This easy Pineapple Angel Food Cake is made with just a boxed cake mix and canned pineapple! This fluffy and delicious cake is topped with toasted coconut, and a little bit of brown sugar, and is perfect with a dollop of whipped cream.
It took me a while to come to terms with the fact that not everyone wants chocolate+peanut butter errrything, like I do. So, today’s pineapple angel food cake was created to celebrate my dad’s birthday but has since left a lasting impression on me and my family!
Lo and behold, I’ve eaten my slice of humble…cake? It’s amazing!
If you love the tropical combination of pineapple and coconut and enjoy a classic pineapple upside down cake, you’ll love this simple, 2-ingredient cake just as much.
The fresh pineapple and moist cake is all you need to satisfy your cake cravings without feeling like you’re overindulging!
Why you’ll love this Pineapple Angel Food Cake 🍍
- Easy Recipe – Only a few pantry ingredients go into making this pineapple angel food cake and the topping is optional. This is great to have around for last-minute guests and dessert ideas.
- Perfect for Family Gatherings – It makes a 9×13 size, so it’s perfect for feeding a crowd, no matter the occasion.
- It’s Nice and Light – It’s low in fat and calories but you’d never know it because it’s one of those great recipes that doesn’t sacrifice flavor.
Equipment you’ll need
- Mixing Bowls – They have a grippy bottom, which makes them hold still while you’re mixing.
- Silicone Spoons – I love using silicone spoons because they’re heat-safe (when you need them to be) & they’re easy to clean. A wooden spoon will also work.
- Baking Dish – I love that it has a lid for storing leftovers.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Angel Food Cake Mix – The “just add water” kind. I used Duncan Hines.
- Crushed Pineapple – You want the kind that comes in the can with pineapple juice NOT packed in syrup.
- Brown Sugar & Shredded Coconut – Both the brown sugar and coconut flakes go on top to make a bit of a crust on the cake. You could also add toasted coconut if you want to add a special touch.
How to make an Angel Food Cake with Crushed Pineapple
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Step One: To a large mixing bowl, add the cake mix and can of crushed pineapple. Stir it until it’s fully combined – it will be light and airy. Pour batter into a 9×13 pan and sprinkle brown sugar and shredded coconut evenly over the top.
- Step Two: In a 350° preheated oven, bake the cake until golden brown and slightly cracked in the center of the cake – 30-35 minutes. Remove the cake from the oven and for best results, turn the cake on its side to slightly cool.
- Step Three: When ready to serve, run a knife along the edge of the cake to loosen it and then slice to serve.
Tips & Suggestions
- Do not grease the pan. The signature of an angel food cake is its soft, fluffy texture. How you get that beautiful rise is by getting the edges of the cake to climb up the sides of the pan so they hold up the cake nice and high.
- Use crushed pineapple that comes in the juice, not the syrup. The sugary syrup will make the cake overly sweet.
- This cake is best served at room temperature with a scoop of vanilla ice cream. a dollop of whipped cream or Cool Whip or topped with fresh fruit or berries.
- If you have an angel food cake pan (a fluted tube pan), go ahead and use it! It’s specifically made for this type of cake. No, a bundt pan isn’t suitable for this recipe.
How to store Pineapple Angel Food Cake
How to store leftovers
This cake can be left at room temperature for up to 5 days. Be sure to keep it in an airtight container to keep it nice and moist. Otherwise, it will dry out pretty quickly.
Can I freeze it?
Absolutely! Wrap it in plastic wrap and a layer of foil to prevent freezer burn. Transfer it to a freezer bag or freezer-safe container and keep it frozen for up to 3 months.
If you’re freezing individual slices, make sure they’re all wrapped individually. That way you can take out a slice or two when you don’t want to thaw a whole cake.
FAQs
Traditionally, it’s a type of sponge cake that uses whipped egg whites (no yolks) to give it that striking white color and cream of tartar to help give it a light and airy rise. Since we’re using a box of angel food cake mix, we don’t need to worry about any of that and still get the same result!
This is so that it doesn’t fall back into itself and collapse as it continues to set and hold its structure. On a traditional angel food cake pan, there are little “feet” that help hold the pan up as it cools completely upside down. Since we’re using a regular baking dish, we are placing it on its side so that it doesn’t completely fall out of the pan either.
As you can imagine, it’s a light and airy cake that’s quite delicate, though moist. Allowing it to cool completely, maybe even chilled a bit will help to maintain its structure as you slice it. Use a serrated knife to do the job without ruining your masterpiece.
You can. I’d even suggest thawing a tub of Cool Whip and spreading that overtop. Then, sprinkle the coconut and sugar if you want.
Angel Food Crushed Pineapple Cake
Need more easy cake recipes? Try these:
Easy Strawberry Shortcake (made with cake mix)
Blueberry Heaven on Earth Cake
Yellow Cake with Fudge Frosting
Click here for my entire collection of dessert recipes.
Pineapple Angel Food Cake
Ingredients
- 16 ounce angel food cake mix the “just add water” kind – I used Duncan Hines
- 20 ounce crushed pineapple in juice not in syrup
- 2 Tablespoons brown sugar
- 3 Tablespoons shredded coconut
Instructions
- Preheat oven to 350° F.
- In a large bowl, add the cake mix and crushed pineapple. With a spoon, stir until fully combined. It will be light & airy.
- Pour the batter into a 9 x 13 pan.
- Sprinkle on the brown sugar until it evenly coats the top.
- Sprinkle on the shredded coconut.
- Bake for 30-35 minutes or until golden brown and cracked. It will probably be hard to see the cracks because of the brown sugar/coconut topping, but any that you do see, should be dry, not moist.
- Remove from oven and carefully set the pan on its side to cool.
- Once cool, run a knife around the edge to loosen it.
- It will slice best with a serrated knife since it’s so spongy.
Video
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Originally published August 2, 2013
Looks so delicious! I have to do 30 hours of social work CEUs every two years and it makes me cry!!
15 hours/year is wayyy worse than 6. I’ll stop complaining 😉
This looks so delicious and I love how simple it is to make- yum! 🙂
This is such a lovely picture. I really love pineapple and coconut together, and this looks so quick and easy. *Pinning now.*
Thank you!
Love pineapple and coconut! Happy belated birthday and congrats on 33 years Madre and Dad!
Aw, thanks Rachel! =)
Sounds like a DELICIOUS combo of flavors!! Thanks for sharing! Happy (belated) Birthday to your dad & anniversary wishes too! 🙂
Pina Coloda in cake form? Where have you been all of my life? And so simple! I super glad I found you on Marvelous Monday. Thanks for sharing this recipe!
haha glad to have been found 😉
I saw this on Marvelous Mondays and wanted to stop by and say thanks for sharing this! It’s something that I have heard about at various WW meetings for years, but have yet to make it. Have pinned and bookmarked to try soon.
This looks so easy and healthy too! I’ve gotta try it! Stopping by from Marvelous Mondays
http://www.mypendinglife.blogspot.com
That looks sooo light and fluffy! Great idea! Liz from http://www.leaveahappyplate.com
I must try this! Thanks for sharing, I have shared.
Hi!
I love this, it’s like a “healthier” dump cake. 😉 Do you grease the pan before adding the batter?
I did not grease it 🙂
Thanks Melissa. I’m heading out in the morning to pick up cake mix and pineapple. Yum!
Great! Let me know how you like it 🙂
Do you add water to the cake mix as well, or just the pineapple?
Just the pineapple and its juice.
with the SKINNY} PINEAPPLE COCONUT CAKE do i also use the eggs, oil, and liquid that is added on the box cake?
You’ll need the “just add water” angel food cake. Duncan Hines is the one I use.
If I don’t have access to cake mix, what is the best easiest and mixer free cake batter that can replace it?
Hi. I haven’t tested from scratch, and it’s a lot more ingredients, but this one seems easy https://www.allrecipes.com/recipe/8428/homemade-angel-food-cake/
Hi about skinny pineapple coconut cake. Use angel cake mix it said put some water in it? That my question
You don’t add water. The pineapple juice takes its place.
Can I make the Pineapple Coconut cake in cup cakes?
That should work fine 🙂
“Carefully set the pan on its side to cool”…please explain!
You just lean the pan on its side a bit (prop it up) to cool. You can also flip it over. It helps angel food cake to not collapse.
This cake was wonderful! I took it to a cookout and everyone raved about it. So easy and so delicious!
That makes me happy 🙂 Thanks for reporting back!