Pineapple Angel Food Cake

4.83 from 17 votes

This easy Pineapple Angel Food Cake is made with just four ingredients, one bowl and one spoon. This fluffy and delicious cake is topped with toasted coconut and perfect with a dollop of whipped cream.

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Author Melissa Williams

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.
16 ounce angel food cake mix, 20 ounce crushed pineapple in juice
Pour the batter into a 9 x 13 pan.
Sprinkle on the brown sugar until it evenly coats the top.
2 Tablespoons brown sugar
Sprinkle on the shredded coconut.
3 Tablespoons 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

Do not grease the pan.
16-20 ounces of crushed pineapple can be used.
Brown sugar and coconut topping is optional.
Top with whipped cream, cool whip, or ice cream.
Store leftovers covered at room temperature for up to 5 days.

Nutrition