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.
Preheat oven to 350°F. Lightly grease a 9x13 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.
Notes
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.