Angel Food Cake with Pineapple & Whipped Topping
Servings: 12 servings
Ingredients
- 20 ounces Crushed pineapple with juice
- 16 ounces Angel food cake mix
- 12 ounces Whipped topping - thawed
Instructions
- Preheat the oven to 350 degrees F.
- Spray a 9x13-inch baking dish with cooking spray.
- Mix pineapple with juice and cake mix together in a large bowl until well combined
- Transfer to prepared baking dish.
- Bake for 25 minutes or until golden brown.
- Cool completely and serve with whipped topping.
Notes
- Don’t overmix: Stir just until combined. Overmixing can deflate the batter and make the cake dense instead of airy.
- Skip the grease: Angel food cake needs to cling to the sides of the pan to rise. Greasing the pan will cause it to collapse.
- Cool upside down: If using a tube pan, invert it while cooling to maintain height and fluffiness.
- Thaw whipped topping fully: Let it sit in the fridge until soft and spreadable. This prevents tearing the cake when frosting.
- Chill before serving: Refrigerate the frosted cake for at least an hour. It sets the topping and enhances the flavor.
- Add flair if desired: Top with toasted coconut, crushed nuts, or maraschino cherries for a retro twist.