Heavenly Pineapple Angel Food Cake
Do you remember the pineapple angel food cakes of the fat-free ’90s? While I recall the low-fat Cool Whip strawberry yogurt pie from my youth, I somehow missed out on the light, tender, and flavorful pineapple angel food cake. But now, I’m making up for lost time!
I only discovered the concept of a pineapple gluten-free angel food cake thanks to a very special reader named Michelle. Michelle, one of the amazing moderators of the Everything GFOAS Facebook group, introduced me to this idea and asked for my help. She’s been with me since, well, forever!
The recipe originally began as a two-ingredient cake mix, combining a can of crushed pineapple with a box of angel food cake mix. My attempt to convert my gluten-free angel food cake recipe into a mix using powdered egg whites and a can of crushed pineapple was a dense and gummy disaster.
But this three-ingredient recipe is both delicious and incredibly easy, thanks to the use of a cake mix, canned pineapple, and whipped cream dessert topping. This cake is almost magical in how it transforms into a light and airy dessert in no time at all. Topped with whipped cream and sprinkled with toasted coconut, it’s simply heavenly!
Why You’ll Love This Recipe
This recipe is a breeze to make with just three ingredients, yet it delivers a delightful and fluffy dessert that’s perfect for any occasion. The combination of pineapple and angel food cake offers a refreshing and sweet treat that’s sure to impress.
Kitchen Equipment You’ll Need
- Large mixing bowl
- 9″ x 13″ cake pan
- Oven
- Spatula or spoon
Ingredients
- 1 – 16 ounce Angel Food Cake mix
- 20 ounces (1 can) crushed pineapple, in natural juice
- 8 ounces lite non-dairy topping or sweet whipped cream
- 1/2 cup toasted coconut (optional)
Step-by-Step Instructions
- Preheat your oven to 350 degrees F.
- In a large bowl, mix the Angel Food Cake mix and the crushed pineapple, including the juice, until blended. The mixture will start to froth and transform into an airy, fluffy batter.
- Pour the batter evenly into a greased 9″ x 13″ cake pan.
- Bake at 350 degrees F for 30 minutes. Ensure the cake bakes for the full 30 minutes to ensure the center is done. The top of the cake will be a dark golden brown.
- Allow the cake to cool completely before topping with lite non-dairy topping or sweet whipped cream. Use the back of a spoon to create random peaks in the topping for a decorative touch.
- Sprinkle with toasted coconut if desired.
Tips for Success
- Ensure your mixing bowl is large as the batter will more than double in size.
- Do not underbake the cake; it should be dry and well-browned on top.
Additional Tips or Variations
You can substitute a 20 oz. package of sliced, frozen strawberries (thawed and with the juice) for the pineapple for a different flavor. Adding 1/2 tsp. of rum extract or extra coconut could offer a fun twist.
Nutritional Highlights (Per Serving)
While exact nutritional data will depend on specific ingredient brands, this dessert is generally low in fat and calories, making it a guilt-free treat.
Frequently Asked Questions (FAQ)
Can I use fresh pineapple instead of canned? While fresh pineapple can be used, the juice in canned pineapple helps achieve the frothy texture needed for this recipe.
Do I need to grease the pan? Unlike traditional angel food cakes, greasing the pan is recommended for this version to prevent sticking.
Conclusion
Heavenly Pineapple Angel Food Cake is a delightful way to enjoy a light and refreshing dessert with minimal effort. Perfect for gatherings or a simple treat at home, this cake is sure to become a favorite. Try it out and share your experiences with us!
