Pineapple Angel Food Cake

Pineapple Angel Food Cake is the perfect quick dessert when you want something sweet, light, and refreshing without spending hours in the kitchen. This simple recipe combines fluffy angel food cake mix with juicy crushed pineapple to create a naturally sweet, airy cake that feels like sunshine on a plate. With only two main ingredients and minimal prep time, it is ideal for busy families, summer gatherings, potlucks, or last minute entertaining. Finished with a layer of Cool Whip, this cake delivers a creamy topping that complements its fruity flavor beautifully. If you love effortless desserts, this one belongs in your recipe collection.

Why You’ll Love This Pineapple Angel Food Cake

There are so many reasons this pineapple angel food cake continues to be a reader favorite.

First, it requires just two ingredients for the base. That means less measuring, fewer dishes, and more convenience.

Second, the texture is wonderfully light and fluffy. Angel food cake mix is designed to rise beautifully in the oven, and the pineapple adds moisture without the need for oil or butter.

Third, it is lower in fat than traditional cakes. With only 1 gram of fat per serving, it is a lighter option for satisfying your sweet tooth.

Fourth, it is incredibly versatile. You can serve it plain, frost it, top it with fruit, or transform it into a layered dessert.

Finally, it is beginner friendly. Even if you are new to baking, this recipe is practically foolproof.

Ingredients

You only need three simple ingredients:

1 box angel food cake mix
1 20 ounce can crushed pineapple with juice
8 ounces Cool Whip

Be sure to use pineapple packed in juice, not heavy syrup. The juice is essential for properly hydrating the cake mix and creating the right texture.

Step by Step How to Make Pineapple Angel Food Cake

Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease a 9 by 13 inch baking pan to prevent sticking.

In a large mixing bowl, pour the dry angel food cake mix. Do not add eggs, oil, or water as instructed on the box. This recipe uses the pineapple as the only added ingredient.

Open the can of crushed pineapple and pour the entire contents, including the juice, into the bowl with the cake mix. Stir gently but thoroughly. The mixture will foam and expand slightly as you combine it. Continue mixing until all dry pockets disappear and the batter looks evenly blended.

Pour the batter into your prepared baking dish. Use a spatula to spread it evenly across the pan so it bakes uniformly.

Place the pan in the oven and bake for 35 to 40 minutes. The cake is ready when the top is golden brown and springs back when lightly pressed in the center.

Remove the cake from the oven and allow it to cool in the pan for 5 to 10 minutes. Once slightly cooled, spread the Cool Whip evenly over the surface. Allow the cake to cool completely before slicing to ensure clean, even pieces.

Helpful Tips

Use room temperature pineapple if possible. This helps the batter combine more smoothly.

Avoid overmixing. Stir only until combined to maintain the airy structure of the cake.

If you prefer a thicker topping layer, double the Cool Whip for an extra creamy finish.

For easy slicing, chill the cake in the refrigerator for at least one hour before serving.

Line your baking pan with parchment paper if you want effortless removal and clean edges.

Substitutions And Variations

You can easily customize this pineapple angel food cake to suit your taste preferences.

Swap Cool Whip for freshly whipped cream. Simply beat heavy cream with powdered sugar until soft peaks form.

Add shredded coconut for a tropical twist. Half a cup mixed into the batter or sprinkled on top adds texture and flavor.

Incorporate citrus zest such as lemon or lime to brighten the flavor profile.

Fold in chopped strawberries or mandarin oranges for a fruit filled variation.

For a slightly richer version, drizzle sweetened condensed milk lightly over the cooled cake before adding whipped topping.

If you need a dairy free option, use a dairy free whipped topping alternative.

Storage Instructions

Because of the whipped topping, this cake should be stored in the refrigerator.

Cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. It will stay fresh for up to 3 days.

If you plan to freeze it, it is best to do so without the Cool Whip topping. Wrap the cooled cake tightly in plastic wrap and place it in a freezer safe container. Freeze for up to 2 months.

Thaw overnight in the refrigerator and add fresh topping before serving.

Nutritional Information

Each serving of pineapple angel food cake contains approximately:

Calories 234 kcal
Carbohydrates 54 g
Protein 4 g
Fat 1 g
Saturated Fat 1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.3 g
Cholesterol 4 mg
Sodium 389 mg
Potassium 136 mg
Fiber 1 g
Sugar 39 g
Vitamin A 68 IU
Vitamin C 5 mg
Calcium 103 mg
Iron 0.3 mg

Compared to many traditional dessert cakes that can contain 10 to 15 grams of fat per slice, this lighter option keeps calories and fat relatively low while still delivering satisfying sweetness.

Serving Suggestions

Serve pineapple angel food cake chilled for a refreshing summer dessert.

Top individual slices with fresh berries like strawberries, raspberries, or blueberries for added color and flavor.

Add toasted coconut flakes for texture and visual appeal.

Turn it into a layered dessert by cutting the cake into cubes and layering it with whipped topping and fruit in a trifle dish.

For a fun presentation at parties, cut into small squares and serve as bite sized dessert bars.

You can also pair it with a scoop of vanilla ice cream for a slightly richer treat.

Frequently Asked Questions About Pineapple Angel Food Cake

Can I use fresh pineapple instead of canned pineapple?
Fresh pineapple contains natural enzymes that can affect the structure of baked goods. For consistent results, canned crushed pineapple with juice is recommended.

Do I need to follow the instructions on the cake mix box?
No. Do not add eggs, oil, or water. The pineapple and its juice provide all the moisture needed for this recipe.

Why did my cake turn out dense?
Overmixing the batter or using pineapple in heavy syrup instead of juice can result in a denser texture. Stir gently and use the correct ingredients.

Can I make pineapple angel food cake ahead of time?
Yes. You can bake the cake a day in advance and store it in the refrigerator. Add the Cool Whip topping before serving for the best texture and presentation.

Can I use a different baking pan?
A 9 by 13 inch pan is ideal for even baking. If using a smaller or deeper pan, adjust the baking time accordingly and monitor closely.

Is this recipe good for gatherings?
Absolutely. Its simple preparation and crowd pleasing flavor make it perfect for potlucks, barbecues, holidays, and family dinners.

Final Thoughts

Thank you so much for taking the time to try this pineapple angel food cake recipe. It is one of my favorite go to desserts because it proves that baking does not have to be complicated to be delicious. The light texture, sweet pineapple flavor, and creamy topping come together so effortlessly, making it perfect for both special occasions and everyday treats. I truly hope you enjoy how easy it is to prepare and how refreshing each bite tastes. Happy baking, and thank you for being part of this wonderful food loving community.

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