Description
A light and fluffy pineapple angel food cake made with just two main ingredients for an easy tropical-inspired dessert perfect for any occasion.
Ingredients
- 1 box angel food cake mix, one-step variety
- 1 can crushed pineapple in juice, undrained
- 1 cup whipped topping or whipped cream (optional)
- 2 tablespoons shredded coconut (optional)
- Fresh pineapple chunks (optional)
- Maraschino cherries (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the dry angel food cake mix with the undrained crushed pineapple.
- Stir until fully combined and frothy.
- Pour the batter into an ungreased 9 x 13-inch glass or ceramic baking dish.
- Spread the batter evenly with a spatula.
- Bake for 30 to 40 minutes until golden brown and slightly crisp around the edges.
- Remove from the oven and allow the cake to cool completely.
- Slice and serve plain or topped with whipped topping, coconut, cherries, or fresh pineapple.
Notes
- Do not drain the pineapple juice, as it helps create the batter texture.
- Do not grease the baking dish to allow the cake to rise properly.
- Use a serrated knife to slice without crushing the cake.
- Store leftovers in the refrigerator for up to 3 days.
- The cake may naturally sink slightly while cooling.
- Frozen slices can be stored for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 24g
- Sodium: 310mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
