Looking for a light, simple dessert that will please a crowd? This airy pineapple angel food cake is made with just a few simple ingredients and will have everyone asking for a second slice. Summertime always makes me crave anything remotely tropical.
Anything with pineapple, coconut, and/or key lime is at the top of my list. That means that cherry pineapple dump cake, key lime pie bars, and lime coconut cake are all on repeat throughout the summer.
And now I’m adding this super delicious pineapple angel food cake to that list. This sweet, pineapple-forward cake is light as air and deceptively easy to make.
Have you ever had angel food cake?
It’s kind of an old-school dessert, but I think it needs to make a comeback. It’s so good! Angel food cake is a type of sponge cake that is made mostly from egg whites, without any fat in it. That means it is super light and fluffy and bright white in color.
It’s totally different from recipes like banana cake or pineapple cake, but is so delicious!
1 box (1-step) angel food cake mix
1 large can crushed pineapple
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Put dry cake mix in bowl (do not add the water as directed on the box). Add entire can of pineapple with juice. Mix carefully until all dry mix in incorporated. Pour into either a tube pan, 9×13 pan, or cupcake pan with liners. Bake at 350 degrees for time on box for size pan (around 30-40 minutes. When sides pull away from pan and toothpick, cake is done.
Makes 12 Equal Servings (1 Slice Per Serving)
Calories 148, Fat 0.2 g, Carbs 34.6 g, Fiber 0.4 g, Protein 3.1 g