Description
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
Notes
- 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)