Pineapple Angel Food Cake

Enjoy this easy two-ingredient Pineapple Angel Food Cake, it’s light, fluffy, and tropical.  Pair it with some fresh fruit or even whipped cream for a dessert that will delight your family.

a slice of pineapple angel food cake

Light, airy, and just a tad sweet, angel food cake is has been a favorite cake for generations, but some people find it a bit on the bland side. The ridiculously simple Pineapple Angel Food Cake recipe below ups the deliciousness factor of this classic dessert considerably, and it only takes one additional step and less than a minute! Stock up on the three shelf-stable ingredients needed for this recipe, and you can always whip up something sweet!

Which Pans Can I Use For Baking an Angel Food Cake with Pineapple?

Bakers traditionally use tube pans for baking angel food cakes, but why, and is it worth spending your money on one?

Besides adding a little more interest to an angel food cake’s appearance, there is a real purpose behind the design of a tube pan. Many angel food cake recipes contain far less flour than other cakes. While less flour increases the fluffiness of the cake, it also significantly decreases the cake’s stability. The tube in the middle of the pan provides additional support for the batter to cling to, keeping the cake from collapsing in the oven.

In addition to providing a helping hand during the baking process, many tube pans have a removable bottom section. The removable portion of the pan helps avoid the bottom of the cake from sticking and tearing in half when trying to remove the cake from the pan. Oh, and those three strange-looking nubs on the rim of some tube pans are there to elevate the upside-down cake from the surface of the counter as it cools.

There is an open space in the middle of a bundt pan, can I substitute it for a tube pan?

No. Angel food cakes are light and airy, but bundt pans were designed for dense cakes. Not only are many bundt pans too short to allow an angel food cake to raise correctly, but their scalloped or decorative sides can cause the delicate angel food cake to stick to the pan too well.

Urgh, do I have to run out a buy a tube pan before I try this recipe?

Nope. The good news is that you don’t have to as long as you have a non-non-stick baking pan. Non-stick cookware will not work because it will stop the batter from climbing the sides, and you will end up with a flat, dense, and undercooked mess. If you want to try to recreate the look of a traditional angel food cake without a tube pan, Epicurious has a hack for that!

Tips for Making and Serving Angel Food Cake With Pineapple

  • Let it stick. You don’t hear it every day when it comes to baking, but don’t do anything to prevent the cake from sticking. Wax paper and greasing the pan are big no-no’s.
  • Go full tropical. Serve with a dollop of whipped cream and some shredded coconut to get more of a Caribbean vibe.

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two slices of pineapple angel food cake and a bowl of crushed pineapple


Here’s what you need to make the cake:

  • Angel Food Cake Mix
  • Can of Crushed Pineapple
  • Vanilla

That’s it! Just 3 simple ingredients.

pineapple angel food cake ingredients

How to Make Pineapple Angel Food Cake

In a medium-sized bowl, stir together the angel food cake mix, vanilla, and crushed pineapple including the juice in the can.

pineapple angel food cake ingredients in a mixing bowl

Place batter into a ungreased 9 x 13 inch pan.

pineapple angel food cake batter in a baking dish

Bake at 350 degrees for 30 to 35 minutes.

Allow the cake to cool then slice and enjoy!

a slice of pineapple angel food cake and a fork on a plate

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a slice of pineapple angel food cake

Pineapple Angel Food Cake

Pineapple Angel Food Cake is a delicious low fat cake. 
5 from 8 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Keyword: Cake Mix Recipes, Cake Recipes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10
Calories: 242kcal


  • 1 box Angel Food Cake mix - use one step mix
  • 20 ounces crushed pineapple packed in its own juice, do not use packed in syrup
  • 1 teaspoon vanilla


  • Preheat oven to 350 degrees.
  • In a medium-sized bowl, mix together the angel food cake mix, vanilla, and can of crushed pineapple including the juice in the can by hand and place into a ungreased 9 x 13 inch pan. Bake for 30 to 35 minutes.


Toppings for pineapple angel food cake 
  • a dollop of whipped cream and shredded coconut 
  • a dollop of whipped cream and some crumble macadamia nuts
  • a dollop of whipped cream and a maraschino cherry 


Calories: 242kcal | Carbohydrates: 57g | Protein: 3g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 466mg | Potassium: 121mg | Fiber: 1g | Sugar: 42g | Vitamin A: 30IU | Vitamin C: 5.4mg | Calcium: 96mg | Iron: 0.3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Veronica

    I have made this cake several times. This one I found that had the vanilla in it. Oh my. So so good. I was wondering does the cake need to be refrigerated? Thanks

  2. Sharon Wiggins

    5 stars
    I found out the hard way, everytime I serve this cake, I print is out because everyone ALWAYS wants the recipe! Even at church our I baked it the first time our Pastor came and asked me for my recipe, as did most of the people it was served to that day!

    • Nancy

      Hi Donna, did you use frozen strawberries? Just wondering what you used to substitute the liquid from the crushed pineapple?

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