Heavenly Pineapple Angel Food Cake (Print-Friendly Version)
Impossibly light, with crushed pineapple and coconut, this fluffy angel cake bursts with sunny flavor in every bite.
# What You’ll Need to Make This:
→ Cake Base
01 -
454 g angel food cake mix (one-step, dry mix)
02 -
567 g can crushed pineapple in juice, undrained
→ Optional Toppings
03 -
227 g whipped topping, thawed
04 -
50 g toasted shredded coconut
05 -
Crushed pineapple, as desired
# How to Prepare:
01 -
Preheat oven to 175°C. Lightly grease a 23 x 33 cm baking dish, ensuring even coverage.
02 -
In a large mixing bowl, combine the dry angel food cake mix with the entire can of crushed pineapple, including juice.
03 -
Gently stir the ingredients until a fluffy, foamy batter forms and is thoroughly blended.
04 -
Pour the batter into the prepared baking dish and use a spatula to spread evenly across the surface.
05 -
Place the baking dish in the preheated oven and bake for 30–35 minutes, or until golden brown and a toothpick inserted in the center emerges clean.
06 -
Remove from oven and allow cake to cool completely in the pan before serving to ensure proper set and flavor development.
07 -
If desired, spread whipped topping over the cooled cake and sprinkle with toasted coconut or additional crushed pineapple.
# Extra Tips:
01 -
For best results, avoid over-mixing the batter to maintain a light, airy texture.