Pineapple Angel Food Cake

A slice of fluffy cake topped with a swirl of whipped cream and a pineapple ring sits on a white plate with a fork, next to a yellow checkered napkin.

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This pineapple angel food cake uses just 2 ingredients and bakes in a 9x13 pan for the easiest summer dessert you'll ever make. Angel food cake mix and crushed pineapple come together into a light, airy cake that's naturally lower in fat and incredibly moist. Top it with Cool Whip and you're done.

Prep Time5

Cook Time30

Course: Dessert

Cuisine: American

Keyword: pineapple angel food cake

Servings:

Author: Beth

Ingredients

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.
16 oz box angel food cake mix, 20 oz can crushed pineapple in juice
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
8 oz cool whip
Serve with a dollop of whipped topping on each piece.

Video

Notes

To Store: Cover tightly and refrigerate for up to 4 days.

To Make Ahead: Bake and cool the cake the night before, cover, and refrigerate. Add the Cool Whip the day of serving.

To Freeze: Freeze without the Cool Whip topping, wrapped tightly in plastic wrap then foil, for up to 2 months. Thaw overnight in the fridge and top before serving.

Nutrition