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.
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.
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)
Click here for my entire collection of dessert recipes.
Originally published August 2, 2013