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Pineapple Angel Food Cake

A light and fluffy dessert made with just two ingredients: angel food cake mix and crushed pineapple, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box 16 ounces angel food cake mix
  • 1 can 20 ounces crushed pineapple in juice, undrained Do not drain the pineapple.
For garnish
  • 1 cup Cool Whip, thawed Optional but recommended.
  • 10 pieces maraschino cherries Optional decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by spraying it generously with nonstick cooking spray.
  2. In a large mixing bowl, combine the angel food cake mix and the entire can of crushed pineapple, juice included. Stir until fully combined but don’t overmix.
  3. Pour the batter into the prepared baking dish and evenly spread it with a spatula.
Baking
  1. Bake in the preheated oven for about 30 minutes, checking around 28 minutes. The cake is done when golden brown and springs back when touched.
Cooling and Serving
  1. Let the cake cool completely in the pan for about an hour before slicing.
  2. Once cooled, slice the cake and top with whipped cream and maraschino cherries if desired.

Notes

Add toppings right before serving to maintain cake texture. Store leftovers covered in the fridge for up to three days.