This fruity and sweet pineapple angel food cake uses boxed cake mix to make prep easy, and it’s topped with Cool Whip to keep things even simpler! You only need 3 ingredients to make this summertime favorite.
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Pin RecipeI love angel food cake for its fluffy, airy texture and I love it even more when it’s pineapple flavored! While Pineapple Upside Down Cake is one of my favorite desserts, this pineapple cake is even easier—in fact, it might just be one of the easiest cakes you’ll ever bake.
This pineapple angel food cake is unique because it folds sweet crushed pineapple into an angel food cake mix for extra flavor and moistness. Plus, you won’t need any other ingredients other than the smooth Cool Whip topping. So if you keep a box of angel food cake mix and a can of crushed pineapple in the pantry, you can whip this up whenever you feel like it.
3-Ingredient Pineapple Angel Food Cake Recipe
Yes, just three ingredients are all you’ll need to make this beautiful cake. Angel food cake is a classic dessert that’s characterized by a meringue-like texture that comes from using egg whites only in the batter. You can achieve similar results when you use a boxed angel food cake mix, and a bonus is you won’t have to spend time whipping all those eggs whites!
I do find a plain angel food cake to be a little bit bland, which is where the pineapple comes in. When you stir crushed pineapple into the cake mix instead of the water the directions call for, you’ll infuse tropical pineapple flavor into every bite of the cake.
An added benefit of the pineapple is that it keeps the cake from getting dry. And when you pile this pineapple angel food cake with creamy Cool Whip, you’ll have the makings of a really special dessert. Don’t wait to make this one!
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Ingredients for Pineapple Angel Food Cake
See recipe card below this post for ingredient quantities and full instructions.
- Angel food cake mix – Use your preferred brand of boxed angel food cake mix.
- Crushed pineapple – If you want the cake to be a little sweeter, you can use crushed pineapple in syrup. To go lighter on the sweetness, choose a can of pineapple in juice.
- Cool Whip – For an easy, creamy topping!
Variations
This is a wonderful recipe as written, but you could also make substitutions to change the flavors a bit:
- Swap whipped cream for Cool Whip. This is an easy one! Instead of using Cool Whip topping, you could make a batch of homemade whipped cream to spread atop the angel food cake.
- Add toasted, chopped nuts. A sprinkling of toasted, chopped nuts like almonds, walnuts, or a combination would be delightful on top of the creamy Cool Whip for a textural contrast.
- Substitute strawberries for the pineapple. To make a bright pink strawberry-infused cake, substitute 20 ounces of crushed strawberries for the pineapple. You can place the strawberries in a food processor or blender and process until smooth, or simply mash them by hand in a bowl until they’re crushed and juicy.
How to Make Pineapple Angel Food Cake
- Heat the oven and prepare the pan: Preheat your oven to 350°F. Grease a 9×13-inch pan with nonstick spray.
- Make the cake: In a large mixing bowl, combine the angel food cake mix and the can of crushed pineapple (including the juice). Stir until well mixed.
- Pour the batter into the pan: Pour the mixture into a greased 9×13-inch baking dish. Smooth the top with a spatula.
- Bake the cake: Bake the cake for 35-40 minutes or until the cake is golden brown and springs back when lightly touched.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 5-10 minutes.
- Add the topping: Spread the Cool Whip evenly over the top of the cake.
- Cool cake completely: Let the cake cool completely before slicing and serving.
Quick Tip
Make sure you cool the cake to lukewarm before adding the Cool Whip topping so it won’t melt. Then let the cake cool completely before slicing and serving for the best texture.
How to Store Pineapple Angel Food Cake
Store leftover pineapple angel food cake in the pan, tightly covered, for up to 3 days in the fridge. You can also place leftover slices of cake in an airtight container and store in the fridge for up to 3 days. Serve the cake cold or at room temperature.
Serving Suggestions
I love serving slices of pineapple angel cake with cold glasses of iced tea on a hot summer afternoon! You could also serve it with:
- Fresh fruit. Serve the cake topped with sliced fresh strawberries, blueberries, or pineapple, or make a fresh fruit salad to place alongside.
- Ice cream. A big scoop of vanilla ice cream would be wonderful with a slice of pineapple angel food cake.
- Toasted coconut flakes. Top slices of pineapple angel food cake with toasted coconut flakes or shredded coconut. You can use sweetened or unsweetened coconut.
FAQs
I love adding fruit to angel food cake, either in the batter like in this recipe, or piled on top. You could also drizzle it with fruit syrup.
Angel food cakes are made with egg whites rather than whole eggs and don’t call for any oil. This means that they are cholesterol-free and healthier than many other types of cake.
Store angel food cakes tightly wrapped in plastic or foil or in an airtight container to keep them from drying out.
More Delicious Cake Recipes
Pineapple Angel Food Cake
Ingredients
- 1 box angel food cake mix
- 1 (20 ounce) can crushed pineapple
- 8 ounces Cool Whip
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the angel food cake mix and the can of crushed pineapple (including the juice). Stir until well mixed.
- Pour the mixture into the prepared baking dish. Smooth the top with a spatula.
- Bake for 35-40 minutes or until the cake is golden brown and springs back when lightly touched.
- Remove the cake from the oven and let it cool in the pan for 5-10 minutes.
- Spread the Cool Whip evenly over the top of the cake.
- Let the cake cool completely before slicing and serving.
