Delicious and tropical Pineapple Angel Food Cake couldn’t be easier to make with dry angel food cake mix, juicy crushed pineapple, sweet whipped cream topping, and garnished with pineapple chunks!
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. 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.
Notes
Storage: Store cake, covered with plastic wrap, in the refrigerator for 4-5 days. Wrap well and store in the freezer for 4-6 months.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. 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 it with Cool Whip instead of freshly whipped cream. It will freeze and thaw out better. You can also substitute Cool Whip for the topping for simple ease of preparation. You will need 1- 8 oz. tub of Cool Whip.