Description
Pineapple Angel Food Cake is a light and fluffy 2 ingredient dessert made with angel food cake mix and crushed pineapple, then topped with whipped topping for an easy summer favorite.
Ingredients
Scale
1 box angel food cake mix
1 20 ounce can crushed pineapple with juice
8 ounces Cool Whip
Instructions
- 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.
Notes
Use pineapple packed in juice, not syrup, for best texture.
Do not add eggs, oil, or water to the cake mix.
Avoid overmixing to keep the cake light and airy.
Refrigerate before serving for cleaner slices.
- Prep Time: 10 minutes
- Cook Time: 35 to 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American