Description
Light, fluffy, and bursting with tropical flavor, this incredibly easy 2-ingredient Pineapple Angel Food Cake is a simple and delicious dessert perfect for any occasion!
Ingredients
Scale
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (15.25 ounce) box angel food cake mix
- Optional: 1/2 cup chopped pecans or walnuts
- Optional: Whipped cream or ice cream, for serving
Instructions
- Preheat: Preheat your oven to 350°F (175°C).
- Prepare Pan: Use an ungreased angel food cake pan (tube pan). Do NOT grease the pan.
- Combine: In a large bowl, combine the crushed pineapple (undrained) and angel food cake mix.
- Mix: Using an electric mixer, beat on low speed until just combined. Increase speed to medium and beat for 2-3 minutes, or until smooth. Do not overmix.
- Add Nuts (Optional): Gently fold in chopped nuts, if using.
- Pour: Pour the batter into the ungreased angel food cake pan and spread evenly.
- Bake: Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Invert: Immediately invert the pan onto a wire rack.
- Cool: Let the cake cool completely upside down in the pan for 1-2 hours.
- Loosen: Once cool, use a thin knife or spatula to loosen the cake from the sides of the pan.
- Remove: Invert the pan again onto a serving plate. Gently tap the pan if needed to release the cake.
- Slice and Serve: Slice with a serrated knife and serve plain or with whipped cream, ice cream, or other toppings.
Notes
- Important: Do NOT grease the angel food cake pan. The cake needs to cling to the sides to rise properly.
- Don’t overmix the batter.
- Invert the pan immediately after baking to prevent the cake from collapsing.
- Let the cake cool completely before removing it from the pan to prevent tearing.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 30 minutes