Pineapple Angel Food Cake

Pineapple Angel Food Cake is a light, fluffy, and tropical dessert made with just two ingredients—boxed angel food cake mix and crushed pineapple. This effortless recipe creates a naturally sweet, low-fat treat that’s perfect for warm-weather gatherings, potlucks, or quick weeknight desserts.

Why You’ll Love This Recipe

• Only two ingredients – No extra eggs, oil, or water needed.
• Super easy to make – Just mix and bake; no special skills required.
• Tropical and refreshing – Pineapple adds a sweet, tangy twist to airy angel food cake.
• Lower in fat – No added butter or oil, making it a lighter dessert option.
• Great for crowds – Perfect for potlucks, picnics, and family dinners.

Ingredients

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

• 1 box (approximately 16 oz) angel food cake mix (the “just add water” kind)
• 1 can (20 oz) crushed pineapple in juice, undrained

Directions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the dry cake mix with the entire can of crushed pineapple, including the juice.
3. Stir until well combined. The mixture will become foamy and airy.
4. Pour the batter into an ungreased 9×13-inch baking dish.
5. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Let the cake cool completely in the pan before cutting and serving.

Servings and Timing

• Servings: 12 to 16 slices
• Prep Time: 5 minutes
• Bake Time: 25 to 30 minutes
• Total Time: 30 to 35 minutes

Variations

• Tropical Twist: Add shredded coconut to the batter or sprinkle on top before baking.
• Fruity Fusion: Serve with fresh berries, kiwi, or mango slices.
• Frosted: Top with light whipped topping or cream cheese frosting for a richer dessert.
• Citrus Zest: Add a teaspoon of lemon or lime zest to the batter for extra zing.
• Mini Cakes: Make in muffin tins for individual servings; bake for 15–20 minutes.

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
• Reheating: Best enjoyed cold or at room temperature. Warm briefly in the microwave if desired, but note that it may change the texture.

FAQs

Can I use fresh pineapple instead of canned?

No. Fresh pineapple contains enzymes that can prevent the cake from setting properly. Use canned crushed pineapple in juice.

Do I need to grease the pan?

No. Angel food cake rises best in an ungreased pan. Greasing may prevent the cake from rising properly.

Can I make this in a bundt pan?

Yes, but use an ungreased tube pan and invert it to cool, just like traditional angel food cake.

Is this recipe low-calorie?

Yes, it’s naturally lower in calories and fat than many desserts, especially with no added oil or eggs.

Can I use pineapple in syrup?

It’s best to use pineapple in juice. Syrup adds extra sugar and changes the texture and flavor.

Can I make cupcakes instead?

Absolutely. Divide the batter into cupcake liners and bake at 350°F for 15–20 minutes.

What if my cake falls after baking?

This can happen if the cake is underbaked or cooled too quickly. Ensure the center is fully set and allow gradual cooling.

Can I add other fruits?

Stick to the pineapple in the batter. You can add other fruits as toppings, but adding them inside may affect the texture.

What does this cake taste like?

It’s light, moist, and slightly tangy with a strong pineapple flavor and a fluffy, spongy texture.

Can I frost this cake?

Yes, a light whipped topping, cream cheese frosting, or even a glaze works beautifully.

Conclusion

Pineapple Angel Food Cake is the ultimate easy dessert—light, tropical, and made with just two ingredients. Whether you’re short on time or looking for a healthier sweet treat, this cake is a reliable go-to. Dress it up with fruit or keep it simple; either way, it’s always a crowd-pleaser.

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