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Pineapple Angel Food Cake

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a close up shot of a slice of Pineapple Angel Food Cake on a plate
Delicious pineapple angel food cake has hints of the tropics in every bite of the light and fluffy pineapple-infused sponge cake.
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Table of Contents
  1. Pineapple Angel Food Cake Ingredients
  2. How to Make This Pineapple Angel Food Cake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

It’s time to get tropical with this pineapple angel food cake that’s a breeze to make with just a few simple ingredients. It’s so light and fluffy, with sweet, juicy pineapple flavor in every bite and a tasty Cool Whip topping to delight your taste buds.

a close up shot of a slice of Pineapple Angel Food Cake on a plate

Pineapple Angel Food Cake Ingredients

Pineapple Angel Food Cake raw ingredients that are labeled

You’ll need:

  • 1 (16-ounce) box of angel food cake mix
  • 1 (20-ounce) can of 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 This Pineapple Angel Food Cake Recipe

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

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

OUR RECIPE DEVELOPER SAYS

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.

cake mix added to a medium size bowl

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.

un-drained pineapple and vanilla mixed in a bowl

STEP FOUR: Pour 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. 

cake mix poured in a baking dish and then baked

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.

cool whip squeezed in the center of the cake and top with cherry in a backing dish

How To Serve

The best way to enjoy this delicious dessert is with a creamy scoop of vanilla ice cream on the side and a warm cup of coffee or homemade pumpkin spice latte after a tasty meal any day of the week.

Two more of our easy desserts you should try include our cream puff dessert and our banana split dump cake.

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.

a close up shot of pineapple angel food cake in a baking dish with a slice taken out

Bursting with sweet pineapple pieces baked into an airy cake, this pineapple cake is a delightful and tasty choice to satisfy your taste buds. Easy to make with only a handful of ingredients, you will feel like you are being whisked away to a tropical island as soon as you dig into this cake.

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.

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a close up shot of a slice of Pineapple Angel Food Cake on a plate

Pineapple Angel Food Cake

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Delicious pineapple angel food cake has hints of the tropics in every bite of the light and fluffy pineapple-infused sponge cake.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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.

Nutrition

Calories: 220kcal | Carbohydrates: 52g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 379mg | Potassium: 121mg | Fiber: 1g | Sugar: 39g | Vitamin A: 44IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 0.3mg
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