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–+ servings

Pineapple Angel Food Cake

This delightful angel food cake with pineapple brings together airy sweetness and tropical flair in under 30 minutes!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch baking pan with cooking spray.
  2. In a large bowl, combine the angel food cake mix and the reserved pineapple juice. Stir until just moistened.
  3. Fold in the drained crushed pineapple gently to maintain the cake’s airy texture.
  4. Pour batter into the prepared pan, smoothing the top with a spatula.
  5. Bake for 20–25 minutes, or until the cake springs back when lightly pressed and edges turn golden.
  6. Allow the cake to cool completely in the pan on a wire rack, about 15 minutes.
  7. Top the cooled cake with the thawed whipped topping, spreading evenly with a knife.
  8. Slice into 24 squares and serve chilled or at room temperature.
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