Pineapple Angel Food Cake Recipe

If you’re searching for a dessert that’s light, effortless, and bursting with tropical flavor, this Pineapple Angel Food Cake recipe is an unbeatable choice.

By combining just two pantry staples—angel food cake mix and crushed pineapple—you’ll create a cake with an irresistibly airy crumb and sweet, tangy finish.

No special pan or mixer is required, making it a go-to for quick celebrations, last-minute potlucks, or guilt-free weeknight desserts. The natural acidity of pineapple keeps the cake moist, while its sweetness complements the signature fluffiness of angel food cake.

With a handful of easy steps and endless ways to personalize your creation, this recipe delivers paradise by the slice for bakers of any experience level.

Ingredients Checklist

You’ll need just a few essentials to make Pineapple Angel Food Cake, plus optional toppings for a personal twist. Here’s everything required for success:

Main Ingredients:

• 1 box (15–16 ounces) angel food cake mix (one-step, “just add water” variety)

• 1 can (20 ounces) crushed pineapple in juice (do not drain)

Optional for Serving and Topping:

• 1 tub (8–12 ounces) whipped topping or stabilized whipped cream

• Fresh pineapple chunks or berries

• Toasted coconut flakes

• Sliced almonds or chopped macadamia nuts

• Fresh mint leaves

• Powdered sugar, for dusting

Equipment:

• 9×13-inch baking dish (glass or metal)

• Large mixing bowl (glass or metal, avoid plastic)

• Silicone spatula or large spoon

• Nonstick cooking spray (optional, for easy cleanup)

• Wire cooling rack

Dietary & Substitution Tips:

• Use a gluten-free angel food cake mix for a gluten-free dessert.

• Dairy-free whipped topping keeps this recipe completely dairy-free.

• For lower sugar, choose “no sugar added” crushed pineapple and a sugar-free cake mix.

Step-by-Step Instructions

With minimal prep and a handful of ingredients, this Pineapple Angel Food Cake recipe couldn’t be simpler. Follow these straightforward steps for a moist, fluffy cake every time.

• Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick spray if desired—though for best rise, you can skip greasing so the batter clings to the sides.

• In a clean, dry glass or metal mixing bowl, empty the entire box of angel food cake mix. Add the entire can of crushed pineapple (juice included).

• Stir gently but thoroughly with a silicone spatula or large spoon. The mixture will foam and become light and airy—take care not to overmix.

• Pour the batter evenly into your prepared baking dish, smoothing the top with a spatula.

• Bake for 28–35 minutes, or until the top is golden brown, dry, and springs back when gently pressed. The edges should begin to pull away slightly from the sides.

• Remove from the oven and set the dish on a wire rack. Allow the cake to cool completely in the pan to preserve its delicate crumb.

• For easy removal, run a thin knife around the edges after cooling.

• Slice and serve with your choice of toppings.

Tips for Perfect Results

A few simple techniques will help ensure your Pineapple Angel Food Cake bakes up perfectly light and never sticky or dense.

• Use only a one-step angel food cake mix. Two-step mixes (those that require separating the egg white package) will not work properly.

• Avoid plastic bowls, as any trace of fat can prevent the cake from rising.

• Do not overmix the batter—stir just until the pineapple and mix are incorporated.

• Baking in a 9×13-inch pan makes for easy serving, but you can also use an ungreased tube pan for a classic look.

• For best texture, let the cake cool completely before cutting.

• If the top starts to brown too quickly, tent loosely with foil for the last 5 minutes of baking.

• Leftover cake can be gently toasted for a delicious breakfast treat.

Serving Suggestions

This versatile cake is delicious on its own but can easily be dressed up for any occasion. Here are some creative ways to serve your Pineapple Angel Food Cake:

• Top each slice with a generous dollop of whipped topping or fresh whipped cream.

• Add a scattering of toasted coconut flakes or sliced almonds for crunch.

• Serve with a side of fresh fruit such as pineapple, mango, kiwi, or berries.

• Garnish with mint leaves and a sprinkle of powdered sugar for a beautiful finish.

• For a summer dessert bar, cut the cake into cubes and layer in parfait glasses with yogurt and fruit.

• For special occasions, drizzle with a simple passion fruit or lemon glaze.

Final Thoughts

Pineapple Angel Food Cake stands out as the ultimate easy dessert—light, tropical, and quick enough for any day of the week. With just two main ingredients, you’ll achieve a show-stopping cake that’s both crowd-pleasing and waistline-friendly.

Whether you enjoy it plain or decked out with fruit, coconut, or a cloud of whipped cream, this recipe is bound to become a staple in your kitchen.

With the included tips for success, serving ideas, and easy substitutions, you can confidently bake and share this delightful treat with friends and family any time you’re craving a taste of the tropics.