I’m so excited to share this angel cake with pineapple recipe with you all. This classic dessert is a staple in many American households, and for good reason – it’s light, fluffy, and incredibly moist. The addition of fresh pineapple adds a sweet and tangy flavor that pairs perfectly with the subtle sweetness of the cake. As a busy mom, I’ve found that this recipe is a lifesaver for special occasions like birthday parties and holiday gatherings.
My kids adore it, and it’s always a hit with their friends. Plus, it’s surprisingly easy to make, even for a beginner baker like me! The history of angel cake is fascinating – it’s believed to have originated in the late 19th century as a way to use up leftover egg whites. Over time, it evolved into the delicious dessert we know today.
The key to making an authentic angel cake is to use room temperature ingredients and not overmix the batter. This ensures that the cake stays light and airy, with a tender crumb that’s simply divine. One of my favorite things about this recipe is how versatile it is. You can serve it as a standalone dessert or pair it with your favorite toppings, such as whipped cream or chopped nuts.
It’s also perfect for potlucks and picnics, as it’s easy to transport and serves a crowd. As for the health benefits of angel cake, I’m happy to report that this recipe is relatively guilt-free. With only 120 calories per serving, you can indulge without feeling too bad about it. Plus, the fresh pineapple adds a boost of vitamin C and antioxidants that will leave you feeling energized and uplifted.
So why do I love this angel cake with pineapple recipe? For one thing, it’s just so darn delicious! But beyond that, I appreciate how easy it is to make and how versatile it is – whether you’re serving it at home or taking it on-the-go, this recipe never fails to impress.
Angel Cake with Pineapple
4.5 from 1056 votes
A light and airy angel food cake infused with crushed pineapple and topped with a simple pineapple glaze. This tropical twist on a classic dessert is perfect for summer gatherings or any occasion.
1 1/2 cups egg whites (about 10-12 large eggs), at room temperature
1 1/4 cups cake flour
1 3/4 cups granulated sugar, divided
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup crushed pineapple, well drained (reserve juice for glaze)
For the Pineapple Glaze
1 cup powdered sugar
2 tablespoons reserved pineapple juice
1 tablespoon unsalted butter, melted
👨🍳Directions
1Preheat the oven to 350°F.
2Position a rack in the lower third of the oven.
3Do not grease the tube pan, as the cake needs to cling to the sides to rise properly.
4In a small bowl, whisk together the cake flour and 3/4 cup of the granulated sugar. Set aside.
5In a large mixing bowl, beat the egg whites and salt on medium speed until foamy, about 1 minute.
6Add the cream of tartar and continue beating on medium-high speed until soft peaks form, about 2 minutes.
7Gradually add the remaining 1 cup of sugar, 2 tablespoons at a time, beating on high speed until stiff, glossy peaks form, about 3 to 4 minutes.
8Beat in the vanilla and almond extracts on low speed just until combined.
9Sift the flour mixture over the egg white mixture in three additions, folding gently with a spatula after each addition until no streaks of flour remain.
10Gently fold in the drained crushed pineapple until evenly distributed.
11Do not overmix.
12Pour the batter into the ungreased tube pan and spread it evenly with a spatula.
13Bake for 35 to 40 minutes, until the top is golden brown and springs back when lightly touched.
14Immediately invert the pan onto a wire rack and let the cake cool completely upside down, about 1 hour.
15While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, reserved pineapple juice, and melted butter until smooth.
16The glaze should be thick but pourable.
17Once the cake is completely cool, run a thin knife around the edges of the pan to loosen it.
18Invert the cake onto a serving plate.
19Drizzle the pineapple glaze over the top, allowing it to drip down the sides.
20Let the glaze set for 10 minutes before slicing.
For best results, ensure the egg whites are at room temperature and free of any yolk. Do not overmix the batter after adding the pineapple to avoid deflating the egg whites. The cake is done when a skewer inserted into the center comes out clean.
Watch Video Of How Angel Cake with Pineapple Works
This angel cake with pineapple recipe has become a staple in my household – not just because it’s delicious but also because it’s incredibly easy to make and versatile enough for any occasion. Whether you’re serving it at home or taking it on-the-go, this recipe never fails to impress!
One of my favorite things about this recipe is how well it stores – simply wrap any leftovers tightly in plastic wrap or aluminum foil and refrigerate for up to three days. When you’re ready to serve again, simply thaw at room temperature or reheat in the microwave until warm.
❓ Frequently Asked Questions About Angel Cake with Pineapple
Q1: What type of flour should I use for this angel cake?
A1: For an authentic angel cake experience, you’ll want to use cake flour. Cake flour has a lower protein content than all-purpose flour, which makes it ideal for delicate baked goods like this angel cake.
Q2: Can I substitute fresh pineapple for canned pineapple?
A2: While canned pineapple will still work in this recipe, using fresh pineapple will give your angel cake an unparalleled level of flavor and texture. Fresh pineapple adds natural sweetness and chewiness that canned pineapple just can’t match.
Q3: How do I prevent my angel cake from collapsing?
A3: To ensure your angel cake stays light and airy, make sure to not overmix the batter when you’re folding in the egg whites. Also, avoid opening the oven door during baking – this can cause the cake to collapse or sink in the middle.
Q4: Can I make individual servings of this angel cake?
A4: Absolutely! Angel cakes are perfect for portion control – simply divide the batter among 6-8 ramekins or small pans and bake until golden brown.
Q5: Why does my angel cake have cracks on top?
A5: Cracks on top are usually due to overmixing or overbaking. To avoid them altogether, try not overmixing your batter when folding in the egg whites – this should help prevent cracks from forming.
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