Description
This Pineapple Angel Food Cake combines a light, fluffy texture with a delightful pineapple flavor. It’s quick to make and perfect for gatherings or a sweet treat at home.
Ingredients
Scale
- 16 oz box angel food cake mix
- 20 oz can crushed pineapple in juice, do not drain
- 8 oz cool whip, for serving
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, use a mixer to combine the angel food cake mix and the crushed pineapple, including the juice. Mix until fully combined. The batter will be light and foamy.
- Pour the batter into an un-greased 9×13 inch pan and spread evenly.
- Bake for 25–30 minutes, or until the top is golden and the cake springs back when lightly pressed. The cake will puff up while baking and settle in the center while cooling.
- Allow the cake to cool completely in the pan. Top with cool whip.
- Serve with a dollop of whipped topping on each piece.
Notes
Make sure not to drain the pineapple to keep the cake moist.
This cake is best served chilled and can be topped with fresh fruit.
Store any leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 22g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg