Pineapple Angel Food Cake

Pineapple Angel Food Cake is a light, airy, and incredibly easy dessert that brings tropical sweetness and cloud-like texture together in every bite. With just two main ingredients—fluffy angel food cake mix and crushed pineapple—this cake delivers maximum flavor with minimal effort. It’s the perfect treat for warm-weather gatherings, casual weeknight desserts, or whenever you’re craving something sweet but not overly rich. Moist, tender, and delicately golden, this cake feels indulgent yet refreshingly light.

The beauty of this cake lies in its simplicity. The natural sweetness and juiciness of pineapple add a bright, fruity flavor and moist texture to the classic angel food cake. No eggs to separate, no complex steps—just mix, bake, and enjoy. Whether served plain, topped with whipped cream, or paired with fresh fruit, Pineapple Angel Food Cake is a delightful way to satisfy your sweet tooth without the heaviness of traditional cakes. It’s also a perfect base for creative toppings and variations, making it a staple for bakers of all skill levels.

Why You’ll Love This Recipe

Pineapple Angel Food Cake is a dream come true for anyone who loves quick, easy, and flavorful desserts. With just two ingredients, this cake is practically foolproof, yet the results are impressive every time. The crushed pineapple not only adds a tropical zing but also makes the cake incredibly moist and flavorful without any added oil or butter. It’s naturally lower in fat and calories compared to most cakes, making it a guilt-free indulgence you can enjoy any time.

You’ll also love the versatility of this recipe. Serve it as-is for a light dessert, or dress it up with whipped topping, coconut flakes, or fresh berries for a more festive presentation. It’s perfect for picnics, potlucks, baby showers, or even breakfast with coffee. And because it’s so quick to make, it’s a great last-minute option when you need a dessert in a hurry. Light, fluffy, fruity, and endlessly adaptable—what’s not to love?

Preparation Time and Servings

• Prep time: 5 minutes

• Cook time: 30–35 minutes

• Cool time: 1 hour

• Total time: 1 hour 40 minutes

• Yield: 12 servings

• Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 160

• Carbohydrates: 35g

• Protein: 2g

• Fat: 0g

• Fiber: 1g

• Sugar: 25g

Ingredients

Basic Cake Ingredients:

• 1 box angel food cake mix (one-step type, approx. 16 oz)

• 1 can (20 oz) crushed pineapple in 100% juice, undrained

Optional Toppings and Garnishes:

• Whipped topping or whipped cream

• Toasted shredded coconut

• Fresh pineapple slices

• Fresh berries (strawberries, blueberries, raspberries)

• Mint leaves

• Powdered sugar for dusting

Step-by-Step Instructions

1. Preheat and Prepare

• Preheat your oven to 350°F (177°C).

• Do not grease the pan—angel food cake requires an ungreased pan to rise properly.

• Use a 9×13-inch baking pan, a tube pan, or cupcake molds for individual servings.

2. Mix the Batter

• In a large mixing bowl, pour the angel food cake mix.

• Add the entire can of crushed pineapple with juice—do not drain.

• Mix gently using a spatula or hand mixer on low speed until fully combined and fluffy. The mixture will foam and become airy as it reacts.

3. Pour and Bake

• Pour the batter into your ungreased baking pan, smoothing the top evenly.

• Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

• If using a tube pan, invert the pan upside-down after baking and allow the cake to cool completely in this position to prevent collapsing.

4. Cool and Serve

• Let the cake cool for at least 1 hour.

• If using a 9×13 pan, allow to cool in the pan before slicing.

• If using a tube pan, once fully cooled, use a knife to loosen the edges and remove the cake.

• Slice and serve as-is or add desired toppings like whipped cream, fruit, or coconut flakes.

Ingredient Background

Angel food cake is a naturally fat-free dessert made primarily from egg whites and sugar, known for its lofty, airy texture. The boxed mix simplifies the process, removing the need to whip egg whites manually. Crushed pineapple, on the other hand, brings natural sweetness, moisture, and a hint of tropical flair. Its juice reacts with the cake mix to create a fluffy batter without the need for additional liquids or fats. When combined, these two ingredients produce a dessert that’s light, moist, and flavorful with minimal effort.

Technique Tips

Use a large mixing bowl to allow the batter to expand as it foams—it will rise quickly once the pineapple is mixed in. Be gentle when mixing to retain the airy structure. Avoid greasing the baking dish, as the batter needs to cling to the sides to rise properly. If using a tube pan, cooling the cake upside-down is key to maintaining its height and structure. For a professional finish, use a serrated knife to slice the cake cleanly without compressing it.

Alternative Presentation Ideas

For a casual gathering, serve squares of cake topped with a dollop of whipped topping and a few fresh berries. For a more elegant presentation, cut the cake into circles using a round cutter and layer with whipped cream and fruit like a mini trifle. You can also cut the cake into cubes and create dessert skewers alternating with pineapple chunks, strawberries, and marshmallows. Another idea is to crumble the cake into dessert jars layered with fruit and cream for a portable treat.

Additional Tips for Success

Make sure to use a one-step angel food cake mix, which only requires water or other liquid additions. Other types that require separate eggs may not work with this method. Don’t overmix—the batter should be just combined and airy. Keep an eye on the baking time, as overbaking can cause the cake to dry out. Letting the cake cool completely is crucial to maintaining its light texture. For best results, slice the cake only once fully cooled to avoid deflation or crumbling.

Recipe Variations

Add shredded coconut to the batter for a tropical coconut-pineapple cake. Stir in lemon or orange zest for a citrus twist. For a fruity blend, mix in finely chopped strawberries or mango before baking. You can also add a pinch of cinnamon or nutmeg for warm spice notes. Swap the crushed pineapple for mandarin oranges (undrained) for a different flavor profile. For a holiday version, add chopped dried cranberries and a touch of almond extract. For a layered dessert, split the cake and fill with lemon curd or vanilla pudding before topping.

Freezing and Storage

Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For best texture, cover loosely to prevent condensation. To freeze, wrap individual slices in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. To serve, thaw at room temperature for 15–20 minutes. Avoid freezing cakes with whipped toppings—add those fresh just before serving.

Healthier Twist Ideas

This cake is already naturally lower in fat, but you can take it a step further by using a low-sugar or reduced-calorie angel food cake mix. Use canned pineapple in its own juice rather than syrup to minimize added sugars. Serve with plain Greek yogurt and fresh fruit instead of whipped cream for a protein-rich topping. You can also cut smaller portion sizes and pair with a fresh fruit salad for a balanced dessert. For a fiber boost, add a tablespoon of chia seeds or flaxseeds into the batter.

Serving Suggestions for Events

Pineapple Angel Food Cake is perfect for potlucks, picnics, brunch tables, and summer parties. Cut into squares and serve on a tiered tray with fresh mint for garnish. For formal events, serve with citrus glaze drizzle and candied pineapple slices. Offer individual mini cakes in cupcake liners or ramekins for elegant single-serve portions. Pair with herbal tea, lemonade, or a sparkling fruit punch for a refreshing dessert spread. It also makes a light and cheerful birthday cake when decorated with whipped topping and fresh tropical fruit.

Special Equipment

• Mixing bowl

• Silicone spatula or hand mixer

• 9×13 baking dish or tube pan

• Wire rack (for cooling)

• Serrated knife (for clean slicing)

• Parchment paper (optional for lifting cake from square pans)

Frequently Asked Questions

1. Can I use pineapple chunks instead of crushed pineapple?

• Crushed pineapple is essential for even texture and moisture. Chunks won’t blend smoothly and may weigh down the batter.

2. Why shouldn’t I grease the pan?

• The ungreased pan allows the batter to climb the sides and rise properly. Greasing can prevent proper structure.

3. Can I use a homemade angel food cake base?

• You can, but the simple two-ingredient version works best with a boxed one-step mix.

4. Can I make cupcakes instead of one big cake?

• Yes, divide batter into lined muffin tins and bake for 15–18 minutes or until golden and springy.

5. How do I make the cake fluffier?

• Mix gently and avoid over-stirring. Let the batter expand naturally and don’t open the oven during baking.

6. Can I make this recipe dairy-free?

• Yes, the basic cake is dairy-free. Just avoid adding dairy toppings and use plant-based alternatives instead.

7. Can I reduce the sugar content?

• You can use a reduced-sugar cake mix, but the pineapple itself will still contribute natural sugars.

8. How do I prevent the cake from sticking to the pan?

• Stickiness is normal with this moist cake. Use a serrated knife or spatula to loosen edges gently before removing.

Conclusion

Pineapple Angel Food Cake is a delightful dessert that proves you don’t need complicated steps or lengthy prep to create something truly delicious. With its light texture, tropical sweetness, and simple preparation, it’s a perfect treat for any time of year. Whether enjoyed plain or dressed up with toppings, this cake is a sweet reminder that great flavor can come from the simplest ingredients.

Ideal for busy days, special occasions, or just a little moment of joy, this cake brings a burst of sunshine to your table. Easy, versatile, and irresistibly fluffy, it’s a recipe you’ll want to keep in your regular dessert rotation—because sometimes, simplicity really is the secret to satisfaction.

Pineapple Angel Food Cake

---

• Author: Louise
• Total Time: 1 hour 40 minutes
• Yield: 12 servings 1x

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

Basic Cake Ingredients:

• 1 box angel food cake mix (one-step type, approx. 16 oz)
• 1 can (20 oz) crushed pineapple in 100% juice, undrained

Optional Toppings and Garnishes:

• Whipped topping or whipped cream
• Toasted shredded coconut
• Fresh pineapple slices
• Fresh berries (strawberries, blueberries, raspberries)
• Mint leaves
• Powdered sugar for dusting

---

Instructions

1. Preheat and Prepare

• Preheat your oven to 350°F (177°C).

• Do not grease the pan—angel food cake requires an ungreased pan to rise properly.

• Use a 9×13-inch baking pan, a tube pan, or cupcake molds for individual servings.

2. Mix the Batter

• In a large mixing bowl, pour the angel food cake mix.

• Add the entire can of crushed pineapple with juice—do not drain.

• Mix gently using a spatula or hand mixer on low speed until fully combined and fluffy. The mixture will foam and become airy as it reacts.

3. Pour and Bake

• Pour the batter into your ungreased baking pan, smoothing the top evenly.

• Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

• If using a tube pan, invert the pan upside-down after baking and allow the cake to cool completely in this position to prevent collapsing.

4. Cool and Serve

• Let the cake cool for at least 1 hour.

• If using a 9×13 pan, allow to cool in the pan before slicing.

• If using a tube pan, once fully cooled, use a knife to loosen the edges and remove the cake.

• Slice and serve as-is or add desired toppings like whipped cream, fruit, or coconut flakes.

• Prep Time: 5 minutes
• Cool Time: 1 hour
• Cook Time: 30–35 minutes

Nutrition

• Serving Size: 1 slice
• Calories: 160
• Sugar: 25g
• Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 2g