Pineapple Angel Food Cake

Why You’ll Love This Recipe

Pineapple Angel Food Cake is a light, fluffy dessert made with just two ingredients—perfect for quick baking and ideal for warm weather. With its airy texture and tropical pineapple flavor, this cake is a guilt-free indulgence that comes together effortlessly. Whether you’re serving it at a picnic, potluck, or as a weeknight treat, it’s always a crowd-pleaser.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

angel food cake mix (1 box)crushed pineapple in juice (1 can, 20 ounces)

directions

Preheat your oven to 350°F (175°C). Do not grease your pan.

In a large mixing bowl, combine the dry angel food cake mix and the entire can of crushed pineapple (with juice). Stir until fully incorporated and foamy.

Pour the mixture into an ungreased 9×13-inch baking dish or tube pan.

Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Remove from the oven and allow to cool completely in the pan.

Once cooled, slice and serve as-is or with whipped cream and fresh fruit if desired.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 5 minutesBaking time: 25–30 minutesCooling time: 30 minutesTotal time: 1 hour

Variations

Add shredded coconut to the batter for a tropical twist.

Top with a dollop of whipped cream and a maraschino cherry.

Fold in drained mandarin oranges or diced strawberries for added fruit flavor.

Make cupcakes instead by adjusting baking time to 15–18 minutes.

storage/reheating

Store Pineapple Angel Food Cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.For longer storage, freeze slices individually wrapped for up to 2 months.To serve, let thaw at room temperature or briefly microwave to soften.

FAQs

Can I use fresh pineapple instead of canned?

Fresh pineapple contains enzymes that can affect the cake texture. Stick to canned crushed pineapple in juice for best results.

Do I need to add eggs or water?

No, just the dry cake mix and the canned pineapple are needed.

Can I use a bundt pan?

Yes, but ensure it is ungreased and cool the cake upside-down if using a tube-style pan.

Why shouldn’t I grease the pan?

Ungreased pans allow the cake to rise and cling to the sides, giving it the proper fluffy texture.

Is this recipe low-fat?

Yes, it’s naturally fat-free if you use the boxed mix and pineapple only.

Can I use pineapple in syrup?

Use crushed pineapple in juice, not syrup, for best results and to avoid added sweetness.

Can I make this gluten-free?

Yes, if you use a gluten-free angel food cake mix.

Can I add frosting?

You can, but it’s usually served plain or with a light topping like whipped cream.

Is it okay to make this in advance?

Yes, it keeps well and can be made a day ahead.

What if the top cracks?

Cracking is normal with angel food cake and doesn’t affect flavor or texture.

Conclusion

Pineapple Angel Food Cake is the ultimate easy dessert—light, refreshing, and delicious with minimal effort. Its simplicity, combined with tropical flavor, makes it a go-to recipe for any occasion. Try it once, and it’ll likely become a regular in your recipe rotation.

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