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Pineapple Angel Food Cake

Posted on February 25, 2022June 26, 2024
Print Recipe

 

Pineapple Angel Food Cake is made with just two ingredients. 

It’s a light, refreshing and delicious dessert. 

Pairs well with ice cream, fresh fruit and whipped cream.   

 

  

THE INSPIRATION 

Decided to give it a try.  Turned out great.  I “adjusted” the recipe by adding helpful baking tips.  I also baked the cake in an ungreased tube pan instead of the standard angel food cake pan with the removable center. 

 

THE INGREDIENTS

Pineapple Angel Food Cake

I suggest using a name brand of crushed pineapples in this recipe. 

The taste is MUCH better than most generic brands.

Over the years, I’ve used generic and name brand crushed pineapples to make my Pineapple Dump Cake.

 

DISCLAIMER (NOT SPONSORED):  I have not been paid to endorse any of the pictured products.  Delighted to share what I purchased and used to make this delicious dessert.  All comments are my own.

 

As a result, I discovered some generic brands are very sour which affects the cake’s taste. The name brands always taste good and have a brighter color.  

Something to think about when buying crushed pineapples for this recipe (or any recipe).

     

BAKING PAN SUGGESTIONS

Angel Food Cake Pan

Pineapple Angel Food Cake can be baked in a 10-inch round, metal pan with a hollow tube in the middle, and a removable center/bottom. 

The official name of this type of cake pan is angel food cake pan.   

Or bake it in a 12-cup tube pan like the one I used.  Photos below.  

 

 

HIGH ALTITUDE BAKING TIPS (3500-6500 ft.)

Pineapple Angel Food Cake

The following instructions are printed on back of the cake mix box:

Do not use 9″ loaf pans.  Stir 1/3 cup cornstarch into dry cake mix.  Beat on low speed 30 seconds; beat on medium speed 3 minutes.  Bake in an angel food cake pan for 45-55 minutes.  

 

Pineapple Angel Food Cake

 

 

MOVE OVEN RACK TO LOWEST POSITION

Move oven rack to the lowest position in the oven so the cake will not touch the top rack and to keep it from getting too dark (burnt).  

 

HOW TO BAKE CAKE IN 9×13 UNGREASED BAKING DISH

Preheat oven to 325 degrees.  Pour batter into ungreased 9×13 baking dish.  The cake will rise high while baking.  It will deflate while cooling. 

Top crust will be thicker than bottom crust.  See photos of my Peach Angel Food Cake baked in a 9×13 dish.

 

HOW TO TELL IF AN ANGEL FOOD CAKE IS DONE

A thoroughly baked angel food cake has fully risen in the pan, has a dark golden, brown top covered with cracks that feel dry and not sticky. 

Perfect time to test for doneness.    

Gently press the top of the baked cake with your fingertips. 

Done if it springs back. 

If your fingers leave an indentation, return the cake to the oven and bake longer.   Read more here.

 

TIPS FOR COOLING ANGEL FOOD CAKE
 
 
Pineapple Angel Food Cake
 
 
Immediately after removing the Pineapple Angel Food Cake from the oven, carefully turn pan upside down on a large plate.
 
Do not remove cake from pan.   Let stand for 2 hours.
 

Follow instructions printed on the cake box (pictured below).

 
Pineapple Angel Food Cake
 
 
 
SLICE WITH A SHARP SERRATED OR BREAD KNIFE
 
Knives Serrated
 
Slice Pineapple Angel Food Cake with a sharp serrated steak knife (left) or bread knife (right) to prevent tearing or compressing.
 
 
Pineapple Angel Food Cake
 
ENJOY!
 

 

CLICK HERE TO PIN ON PINTEREST.

 

Calories and nutritional information not included with recipes on this site. A popular online nutritional calculator is myfitnesspal.com.  Copy recipe link in the address bar and add it to their calculator.     No need to type each ingredient.

 
Pineapple Angel Food Cake
Print Recipe

Pineapple Angel Food Cake

Pineapple Angel Food Cake is made with just two ingredients. It's a light, refreshing and delicious dessert.ย  Pairs well fresh fruit with whipped cream. Original recipe by Betty Crocker. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time3 hours hrs 5 minutes mins
Course: Dessert
Cuisine: American
Keyword: #angelfoodcake, #lowcaloriedessert, #lowcalories, #pineappleangelfoodcake, #twoingredients
Servings: 12 servings
Calories: 1kcal

Ingredients

  • 1 box (16 ounces) angel food cake mix
  • 1 can (20 ounces) crushed pineapples in juice Do not drain.

Instructions

  • Preheat oven to 350 degrees.
  • Pour angel food cake mix into a large mixing bowl.
  • Pour crushed pineapples in juice over the cake mix.
  • Using an electric mixer, beat on low for 30 seconds. Beat on medium speed for 1 minute.
  • Use a long spatula or spoon to scrape bottom of bowl and around sides to make sure both ingredients are well combined.
  • Pour into an ungreased 10-inch angel food pan or tube pan.
  • Bake 40 to 45 minutes or until deep golden brown.
  • HOW TO TEST TO SEE IF IT'S DONE: A thoroughly baked angel food cake has fully risen in the pan, has a dark golden-brown top covered with cracks that feel very dry, not sticky.ย  This is the perfect time to test to see if it's done.ย  Gently press top of baked cake with your fingertips.ย  If it springs back, the cake is fully baked.ย  If your fingers leave an indentation, bake 10 minutes longer. Watch carefully to prevent overbaking and burning.
  • Cool completely upside down for 2 hours (as directed on side of cake mix box).
  • Gently push a rubber spatula around edges or use hand to gently pull cake away from sides of pan.
  • Turn cooled cake out onto serving plate. Slice with a sharp, serrated knife.
  • STORAGE TIP: Wrap cake in Saran wrap. Store in refrigerator.

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8 thoughts on “Pineapple Angel Food Cake”

  1. Cornbread Millionaire says:
    May 15, 2023 at 1:45 am

    Hi Shelly! Thank you for your interest in this very
    popular dessert recipe. Cornstarch is NOT one of the
    two ingredients.

    Reply
  2. Karen says:
    April 5, 2022 at 11:22 pm

    Anyone ever try it in a 9×13?

    Reply
    1. Cornbread Millionaire says:
      April 7, 2022 at 12:25 pm

      Hi Karen! I baked the Peach Angel Food Cake in an ungreased 9×13 baking dish. The cake will rise up high while baking. It settles down as it cools. The bottom crust is thin. Although the baked top crust is thick and delicious, the bottom crust is thin. Tastes good! https://www.cornbreadmillionaire.com/recipe/peach-angel-food-cake

      Reply
  3. Teresa says:
    April 5, 2022 at 6:50 pm

    Has anyone tried adding coconut to this?

    Reply
    1. Cornbread Millionaire says:
      April 5, 2022 at 8:05 pm

      Hi Teresa! Although it sounds good, I haven’t tested this recipe with shredded coconut. Thank you for visiting my blog. Please come again!

      Reply
    2. R. L. F. says:
      February 17, 2023 at 11:25 am

      I add 1 cup coconut divided 1/2 in batter and 1/2 on top. I also added rum extract to it ! I just dumped some in batter while mixing. I guess about a teaspoon of extract. Every time I make it I share with folks and they love it.

      Reply
  4. Genell says:
    March 16, 2022 at 8:09 pm

    How many carbs in a serving of this cake?

    Reply
    1. Cornbread Millionaire says:
      March 17, 2022 at 8:38 am

      Hi Genell!

      Calories and nutritional information not included with recipes on this site.ย A popular online nutritional calculator is https://www.myfitnesspal.com/

      Copy recipe link in the address bar and add it to their calculator.ย  No need to type each ingredient.

      Thank you for visiting my blog. Please come again!

      Reply

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Welcome!

I’m Bev, self-taught recipe developer and content creator.ย  Welcome to my food and lifestyle blog featuring southern homestyle recipes and life behind the scenes.ย  Read more…ย 

 

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