Irresistible Pineapple Angel Food Cake
A light and airy pineapple angel food cake that combines cake mix, crushed pineapple, and eggs for a quick and delicious dessert.
Ingredients
Main Ingredients
- 1 box angel food cake mix
- 1 can crushed pineapple in juice, undrained Using juice keeps the cake moist
- 3 large eggs Egg whites should be folded gently to maintain airy texture
- ½ cup sugar Optional for added sweetness
- To taste whipped cream For serving
- As needed fresh pineapple slices For garnish, optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the angel food cake mix and the undrained crushed pineapple.
- Mix until well combined, then gently fold in the egg whites until no streaks remain.
- Pour the batter into an ungreased angel food cake pan or bundt pan.
Baking
- Bake for about 30–35 minutes, or until the cake is golden and springs back when touched.
- Remove from the oven and let cool inverted in the pan.
- Once cooled, remove from the pan and place on a serving platter.
Serving
- Serve sliced with a dollop of whipped cream and a pineapple slice on top.
Notes
Store the leftover cake in an airtight container in the refrigerator for 3–4 days. To freeze, wrap slices tightly and place in a freezer bag. Freeze for up to 1 month.