Every now and then, a dessert comes along that’s so light, so fluffy, and so downright divine, it’s like the angels themselves baked it. That’s exactly what you’re getting with this angel food cake and crushed pineapple cake recipe. It’s the perfect blend of airy and moist, with a tropical twist that’ll have your taste buds singing hallelujah.
Why This Recipe Works
- The combination of angel food cake’s lightness with the moist, fruity punch of crushed pineapple creates a dessert that’s both refreshing and satisfying.
- Using canned crushed pineapple ensures consistent flavor and moisture, making this recipe foolproof even for beginner bakers.
- The simplicity of the ingredients means you’re likely to have most of them in your pantry already, making this a great last-minute dessert option.
- This cake is versatile enough to serve as is, or dressed up with whipped cream and fresh fruit for an extra special touch.
Ingredients
- 1 box angel food cake mix
- 1 can (20 oz) crushed pineapple in juice, undrained
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Equipment Needed
- 10-inch tube pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. In a large mixing bowl, combine the angel food cake mix and the entire can of crushed pineapple (juice included). Mix with an electric mixer on medium speed for about 1 minute, until the batter is smooth and well combined. Tip: Do not add any additional liquid; the pineapple juice provides all the moisture you need.
Bake to Perfection
Pour the batter into an ungreased 10-inch tube pan. Bake for 35-40 minutes, or until the top is golden brown and the cake springs back when lightly touched. Avoid opening the oven door during the first 30 minutes to prevent the cake from collapsing.
Cool It Down
Once baked, invert the pan onto a cooling rack and let it cool completely, about 1 hour. This step is crucial for maintaining the cake’s height and texture. Tip: If your pan doesn’t have feet, place the center tube over a bottle to elevate it while cooling.
Whip Up the Topping
While the cake cools, make the whipped cream topping. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, about 2-3 minutes. Tip: For best results, chill your bowl and beaters in the freezer for 10 minutes before whipping.
Serve and Enjoy
Once the cake is completely cooled, run a knife around the edges to loosen it from the pan. Transfer to a serving plate and top with the whipped cream. Slice and serve immediately, or refrigerate until ready to serve.
Tips and Tricks
For an extra tropical flavor, consider adding a tablespoon of coconut extract to the whipped cream. If you’re serving this cake at a party, you can prepare it a day in advance; just wait to add the whipped cream until right before serving. For a lighter version, you can substitute the whipped cream with a dollop of Greek yogurt sweetened with a bit of honey. Always use a serrated knife to slice angel food cake for the cleanest cuts. And remember, the key to a perfect angel food cake is in the cooling—never skip the upside-down cooling step!
Recipe Variations
- For a citrus twist, add the zest of one lemon or orange to the cake batter.
- Mix in a half cup of shredded coconut to the batter for added texture and flavor.
- Top the cake with fresh berries or a berry compote instead of whipped cream for a fruity finish.
- For a decadent version, drizzle the finished cake with caramel or chocolate sauce.
- Substitute the crushed pineapple with crushed mango or peach for a different tropical flavor.
Frequently Asked Questions
Can I make this cake without a tube pan?
While a tube pan is ideal for angel food cake because it helps the cake rise evenly and cool properly, you can use a 9×13-inch baking pan in a pinch. Just be aware that the texture might be slightly denser, and you’ll need to adjust the baking time accordingly.
Why can’t I grease the pan?
Angel food cake needs to cling to the sides of the pan as it rises. Greasing the pan would prevent the cake from climbing, resulting in a shorter, denser cake. The ungreased pan provides the necessary friction for the cake to reach its full height.
Can I use fresh pineapple instead of canned?
Fresh pineapple can be used, but you’ll need to crush it finely and ensure it’s very juicy to replace the liquid from the canned version. However, canned pineapple is recommended for consistent moisture and flavor.
Summary
This angel food cake and crushed pineapple cake is a heavenly dessert that’s surprisingly simple to make. With its light texture, tropical flavor, and fluffy whipped cream topping, it’s sure to be a hit at any gathering. Plus, it’s versatile enough to customize to your taste or the occasion.
