Description
Pineapple Angel Food Cake is a delightful dessert that combines the lightness of angel food cake with the tropical sweetness of pineapple. This cake is easy to make and perfect for warm weather or festive occasions.
Ingredients
Scale
- 1 box angel food cake mix (approximately 15 oz)
- 1 can (20 oz) crushed pineapple in juice, undrained
- 12 large egg whites (about 1 ½ cups)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the egg whites on medium speed until foamy, then gradually add the granulated sugar and beat until stiff peaks form.
- In a separate bowl, combine the angel food cake mix, undrained crushed pineapple, and vanilla extract. Gently fold this mixture into the beaten egg whites.
- Pour the batter into an ungreased angel food cake pan and smooth the top.
- Bake for 30-35 minutes until golden brown and springs back when touched.
- Remove from the oven and immediately invert the pan onto a cooling rack to cool completely.
- Once cooled, run a knife around the edges to loosen the cake and remove it from the pan.
Notes
- Store leftovers in an airtight container at room temperature for up to two days.
- For longer storage, refrigerate for up to a week or freeze for up to three months.
- Can add fruits like strawberries, mango, or blueberries for variations.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 15g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Pineapple, Angel Food Cake, Dessert, Gluten Free, Baking