Pineapple Angel Food Cake
Looking for a light, simple dessert that will please a crowd? This airy pineapple angel food cake is made with just a few simple ingredients and will have everyone asking for a second slice.
Servings 12 servings
Ingredients
- 1 16-ounce box angel food cake mix
- 1 20-ounce can crushed pineapple in juice, undrained
- Zest of 1 large orange
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- In a large glass or metal bowl, add the cake mix, pineapple with the juices, orange zest and vanilla. Using an electric mixer, beat at low speed for 30 seconds, then increase speed to medium and beat for 1 minute.
- Gently add the cake batter to an ungreased 10-cup aluminum angel food cake pan. Bake for 40 minutes, or until the top of the cake is golden brown and the cracks are relatively dry.
- Remove the cake from the oven and immediately turn the cake pan upside down to cool. If your cake pan has “feet” around the edges, you can use these to rest the pan on the counter; otherwise, you can place the tube part of the pan onto a wine or vinegar bottle.
- Allow the cake to cool completely, for at least 2 hours, before removing the cake from the pan.
- Serve with whipped cream or Cool Whip and fresh berries.
Notes
- Be sure to use an aluminum angel food cake pan, not a nonstick tube pan or bundt pan, for this recipe.
- To remove the cake from the pan, run a knife or an offset spatula around the outer edge of the pan. Lift out the tube insert with the cake on it, then run the knife or spatula round the inner tube and under the cake to lift the cake off the pan.
- Make sure to always use a serrated knife to slice angel food cake.
- I have used both Betty Crocker and Duncan Hines mixes in this recipe with success.
- Adapted from Betty Crocker