Name: Pineapple Angel Food Cake Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 16 ounce (1 box) angel food cake mix; 20 ounce (1 canned) crushed pineapple, un-drained; 8 ounce (1 container) whipped topping, thawed; Pineapple chunks for garnish (optional); Maraschino cherries for garnish (optional)

Jump to Recipe· 4.7 from 29 reviews

This Pineapple Angel Food Cake Recipe is one of those delightful surprises that feels light, fruity, and just perfect for any gathering or weekend treat. The combination of airy angel food cake with juicy crushed pineapple results in a moist, subtly sweet dessert that doesn’t weigh you down—ideal when you want something fresh but still indulgent.

I honestly love making this recipe for summer barbecues or when friends pop over unexpectedly, since it’s quick to put together and always a crowd-pleaser. The best part? It uses a simple boxed mix and just a few pantry staples, making it super easy even on your busy days.

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Why This Recipe Works

Simplicity: Uses a boxed angel food cake mix combined with canned pineapple, making it super easy and fast to prepare without sacrificing flavor.
Moisture and Texture: The crushed pineapple adds natural moisture that keeps the cake tender and refreshing, a lovely twist on traditional angel food cake.
Lightness: This cake stays airy and light thanks to the angel food cake base, so it’s perfect when you want a dessert that isn’t too heavy after a meal.
Versatile Presentation: Easily garnished with pineapple chunks or cherries, you can dress it up for celebrations or keep it casual for everyday enjoyment.

The image shows a glass baking dish with nine pieces of light golden-yellow cake arranged neatly, each topped with a swirl of white whipped cream and a bright red cherry with a stem on top. One piece is slightly pulled out, revealing the soft, fluffy texture inside. The dish sits on a white marbled surface, with a whole pineapple and a small white bowl filled with cherries in the background. A yellow cloth is draped casually next to the dish, adding a soft color contrast. In the front left corner, there is one piece of the cake on a white plate with a fork nearby. The photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Pineapple Angel Food Cake Recipe plays a role in delivering that perfect balance of flavor and texture. Knowing what to look for when shopping helps you nail this dessert every time.

Angel food cake mix: A convenient shortcut that gives you a fluffy and airy cake base without needing to whip egg whites yourself.
Crushed pineapple (un-drained): Adds moisture and natural sweetness while keeping the cake tender; be sure to use the juice in the mix for optimal flavor.
Whipped topping (thawed): Adds creamy texture on top without overpowering the cake’s lightness; using store-bought cuts down prep time.
Pineapple chunks or maraschino cherries: Optional garnishes that elevate the presentation and add bursts of juicy sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Pineapple Angel Food Cake Recipe is the chance to tailor it to your taste or occasion. You can keep it classic or experiment a bit—I often like to switch up toppings based on what I have on hand.

Variation: I’ve tried folding in a handful of toasted coconut flakes into the batter for an added tropical twist, and it was an instant hit with the family.
Dietary modifications: For a lighter dessert, feel free to swap whipped topping with a coconut cream or Greek yogurt topping for a tangy contrast.
Seasonal changes: During winter, I’ve replaced pineapple garnishes with mandarin orange segments or even pomegranate seeds for a festive look.

Step-by-Step: How I Make Pineapple Angel Food Cake Recipe

Step 1: Prepping the Batter

First things first, preheat your oven to 350°F—this ensures it’s ready when your batter is mixed. In a medium bowl, I combine the angel food cake mix with the entire can of crushed pineapple (including the juice). Use a handheld mixer on medium-low to gently blend; don’t worry if there are a few small lumps—that’s just fine. A quick tip: avoid overmixing to keep that airy texture intact.

Step 2: Baking and Cooling

Pour the batter into an ungreased 9×13 baking dish, then spread it out evenly with a spatula. Bake for about 30 minutes until the top shows a lovely golden brown and a toothpick inserted comes out clean. This part always fills my kitchen with the best aroma! Once baked, don’t rush—let the cake cool completely for about an hour to ensure that it sets perfectly before adding the topping.

Step 3: Adding the Whipped Topping and Garnish

Once cooled, use an offset spatula to spread the thawed whipped topping evenly over the cake’s surface. This creamy layer really balances the pineapple’s tang nicely. Finally, decorate each piece with pineapple chunks or maraschino cherries for a festive and colorful touch. I love how these simple garnishes add a pop of freshness and make the cake feel special.

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Tips from My Kitchen

Gentle Mixing: Use low speed on your mixer to combine the cake mix and pineapple; it prevents deflating the batter and keeps the texture fluffy.
Don’t Grease the Pan: Angel food cake needs to cling to the pan sides to rise properly, so skip greasing your baking dish for best results.
Cooling Time is Crucial: Allowing the cake to cool fully before adding topping prevents it from melting and keeps that light texture intact.
Slice with a Serrated Knife: This helps cut cleanly through the soft cake and whipped topping without squishing the pieces.

How to Serve Pineapple Angel Food Cake Recipe

A square piece of golden brown cake with a rough top layer sits on a white plate, showing a soft, moist inside with a slightly crumbly texture. On top of the cake is a round swirl of white whipped cream, topped with a bright red cherry with its stem. A silver fork rests next to the cake on the plate. In the background, a glass baking dish holds more cake pieces each topped with whipped cream and a cherry. There is a small white cup filled with extra cherries nearby, all set on a white marbled surface with a soft yellow cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I typically stick with pineapple chunks and maraschino cherries—they add a burst of flavor and color, making each slice look inviting. For a little extra flair, try sprinkling a bit of toasted coconut or a light dusting of powdered sugar on top. It’s those small touches that take the presentation up a notch.

Side Dishes

This cake pairs beautifully with fresh fruit salad or a scoop of vanilla ice cream if you want to make it even more special. I’ve also enjoyed serving it alongside a cup of hibiscus tea for a refreshing contrast.

Creative Ways to Present

For parties, I like to serve individual cake squares on pretty plates with a drizzle of pineapple syrup or a sprig of mint on top. Another fun idea is layering small cake cubes with whipped topping and pineapple chunks in clear glasses to create mini parfaits—super cute and easy to grab.

Make Ahead and Storage

Storing Leftovers

I keep any leftover Pineapple Angel Food Cake covered tightly with plastic wrap or stored in an airtight container in the fridge. It stays fresh and moist for up to 3 days, making it perfect for making ahead if need be.

Freezing

You can freeze individual cake slices by wrapping them well in plastic wrap and placing them in a freezer-safe bag. From my experience, the texture holds up well, especially if you thaw them slowly in the fridge overnight before serving.

Reheating

This cake is best served chilled, but if you prefer it slightly warm, take it out of the fridge about 15 minutes before serving. Avoid microwaving, as it can melt the whipped topping and change the texture.

FAQs

Can I use fresh pineapple instead of canned for the Pineapple Angel Food Cake Recipe?

Absolutely! If using fresh pineapple, chop it finely and include some of the juice to keep the batter moist. Keep in mind fresh pineapple has more moisture, so you might want to gently pat the chunks to avoid making the batter too wet.
Do I need to grease the pan for this angel food cake?

Nope! Unlike many other cakes, angel food cakes actually need an ungreased pan—the batter needs to cling to the sides to rise properly and get that classic texture.
Can I make this Pineapple Angel Food Cake Recipe dairy-free?

Yes! The cake base is naturally dairy-free if you choose a mix without milk ingredients. For the topping, swap whipped topping with coconut whipped cream or another dairy-free alternative.
How do I know when the cake is done baking?

The cake is ready when it’s golden on top and a toothpick inserted in the center comes out clean. It usually takes about 30 minutes but check a few minutes early to avoid overbaking.

Final Thoughts

This Pineapple Angel Food Cake Recipe has become a little treasure in my kitchen because it’s both easy and reliably delicious. Whenever I need a dessert that’s light yet satisfying, it’s my go-to. I really hope you give it a try and enjoy the refreshing twist pineapple brings to angel food cake—it might just become your favorite, too!

Pineapple Angel Food Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 29 reviews

Author: Caroline
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 1 hour 35 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Pineapple Angel Food Cake recipe is a light and fluffy dessert featuring a moist angel food cake base enhanced with crushed pineapple and topped with creamy whipped topping. It’s perfect for any occasion and garnished with pineapple chunks or maraschino cherries for added sweetness and visual appeal.

Ingredients

Units Scale

Cake Mix

16 ounce (1 box) angel food cake mix
20 ounce (1 canned) crushed pineapple, un-drained

Topping and Garnishes

8 ounce (1 container) whipped topping, thawed
Pineapple chunks for garnish (optional)
Maraschino cherries for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat the oven to 350°F to prepare for baking the cake.
Mix Ingredients: In a medium mixing bowl, use a handheld mixer on medium-low speed to combine the angel food cake mix and the un-drained crushed pineapple until well mixed; small lumps are acceptable.
Prepare Baking Dish: Pour the batter into an un-greased 9×13 inch baking dish and use a spatula to spread it evenly across the bottom.
Bake the Cake: Bake the batter for 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool Completely: Allow the cake to cool completely at room temperature for about 1 hour to set properly before frosting.
Frost the Cake: Using an offset spatula, evenly spread the thawed whipped topping over the cooled cake surface.
Slice and Garnish: Cut the cake into 12 equal pieces and decorate each piece with pineapple chunks or maraschino cherries for a festive touch.

Notes

Do not grease the pan, as angel food cake requires a non-greased pan to rise properly.
Small lumps in the cake batter are fine and will not affect the final texture.
Use a spatula or an offset spatula for even spreading of batter and whipped topping.
Ensure the cake is completely cooled before applying whipped topping to prevent it from melting.
For a fresh twist, you can substitute canned pineapple with fresh crushed pineapple if desired.