angel food pineapple recipe

Written ByJenny Smyth Posted on
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The Best angel food pineapple recipe

I love angel food cake, and when I add fresh pineapple to the mix, it’s a game-changer. This recipe is a staple in our household, and my kids can’t get enough of it. The combination of moist cake and sweet pineapple is a match made in heaven.

I’ve been making this recipe for years, and it never fails to impress. Whether I’m serving it at a family gathering or just need a quick dessert for my kids, this angel food pineapple recipe is always a hit. The best part?

It’s incredibly easy to make and requires minimal ingredients. I like to think that the simplicity of this recipe is part of its charm. There’s something special about taking a few basic ingredients and turning them into a show-stopping dessert.

I’ve served this at countless potlucks and gatherings, and it’s always the first thing to disappear. My kids are obsessed with helping me assemble the layers, and they can’t get enough of the sweet pineapple topping. This recipe is more than just a dessert – it’s an experience.

It’s a chance to slow down and enjoy the simple things in life. So, grab your apron and let’s get started on this delicious angel food pineapple recipe!

Angel Food Pineapple Cake

4.8 from 1142 votes

A light and airy angel food cake topped with a sweet and tangy pineapple topping. This dessert is perfect for summer gatherings and special occasions.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Cake

1 1/2 cups cake flour
1 1/2 cups granulated sugar, divided
1/4 tsp salt
12 large egg whites
1 1/2 tsp cream of tartar
1/2 tsp vanilla extract

For the Pineapple Topping

1 can (20 oz) crushed pineapple, drained
1/2 cup granulated sugar
2 tbsp cornstarch
1/4 cup water
1/2 tsp lemon juice

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Sift together cake flour, 1 cup of granulated sugar, and salt.
Set aside.
3Prepare the tube pan by greasing it and dusting it with a bit of flour.
4Tap out any excess flour and set aside.
5In a clean mixing bowl, beat egg whites with an electric mixer until foamy.
6Add cream of tartar and beat until soft peaks form.
7Gradually add the remaining 1/2 cup of granulated sugar and beat until stiff, glossy peaks form.
8Gently fold in the vanilla extract.
9Gradually fold the dry ingredients into the egg white mixture until just combined.
10Pour the batter into the prepared tube pan and smooth the top.
11Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
12Allow the cake to cool completely in the pan.
13While the cake is baking, prepare the pineapple topping.
14In a saucepan, combine drained pineapple, 1/2 cup granulated sugar, cornstarch, water, and lemon juice.
15Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
16Remove from heat and let it cool.
17Once the cake is completely cooled, carefully remove it from the pan.
18Spread the cooled pineapple topping evenly over the top of the cake.
19Slice and serve.

🔧Equipment

10-inch tube pan
Mixing bowls
Electric mixer
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 200mg🌾Total Carbs: 60g🥦Dietary Fiber: 1g🍬Sugars: 45g🥩Protein: 4g

📝Notes

Tips: For a firmer cake, do not grease the tube pan. Instead, dust it with flour. Ensure egg whites are completely free of yolks for maximum volume.

Watch Video Of How Angel Food Pineapple Cake Works

This angel food pineapple recipe is perfect for any occasion – whether you’re hosting a big gathering or just need a quick dessert for your family.

One of my favorite things about this recipe is how easily it stores – simply wrap any leftover cake tightly in plastic wrap or aluminum foil and refrigerate for up to three days or freeze for up to two months.

When you’re ready to serve, thaw the frozen cake overnight at room temperature or reheat individual servings in the microwave for 10-15 seconds each.

❓ Frequently Asked Questions About Angel Food Pineapple Cake

Q: What type of pineapple should I use?

A: For this recipe, you’ll want to use fresh pineapple chunks or slices – either way works beautifully! If you’re using chunks, simply chop them up into bite-sized pieces before adding them to the cake mixture. If you’re using slices, you can place them on top of the cake before baking for a beautiful presentation.

Q: Can I substitute other fruits for the pineapple?

A: While fresh pineapple is ideal, you can experiment with other fruits like strawberries or blueberries if you prefer! Just keep in mind that these fruits may change the flavor profile of your cake slightly.

Q: How do I store leftover angel food cake?

A: To keep your cake fresh for as long as possible, store it in an airtight container at room temperature for up to three days or freeze it for up to two months.

Q: Can I make this recipe in advance?

A: Yes, you can prepare the angel food cake mixture up to 24 hours in advance – just be sure to store it in an airtight container until you’re ready to assemble the layers.

Q: What’s the best way to serve angel food cake?

A: You can serve angel food cake on its own or topped with whipped cream, ice cream, or fresh fruit – whichever suits your taste preferences!

Q: Can I use low-fat or sugar-free alternatives?

A: Yes, feel free to experiment with low-fat or sugar-free alternatives if you prefer – just be aware that these modifications may affect the texture and flavor of your final product

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