Description
This Pineapple Angel Food Cake is a light and fluffy dessert combining airy angel food cake with the tropical sweetness of crushed pineapple. Topped with creamy whipped topping and garnished with pineapple chunks or maraschino cherries, this cake makes a delightful treat for any occasion.
Ingredients
Units
Scale
Base Ingredients
- 16 ounce (1 box) angel food cake mix
- 20 ounce (1 canned) crushed pineapple with juice
Topping and Garnish
- 8 ounce (1 container) whipped topping, thawed
- Pineapple chunks or maraschino cherries, optional garnishes
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the cake.
- Mix Ingredients: In a medium mixing bowl, combine the angel food cake mix with the crushed pineapple and its juice. Use a handheld mixer on medium-low speed to mix until well combined, allowing some small lumps.
- Prepare Baking Dish: Pour the cake batter into an ungreased 9×13 inch baking dish and spread evenly with a spatula.
- Bake Cake: Bake the cake for 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool Cake: Remove the cake from the oven and let it cool completely for about 1 hour.
- Add Whipped Topping: Use an offset spatula to spread the thawed whipped topping evenly over the cooled cake surface.
- Cut and Garnish: Cut the cake into 12 equal pieces and decorate each piece with pineapple chunks or maraschino cherries as desired.
Notes
- Ensure the cake is fully cooled before adding whipped topping to prevent melting.
- You can use fresh pineapple chunks instead of canned for a fresher taste.
- For a firmer topping, chill the cake after spreading the whipped topping before serving.
- This cake can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 160 kcal
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 2 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
