angel food pineapple cake recipe

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

I am so excited to share this angel food pineapple cake recipe with you all. As a busy mom, I’m always on the lookout for delicious and easy-to-make desserts that my family will love. This recipe fits the bill perfectly. It’s a classic dessert that’s been around for decades, but it’s still a crowd-pleaser today.

I’ve made it countless times for family gatherings, potlucks, and even just as a quick dessert for my kids after school. They always devour it in seconds, and I’m sure your family will love it just as much as mine does. I first discovered this recipe when I was a teenager working at a local bakery. The owner, Mrs.

Johnson, was famous for her angel food cakes, and this pineapple version was one of my favorites. She would make them in large batches for special events and parties, and they were always the first to go. I was lucky enough to learn the recipe from her, and now I’m happy to share it with you. One of the things I love about this recipe is how easy it is to make.

It requires no special equipment or ingredients, just a few simple pantry staples like flour, sugar, eggs, and pineapple juice. The result is a light and fluffy cake that’s full of flavor and texture. The pineapple adds a nice sweetness without overpowering the other ingredients. As for the health benefits of this recipe, I’m happy to report that it’s actually quite healthy!

Angel food cake is made with egg whites only, which means it’s low in fat and calories compared to traditional cakes. The addition of pineapple juice gives it a nice dose of vitamin C and antioxidants. I’ve also experimented with making this recipe using different types of fruit, like strawberries or blueberries. Feel free to get creative and try different combinations to find your favorite!

Angel Food Pineapple Cake

Angel Food Pineapple Cake

4.8 from 941 votes

A light and airy angel food cake infused with crushed pineapple and a hint of vanilla. This tropical twist on a classic dessert is perfect for summer gatherings or any occasion that calls for a refreshing treat.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cake

1 1/2 cups egg whites (about 10-12 large eggs), at room temperature
1 1/2 cups granulated sugar, divided
1 cup cake flour
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 can (20 ounces) crushed pineapple, drained well

For the Glaze (optional)

1 cup powdered sugar
2 tablespoons pineapple juice (reserved from draining)
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2Ensure the tube pan is completely clean and ungreased; any grease will prevent the egg whites from rising properly.
3In a small bowl, whisk together the cake flour and 1/2 cup of the granulated sugar.
Set aside.
4This mixture will be folded into the egg whites later.
5In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy, about 1 minute.
6Add the cream of tartar and salt, then increase speed to high and beat until soft peaks form, about 2 minutes.
7Gradually add the remaining 1 cup of granulated sugar, 2 tablespoons at a time, beating on high speed until stiff, glossy peaks form, about 3 to 4 minutes.
8The mixture should hold its shape when the beaters are lifted.
9Beat in the vanilla and almond extracts on low speed just until combined.
10Sift the flour-sugar mixture over the egg white mixture in three additions, folding gently with a rubber spatula after each addition until no streaks of flour remain.
11Gently fold in the drained crushed pineapple until evenly distributed.
12Do not overmix, as this will deflate the batter.
13The batter should be light and airy.
14Pour the batter into the ungreased tube pan and spread evenly.
15Bake for 30 to 35 minutes, until the top is golden brown and springs back when lightly touched.
16The cake should also be pulling away from the sides of the pan slightly.
17Immediately invert the pan onto a cooling rack or bottle neck to cool completely, about 1 hour.
18This prevents the cake from collapsing.
19Once cool, run a thin knife around the edges and center tube to release the cake.
20If making the glaze, whisk together the powdered sugar, reserved pineapple juice, and vanilla extract until smooth.
21Drizzle over the cooled cake before serving.

🔧Equipment

10-inch tube pan (ungreased)
Electric mixer
Large mixing bowls
Fine-mesh sieve
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 95mg🌾Total Carbs: 41g🥦Dietary Fiber: 0g🍬Sugars: 32g🥩Protein: 4g

📝Notes

For best results, use eggs that are at room temperature and separate them carefully to avoid any yolk in the whites. Drain the crushed pineapple thoroughly in a fine-mesh sieve to remove excess liquid, which can weigh down the batter.

Watch Video Of How Angel Food Pineapple Cake Works

This angel food pineapple cake recipe is always a good idea for any occasion whether its family gatherings or potlucks or even just as a quick dessert after school.

Its light texture makes it perfect for warm weather while its flavors are great during any season.

My family loves it when served chilled from the refrigerator but its also great served at room temperature or even reheated in the oven.

❓ Frequently Asked Questions About Angel Food Pineapple Cake

What type of flour should I use for this recipe?

For this angel food cake recipe, you’ll want to use cake flour or all-purpose flour that has been sifted thoroughly to remove any lumps.

Can I substitute the pineapple juice with another type of liquid?

No, you should not substitute the pineapple juice with another type of liquid in this recipe.

How do I know if my angel food cake is done?

To check if your angel food cake is done, insert a toothpick into the center of the cake.

Can I make this recipe in advance?

No, you should not make this recipe in advance.

How long does an angel food cake last?

An angel food cake typically lasts 3-5 days at room temperature or up to 2 months in an airtight container stored in the refrigerator.

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