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Heavenly Pineapple Angel Food Cake

Heavenly Pineapple Angel Food Cake: A Light and Luscious Dessert


Welcome to our delightful recipe for Heavenly Pineapple Angel Food Cake! This easy-to-make dessert combines the light, airy texture of angel food cake with the tropical sweetness of pineapple, creating a heavenly treat that’s perfect for any occasion. Whether you’re looking to impress guests at a party or simply craving a light and refreshing dessert, this Pineapple Angel Food Cake is sure to satisfy your sweet tooth.



For this delightful dessert, you will need:

  • 1 (16-ounce) box of angel food cake mix
  • 1 (20-ounce) can of crushed pineapple with juice
  • 8 ounces lite non-dairy topping (you can use sweet whipped cream)
  • ½ cup toasted coconut (optional)


Step 1: Prepare the Cake Mix

  1. Preheat your oven according to the instructions on the angel food cake mix box.
  2. In a large mixing bowl, combine the angel food cake mix and the entire can of crushed pineapple with juice. Do not drain the pineapple as the juice is essential for the cake’s moist texture and tropical flavor.
  3. Mix well until all the ingredients are thoroughly combined. The batter will be frothy and light.

Step 2: Bake the Cake

  1. Pour the batter into an ungreased 9×13-inch baking pan. The ungreased pan helps the cake to rise properly.
  2. Place the pan in the preheated oven and bake according to the time specified on the cake mix box, usually about 30-40 minutes. The cake should be golden brown on top and spring back when lightly touched.
  3. Once baked, remove the cake from the oven and allow it to cool completely in the pan.

Step 3: Prepare the Topping

  1. While the cake is cooling, prepare the non-dairy topping or whipped cream.
  2. If you prefer, you can lightly toast the coconut flakes by placing them in a dry skillet over medium heat. Stir constantly until the coconut is golden brown and fragrant, about 3-5 minutes. Set aside to cool.

Step 4: Assemble the Cake

  1. Once the cake has cooled, spread the lite non-dairy topping or whipped cream evenly over the top.
  2. Sprinkle the toasted coconut flakes over the topping for an added crunch and extra tropical flavor.

Step 5: Serve and Enjoy

  1. Cut the cake into squares and serve chilled or at room temperature.
  2. Enjoy the light and fluffy texture of the cake combined with the refreshing taste of pineapple and the creamy topping.

Cook’s Notes

  • Angel Food Cake Mix: Ensure you use a high-quality angel food cake mix for the best results. The light and airy texture of the cake is key to its heavenly taste.
  • Crushed Pineapple: The juice from the canned pineapple is crucial as it adds moisture and sweetness to the cake. Do not drain it.
  • Non-Dairy Topping: Lite non-dairy topping is a great option for a lighter dessert, but you can also use sweet whipped cream for a richer flavor.
  • Toasted Coconut: Toasting the coconut is optional, but it adds a lovely crunch and depth of flavor to the cake.


Keto Version

For a keto-friendly version of this cake, you can make a few substitutions:

  • Use a keto-friendly angel food cake mix or make your own using almond flour and erythritol.
  • Replace the canned crushed pineapple with fresh pineapple and use a sugar-free sweetener to keep it low-carb.
  • Use a sugar-free non-dairy topping or whipped cream.

Low-Carb Version

For a low-carb alternative, you can follow these substitutions:

  • Use a low-carb angel food cake mix or create your own with coconut flour and a low-carb sweetener.
  • Replace the crushed pineapple with a lower-carb fruit like raspberries or strawberries, and use a low-carb sweetener.
  • Opt for a low-carb whipped cream topping.

Frequently Asked Questions (FAQs)

Q: Can I use fresh pineapple instead of canned?

A: Yes, you can use fresh pineapple, but make sure to crush it and include the juice to maintain the cake’s moisture.

Q: How should I store the cake?

A: Store the cake in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze the cake?

A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.

Q: What can I use instead of toasted coconut?

A: If you don’t like coconut, you can omit it or use chopped nuts like almonds or pecans for added crunch.

Q: Is there a substitute for the non-dairy topping?

A: You can use regular whipped cream or even a cream cheese frosting for a richer taste.

Heavenly Pineapple Angel Food Cake is a simple yet incredibly delicious dessert that brings a touch of tropical flair to any occasion. With its light, airy texture and refreshing pineapple flavor, it’s a crowd-pleaser that’s easy to make and even easier to enjoy. Try it out for your next gathering or as a sweet treat to enjoy at home, and don’t forget to experiment with the variations to suit your dietary preferences. Happy baking!