This stunning Pineapple Angel Food Cake couldn’t be easier to make with a dry angel food cake mix, juicy crushed pineapple, and a sweet whipped cream topping! It takes just minutes to mix this up and pop it in the oven – JUST TWO INGREDIENTS are needed for the base of this low calorie cake!
The pineapple juice from the canned crushed pineapple adds moisture and a sweet tropical taste to this light and airy cake while the whipped cream topping adds decadence and a balance of flavors. I’ve garnished this cake with pineapple chunks but you could use fresh pineapple instead, in which case it’ll be helpful to learn How To Tell If A Pineapple Is Ripe, especially if you intend to get fancy and make Air Fryer Pineapple for your cake garnish or other dishes. You could also serve your pineapple angel food cake with a big dollop of homemade pineapple curd.
If this Pineapple Angel Food Cake has you excited for more tropical treats, try this Lemon Pineapple Dump Cake, Pineapple Upside Down Cake (using cake mix), or a Malibu Piña Colada!
Why You’ll Love Pineapple Angel Food Cake
- Lower in calories than other cakes
- You only need 4-5 ingredients
- A light and refreshing tropical dessert – perfect for summer or potlucks!
- Easily customizable
What do I Need for this Recipe?
🍍 Ingredients:
- Angel food cake mix – Sponge cake mix or Chiffon cake mix can be used in a pinch.
- Pineapple – Use a can of crushed pineapple. Don’t drain the juice, as this is used in the cake batter for added flavor.
- Heavy cream – Use softened cream cheese instead for cream cheese frosting or Cool Whip.
- Powdered sugar – Sift for a smooth consistency in the whipped cream topping.
- Garnish – Pineapple chunks or wedges.
Variations
- I’ve used a 9×13 baking dish for this pineapple angel food cake, but you could use a traditional angel food cake pan instead.
- Swap the crushed pineapple for a can of diced peaches to make a peach angel food cake!
- Top the cake with cream cheese frosting or a glaze made with powdered sugar and pineapple juice.
- Add extra garnish to this cake, such as shredded coconut and chopped nuts.
- Add chopped nuts to the batter, such as pecans, walnuts, or almonds, for added texture and flavor.
- If you don’t have angel food cake mix on hand, use sponge cake mix or Chiffon cake mix – both of these options produce a light and airy cake.
🔪 Instructions:
PREP: Preheat oven to 350°F. Lightly grease a 9×13 baking dish and set aside.
Step 1: In a large mixing bowl, beat together crushed pineapple (juices included) and the dry cake mix.
Step 2: Beat until fluffy and fully combined (1-2 minutes).
Step 3: Transfer the cake batter to the baking dish, spreading evenly.
Step 4: Bake for 25-30 minutes, until the cake is golden brown. The cake is so light, it may wobble just slightly, but should not have 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.
Step 5: Whip heavy cream until soft peaks form. Add powdered sugar and continue whipping until whipped cream has stiff peaks.
Step 6: Spread whipped cream over the cooled cake. Garnish with pineapple slices. Slice into pieces and serve.
Pro Tip
To avoid tearing or compressing the cake when cutting it, I recommend using a serrated or bread knife with a longer blade when slicing the pineapple angel food cake.
- Angel food cake is characterized by its sticky texture and light, airy structure. To preserve as much volume as possible, it’s important to handle the cake gently when checking on it in the oven, transferring it, and cutting it.
- If you plan to freeze the cake or leftovers, using Cool Whip as a topping instead of freshly whipped cream is recommended, as it will maintain its texture better after thawing. Using Cool Whip for the topping is also a great option for ease of preparation. You’ll need one 8 oz tub of Cool Whip.
- If you grease the pan, only do so lightly, as the batter needs to cling to the sides of the pan to rise properly.
- Don’t overmix the batter, or the cake will become dense instead of light and airy.
Fun Fact
Did you know that angel food cake is often baked in a special pan called an angel food cake pan? This pan is typically tall and has a removable bottom and a central tube that helps the cake to cook evenly and rise properly. The pan is usually not greased either, as the batter needs to cling to the sides to rise properly.
This cake can be stored in the fridge in an airtight container or covered with plastic wrap for up to 4-5 days. It can also be stored in the freezer for up to 6 months without the whipped cream topping and garnish.
Angel food cake is made from whipped egg whites, sugar, and flour. It does not contain butter or oil, which makes it lighter and airier than regular sponge cake. Regular sponge cake is made from a combination of eggs, sugar, and flour and often includes butter or oil, which makes it denser and richer in flavor.
Additionally, regular sponge cake often includes leavening agents such as baking powder or baking soda, while angel food cake relies solely on the volume of whipped egg whites to provide lift.
Is Angel Food Cake Healthier Than Cake?
Angel food cake is a type of cake that is light and airy from the whipped egg whites in the batter. As it doesn’t contain any egg yolks or butter, it is completely fat-free, which makes it a lower-calorie option compared to other cakes like pound cakes or cupcakes. This makes it a popular dessert with some diet communities like weight watchers and is referred to as pineapple angel food cake.
More fruity cakes You’ll Love!
Pineapple Angel Food Cake
Ingredients
- 1 box angel food cake mix 16 oz.
- 1 – 20 oz. can crushed pineapple
- 1 ½ cups heavy cream
- ⅓ cup powdered sugar
- Pineapple chunks or wedges for garnish
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. 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 should not be raw 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.
- 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.
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