angel food cake and pineapple cake recipe

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

I have been making angel food cake and pineapple cake for years, and it’s still a favorite in our household. This recipe is a classic, and it’s easy to see why it’s been around for so long.

The combination of the light and fluffy angel food cake with the sweet and tangy pineapple is a match made in heaven. My kids love helping me make this cake, and they always get excited when they see the finished product.

We like to serve this cake at family gatherings and special occasions, but it’s also a great option for a weeknight dessert. One of the best things about this recipe is that it’s relatively healthy compared to other cakes.

The angel food cake is made with egg whites only, which makes it low in fat, and the pineapple adds natural sweetness without any added sugars. I’ve also found that this recipe is a great way to use up leftover pineapple, which makes it an even more practical option for meal prep or everyday eating.

Angel Food Cake and Pineapple Cake

Angel Food Cake and Pineapple Cake

4.6 from 800 votes

A light and airy angel food cake topped with a sweet pineapple glaze. This dessert combines the delicate texture of classic angel food cake with the tropical flavor of pineapple.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Angel Food Cake

1 cup cake flour
1 1/2 cups granulated sugar, divided
12 large egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract

For the Pineapple Topping

1 can (20 oz) crushed pineapple, undrained
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon salt

👨‍🍳Directions

1Preheat oven to 350°F.
2Sift cake flour with 1/2 cup of the granulated sugar into a bowl and set aside.
3In a large mixing bowl, beat egg whites on low speed until foamy, then add cream of tartar and salt and increase speed to medium-high until soft peaks form.
4Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating on high speed until stiff peaks form and mixture is glossy.
5Beat in vanilla and almond extracts until just combined.
6Sift flour mixture over egg white mixture in three additions, folding gently with a rubber spatula after each addition until no streaks remain.
7Pour batter into ungreased 10-inch tube pan and spread evenly.
8Bake for 30 to 35 minutes until the top is golden brown and cracks feel dry, and a skewer inserted into center comes out clean.
9Invert pan onto a bottle neck or cooling rack and let cool completely for about 1 hour.
10While cake cools, combine crushed pineapple with its juice, sugar, cornstarch, lemon juice, and salt in a medium saucepan.
11Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil, about 5 to 7 minutes.
12Boil for 1 minute, then remove from heat and let cool to room temperature.
13Once cake is completely cool, run a thin knife around edges of pan to release cake.
14Turn cake out onto serving plate and spoon pineapple topping over top, allowing some to drip down sides.
15Serve immediately or refrigerate for up to 2 days.

🔧Equipment

10-inch tube pan (ungreased)
Electric mixer
Large mixing bowl
Medium saucepan
Whisk
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 150mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 38g🥩Protein: 5g

📝Notes

Tips: Ensure no egg yolk gets into the whites for proper volume. For a stronger pineapple flavor, add 1/2 teaspoon coconut extract to the topping.

Watch Video Of How Angel Food Cake and Pineapple Cake Works

This angel food cake and pineapple cake recipe is always a good idea for any occasion. It is light enough for a summer picnic but special enough for a birthday party.

My family loves it, and I love that it is easy to make and uses simple ingredients. I usually store leftovers in the fridge and serve them cold with a little whipped cream.

For reheating, I pop a slice in the microwave for about 10 seconds to take the chill off. It also works great as a base for a trifle with layers of pudding and fruit.

Whether you are hosting a gathering or just want a nice dessert for a weeknight, this cake never disappoints.

❓ Frequently Asked Questions About Angel Food Cake and Pineapple Cake

Q: What is angel food cake?

A: Angel food cake is a type of sponge cake that is made with egg whites only, which gives it a light and fluffy texture.

Q: How do you make angel food cake?

To make angel food cake, you will need to separate the eggs and whip the egg whites until they become stiff peaks.

Q: Can you use other types of fruit besides pineapple?

Yes, you can use other types of fruit besides pineapple in this recipe.

Q: How do you store leftover angel food cake?

You can store leftover angel food cake in an airtight container at room temperature for up to three days.

Q: Can you freeze angel food cake?

Yes, you can freeze angel food cake for up to two months.

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