Angel Food Cake with Pineapple: A Deliciously Simple Dessert

Zealous to bring a touch of tropical to your dessert table? This angel food cake with pineapple is the perfect blend of light, fluffy cake and juicy pineapple sweetness. Fit for busy parents, this recipe is a time-saving treat that adds a burst of flavor with minimal effort.

Why This Recipe Works

• Combines store-bought convenience and fresh flavor for a quick fix.
• No need for frosting—pineapple adds natural moistness.
• Light and airy texture satisfies sweet cravings without heaviness.
• Minimal cleanup makes it a winner for busy weeknights.

Ingredients

• 1 box angel food cake mix
• 1 can (20 oz) crushed pineapple with juice, undrained
• 1 teaspoon vanilla extract

Equipment Needed

• Large mixing bowl
• Electric mixer
• 9×13-inch baking dish
• Spatula
• Cooling rack

Instructions

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F. This ensures your cake bakes evenly. While it heats up, gather all your ingredients. No need for complex preparation here—just make sure your can opener is handy for the crushed pineapple. Grease your 9×13-inch baking dish lightly to prevent sticking. This simple step helps when removing and serving the cake, saving you from a messy cleanup.

Step 2: Mix the Ingredients

In a large mixing bowl, combine the angel food cake mix with the entire can of crushed pineapple, including the juice. The juice is key as it adds moisture and flavor, so don’t drain it. Add in the teaspoon of vanilla extract, which will enhance the overall taste. Using an electric mixer, blend the mixture on low speed for about 30 seconds, then increase to medium speed for an additional minute, until fully combined and airy.

Step 3: Pour and Spread

Transfer the batter into the prepared baking dish using a spatula to scrape the bowl clean, minimizing waste. Smooth the top with the spatula to ensure even baking. A lumpy surface could lead to uneven cooking, so take your time here to get it nice and even. This helps in achieving a cake that rises uniformly.

Step 4: Bake to Perfection

Place the dish in the oven and bake for 25-30 minutes. Keep an eye on it towards the end of the baking period. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean. Avoid opening the oven door too often to prevent the cake from deflating.

Step 5: Cool and Serve

Once baked, remove the dish from the oven and set it on a cooling rack. Let it cool in the pan for at least 30 minutes. This is essential to help the cake set, ensuring easy cutting and serving. Once cooled, cut into squares and enjoy your creation, possibly garnishing with some extra pineapple for flair.

Tips and Tricks

If you want to take this recipe up a notch, try folding in a cup of shredded coconut before baking for a tropical twist. Ensure your pineapple is not too chunky; larger pieces might sink and affect the cake’s texture. For easy removal, line your baking dish with parchment paper before adding the batter. This trick simplifies cleanup and serving, especially with kids at the table.

Recipe Variations

• For a coconut-pineapple cake, add a cup of shredded coconut to the batter.
• If you prefer a bit of crunch, toss in a half cup of chopped nuts.
• Add a teaspoon of rum extract for a pina colada-inspired dessert.
• Experiment with mandarin oranges instead of pineapple for a citrusy alternative.
• Make a lemon version by adding lemon zest and using lemon extract.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
While fresh pineapple can be used, it may alter the moisture content of the cake. Use crushed fresh pineapple and add some of its juice to mimic the consistency. Adjust sweetness if needed, as fresh pineapples can vary in sweetness.

How do I store the leftovers?
Store any leftover cake in an airtight container in the refrigerator. It will keep well for up to 3 days. For longer storage, freeze the cake in portions, making it easy to thaw and enjoy later.

Is there a gluten-free option?
Yes, simply substitute the standard angel food cake mix with a gluten-free version. Ensure that all other ingredients are gluten-free certified for those particularly sensitive to gluten.

Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Simply store it covered in the fridge and keep it chilled. This actually enhances the flavor as the pineapple continues to infuse into the cake.

What happens if I overmix the batter?
Overmixing the batter can cause the cake to lose its light texture and become dense. Stop mixing once the ingredients are just combined, and you’ll have a perfectly airy cake.

Summary

This angel food cake with pineapple is a busy parent’s dream: easy, quick, and minimal mess, with maximum deliciousness. Perfect for injecting a bit of sunshine into any meal.