Description
Indulge in a tropical delight with this Pineapple Angel Food Cake, a light and fluffy dessert that combines the sweetness of fresh pineapple with airy cake. Perfect for any occasion, this recipe is quick to prepare and offers a burst of flavor that will transport you to a sun-soaked paradise. Whether it’s a casual gathering or a special celebration, this cake promises to enchant your taste buds and bring smiles all around.
Ingredients
Scale
- 1 box (15 oz) angel food cake mix
- 1 cup water
- 12 large egg whites
- 1 cup canned unsweetened pineapple chunks, drained
- 1 tsp vanilla extract
- Whipped cream (optional for serving)
- Toasted coconut flakes (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan.
- In a large mixing bowl, combine the angel food cake mix with water as per package instructions. Add vanilla extract and mix until just combined.
- Gently fold in the drained pineapple chunks using a spatula, being careful not to deflate the batter.
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 30-35 minutes or until golden brown and springs back when touched lightly.
- Let cool inverted in the pan before removing it. Serve topped with whipped cream and toasted coconut if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 150
- Sugar: 22g
- Sodium: 210mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For an extra flavor twist, consider adding shredded coconut or chopped nuts. Store leftover cake in an airtight container at room temperature for up to three days.