pineapple angel cloud cake recipe

Written BySheba G Updated On
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The Best pineapple angel cloud cake recipe

I have been making this pineapple angel cloud cake for years and it is always a hit at our family gatherings. My kids love the light fluffy texture and the sweet pineapple flavor. It is a perfect dessert for spring and summer because it feels so light and refreshing. The best part is that it uses simple ingredients you probably already have in your pantry. This cake is lower in fat than many other desserts since it uses egg whites and no butter or oil. It is a great way to enjoy a sweet treat without feeling too guilty. I love how the pineapple adds natural sweetness and a bit of tang that balances the cake perfectly.

Pineapple Angel Cloud Cake

4.7 from 1185 votes

A light and fluffy angel food cake with crushed pineapple folded into the batter. This cake is airy and sweet with a tropical twist.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cake

1 1/2 cups egg whites (about 10-12 large eggs)
1 1/2 cups granulated sugar
1 cup cake flour
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple, drained well

For the Topping (optional)

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F. Make sure your angel food cake pan is clean and dry. Do not grease it.
2In a large bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy.
3Gradually add the sugar, about 2 tablespoons at a time, beating on high speed until stiff peaks form. The mixture should be glossy.
4In a separate bowl, sift together the cake flour and salt.
5Gently fold the flour mixture into the egg white mixture, one third at a time, until just combined. Be careful not to deflate the batter.
6Fold in the vanilla extract and the drained crushed pineapple. Fold gently until evenly distributed.
7Pour the batter into the ungreased angel food cake pan. Spread it evenly.
8Bake for 30 to 35 minutes, until the top is golden brown and the cake springs back when lightly touched.
9Immediately invert the pan onto a wire rack or bottle neck. Let the cake cool completely upside down, about 1 to 2 hours.
10Once cooled, run a knife around the edges of the pan to release the cake. Turn it out onto a serving plate.
11If making the topping, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Serve the cake with a dollop of whipped cream on top.

🔧Equipment

Angel food cake pan (tube pan)
Electric mixer
Large mixing bowls
Spatula
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 0.5g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 180mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Make sure to drain the crushed pineapple very well. Too much liquid will make the cake heavy and sticky. For best results, use room temperature egg whites.

Watch Video Of How Pineapple Angel Cloud Cake Works

This pineapple angel cloud cake is always a good idea for any occasion because it is light, easy to make, and pleases everyone. It works well for family gatherings, potlucks, or just a simple weekend dessert. I hope you give it a try and enjoy it as much as my family does.

❓ Frequently Asked Questions About Pineapple Angel Cloud Cake

1. Why did my angel food cake collapse?

Angel food cake can collapse if it is underbaked or if the pan was greased. The cake needs to cling to the sides of the pan to rise properly. Always use an ungreased tube pan and bake until the top is golden and springs back.

2. Can I use fresh pineapple instead of canned?

I recommend using canned crushed pineapple for this recipe. Fresh pineapple contains an enzyme that can break down the egg whites and prevent the cake from rising properly. If you use fresh, make sure to cook it first to deactivate the enzyme.

3. How do I store leftover pineapple angel cloud cake?

Store the cake in an airtight container at room temperature for up to 2 days. If you add whipped cream topping, store the cake in the refrigerator. The cake can also be frozen for up to a month without the topping.

4. Can I make this cake without cream of tartar?

Cream of tartar helps stabilize the egg whites and gives the cake its volume. You can substitute it with an equal amount of lemon juice or white vinegar. The cake may be slightly less stable but will still work.

5. Why is my cake dense and not fluffy?

A dense angel food cake is usually caused by overmixing the batter or not beating the egg whites enough. Make sure you beat the egg whites to stiff peaks and fold the flour in gently. Also, make sure the pineapple is very well drained so extra liquid does not weigh down the batter.

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.

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