Pineapple Angel Food Cake is a light, fluffy, and tropical dessert made with just two ingredients—boxed angel food cake mix and crushed pineapple. This effortless recipe creates a naturally sweet, low-fat treat that’s perfect for warm-weather gatherings, potlucks, or quick weeknight desserts.
Why You’ll Love This Recipe
- Only two ingredients – No extra eggs, oil, or water needed.
- Super easy to make – Just mix and bake; no special skills required.
- Tropical and refreshing – Pineapple adds a sweet, tangy twist to airy angel food cake.
- Lower in fat – No added butter or oil, making it a lighter dessert option.
- Great for crowds – Perfect for potlucks, picnics, and family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 box (approximately 16 oz) angel food cake mix (the “just add water” kind)
- 1 can (20 oz) crushed pineapple in juice, undrained
Directions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the dry cake mix with the entire can of crushed pineapple, including the juice.
- Stir until well combined. The mixture will become foamy and airy.
- Pour the batter into an ungreased 9×13-inch baking dish.
- Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before cutting and serving.
Servings and Timing
- Servings: 12 to 16 slices
- Prep Time: 5 minutes
- Bake Time: 25 to 30 minutes
- Total Time: 30 to 35 minutes
Variations
- Tropical Twist: Add shredded coconut to the batter or sprinkle on top before baking.
- Fruity Fusion: Serve with fresh berries, kiwi, or mango slices.
- Frosted: Top with light whipped topping or cream cheese frosting for a richer dessert.
- Citrus Zest: Add a teaspoon of lemon or lime zest to the batter for extra zing.
- Mini Cakes: Make in muffin tins for individual servings; bake for 15–20 minutes.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
- Reheating: Best enjoyed cold or at room temperature. Warm briefly in the microwave if desired, but note that it may change the texture.
FAQs
Can I use fresh pineapple instead of canned?
No. Fresh pineapple contains enzymes that can prevent the cake from setting properly. Use canned crushed pineapple in juice.
Do I need to grease the pan?
No. Angel food cake rises best in an ungreased pan. Greasing may prevent the cake from rising properly.
Can I make this in a bundt pan?
Yes, but use an ungreased tube pan and invert it to cool, just like traditional angel food cake.
Is this recipe low-calorie?
Yes, it’s naturally lower in calories and fat than many desserts, especially with no added oil or eggs.
Can I use pineapple in syrup?
It’s best to use pineapple in juice. Syrup adds extra sugar and changes the texture and flavor.
Can I make cupcakes instead?
Absolutely. Divide the batter into cupcake liners and bake at 350°F for 15–20 minutes.
What if my cake falls after baking?
This can happen if the cake is underbaked or cooled too quickly. Ensure the center is fully set and allow gradual cooling.
Can I add other fruits?
Stick to the pineapple in the batter. You can add other fruits as toppings, but adding them inside may affect the texture.
What does this cake taste like?
It’s light, moist, and slightly tangy with a strong pineapple flavor and a fluffy, spongy texture.
Can I frost this cake?
Yes, a light whipped topping, cream cheese frosting, or even a glaze works beautifully.
Conclusion
Pineapple Angel Food Cake is the ultimate easy dessert—light, tropical, and made with just two ingredients. Whether you’re short on time or looking for a healthier sweet treat, this cake is a reliable go-to. Dress it up with fruit or keep it simple; either way, it’s always a crowd-pleaser.
Print
Pineapple Angel Food Cake
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 1 hr 55 mins (including cooling)
- Yield: 10–12 servings 1x
- Category: Dessert/Cake
- Method: Baking, Folding
- Cuisine: American
- Diet: Vegetarian
Description
A light, airy angel food cake infused with tropical pineapple flavor—moist, sweet, and perfect for summer gatherings.
Ingredients
- 1 cup cake flour (125 g)
- 1 1/4 cups granulated sugar (250 g), divided
- 12 large egg whites
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1/2 cup crushed pineapple, well-drained
- Zest of 1 small lemon or orange (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Line bottom only of a 10-inch tube pan with parchment; do not grease.
- In a bowl, whisk cake flour with ¾ cup sugar; set aside.
- In large bowl, beat egg whites until foamy. Add cream of tartar and salt; beat to soft peaks.
- Gradually add remaining ½ cup sugar, a tablespoon at a time, beating to stiff glossy peaks.
- Gently fold in vanilla, almond extract (if using), drained pineapple, and zest.
- Sift flour-sugar mixture over egg-white mixture in stages, folding gently after each addition until no streaks remain.
- Spoon batter into prepared tube pan; smooth top gently.
- Bake 35–40 minutes, until top is golden and springs back to touch; an inserted toothpick comes out clean.
- Invert pan immediately onto a bottle or funnel to cool completely (about 1 hour).
- Once cooled, run a thin knife around edges and tube; transfer to plate and serve.
Notes
- Ensure pineapple is very well-drained to avoid deflating the meringue.
- Cooling upside down helps maintain height and texture.
- Store in a loosely covered container at room temperature for up to 2 days.
- Optional glaze: dust with powdered sugar or top with whipped cream and pineapple slices.
Nutrition
- Serving Size: 1 slice (approx. 1/12 cake)
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 0 mg