Pineapple Angel Food Cake

If you’re craving a light, airy dessert with tropical vibes, Pineapple Angel Food Cake is your answer. Made with just a handful of simple ingredients, this cake is fluffy, sweet, and naturally moist thanks to crushed pineapple baked right into the batter. It’s perfect for potlucks, holidays, summer gatherings, or when you need a quick dessert that feels fancy without the effort.

Ingredients

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

Instructions

• Preheat oven to 350°F (175°C)
• Generously spray a 9×13-inch baking dish with nonstick cooking spray
• Add angel food cake mix to a mixing bowl
• Stir in un-drained crushed pineapple and vanilla extract
• Mix until fully incorporated (batter will be foamy)
• Pour batter evenly into prepared baking dish
• Bake for 20–25 minutes, or until a toothpick comes out clean
• Let cake cool completely before decorating
• Pipe or spoon a dollop of Cool Whip onto each slice
• Top with a maraschino cherry if desired

Serving & Storage Tips

• Serve chilled or at room temperature
• Slice with a serrated knife for clean cuts
• Store covered in the refrigerator for up to 3 days
• Add Cool Whip and cherries just before serving for best texture
• Freeze unfrosted cake for up to 2 months (wrap tightly)

Variations

1. Cherry Pineapple Angel Cake – Stir in ½ cup chopped maraschino cherries
2. Coconut Pineapple Cake – Top with toasted coconut flakes
3. Pineapple Orange Cake – Add 1 tsp orange zest to batter
4. Pineapple Lemon Cake – Add 1 tbsp lemon juice for brightness
5. Pineapple Cream Cheese Topping – Spread whipped cream cheese frosting on top
6. Pineapple Strawberry Cake – Add sliced fresh strawberries as garnish
7. Tropical Fruit Cake – Serve with mango and kiwi on top
8. Pineapple Rum Cake (Adult Twist) – Add 1 tsp rum extract
9. Pineapple Upside-Down Style – Line pan with pineapple rings & cherries first
10. Mini Cupcake Version – Bake in cupcake liners (15–18 minutes)
11. Pineapple Berry Bliss – Top with blueberries and raspberries
12. Pineapple Almond Cake – Add ¼ tsp almond extract
13. Sugar-Free Version – Use sugar-free angel food mix
14. Pineapple Pudding Topped Cake – Add a layer of vanilla pudding on top
15. Pineapple Whipped Yogurt Cake – Swap Cool Whip for vanilla Greek yogurt

FAQs

1. Do I drain the pineapple?
   No—use it un-drained for moisture and flavor.
2. Can I use fresh pineapple?
   Not recommended; canned pineapple has consistent juice levels.
3. Does this cake need eggs?
   No—the pineapple replaces the eggs.
4. Can I make it ahead of time?
   Yes! Bake up to 24 hours ahead and refrigerate.
5. Is this cake freezer-friendly?
   Yes, freeze without toppings.
6. What pan works best?
   A 9×13-inch pan is ideal.
7. Can I use flavored angel food cake mix?
   Yes—vanilla or lemon work great.
8. Is this dessert low-fat?
   The cake itself is naturally low-fat without toppings.
9. Why is my batter foamy?
   That’s normal—it helps create the airy texture.
10. Can I skip the Cool Whip?
    Absolutely—it’s delicious plain.

This Pineapple Angel Food Cake proves that simple desserts can still steal the spotlight. It’s light, refreshing, and bursting with pineapple flavor—making it ideal for warm weather or anytime you want something sweet without being heavy. Dress it up with toppings or enjoy it plain; either way, it’s a guaranteed crowd-pleaser.

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