large mixing bowl, combine the dry angel food cake mix with the entire can of crushed pineapple, including the juice.

Stir gently until the mixture is fully combined and starts to foam.

Pour the batter into an ungreased 9×13-inch baking dish or tube pan.

Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Remove from oven and let cool completely in the pan (if using a tube pan, invert it during cooling to maintain height).

Slice and serve as-is, or top with whipped cream, fresh fruit, or a dusting of powdered sugar.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 5 minutesBaking time: 30-35 minutesCooling time: 1 hourTotal time: 1 hour 40 minutes

Variations

Fold in shredded coconut or chopped maraschino cherries for extra tropical flavor.

Serve with a dollop of vanilla yogurt or Greek yogurt for a creamy touch.

Add a teaspoon of vanilla or almond extract to enhance the flavor.

Top with a pineapple glaze or drizzle of honey for added sweetness.

storage/reheating

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.Freeze individual slices wrapped in plastic wrap and foil for up to 1 month.To reheat, microwave for 10-15 seconds or enjoy chilled.

FAQs

Can I use fresh pineapple instead of canned?

Fresh pineapple contains enzymes that can break down the cake structure unless cooked. Stick to canned crushed pineapple with juice for best results.

Why doesn’t the pan need to be greased?

Angel food cake needs to cling to the sides of the pan to rise properly, which is why greasing is avoided.

Can I make this in a bundt pan?

It’s not recommended, as the cake may not release properly. A tube pan or 9×13-inch pan works best.

Is this cake really only two ingredients?

Yes! The magic happens when the mix and pineapple combine, creating the perfect batter.

Can I use pineapple chunks?

No, the texture won’t be right. Crushed pineapple ensures even distribution and moisture.

Can I make cupcakes instead?

Yes! Adjust the baking time to 15–20 minutes and watch for golden tops.

Is this cake low-calorie?

It’s lighter than most cakes and naturally fat-free, making it a great option for a guilt-free treat.

What toppings go well with it?

Try whipped cream, berries, shredded coconut, or even a scoop of sorbet.

Can I double the recipe?

Yes, but bake in two pans for best results.

Does it taste like pineapple?

Yes, it has a pleasant tropical pineapple flavor without being overpowering.

Conclusion

Pineapple Angel Food Cake is the ultimate quick dessert that brings bright flavor and light texture to the table with minimal effort. Whether you’re making it for a potluck, a picnic, or a spontaneous treat, this simple yet satisfying cake is sure to please every time.

Print