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Pineapple Angel Food Cake
Pineapple Angel Food Cake is made with just two ingredients. It’s a light, refreshing and delicious dessert.  Pairs well fresh fruit with whipped cream. Original recipe by Betty Crocker. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Pineapple Angel Food Cake
Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 2 hours
Servings
servings
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 2 hours
Servings
servings
Ingredients
Pineapple Angel Food Cake
Instructions
  1. Preheat oven to 350 degrees.
  2. Pour angel food cake mix into a large mixing bowl.
  3. Pour crushed pineapples in juice over the cake mix.
  4. Using an electric mixer, beat on low for 30 seconds. Beat on medium speed for 1 minute.
  5. Use a long spatula or spoon to scrape bottom of bowl and around sides to make sure both ingredients are well combined.
  6. Pour into an ungreased 10-inch angel food pan or tube pan.
  7. Bake 40 to 45 minutes or until deep golden brown.
  8. 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.  This is the perfect time to test to see if it’s done.  Gently press top of baked cake with your fingertips.  If it springs back, the cake is fully baked.  If your fingers leave an indentation, bake 10 minutes longer. Watch carefully to prevent overbaking and burning.
  9. Cool completely upside down for 2 hours (as directed on side of cake mix box).
  10. Gently push a rubber spatula around edges or use hand to gently pull cake away from sides of pan.
  11. Turn cooled cake out onto serving plate. Slice with a sharp serrated knife.
  12. STORAGE TIP: Wrap cake in Saran wrap and store in refrigerator.