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Pineapple Angel Food Cake
Pineapple angel food cake is bursting with sweet pineapple pieces in every bite. Light, fluffy, and delicious, this cake is easy to make with just 5 ingredients.
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Bursting with sweet pineapple pieces baked into an airy cake, this pineapple angel food cake has hints of the tropics in every bite. This light and fluffy pineapple-infused sponge cake is a breeze to make with just a few simple ingredients.
MORE RECIPES: Blueberry Angel Food Cake | Pineapple Delight | Heaven on Earth Cake
With sweet, juicy pineapple flavor in every bite and a tasty Cool Whip topping, pineapple angel food cake is light, fluffy, and delicious. With just 5 ingredients, everyone will love the taste of this angel food cake with pineapple and you’ll love how easy it is to make.
The best way to enjoy this delicious dessert is with a creamy scoop of vanilla ice cream on the side. Everyone will be asking for a second slice of this airy pineapple angel food cake.
This crowd-pleasing dessert is quick to make and ready to eat in just 30 minutes. Perfect any day of the week, you will feel like you are being whisked away to a tropical island as soon as you dig into this pineapple angel food cake.
Pineapple Angel Food Cake Ingredients
- Cake mix - angel food cake mix
- Pineapple - crushed pineapple in natural pineapple juice
- Vanilla - pure vanilla extract
- Cool Whip - optional garnish
- Cherries - maraschino cherries, optional garnish
You can make this fluffy cake an extra tropical dessert by adding ½-1 cup shredded coconut to the cake batter along with the pineapple. Keep in mind you won’t be making the cake according to the box instructions. You’re just adding the dry cake mix and combining it with the other listed ingredients.
You can substitute strawberries, small pineapple chunks, or even candied pineapple for the maraschino cherries in this easy recipe. Cool Whip is more stable than canned whipped topping. If you try to use canned whipped topping for the Cool Whip on top of the cake, it will quickly begin to melt.
The best knife to use when cutting angel food cake is a serrated knife, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake. Oven temperatures vary, so make sure to check your cake at the lower end of the recommended baking time to prevent the cake from over-baking.
How to Make Pineapple Angel Food Cake
FIRST STEP: Preheat the oven to 350°F. Generously spray a 9x13 baking dish with nonstick cooking spray. Set it aside.
SECOND STEP: Add the angel food cake mix to a medium-sized mixing bowl.
THIRD STEP: Stir in the un-drained crushed pineapple and the vanilla. Stir until all the cake batter is completely incorporated. The batter will be foamy.
FOURTH STEP: Pour the cake batter into the prepared baking dish. Bake for 20 to 25 minutes, until a toothpick inserted comes away clean. Allow the cake to cool completely.
FIFTH STEP: Once the cake is cooled, add the Cool Whip to either a disposable piping bag with the bottom snipped off or a quart-size Ziploc bag with the corner snipped off.
SIXTH STEP: Squeeze a ½ dollar size dollop of Cool Whip in the center of each cake slice (about 1½ tablespoons). Top each Cool Whip swirl with a cherry.
What kind of pineapple is best to use for this cake?
Crushed pineapple results in the most consistent cake. You can substitute a can of pineapple tidbits for crushed pineapple, but the crushed pineapple is more uniform than the tidbits.
Does this angel food cake with pineapple have to be refrigerated?
This simple angel food cake recipe can be kept on the counter for up to 3 days if it doesn’t have the Cool Whip topping added. Otherwise, keep it in the fridge for up to 6 days. This cake can also be frozen for up to three months in an airtight container.
When I’m baking the angel food cake, how do I know when it is done?
You’ll know your angel food cake is done when a toothpick or butter knife inserted into the center of the cake comes out clean.
How to Store Pineapple Angel Food Cake
IN THE FRIDGE: Store any leftover angel food cake covered with plastic wrap or aluminum foil in the refrigerator for up to 6 days. You can keep the cake at room temperature, without the Cool Whip garnish, for up to 3 days.
IN THE FREEZER: You can freeze this tasty dessert for up to 3 months. Allow the cake to thaw in the refrigerator overnight before serving.
Pineapple Angel Food Cake
Pineapple angel food cake is bursting with sweet pineapple pieces in every bite. Light, fluffy, and delicious, this cake is easy to make with just 5 ingredients.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10
Ingredients
- 16 ounces angel food cake mix
- 20 ounces crushed pineapple in natural pineapple juice un-drained
- ½ teaspoon pure vanilla extract
- 1 cup Cool Whip thawed (optional garnish)
- 10 maraschino cherries optional garnish
Instructions
- Preheat the oven to 350°F. Generously spray a 9x13 baking dish with nonstick cooking spray. Set it aside.
- Add the angel food cake mix to a medium-sized mixing bowl.
- Stir in the un-drained crushed pineapple and the vanilla. Stir until all the cake batter is completely incorporated. The batter will be foamy.
- Pour the cake batter into the prepared baking dish. Bake for 20 to 25 minutes, until a toothpick inserted comes away clean. Allow the cake to cool completely.
- Once the cake is cooled, add the Cool Whip to either a disposable piping bag with the bottom snipped off or a quart-size Ziploc bag with the corner snipped off.
- Squeeze a ½ dollar size dollop of Cool Whip in the center of each cake slice (about 1½ tablespoons). Top each Cool Whip swirl with a cherry.
Nutrition
Calories: 220kcal | Carbohydrates: 52g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 379mg | Potassium: 121mg | Fiber: 1g | Sugar: 39g | Vitamin A: 44IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 0.3mg
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