Aug 26, 2016

PINEAPPLE ANGEL FOOD CAKE

Ahhh…sweet success.

storage-ing.-pineapple-ange

Storage Ingredients

1 can crushed pineapple with juice (20 oz.)

1 box angel food cake mix

Preheat oven to 350 degrees. Spray or grease a 9 x 13 inch baking pan. With minimal mixing, combine entire can of crushed pineapple with angel food cake mix. Pour into prepared baking pan and bake for 30 to 40 minutes. Cake should be lightly browned and center tested done when fully baked. Cool inverted. Frost with sweetened whipping cream if desired.

pineapple-angel-food

Refreshing and light as a feather, this is a great holiday dessert! Perfect after a rich meal. Big thanks to dear Linda for sharing such an easy and yummy recipe. With only two ingredients, it’s practically holiday baking for pre-schoolers, and something even I couldn’t mess up. Our whole family loved it. One daughter said, “Dang, this would make a great wedding cake.” That’s a pretty big compliment, especially for a Weight Watchers recipe. Fat free if served without frosting.

I suggest you give this recipe a try and consider adding a few cans of crushed pineapple and boxes of angel food cake mix to your three-month supply. Angels in your home will love you!

Merry Christmas!

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96 Responses to “PINEAPPLE ANGEL FOOD CAKE”

  1. Sue Dixon Says:

    How do you invert and cool a rectangular pan? The tube cake pan can be balanced on a bottle…how do you do this kind?

  2. Liesa Says:

    I am not the expert, Sue, but all I did was place a cooling rack on top of the rectangular pan and then flipped the whole thing over. When it’s cooled, I do the same gymnastics with a rectangular tray so that the cake ends up being right where I plan to frost and serve it.
    OR
    I just let the dang thing cool in the baking dish, frost, and call it good. Plenty of room for interpretation here:)

  3. Roberta Says:

    I would think if you wanted to use peach or apple pie filling it would pay to mince or chop the fruit so it would be of the similar consistancy to the crushed pineapple. The big chunks would surely be too heavy.

  4. Barbara Says:

    I made the angel food with the pineapple and used a cream cheese with chopped pecans as a frosting. It was delicious. I tried the white cake with sprite, not as good. I’ll try the chocolate with diet coke next. I’ve heard good things about it.

  5. Tricia Says:

    Well, I just made this cake (pillsbury brand) I just took it out the oven to cool & so far so good! (It smells yummy) we’ll see!

  6. Tricia Says:

    BTW, cake turned out delish!

  7. Kaye Says:

    I just made this cake for the 2nd time, and this time tried cooling it upside down. Half the cake fell out! Will just cool it in the pan next time.

  8. edna Says:

    Can you use fruit cocktail instead of crushed pineapples

  9. Mary Sutterby Says:

    My friend and I both made this cake and it was thin and stuck to the pan. However it tasted good ! I won’t be making it again. The recipe I used did not say anything about a “one Pack” mix. Mine had two and I mixed them together and proceeded with recipe. If you didn’t add the egg white part then it wouldn’t be angel food cake !!! I won’t be making it again.

  10. Gonnie Says:

    this cake mix thus it have to be only angel food cake mix
    I have a co-op gold brand white cake mix will it work with that to???

  11. Liesa Says:

    Have not tried that before Gonnie. Let me know if it works:)

  12. Judi in SC Says:

    I baked this cake yesterday and it is heavenly! Love pineapple anyway, but with the Angel Food cake, it is over the moon delicious. I bought the Betty Crocker mix and this recipe could not be easier. Only problem I had was that I did not use a big enough baking dish and it ran over shortly after I put it in the oven. It made a huge mess so I had to turn off the oven and do a self-clean for about 2 hrs. In the meantime, I poured the remaining cake mix into a larger container and baked it in my convection oven. It was done in no time and no mess. I will try a topping next time but the cake is so moist you really don’t need one.

  13. Liesa Says:

    Thanks so much for letting me know Judi! I’m always happy to hear that a shared recipe proved to be a success. So sorry about your oven. That’s kind of a big deal but you’re a good sport:)

  14. Misty Says:

    For those who are wanting to try pie filling, I wouldn’t waste money on it. The recipe works as it is because of the acid from the pineapple reacting with the baking soda in the cake mix. Remember, 5th grade science experiment volcano using baking soda and vinegar… pie filling just doesn’t have enough acid to activate the baking soda, not to mention it is too thick to mix well, save the filling to top the cake with, yum :)

  15. Misty Says:

    Oh and btw, you can use any cake mix, it doesn’t have to be angel food. I used a butter cake mix and it was excellent. Drizzled a butter rum glaze over it, OH MY! Not exactly a WW approved confection but yummy.

  16. Sharon in OH Says:

    I haven’t made this cake for years. I always use Duncan Hines angel food cake mix. Trick is to mix by hand not the mixer. I used to use an angel food cake pan but this time I tried the 9 x 13 pan (sprayed with Pam) and baked it for 32 min at 350 and it turned out perfect. I top with dollop of Cool Whip when cool. Yummy!

  17. jeanmacdonald Says:

    is this recipe gluten free thanks

  18. jeanmacdonald Says:

    i would like to make this cake but would like to know if its gluten free

  19. Liesa Says:

    Hi! I’m sorry to be so slow getting back to you. My computer has suffered some kind of massive stroke:(
    I don’t actually know if this recipe is gluten free. You would need to carefully check the specific angel food cake mixes at your grocery store.
    Hope it will work for you!
    Liesa

  20. Liesa Says:

    Thank you Misty and Sharon for your expert tips!!! I’m so glad to know that you can use other cake mixes:) That opens up all sorts of possibilities!

  21. Carolyn Says:

    Loved, Loved, the cake, my husband couldn’t get enough of it so plan on getting plenty of makings to make more for him. Someone said they had made this with cherry pie filling and it was good, but just read that it has to have acid to make it react does any one know if cherry pie filling will work???? I’m all for just using it for a topping but husband wants to know if cherry pie filling will work like the pineapple???

  22. melanie Says:

    i just made this turned it upside down it started to cool and pull away from the pan. i can’t wait to try it. i used the pack betty crocker. folded the mix in slowly. no dry ing.it filled my 9+13 pan.

  23. Beth Says:

    I just made this cake and looked so good until I inverted it and it fell out of the pan. I Inverted it as soon as I took it out of the oven was this to soon? I want to make it next week to take to a pot luck but am worried about wrecking it again. What to do.

  24. Liesa Says:

    Hi Beth! I would read the comments/suggestions above from Misty and Sharon…and then I would practice. This recipe seems to have a variety of results so it seems that you need to discover what works best for you. Good luck!!!

  25. Dan Says:

    Why did mine puff up and over flow all over the oven?

  26. gwen davis Says:

    Can you use a bunt pan instead of 9×13.

  27. Liesa Says:

    Dan I have not had that problem, which is shocking because I’ve had sooooo many baking problems. Just not that one. Better luck next time! Liesa

  28. Liesa Says:

    Very interested to know if the bunt pan works Gwen. Please let us know how it goes for you:)

  29. Mag Says:

    Liesa, I have read that a Bundt pan does not work. I have tried Pam on the bottom of a 9 x 13 and it was difficult to get out. I used regular angel food pan and inverted it atop of four soup cans. (Place them before you fill the pan for accuracy.) I did not grease the angel food pan, just ran a knife around the edges. Serrated knife worked fine for cutting the cake. I also added a t. of vanilla to the mix. This time I will add some drained pineapple to a container of Cool Whip. It will be good, I hope!

  30. Liesa Says:

    Sounds great Mag. I’m happy that you were able to get the angel food pan to work so well:) I made this last Sunday and it worked well. I let it cool inverted until it fell, gently, onto the cooling rack. Then I was able to easily move the cake to a serving tray for frosting with whipping cream. We topped each serving with piles of fresh diced mango. Yummy!

  31. Holly Says:

    For those who asked..for higher altitudes (3500 ft and above) add 1-2 tbs cornstarch.(I added 1 heaping tbs for 4000 ft) then I inverted it to cool,as it otherwise was starting to slightly sink in the middle.I just turned over two loaf pans..and put them at either end of my 9×13 pan to elevate it.

  32. Therese Mullen Says:

    I just popped this in the oven. Can hardly wait to taste it.

  33. Mary Says:

    No one answered the question about using fruit cocktail…does it work as well?

  34. karen walker Says:

    Before serving, you can put a small amount of pineapple juice from a separate single serving can, on the plate. serve the piece of cake on top of the juice and it soaks up the juice a bit like a tres leches cake!!! OMG!!!

  35. linda Says:

    Don’t use a bundt pan it over flows

  36. tia Says:

    I’ve heard that you can substitute the pineapple for any tie off fruit or filling. Has anybody tried another flavor yet?

  37. essence Says:

    I just made this, just ate the first slice, it came out amazing. I used White Cake Mix with one 20 ounce can of crushed pineapples with the juice. I mixed slowly until everything was incorporated placed in Pam sprayed pans (two bread pans). I baked at 350 degrees for about 40 minutes. I have an electrical stove range/oven. I hope my notes help someone out there. I love this cake =] The right amount of sweetness from the pineapples and the cake is soft and moist.

  38. Misty Says:

    HELP!!!???
    I live 4,658 above sea level , should I add corn starch to the pineapple and cake mix only or just do the two ingredients? Help???!!!

  39. Misty Says:

    Oh thank you holly…. How long and at hat temp did you use for the 13x 9 baking dish?

  40. Judi Says:

    Huh??? How do you invert a sheet cake pan???

    Yes, the cake definitely sinks in the middle and is very dense, but the whole family loves it so I make them all the time. Never seen one rise like in this picture, though. Would like to know that secret.

  41. Amber W. Says:

    Made this last night I came out sooooo good. Light and sweet but not too sweet I aded a little cool whip it was divine! The trick is stir by hand and only like ten times. Came out light and fluffy. I am making this for all the get togethers bc it was so easy.

  42. Teresa Says:

    I made this last night. It is so fluffy it makes twice as much. 24 cupcakes or a thick cake. I did 1/2 cupcakes and 1/2 cake.
    The only problem I found with making these is… Too easy to eat too many.

  43. Nancy Says:

    Going to try to make this for dessert tonight in the slow cooker! Oven is already in use so figured it would be interesting to try it this way! Using white cake mix and crushed pineapple with cream cheese frosting…..will post results!!

  44. Liz Says:

    Okay so I just put my cake in the oven and I’m still puzzled as to how long? White cake mix with 20 oz crushed pineapple in a 13×9 dish. I’ve heard one hour and also heard 30 min. That’s a huge difference! Help!

  45. Patricia Weigand Says:

    My mom game me this recipe about twenty years ago when she got from her Weight Watchers meeting. I’ve never greased or greased and floured the 9X13 pan as I just leave the cake in the metal pan. One trick my mom told me was … before pouring the batter into the pan take four vegetable cans, all the same size, and place them in a rectangle the size of the pan. You can turn the empty pan upside down on top of the cans to make sure you have them placed correctly in the four corners. You take the hot cake from the oven and turn it upside down on the four cans. NOTE: Obviously you can not use a non stick pan. I love this recipe and make it quite often.

  46. Victoria Olson Says:

    DO NOT SPRAY OR GEASE AN ANGEL FOOD CAKE PAN! Grease is the enemy of rising angel food. Look it up. Do not do that if you expect good results.

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