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.
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 9x13 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.