3-Ingredient Pineapple Angel Food Cake Recipe

There's something truly unique about pineapples. They can grace the top of a glazed ham in one dish, but then still add a sweet citrus zing to a hummingbird cake. One moment, they're a bizarre on paper (yet for many delicious) pizza topping. The next, they're blended into a creamy Dole Whip and served at Disney theme parks. Yes, with its diamond patterned skin, spiky top, and seemingly nonsensical name the pineapple is a versatile fruit. And thanks to recipe developer Jaime Shelbert of Wholly Nourished, it now has yet another delightful dish to add to its culinary resume. This time, it's not just incredibly tasty, but wonderfully simple to whip up in your own kitchen.

With just three ingredients, Shelbert has used the pineapple to transform a classic angel food cake into a refreshing yet light dessert perfect for summer parties and picnics. With just 4 minutes of prep time and 40 minutes to cook, you'll have a mouthwatering treat that's guaranteed to please in less than an hour. Plus, you can finish this airy cake off with a variety of toppings to add a dash more sweetness or to really beat the summer heat.

To make this special version of angel food cake, you'll first need a box of angel food cake mix and a 20-ounce can of crushed pineapples. While there are many canned fruit brands out there, it's important for this recipe to pick one that has the fruit in its own juices. Pineapple that's been canned in syrup won't have quite the right taste and may make the final cake overly sweet. 

In addition, you'll want whipped cream for your cake's topping. For those wanting a variation on the classic whipped cream cake topper, we'll discuss other possible final touches for this dish at the end of this recipe.

As you can see from the picture of the final product, you will need a round Bundt pan to make this pineapple angel food cake. If you want to try a slightly different shape for your cake or simply don't have a Bundt pan handy, Shelbert recommends using a loaf pan instead. However, she advises against using a cupcake tin to make individual desserts. "Muffins would not work because of the nature of angel food cake," she warns, which is a bit too delicate to make it as a cupcake or muffin.

Once you've chosen your pan, Bundt or otherwise, you'll want to coat it with nonstick spray and then preheat your oven to 350 degrees Fahrenheit.

It's time to bring together the powerhouse team for this tasty baked treat. And the prep really couldn't be much simpler than this! All you need to do is to add the cake mix and the pineapple together into a bowl, then mix until it's completely combined. Be careful not to overmix the batter, as this could encourage too much gluten development and result in a tough final cake.

If you're feeling a little adventurous and want to experiment a bit with this recipe, Shelbert says peaches or pears could also work well with angel food cake mix. But the key again is you need the fruit's juices or the ingredients won't mix well. Fruit that's been canned in its own juices — not syrup — should work well here.

Once you've finished mixing your ingredients, pour them into the prepared Bundt pan.  Bake in the preheated oven for 40 minutes.

When you're near the end of the process, you'll need to ensure that the cake is ready to emerge. Thankfully, there is more than one way you can tell when you angel food cake is done.  First, the top of it will be nice and golden.  Second, the sides of your cake will start to pull away from the sides of your Bundt pan.  Just don't keep opening the oven for a peek throughout the process. While it may be tempting to check on your dessert's progress by opening the oven's door, Shelbert recommends popping on the oven light instead. That way, you won't lose any temperature or humidity that's helping to create the perfect cake.

If you want one final test to make sure your pineapple angel food cake is done before you take it out of the oven, try inserting and removing a toothpick from its center. If the toothpick comes out clean, then your cake is fully baked.

Once you're satisfied your dessert is ready, take it out of the oven and let it cool in the pan for at least 30 minutes to an hour. It may seem like a long time to someone who's more than ready for cake, but this step is important to ensure that the cake makes it out of the pan whole. To transfer the cake to a plate, run a knife or spatula around the inside of the pan so that the cake comes out easily and then turn it out onto a plate. If you've coated the inside of the pan with oil or nonstick spray earlier, then it should release easily.

After you slice up your cake, it's time to add your topping. And as promised, Shelbert has several suggestions in addition to whipped cream to help finish up this sweet summertime dessert.

"It can be served with whipped topping or even ice cream on a hot summer day," Shelbert says. "You can even top it with maraschino cherries to make it more festive." Other possible variations include lightly dusting it with confectioners sugar or adding a simple glaze of confectioners sugar that's been sweetened with even more pineapple juice.