This pineapple angel food cake recipe makes a heavenly dessert that’s also guilt-free! Best of all, it only calls for four simple ingredients. What more can you ask for?
If you are looking for a low-calorie dessert to satisfy your sweet cravings, you have come to the right place.
Doesn’t light and airy cake mixed with sweet pineapple bits and topped with fluffy whipped cream sound wonderful? It’s sweet, refreshing, and irresistible.
This cake has all the qualities you want in a dessert, and it’s healthy to boot! Plus, it’s also pretty to look at!
If you’re eating healthy in the new year but still yearning for something sweet, this is all the dessert you need.
What are you waiting for? Try this pineapple angel food cake today!
Pineapple Angel Food Cake
Also called Weight Watcher’s pineapple cake, pineapple angel food cake is an airy and delightful cake that’s also low in calories.
This cake is wonderfully light, fluffy, and heavenly, while still being easy on the waistline. The addition of pineapple gives it sweetness and a hint of tartness.
Unlike sponge cake, chiffon cake, and other variations, angel food cake does not require butter and eggs.
That’s why it’s very light, low in fat, and also super easy to make.
This recipe only calls for four ingredients, and they’re so simple and cheap, it’s hard to believe it will yield such a terrific dessert.
Sure, it’s made with a boxed cake, but with the addition of the pineapple and whipped cream, you can easily fool everyone into thinking it’s completely made from scratch.
History of Angel Food Cake
Angel food cake is believed to have been invented in the early 1800s, at the time of the abundance of cake mold production.
It is said to be a spin-off of sponge cake, but minus the butter and eggs. As a result, it’s super light and airy, as opposed to a rich and dense sponge cake.
Ingredients
- Angel food cake mix — Any brand works here – even the most affordable ones – so use whichever one you like.
- Canned crushed pineapple — Pineapple adds a tropical flavor to the simple cake. Do not drain the juice out! You’ll need that to make the batter.
- Frozen whipped cream, thawed — Top the cake with whipped cream for the most refreshing bite. Cool Whip is all you’ll need, but you can also use homemade whipped cream. In fact, the fresher, the better!
Tips for the Best Angel Food Cake
- Want your cake to be extra light and fluffy? Use an electric mixer to stir the cake mix with the pineapple. Do not over-mix it, though! Stop as soon as the ingredients are well combined.
- Angel food cake is traditionally baked in a tube pan. It’s what makes the cake nice and tall. Once you take the cake out of the oven, you’ll flip it over and let the cake cool inside the pan. That way, the cake keeps its height as it cools, instead of getting deflated if you cool it right side up.
- In case you don’t have a tube pan, you can use any 9×13-inch pan instead. Anything smaller than that, and the batter will overflow. Anything bigger, and the cake will be too flat. Just be sure not to grease the sides of the pan to prevent the cake from being released when inverted.
- Here’s another tube pan alternative: place a can of milk in the center of a round pan, and voila! Just fill it up with the batter, and it’s good to go.
Add-ins and Toppings
Another great thing about angel food cake is that although it already tastes good on its own, it can also serve as a blank canvas for other flavors.
Here are some ways you can elevate your angel food cake into an even more appetizing treat.
- Spike the batter with a bit of rum for a fun boozy twist!
- Infuse the batter with shredded coconut for more tropical goodness. You can also top the cake with more coconut.
- Apart from whipped cream, top the cake with your choice of fruits and berries. What a refreshing confection!
- Turn your angel food cake into a poke cake. Poke holes into the cake and drizzle it with orange juice for a lovely punch of citrus.
- Pineapples pair beautifully with brown sugar and cherries, so why not top the cake with some? It’s the perfect mash-up of angel food cake and pineapple upside-down cake.
- Instead of whipped cream, how about a scoop of vanilla ice cream instead? You can never go wrong with cake and ice cream!
- Turn the angel food cake into a trifle. All you’ll need are whipped cream and fruits or berries, and you’re all set!
Should You Refrigerate Pineapple Angel Food Cake?
Yes, you should! Just like other cakes, the best way to store angel food cake desserts is to refrigerate them.
Place the cake in a sealable container and refrigerate for up to two days.
Pineapple Angel Food Cake
24
servings127
kcalIngredients
1 (16-oz) package angel food cake mix
1 (20-oz) can crushed pineapple (do not drain juice)
1 (12-oz) container frozen whipped cream, thawed
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of a 9×13-inch pan with oil spray. Do not grease the sides.
- In a large bowl, add cake mix and canned pineapple, juice included. Stir them together until well-combined.
- Pour the batter into the pan and bake for 25 minutes or until the cake is golden brown. The cake should spring back when pressed.
- With the cake still inside, flip the pan over. Let it cool completely before serving, about 45 to 60 minutes.
- Run the sides of the cake with a knife or off-set spatula to release it. Remove the cake from the pan.
- Slice and serve with whipped cream. Enjoy!
