Pineapple Angel Food Cake Recipe
This Pineapple Angel Food Cake is a light, fluffy dessert that combines the sweet tanginess of crushed pineapple with the airy texture of angel food cake. Baked to golden perfection with crispy edges, it’s a delightful treat perfect for any occasion. Serve it plain or topped with whipped cream for an extra indulgence.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Ingredients
- 16 ounces angel food cake mix
- 20 ounces crushed pineapple in juice, undrained
- Cool Whip, thawed (optional, for serving)
Instructions
- Preheat Oven: Preheat your oven to 350° F to prepare for baking the cake.
- Combine Ingredients: In a large bowl, add the dry angel food cake mix along with the entire undrained can of crushed pineapple. Stir the mixture until well combined and frothy, which ensures the pineapple juice is fully incorporated with the cake mix.
- Transfer to Pan: Pour the batter into an ungreased 9 x 13-inch baking pan. Spreading the batter evenly helps it bake uniformly.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 40 minutes, until the cake’s top turns golden brown and the edges become crispy.
- Cool and Serve: Remove the cake from the oven and let it cool completely on a cooling rack before slicing. Serve plain or with a dollop of thawed Cool Whip or whipped cream if you desire.
Notes
- Do not grease the baking pan, as angel food cake requires an ungreased surface to rise properly.
- Make sure to use pineapple with its juice, as the liquid is essential for the cake’s texture.
- Cooling the cake completely before slicing helps it hold its shape better.
- Optionally, garnish with fresh pineapple slices or a sprinkle of toasted coconut for added flavor.
Find it online: https://cookedbysarah.com/pineapple-angel-food-cake-recipe/