Pineapple Angel Cake is a light and airy cake that only takes two simple ingredients – a box of angel food cake mix and a can of crushed pineapple. Serve as is or top with either Cool Whip or fresh whipped cream.
If you prefer milk chocolate, you can also substitute milk chocolate chips for semi-sweet chocolate chips.
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Key to Success #1 – Do Not Add Water
This Pineapple Angel Cake is made with only two ingredients – a box of angel food cake mix and a can of crushed pineapple.
You don’t need to drain the can of pineapple and you don’t need to add the water to the angel food cake mix.
You simply stir the angel food cake mix and the can of crushed pineapple together.
You can use your electric mixer if you’d like but you can also just use a rubber spatula to stir the cake together.
Once you add the pineapple to the angel food cake mix, you’ll start to notice a reaction as the mix begins to foam.
This gives a nice lift to the cake batter before it’s baked.
Key to Success #2 – Cool It Down
When your cake comes out of the oven, it’ll be nice and puffy but it may sink a bit in the middle as it cools.
This is okay and will not affect the taste of your cake in any way. It will still be every bit as delicious.
If the sinking bothers you, you can just cover it up with Cool Whip or fresh whipped cream and nobody will ever know the difference
Be sure to refrigerate the cake before serving. You’ll want to serve it cold.
Key to Success #3 – To Top or Not To Top
This delicious Pineapple Angel Food Cake is delicious all on its own but you can really take it over the top by adding a nice cool layer of Cool Whip or fresh whipped cream.
I prefer to top my cake with fresh whipped cream but you can use Lite Cool Whip if you want to keep things on the lighter side.
This easy cake is light on calories on its own – clocking in at about 170 calories per slice, unfrosted.
Pin this delicious Pineapple Angel Cake recipe to your favorite Light Dessert Board or your Angel Food Cake Board.
- 1 box (16 oz) Betty Crocker Angel Food Cake Mix
- 1 can (20 oz) crushed pineapple
- 1 tub (8 oz) Cool Whip, or fresh whipped cream (optional)
- Preheat oven to 350 degrees F.
- In medium bowl, stir together angel food cake mix and can of crushed pineapple (undrained). Pour into ungreased 13 X 9-inch baking dish.
- Bake uncovered for 35 minutes. Remove from oven and let cool completely.
- Top cooled cake with Cool Whip or fresh whipped cream.
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Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 195Total Fat: 1gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 3mgSodium: 324mgCarbohydrates: 45gFiber: 1gSugar: 33gProtein: 3g