Pineapple Angel Food Cake

What do you get when you cross a tropical pineapple cake with an airy angel food cake? A heavenly dessert called pineapple angel food cake. This treat is one of our most versatile angel food cake recipes because it is made with just two ingredients—yes, TWO! If you keep angel food cake mix and crushed pineapple in the pantry, you can mix up this cake in minutes.

Served with your stashed-in-the-freezer whipped topping, angel food cake with pineapple is a wonderfully sweet and flavorful dessert that will appeal to everyone. Whipped topping perfectly complements the cake’s fruity flavor, but we offer more ideas for tantalizing toppings below.

Ingredients for Pineapple Angel Food Cake

• Crushed pineapple: We love canned pineapple recipes, especially this angel food pineapple cake, because the pieces of unsweetened crushed pineapple add flavor, texture and moisture.
• Angel food cake mix: Using boxed cake mix makes it quick and easy to assemble this tasty pineapple angel food cake recipe. Our Test Kitchen even taste-tested angel food cake mixes to help you choose the very best one.
• Frozen whipped topping: Whether you use Cool Whip or another brand, allow time for the topping to thaw in the fridge before adding the creamy sweetness to the angel food cake with pineapple.

Directions

Step 1: Make the batter

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Preheat the oven to 350°F. In a large mixing bowl, beat the angel food cake mix and crushed pineapple with juice over medium-low speed until well combined, two to three minutes.

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Pour the batter into an ungreased 13×9-inch baking dish.

Step 2: Bake the cake

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Slide the dish into the oven and bake the cake until lightly browned, 25 to 30 minutes. Remove the cake from the oven and allow it to cool completely.

Editor’s Tip: Move the baking dish to a wire rack. This will allow air to circulate around the cake, allowing it to cool faster.

Step 3: Finish with whipped topping

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Flip the cooled cake out onto a serving platter. Cut the cake into slices and serve each piece with a generous dollop of whipped topping.

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Pineapple Angel Food Cake Variations

• Use fresh pineapple: Make your own crushed pineapple to bring the brightest, freshest fruit flavor to this cake. To cut a pineapple, remove the top and bottom, then slice off the peel and cut the fruit into chunks. Transfer the fresh pineapple chunks to a food processor and pulse until you have 2-1/2 cups crushed fruit and juice.
• Make a peach version: Substitute a 15-ounce can of diced peaches in syrup for the crushed pineapple. Gently mash or chop the peaches to break them up before combining them with the angel food cake mix.
• Add nuts: Give angel food cake with pineapple a little crunch by folding 1/2 to 2/3 cup chopped nuts into the batter. Pecans, walnuts, almonds and macadamia nuts are all good choices for this cake.

How to Store Pineapple Angel Food Cake

To prevent the angel food pineapple cake from drying out, wrap it tightly or transfer the leftover cake to an airtight container. Store the cake in the fridge to protect its flavor and quality.

How long does pineapple angel food cake last?

We think you’ll find that this pineapple angel food cake recipe doesn’t last long at all—because it’s just too delicious to leave any behind! However, if you do find yourself with some leftover slices, they’ll last for three to four days when stored in the refrigerator.

Can you freeze pineapple angel food cake?

This sweet angel food cake with pineapple freezes well, which means you’ll have an easy dessert on hand in the future. To freeze cake, wrap the cooled cake tightly in a layer of storage wrap and aluminum foil, and freeze it for up to three months. Allow the still-wrapped cake to thaw in the refrigerator before slicing and serving.

Pineapple Angel Food Cake Tips

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What other baking pans can you use for pineapple angel food cake?

Instead of making pineapple cake with angel food cake in a large rectangular pan, you can use our baking pan conversion guide to make the recipe in another pan. Try dividing the batter between two 8-inch square or round pans and making a layer cake by stacking them—with whipped topping between the layers and spread on top. Or, serve just one of the smaller cakes and wrap the other one, stashing it in the freezer for later. However, avoid pans with decorative grooves and shapes, as the cake will likely stick and won’t release cleanly.

What can you serve with pineapple angel food cake?

Frozen whipped topping is a tasty and convenient topping because you can keep it in the freezer, but there are more toppings to try! Serve the pineapple angel food cake recipe with homemade whipped cream flavored with vanilla, or finish it with sliced sweetened strawberries, fresh berries or toasted shredded coconut. You can also drizzle caramel sauce and scatter maraschino cherries over the top to give the cake a pineapple upside-down cake vibe.