Easy 4-Ingredient Angel Food Cake with Pineapple: A 30-Minute Tropical Dessert
Pineapple Angel Food Cake
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This delightful angel food cake with pineapple brings together airy sweetness and tropical flair in under 30 minutes!
Why You’ll Love This Angel Food Cake with Pineapple
- Quick & Easy: Ready in just 30 minutes for last-minute gatherings.
- Light & Fluffy: Angel food cake base stays soft and airy.
- Tropical Twist: Juicy pineapple adds natural sweetness and moisture.
- Minimal Ingredients: Only 4 pantry-friendly staples.
Ingredients Needed for Pineapple Angel Food Cake
- 1 (16.5 oz) box angel food cake mix
- 1 (20 oz) can crushed pineapple in juice, drained and juice reserved
- 1 (8 oz) container frozen whipped topping, thawed
- Cooking spray
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch baking pan with cooking spray.
- In a large bowl, combine the angel food cake mix and the reserved pineapple juice. Stir until just moistened.
- Fold in the drained crushed pineapple gently to maintain the cake’s airy texture.
- Pour batter into the prepared pan, smoothing the top with a spatula.
- Bake for 20–25 minutes, or until the cake springs back when lightly pressed and edges turn golden.
- Allow the cake to cool completely in the pan on a wire rack, about 15 minutes.
- Top the cooled cake with the thawed whipped topping, spreading evenly with a knife.
- Slice into 24 squares and serve chilled or at room temperature. Enjoy!
Tips for Perfect Pineapple Angel Food Cake
- Use a nonstick pan to prevent sticking and preserve the cake’s shape.
- If you like extra pineapple pop, add a garnish of fresh pineapple rings before serving.
- For a lighter dessert, swap out whipped topping for coconut whipped cream.
- Chill the cake for at least 1 hour for easier slicing and firmer texture.
Nutrition Information
- Calories: 127 kcal
- Carbs: 22 g
- Protein: 2 g
- Total Fat: 4 g (Saturated Fat 3 g)
- Sodium: 166 mg
- Sugar: 18 g
Recipe from Allrecipes
Enjoy every bite of this light and airy angel food cake with pineapple.
Pineapple Angel Food Cake
This delightful angel food cake with pineapple brings together airy sweetness and tropical flair in under 30 minutes!
Ingredients
Method
- Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch baking pan with cooking spray.
- In a large bowl, combine the angel food cake mix and the reserved pineapple juice. Stir until just moistened.
- Fold in the drained crushed pineapple gently to maintain the cake’s airy texture.
- Pour batter into the prepared pan, smoothing the top with a spatula.
- Bake for 20–25 minutes, or until the cake springs back when lightly pressed and edges turn golden.
- Allow the cake to cool completely in the pan on a wire rack, about 15 minutes.
- Top the cooled cake with the thawed whipped topping, spreading evenly with a knife.
- Slice into 24 squares and serve chilled or at room temperature.
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