angel food cake with pineapple recipe

Written BySheba G Updated On
angel food cake with pineapple recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best angel food cake with pineapple recipe

I love this angel food cake with pineapple recipe because it is so light and refreshing. My kids always ask for it during summer get togethers. It is a perfect dessert for a family dinner or a potluck because it is not too heavy. The pineapple adds a natural sweetness and a bit of tang that makes every bite delicious. Plus angel food cake is lower in fat than most cakes so I feel a little better about serving it to my family. It is a simple recipe that always gets compliments and I am happy to share it with you.

Angel Food Cake with Pineapple

Angel Food Cake with Pineapple

4.9 from 1833 votes

A light and fluffy angel food cake topped with a sweet pineapple glaze. This cake is perfect for summer and uses simple ingredients for a refreshing dessert.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cake

1 cup cake flour
1 1/2 cups granulated sugar, divided
12 large egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract

For the Pineapple Topping

1 can (20 ounces) crushed pineapple, undrained
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice

👨‍🍳Directions

1Preheat oven to 325 degrees F.
2In a small bowl, whisk together cake flour and 3/4 cup of the sugar. Set aside.
3In a large mixing bowl, beat egg whites, cream of tartar, and salt on high speed until soft peaks form.
4Gradually add the remaining 3/4 cup sugar, about 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form.
5Beat in vanilla and almond extracts.
6Sift the flour mixture over the egg white mixture in three additions, gently folding in each time until just combined. Do not overmix.
7Pour the batter into the ungreased tube pan and spread evenly. Gently cut through the batter with a knife to remove air bubbles.
8Bake for 30 to 35 minutes, or until the top is golden brown and cracks feel dry. Invert the pan onto a bottle or wire rack and let cool completely.
9While the cake cools, make the pineapple topping. In a medium saucepan, combine crushed pineapple, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat. Let cool slightly.
10Once the cake is completely cool, run a knife around the edges of the pan to loosen it. Remove the cake and place on a serving plate. Pour the pineapple topping over the top, letting it drip down the sides. Serve immediately or refrigerate.

🔧Equipment

10-inch tube pan (ungreased)
Large mixing bowl
Electric mixer
Medium saucepan
Whisk
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 115mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 32g🥩Protein: 4g

📝Notes

Make sure your bowl and beaters are completely clean and free of grease for the egg whites to whip properly. For best results, use a tube pan with a removable bottom.

Watch Video Of How Angel Food Cake with Pineapple Works

This angel food cake with pineapple is always a good idea for any occasion because it is light, refreshing, and easy to make. It works well for family gatherings and everyone always asks for the recipe. I hope you enjoy making this cake as much as my family enjoys eating it.

❓ Frequently Asked Questions About Angel Food Cake with Pineapple

1. Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple. You will need about 2 cups of crushed fresh pineapple. If using fresh, you may need to add a little extra sugar to the topping because canned pineapple is usually sweeter.

2. Why is my angel food cake not rising properly?

This can happen if your egg whites are not whipped enough or if your bowl had any grease. Make sure your egg whites are at room temperature and you beat them until stiff peaks form. Also, fold the flour in gently so you do not deflate the batter.

3. Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead and store it in an airtight container at room temperature. The pineapple topping can be made ahead and stored in the fridge. Assemble the cake just before serving to keep it from getting soggy.

4. How do I store leftover angel food cake with pineapple?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake will stay moist but the topping may cause it to soften a bit.

5. Can I use a different fruit topping?

Absolutely. This cake works well with other fruit toppings like strawberry, blueberry, or mango. Just adjust the sugar based on the sweetness of the fruit.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts