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Pineapple Angel Food Cake with Sweet Pineapple Sauce Recipe

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4.1 from 15 reviews

  • Author: Sara
  • Total Time: 1 hour 55 minutes
  • Yield: 8 servings
  • Diet: Low Fat

Description

This Pineapple Angel Food Cake is a light and fluffy dessert featuring moist angel food cake infused with crushed pineapple and topped with a sweet, thickened pineapple sauce. Perfect for a refreshing treat that combines tropical flavors with a classic airy cake, it’s ideal for gatherings or a delightful family dessert.

Ingredients

Cake

  • 20 ounce can crushed pineapple (do not drain)
  • 16 ounce box angel food cake mix (the kind that you just add water to)

Topping

  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 20 ounce can crushed pineapple (do not drain)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the cake.
  2. Mix Cake Batter: In a large bowl, combine the 20 ounce can of crushed pineapple along with its juice with the 16 ounce box of angel food cake mix. Use a hand mixer on medium speed to beat the mixture for about 1 minute until all ingredients are combined and batter is smooth.
  3. Prepare the Pan and Bake: Pour the batter into an ungreased 10-inch angel food tube pan. Place the pan in the preheated oven and bake for approximately 40 minutes or until the top is golden brown and a toothpick inserted comes out clean.
  4. Cool Cake Upside Down: Immediately after removing the cake from the oven, invert the pan upside down to cool on a bottle or rack. Allow it to cool in this position for 2 to 3 hours. This helps maintain the cake’s structure and keeps it fluffy.
  5. Remove Cake from Pan: To remove, carefully slide a knife around the outside edges of the cake to loosen it and remove the outer pan ring. Then slide a knife around the center tube to release the cake from the pan completely.
  6. Prepare the Pineapple Topping: In a medium saucepan, combine 1/2 cup granulated sugar and 1 tablespoon cornstarch. Stir to evenly distribute the cornstarch. Add the 20 ounce can of crushed pineapple with juice, stirring to combine well.
  7. Cook the Sauce: Place the saucepan over medium heat and bring to a simmer. Cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens. Remove from heat and let the pineapple sauce chill in the refrigerator for at least 1 hour before serving.
  8. Serve: Just before serving, slice the cooled angel food cake and top each slice generously with the chilled pineapple sauce for a refreshing and delicious dessert.

Notes

  • Do not drain the pineapple juice as it adds moisture and flavor to the cake and topping.
  • Inverting the cake while cooling is essential to maintain the classic angel food cake texture and prevent it from collapsing.
  • The topping should be chilled before serving for the best flavor and consistency.
  • This dessert is best served the same day, but the pineapple sauce can be stored separately in the refrigerator for up to 2 days.
  • If an angel food tube pan is not available, use a similar tube pan but avoid greasing the pan to help the cake cling properly while baking and cooling.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/pineapple-angel-food-cake-with-sweet-pineapple-sauce-recipe/