Pineapple Angel Food Cake

 

Pineapple Angel Food Cake is a dreamy dessert, bursting with sweet pineapple pieces baked into an airy cake and topped with creamy Cool Whip topping.
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Table of Contents
  1. Pineapple Angel Food Cake Ingredients
  2. Substitutions and Additions
  3. How to Make Pineapple Angel Food Cake
  4. How to Serve Pineapple Angel Food Cake
  5. Storage
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE RECIPES YOU’LL LOVE
  8. JUMP TO RECIPE

Pineapple Angel Food Cake is light, fluffy, and sweet, with juicy pineapple flavor in every bite. You’ll love how easy this cake is to make with just a few simple ingredients. Just one bite and you’ll feel like you’re on a dreamy tropical vacation. 

If you can’t get enough pineapple desserts then you’ll want to make Pineapple Delight, Dole Pineapple Whip, and Pineapple Upside Down Cake

Pineapple Angel Food Cake Ingredients

You will need:

  • 16 ounces angel food cake mix
  • 20 ounces crushed pineapple in natural pineapple juice, un-drained
  • ½ teaspoon pure vanilla extract
  • 1 cup Cool Whip, thawed (optional garnish)
  • 10 maraschino cherries, optional garnish

Substitutions and Additions

WHIPPED TOPPING: You can substitute canned whipped topping for the Cool Whip on top of the cake, but it will quickly begin to melt. The Cool Whip is way more stable than canned whipped topping. 

CHERRIES: You can substitute strawberries, small pineapple chunks, or even candied pineapple for the maraschino cherries in this easy recipe. 

PINEAPPLE: You can substitute a can of pineapple tidbits for crushed pineapple, but the crushed pineapple is more uniform than the tidbits.

COCONUT: Make this fluffy cake an extra tropical dessert by adding ½-1 cup shredded coconut to the cake batter along with the pineapple.

How to Make Pineapple Angel Food Cake

STEP ONE: Preheat the oven to 350°F. Generously spray a 9×13 baking dish with nonstick cooking spray. Set it aside.

STEP TWO: Add the angel food cake mix to a medium-sized mixing bowl.

PRO TIP: You won’t be making the cake according to the box instructions; you’re just adding the dry cake mix and combining it with the other listed ingredients.

STEP THREE: Stir in the un-drained crushed pineapple and the vanilla. Stir until all the cake batter is completely incorporated. The batter will be foamy.

STEP FOUR: Pour the cake batter into the prepared baking dish. Bake for 20 to 25 minutes, until a toothpick inserted comes away clean. Allow the cake to cool completely.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.

STEP FIVE: Once the cake is cooled, add the Cool Whip to either a disposable piping bag with the bottom snipped off or a quart-size Ziploc bag with the corner snipped off.

STEP SIX: Squeeze a ½ dollar size dollop of Cool Whip in the center of each cake slice (about 1½ tablespoons). Top each Cool Whip swirl with a cherry.

PRO TIP: The best knife to use when cutting angel food cake is a serrated knife, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.

How to Serve Pineapple Angel Food Cake

Delicious on its own, you can top your cake with some shaved coconut or serve it with a scoop of creamy vanilla ice cream on the side. Pair this yummy dessert with a warm cup of coffee or some homemade pumpkin spice latte after a tasty meal. Ready to eat in just 30 minutes, this easy cake is a breeze to make any night of the week!

Storage

IN THE FRIDGE: Store any leftovers of this easy cake covered with plastic wrap or aluminum foil in the refrigerator for up to 6 days. You can keep the cake at room temperature, without the Cool Whip garnish, for up to 3 days. 

IN THE FREEZER: You can freeze this tasty dessert for up to 3 months. Allow the cake to thaw in the refrigerator overnight before serving.

Pineapple angel food cake is bursting with sweet pineapple pieces baked into an airy cake. This tasty angel food cake has a fluffy pineapple-infused sponge cake, topped with creamy Cool Whip topping to delight your taste buds. Dig into this heavenly dessert and get ready to feel like you are being whisked away to a tropical island. 

FREQUENTLY ASKED QUESTIONS

Does this angel food cake with pineapple have to be refrigerated? 

This simple angel food cake recipe can be kept on the counter for up to 3 days if it doesn’t have the Cool Whip topping added. Otherwise, keep it in the fridge for up to 6 days.

Can I freeze this angel food pineapple cake? 

This cake can be frozen for up to three months in an airtight container.

When I’m baking the angel food cake, how do I know when it is done? 

You’ll know your angel food cake is done when a toothpick or butter knife inserted into the center of the cake comes out clean.

MORE RECIPES YOU’LL LOVE

Pineapple Angel Food Cake

Pineapple Angel Food Cake is a dreamy dessert, bursting with sweet pineapple pieces baked into an airy cake and topped with creamy Cool Whip topping.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • 16 ounces angel food cake mix
  • 20 ounces crushed pineapple in natural pineapple juice un-drained
  • ½ teaspoon pure vanilla extract
  • 1 cup Cool Whip thawed (optional garnish)
  • 10 maraschino cherries optional garnish

Instructions
 

  • Preheat the oven to 350°F. Generously spray a 9×13 baking dish with nonstick cooking spray. Set it aside.
  • Add the angel food cake mix to a medium-sized mixing bowl.
  • Stir in the un-drained crushed pineapple and the vanilla. Stir until all the cake batter is completely incorporated. The batter will be foamy.
  • Pour the cake batter into the prepared baking dish. Bake for 20 to 25 minutes, until a toothpick inserted comes away clean. Allow the cake to cool completely.
  • Once the cake is cooled, add the Cool Whip to either a disposable piping bag with the bottom snipped off or a quart-size Ziploc bag with the corner snipped off.
  • Squeeze a ½ dollar size dollop of Cool Whip in the center of each cake slice (about 1½ tablespoons). Top each Cool Whip swirl with a cherry.

Notes

You won’t be making the cake according to the box instructions; you’re just adding the dry cake mix and combining it with the other listed ingredients.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
The best knife to use when cutting angel food cake is a serrated knife, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.

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