Pineapple Angel Food Cake

This easy pineapple angel food cake is made with 2 ingredients, cake mix and crushed pineapple. It’s airy, moist, delicate, and begging for a fluffy whipped cream topping!

Why this recipe works

While this isn’t your traditional homemade angel food cake, this pineapple angel food cake couldn’t be easier to make with only a cake mix, crushed pineapple, and a 9×13 baking dish. Because sometimes taking shortcuts can really pay off in the end!

The crushed pineapple works to bring tons of moisture to the batter while the creamy whipped topping balances the sweetness perfectly.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CAKE MIX – One 16-ounce box of angel food cake mix is all you’ll need. Select the kind that uses water as the only ingredient needed – except you won’t need the water, you’ll use crushed pineapple in its place. We used Betty Crocker Angel Food White Cake Mix.

PINEAPPLE – You’ll need one 20-ounce can of crushed pineapple, with the juices included. Do not drain.

TOPPING – In place of the homemade whipped topping you can use an 8-ounce tub of Cool Whip. We would recommend you use Cool Whip if you plan on making this cake in advance or if you would like to freeze it as it’s already stabilized and both freezes and thaws better. You can also check out our recipe for homemade stabilized whipped cream if preferred. As a garnish, you can use an additional can of crushed pineapple, drained, or top it with chunks of fresh pineapple as we did.

How to Make Pineapple Angel Food Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350°F. Lightly grease a 9×13 baking dish and set aside.
2. In a large mixing bowl, beat together crushed pineapple (juices included) and the dry cake mix with a hand mixer. Beat until fluffy and fully combined (1-2 minutes).
3. Transfer cake batter to the baking dish, spreading evenly.
4. Bake for 25-30 minutes, until cake is golden brown. The cake is so light, it may wobble just slightly, but there should not be raw batter inside. You can test with a toothpick to ensure just a few crumbs stick to the toothpick and there is no wet batter. Remove from oven and allow to cool completely.
   
   EXPERT TIP – Angel food cake is sticky and very airy. Be gentle when removing your cake from the oven so that it maintains as much volume as possible while cooling – don’t slam the oven door when checking on it, etc.
   
   
   
5. Whip heavy cream until soft peaks form. Add powdered sugar and continue whipping until whipped cream has stiff peaks.
6. Spread whipped cream over the cooled cake. Garnish with pineapple slices.
7. Slice into pieces and serve.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Top your pineapple angel food cake with our simple homemade whipped cream or Cool Whip and garnish with pineapple chunks or additional crushed pineapple.

This cake is great for summer parties, 4th of July, Easter, and potlucks, especially when baked in a 9×13 dish for plenty of servings. Slice into squares and enjoy either at room temperature or chilled.

More Pineapple Recipes

• Pineapple Poke Cake
• Pineapple Pound Cake
• Pineapple Dump Cake
• Pineapple Dream Dessert
• Pineapple Upside Down Cake

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Pineapple Angel Food Cake

Pineapple angel food cake uses crushed pineapple that works to bring tons of moisture to the batter while the creamy whipped topping balances the sweetness perfectly.

5 from 6 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 12 servings

40 minutes mins

Calories: 281

Author: Amanda Davis

Ingredients

• ▢ 16 ounce angel food cake mix 1 box
• ▢ 20 ounces crushed pineapple juices included

Whipped Topping

• ▢ 1 ½ cups heavy cream
• ▢ ⅓ cup powdered sugar
• ▢ pineapple chunks optional for garnish

Things You’ll Need

• ▢
  13×9 baking dish
• ▢
  Hand mixer
• ▢
  Mixing bowl

Before You Begin

• Use a serrated knife and make gentle slices through the cake when cutting it.
• If you anticipate wanting to freeze the cake or freeze the leftovers, I would recommend topping with Cool Whip instead of fresh whipped cream. It will freeze and thaw out better. You can also sub Cool Whip for the topping for simple ease of preparation. You will need 1- 8 oz. tub of Cool Whip.
• To freeze, allow the cake to fully cool then wrap it a few times with plastic wrap followed by a layer of aluminum foil. Freeze for 4 months. If you anticipate wanting to freeze the cake or freeze the leftovers, I would recommend topping with Cool Whip instead of freshly whipped cream. It will freeze and thaw out better. Alternatively, you can leave the whipped topping off until you’ve thawed the cake and are ready to enjoy.
• Store your pineapple angel food cake with an air-tight lid, or covered with plastic wrap, in the refrigerator for 4-5 days. 
• Make Ahead: Prepare and bake the cake as directed, then fully cool it and store it with an airtight lid (or tightly wrapped with plastic wrap) in the refrigerator a day in advance. Hold off on the whipped topping until you are ready to serve.

Instructions

• Preheat oven to 350°F. Lightly grease a 9×13 baking dish and set aside.
• In a large mixing bowl, beat together crushed pineapple (juices included) and the dry cake mix with a hand mixer. Beat until fluffy and fully combined (1-2 minutes).
• Transfer cake batter to the baking dish, spreading evenly.
• Bake for 25-30 minutes, until cake is golden brown. The cake is so light, it may wobble just slightly, but there should not be raw batter inside. You can test with a toothpick to ensure just a few crumbs stick to the toothpick and there is no wet batter. Remove from oven and allow to cool completely.

  TIP – Angel food cake is sticky and very airy. Be gentle when removing your cake from the oven so that it maintains as much volume as possible while cooling – don’t slam the oven door when checking on it, etc.
• Whip heavy cream until soft peaks form. Add powdered sugar and continue whipping until whipped cream has stiff peaks.
• Spread whipped cream over the cooled cake. Garnish with pineapple slices.
• Slice into pieces and serve.

Nutrition

Serving: 1slice | Calories: 281cal | Carbohydrates: 44g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 319mg | Potassium: 121mg | Fiber: 1g | Sugar: 34g | Vitamin A: 461IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 0.3mg

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