Pineapple Angel Food Cake

Ingredients

• 454 g (16 oz)angel food cake mix
• 567 g (20 oz)tin of crushed pineapple in juice, undrained
• 227 g (8 oz)whipped topping, for serving

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Mix the batter

   In a large mixing bowl, use a mixer to combine the angel food cake mix and crushed pineapple, including all the juice. Mix until combined; the batter will be light and foamy.

3. 3

   Fill the pan

   Pour the batter into an ungreased 23 × 33 cm (9 × 13 inch) pan and spread it evenly.

4. 4

   Bake the cake

   Bake for 25–30 minutes, until the top is golden and the cake springs back when pressed lightly. It will puff up as it bakes and settle in the centre as it cools.

5. 5

   Cool and top

   Let the cake cool completely in the pan, then top it with the whipped topping.

6. 6

   Serve the cake

   Serve each piece with a dollop of whipped topping.

What is pineapple angel food cake?

Angel food cake is a light American-style cake traditionally made with whipped egg whites. This shortcut version uses a boxed mix and crushed pineapple for a simple, fruit-flavoured bake.

Pineapple juice adds moisture to the mix, while the airy batter helps the finished cake stay soft. Whipped topping gives each serving a creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 2g protein, 36g carbs, 3g fat.

The cake mix and pineapple provide most of the carbohydrates, while the whipped topping contributes much of the fat; the recipe has only a small amount of protein per serving. Balance a slice with fresh fruit, or serve it after a meal that includes a more substantial protein source.

The two-ingredient batter

Cake mix: Use a standard angel food cake mix and follow the recipe’s mixing directions rather than adding the ingredients listed on the box.

Pineapple: Add the crushed fruit and all its juice. Draining it would change the amount of liquid in the batter.

Mix gently and evenly

Foamy batter: Mix until the cake mix and pineapple are combined, as directed; the mixture should look light and aerated.

Even layer: Spread the batter across the ungreased pan so it bakes at a consistent rate. Avoid greasing the pan, as the recipe calls for it to be ungreased.

Check for doneness

Colour and spring: Begin checking at 25 minutes. The top should be golden, and a light press should leave the cake springing back.

Cooling: The cake rises in the oven and settles in the centre as it cools. Let it cool completely in the pan before adding the topping.

Allow time to cool

The stated 35 minutes covers the listed preparation and baking time, but cooling completely takes additional time. Plan ahead if you want to serve the cake fully cooled and topped.

Keep the whipped topping off until the cake is cool, then add it over the top or serve a dollop with each piece.

Serving ideas

Cut the cake into 20 pieces as specified, and serve each with a dollop of whipped topping. Its sweet, fruity flavour works well as a simple dessert after a meal.

For a contrasting finish, offer fresh berries alongside the cake, keeping them separate so each person can add them as they like.

Recipe notes & tips

• Use the pineapple and all of its juice without draining it.
• Measure the pan before mixing so you are ready to spread the batter promptly.
• Spread the batter evenly into the ungreased pan for more uniform baking.
• Check the cake at 25 minutes, then continue baking if the top is not golden and springy.
• Cool the cake completely before adding the whipped topping.

Variations

• Fresh fruit: Serve with berries on the side for a fresh contrast.
• Citrus note: Add a little finely grated lemon zest to the batter for a brighter flavour.
• Coconut finish: Scatter toasted coconut over the whipped topping just before serving.
• Individual servings: Bake in suitable individual portions and check them early, as smaller cakes may bake faster.
• Pineapple garnish: Reserve a little crushed pineapple, drain it well, and spoon it over the topping when serving.

Common mistakes to avoid

• Draining the pineapple: The recipe relies on its juice, so add the tin undrained.
• Greasing the pan: Use an ungreased 23 × 33 cm pan, as specified.
• Uneven spreading: Smooth the batter into an even layer so it bakes consistently.
• Taking it out too soon: Check for a golden top and a springy feel rather than relying only on the timer.
• Topping it while warm: Cool the cake fully first so the whipped topping stays in place.

How to store

Cover and refrigerate leftover cake because it is topped with whipped topping; use within 3 days. Serve chilled or let a portion stand briefly at room temperature, and avoid reheating once topped.

Frequently asked questions