angel cake and pineapple recipe

Written ByJenny Smyth Posted on
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The Best angel cake and pineapple recipe

I’m so excited to share with you my favorite angel cake and pineapple recipe. This classic dessert has been a staple in many American households for decades, and for good reason – it’s incredibly moist, fluffy, and flavorful.

The combination of sweet pineapple and tender angel cake is a match made in heaven. As a busy mom of three, I appreciate how easy this recipe is to make and how well it feeds a crowd.

My kids love helping me in the kitchen, and this recipe is always a hit with them. Whether we’re having a family dinner or hosting guests, this angel cake and pineapple recipe is always a good idea.

It’s perfect for special occasions like birthdays and holidays, but also great for everyday meals. Plus, it’s relatively healthy compared to other desserts – the angel cake is made with eggs, sugar, and flour, while the pineapple adds natural sweetness and fiber.

I love that this recipe can be made ahead of time and refrigerated or frozen for later use. It’s also easily adaptable to different flavor combinations, so feel free to get creative!

One of the best things about this recipe is that it’s incredibly versatile – you can serve it as a snack, dessert, or even as a breakfast treat (yes, you read that right!) My family loves it when I make this for breakfast on the weekends – we top it with fresh fruit or whipped cream for an extra-special treat.

Angel Cake with Pineapple Topping

4.6 from 1020 votes

A light and airy angel food cake topped with a sweet and tangy pineapple sauce, perfect for a summer treat. This recipe combines the delicate texture of angel cake with the tropical flavors of pineapple for a delightful dessert.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Angel Cake

1 cup cake flour
1 1/2 cups granulated sugar, divided
1/2 teaspoon salt
1 1/2 teaspoon cream of tartar
1/2 teaspoon baking powder
12 large egg whites, room temperature
1 1/2 teaspoons vanilla extract

For the Pineapple Topping

1 can (20 oz) pineapple chunks in juice, drained
1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

👨‍🍳Directions

1Preheat oven to 325°F.
2In a large mixing bowl, combine 3/4 cup of sugar, cake flour, salt, cream of tartar, and baking powder.
3Whisk until well mixed.
4In a separate bowl, beat the egg whites using a stand mixer with the whisk attachment on medium speed until foamy.
5Gradually add the remaining 3/4 cup of sugar and beat until the egg whites form stiff peaks.
6Add the vanilla extract and gently fold in the dry ingredients until just combined.
7Pour the batter into an ungreased 10-inch tube pan.
8Bake for 40 minutes, or until the cake is golden brown and springs back when lightly touched.
9While the cake is baking, prepare the pineapple topping.
10In a saucepan, combine the drained pineapple chunks, sugar, cornstarch, water, cinnamon, and nutmeg.
11Cook over medium heat, stirring occasionally, until the mixture thickens and becomes translucent.
12Once the cake is done, invert the pan onto a wire rack and let it cool completely.
13Once cooled, run a knife around the edges of the pan and remove the cake.
14Place the cooled cake on a serving plate and spoon the pineapple topping over the top.
15Serve immediately and enjoy the delightful combination of light angel cake and tangy pineapple sauce.

🔧Equipment

Stand mixer with whisk attachment
Tube pan (10-inch)
Mixing bowl
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 200mg🌾Total Carbs: 59g🥦Dietary Fiber: 1g🍬Sugars: 50g🥩Protein: 4g

📝Notes

Tips: Ensure the egg whites are at room temperature for better volume. Avoid overmixing the batter to maintain the cake’s light texture.

This angel cake and pineapple recipe is always a good idea for any occasion – whether we’re having a family dinner or hosting guests. It’s perfect for special events like birthdays and holidays, but also great for everyday meals.

Plus, it’s relatively healthy compared to other desserts – the angel cake is made with eggs, sugar, and flour, while the pineapple adds natural sweetness and fiber. One of the best things about this recipe is that it’s incredibly versatile – you can serve it as a snack, dessert, or even as a breakfast treat (yes, you read that right!)

So next time you’re looking for a delicious dessert that’s easy to make and feeds a crowd, try out this angel cake and pineapple recipe!

❓ Frequently Asked Questions About Angel Cake with Pineapple Topping

Q: What type of cake pan do I need for this recipe?

A: You’ll need a standard 10-inch tube pan or an angel food cake pan to make this recipe. If you don’t have one of these pans, you can also use a Bundt pan or a round cake pan as a substitute.

Q: Can I use fresh pineapple instead of canned?

A: Yes, you can use fresh pineapple in place of canned. Simply peel and chop the fresh pineapple into small pieces before using it in the recipe.

Q: How long does this cake take to make?

A: This cake is relatively quick to make – the batter comes together in just 10 minutes, and then it takes about 45-50 minutes to bake.

Q: Can I make this cake gluten-free?

A: Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just be sure to adjust the ratio of flours according to your gluten-free flour blend’s instructions.

Q: How do I store leftover cake?

A: To store leftover cake, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil. Then, refrigerate or freeze for later use.

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