Pineapple Angel Food Cake Squares

This bright and sweet pineapple cake is made with crushed pineapple and a simple angel food cake mix, giving you a fluffy dessert that comes together in minutes. With only two ingredients, it bakes up like an easy dump cake that feels light, fresh, and perfect for any occasion. You'll learn how to make a quick dessert that fits busy nights, healthier ideas, and family gatherings. Pin this recipe now so you always have the best easy cake ready whenever you need something simple and delicious!

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Why is this the best pineapple angel food cake recipe

This is the perfect anytime dessert for any family gathering! This is the simplest recipe to make and appeals to almost everyone - even picky eaters.

This angel food cake with pineapple is extremely easy to make. Dessert recipes don't get any easier than this one. Read on to learn more.

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The ingredients for this easy recipe are very common. You probably have most of the simple ingredients already in your pantry, and the remaining couple are available in almost every grocery store or can be found on Amazon.

This pineapple dessert tastes amazing! Thesse pineapple angel food cake squares are soft, golden brown on top, and extra sweet with a dollop of Cool Whip and a maraschino cherry on top.

These dessert squares are the perfect size!  These beauties capture all the flavors and textures of a sweet - and healthy - dessert in just one bite.

What you'll need to make the pineapple angel food cake recipe

Equipment

• 9x13 baking pan - This recipe makes a pretty big cake, so you'll definitely need a 9x13 pan. We tested it in a 9x9 pan, and it overflowed in the oven every time!

Ingredients  

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• Crushed pineapple - You will use the juice and the fruit. Don't drain it!
• Angel food cake mix - This is a dry angel food cake mix, just the dry powder. You don't need any additional ingredients because they're all mixed right into the cake mix. Even the eggs!

How to make pineapple angel food cake dessert

1. Preheat the oven to 350ºF.
2. Combine the entire can of crushed pineapple (including juice) with one entire box of angel food cake mix. Note that there are usually several packages within the angel food cake mix box. Open them all and dump them together. Blend well.
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3. Spritz a 9x13 baking pan with some butter-flavor cooking spray and pour the cake batter into the pan.
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4. Bake the cake mix according to the package directions, minus 5 minutes. Most cook for 25 minutes at 350ºF, but yours might have different instructions.
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5. Be careful not to overcook; this tends to be done a little early. If you're not sure, start checking with 10 minutes to go and every 3-5 minutes after that. Remove from the oven when a toothpick comes out clean.
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6. Allow to cool on the counter and serve at room temperature, topped with Cool Whip and a maraschino cherry.

Substitutions & variations

There are many fruit substitutions you can make with this cake mix that will be just as delicious. Mandarin oranges, peach slices, cherry pie filling (or any pie filling!), crushed mango mix in a can. Just dump the can into the cake mix, stir it together, and bake.

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You can add ½ cup of shredded coconut, fold in 1 cup of fresh raspberries, and/or add the zest of a lemon, lime, or orange to the batter.

Add sprinkles to this pineapple batter right before baking. That would be especially fun for parties with kids.

You can bake this cake in a bundt pan, but not in a 9x9 or 8x8. It may work in a cupcake pan, but I haven't tried it. It would cook much more quickly.

Storing leftovers

Keep the cooled cake tightly covered with plastic wrap or stored in a cake container. It can stay fresh for 2-3 days at room temperature.

Refrigerator: The cake will last longer in the fridge, but will also get stale faster. Store squares in an airtight container in the fridge for 4-5 days.

Freezer: Wrap slices or the whole cake in plastic wrap, then foil, then place in a freezer bag or airtight container. Freeze up to 2-3 months. Thaw at room temperature for 1-2 hours, uncovered and unwrapped, so the exterior doesn't turn sticky.

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Check out more delicious cake mix recipes

• Chocolate Turtle Cake
• Pampered Chef Apple Crisp with Cake Mix
• Pineapple Upside Down Cake with a Box Cake Mix
• Brownie Mix Crinkle Cookies
• Cherry Pineapple Dump Cake
• Pumpkin Dump Cake

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