The Best angel food cake with crushed pineapple recipe
I’ve been making angel food cake with crushed pineapple for years, and it’s still one of my family’s favorite desserts. The recipe is a classic, and for good reason – it’s easy to make, looks impressive, and tastes amazing. The combination of light and airy angel food cake with the sweetness of crushed pineapple is a match made in heaven.
I love that this recipe is versatile enough to be served at any occasion, from casual weeknight dinners to special events like birthdays and holidays. My kids adore helping me in the kitchen, and this recipe is always a hit with them. They love the process of mixing the batter, folding in the egg whites, and watching the cake rise.
And let’s not forget about the health benefits – angel food cake is essentially fat-free, making it a guilt-free treat for us all to enjoy. Plus, crushed pineapple adds a burst of juicy sweetness without adding extra sugar. It’s a win-win situation if you ask me!
The best part? This recipe is incredibly easy to make, even for beginners. Just whip up the batter, pour it into a tube pan, and bake until it’s golden brown.
Then let it cool completely before slicing and serving. It’s perfect for a quick dessert or snack that’s sure to please both kids and adults alike. And don’t even get me started on how well this recipe freezes – just wrap it tightly in plastic wrap or aluminum foil and store in the freezer for up to 2 months.
When you’re ready to serve, simply thaw at room temperature or reheat in the oven until warm through.
Angel Food Cake with Crushed Pineapple
4.8 from 1903 votes
A light and airy angel food cake infused with sweet crushed pineapple. This tropical twist on a classic dessert is perfect for summer gatherings or any occasion.
1 cup crushed pineapple, well drained (reserve 1/4 cup juice)
For the Glaze
1 cup powdered sugar
2 tablespoons reserved pineapple juice
1/4 teaspoon vanilla extract
👨🍳Directions
1Preheat oven to 350°F.
2Sift cake flour with 3/4 cup of the granulated sugar into a medium bowl; set aside.
3In a large mixing bowl, beat egg whites on low speed until foamy, about 1 minute.
4Add cream of tartar and salt to the egg whites; increase speed to medium-high and beat until soft peaks form, about 2 minutes.
5Gradually add remaining 3/4 cup sugar, 2 tablespoons at a time, beating well after each addition until sugar dissolves and stiff glossy peaks form, about 3 to 4 minutes.
6Beat in vanilla and almond extracts on low speed for 15 seconds.
7Sift flour mixture over egg white mixture in three additions, folding gently with a rubber spatula after each addition until no streaks of flour remain.
8Fold in drained crushed pineapple gently until evenly distributed.
9Spoon batter into ungreased 10-inch tube pan; spread evenly.
10Bake at 350°F for 30 to 35 minutes until the top is golden brown and springs back when lightly touched.
11Invert pan onto a wire cooling rack; let cool completely upside down, about 1 hour.
12Run a thin knife around edges of pan to loosen cake; remove from pan.
13In a small bowl, whisk together powdered sugar, reserved pineapple juice, and vanilla extract until smooth; drizzle glaze over cooled cake.
For best results, ensure egg whites are at room temperature and free of any yolk. Do not grease the tube pan as the cake needs to cling to the sides to rise properly. Drain the crushed pineapple thoroughly to avoid excess moisture.
Watch Video Of How Angel Food Cake with Crushed Pineapple Works
This angel food cake with crushed pineapple recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick dessert for your family. It’s incredibly easy to make (even my kids can help!)
, looks impressive on the plate, and tastes amazing thanks to the combination of light and airy cake with sweet crushed pineapple. Plus, it freezes beautifully so you can enjoy it whenever you want throughout the year.
❓ Frequently Asked Questions About Angel Food Cake with Crushed Pineapple
Q: What kind of pan should I use for this recipe?
A: You’ll want to use a 10-inch tube pan (also known as an angel food cake pan) for this recipe. If you don’t have one, you can also use a 9×13-inch rectangular pan – just keep an eye on your cake while it’s baking as it may cook more quickly.
Q: Can I substitute other fruits for the pineapple?
A: While pineapple is traditional in this recipe, you can definitely experiment with other fruits like strawberries or blueberries if you prefer. Just be aware that using different fruits may alter the flavor profile of your cake slightly.
Q: How long does this cake take to prepare?
A: Don’t worry – this cake is surprisingly quick to prepare! With some basic kitchen tools like an electric mixer and a whisk, you can have this batter mixed up in about 10 minutes.
Q: Can I make this recipe gluten-free?
A: Yes – simply substitute all-purpose flour with gluten-free flour blend according to package instructions and proceed as directed.
Q: Do I need to chill my angel food cake before serving?
A: No – your cake will be perfectly fine served at room temperature without chilling first.
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