Pineapple Angel Food Cake

1 from 2 votes

This two-ingredient pineapple angel food cake is so easy to make, and loaded with sweet pineapple flavor in every bite.

Prep Time10

Cook Time45

Chill Time1

Total Time1 55

Servings: slices

Preheat oven to 350 degrees F.
In a large bowl, add in the 20 ounce can crushed pineapple with the juice and 16 ounce box angel food cake mix. Beat with a hand mixer on medium for about 1 minute until combined.
Pour the batter into an ungreased 10-inch angel food tube pan.
Place in the preheated oven and bake for about 40 minutes, until the top is golden brown.
As soon as the cake comes out of the oven, immediately turn the cake upside down and allow it to cool for 2 - 3 hours.
To remove the cake from the pan, slide a knife down the outside of the cake and remove the outside of the pan. Next, slide a knife around the middle section of the cake to release it from the pan.

Add the 1/2 cup granulated sugar and 1 tablespoon cornstarch to a medium saucepan. Stir until the cornstarch is evenly distributed.
Add in the 20 ounce can crushed pineapple and its juice and stir to combine.
Place it over medium heat and let simmer for 3 to 5 minutes until the sauce has thickened. Allow the sauce to chill for at least 1 hour.
Just before serving, slice up the angel food cake and top with the sauce.

This recipe can be made in an ungreased 9x13 dish as well!

Storage: Store covered or in an airtight container in the refrigerator for up to 4 to 5 days.