Pineapple Angel Food Cake

Pineapple Angel Food Cake is an elegant, airy dessert that marries cloudlike sponge with bright, tropical fruit. Light crumbs, a whisper of vanilla, and a glossy pineapple syrup make each slice feel refined yet approachable. For another airy breakfast-style treat with warm spice, see apple-cinnamon German pancake.

Why Make This Recipe

• Effortless Yet Elegant: minimal hands-on time produces a cake that looks and tastes sophisticated.
• Minimal Ingredients: pantry-friendly elements highlight pure pineapple flavor.
• Impressive Flavor: the contrast of delicate angel cake and vibrant, slightly caramelized pineapple sauce elevates ordinary boxed or homemade sponge.

What sets this version apart is the silk-smooth pineapple compote that soaks the cake just enough to perfume each bite without collapsing the crumb.

Ingredients

Base

• 1 large store-bought or homemade angel food cake (about 12–14 oz), cooled and sliced — note: day-old cake holds sauce best.

Pineapple Sauce

• 2 cups fresh pineapple, diced (or 1 (20 oz) can crushed pineapple, drained) — ripe, fragrant, and juicy.
• 3 tbsp granulated sugar (adjust to pineapple sweetness).
• 1 tbsp lemon juice, freshly squeezed — brightens the fruit.
• 1 tsp vanilla extract — rounds the flavor.
• 1 tsp cornstarch + 1 tbsp cold water (optional) — for a silkier, slightly thickened sauce.

Topping

• 1 cup heavy cream, chilled.
• 2 tbsp confectioners’ sugar, sifted.
• 1/2 tsp vanilla extract.
• Fresh mint leaves for garnish, finely torn.

Precision notes: use chilled heavy cream for stable whip; if using canned pineapple, drain well and pat dry to avoid excess liquid; if making from scratch, dice into uniform 1/2-inch pieces.

How to Make Pineapple Angel Food Cake

1. Prepare the pineapple sauce: in a medium saucepan combine pineapple, sugar, and lemon juice over medium heat. Stir as the fruit releases juices and the mixture gently simmers — you want glossy, bubbling edges and a fragrance of warm pineapple (about 6–8 minutes).

• Mini-tip: use ripe fruit for the best aroma; if using canned, reduce sugar by 1 tablespoon.

1. Thicken if desired: mix cornstarch with cold water, then whisk into the simmering pineapple. Cook 1–2 minutes until sauce slightly thickens and coats the back of a spoon; color should deepen and pieces will look translucent. Remove from heat and stir in vanilla. Allow to cool to warm.

• Sensory cue: the sauce should be glossy, not syrupy; pineapple pieces retain shape but yield under a spoon.

1. Whip the cream: with chilled equipment, beat heavy cream, confectioners’ sugar, and vanilla until soft peaks form. The texture should be billowy and smooth, not grainy. Chill until ready to assemble.

• Mini-tip: start on low speed and increase to medium to avoid over-whipping.

1. Slice and layer: place a slice of angel food cake on a serving plate. Spoon warm (not hot) pineapple sauce over the cake to lightly soak the crumb — aim for a moist, fragrant bite rather than soggy collapse. Repeat for one or two layers as desired.

• Professional tip: if the cake is very fresh, let it rest 10–15 minutes after saucing so moisture distributes evenly.

1. Finish with cream: dollop or pipe whipped cream over each slice and garnish with torn mint. The contrast of airy cake, warm fruit, and cool cream should be evident in temperature and texture.

• Sensory cue: serve when sauce is warm and cream is cool for the most dynamic mouthfeel.

How to Serve Pineapple Angel Food Cake

Present slices on simple white plates to highlight color contrast. Spoon an extra ribbon of pineapple sauce beside each piece and add a crisp mint sprig. For a modern touch, serve thinly sliced toasted coconut alongside for crunch, or place a small quenelle of coconut sorbet for an elegant tropical trio.

For a lighter breakfast tableau, pair with a fruit-forward compote or our apple yogurt pancakes for varied textures.

How to Store Pineapple Angel Food Cake

• Short-term: store assembled slices loosely covered in the refrigerator for up to 24 hours to preserve cream and prevent the cake from becoming soggy. Use a cake dome or plastic wrap tented to protect toppings.
• Longer-term: store unsauced cake slices in an airtight container at room temperature for 1–2 days, or freeze slices (wrapped tightly in plastic and foil) up to 1 month. Thaw in the refrigerator and add sauce fresh.
• Reheating: gently warm pineapple sauce on the stove; avoid heating the cake itself. If sauce has gelled, stir over low heat until glossy again.

Tips to Make Pineapple Angel Food Cake

• Let the sauce cool slightly before applying to avoid melting the whipped cream.
• For even soaking, spoon sauce in the center and allow it to wick outward; do not pour in one spot.
• If using canned pineapple, sauté briefly in a dry pan to concentrate flavor before simmering with sugar.
• Keep whipped cream very cold and assemble at the last moment for the best texture.

Variation

• Rum-Infused: macerate pineapple in 1 tablespoon aged rum for 15 minutes before cooking.
• Coconut-Ginger: swap half the sugar for brown sugar and add 1/2 teaspoon grated fresh ginger; garnish with toasted coconut.
• Individual Portions: hollow out small angel food rounds and layer fruit and cream inside for elegant single-serve presentations.

FAQs

Can I use canned pineapple instead of fresh?

Yes. Drain well and pat dry; reduce added sugar slightly. Sautéing canned pineapple briefly concentrates flavor and improves texture.

How long will the whipped cream stay stable?

Properly whipped cream (soft to medium peaks) will hold for several hours refrigerated. For extended stability, fold in a small amount of mascarpone or use a stabilizer like gelatin.

Is it better to use boxed angel food cake or make one from scratch?

Both work. Store-bought gives convenience and a consistent crumb; homemade yields a lighter, more delicate texture if you have experience with meringue-based cakes.

Conclusion

This Pineapple Angel Food Cake is an exercise in contrasts: ethereal cake, luminous fruit, and cool, cloud-like cream. Its simplicity belies a refined finish — small technique choices (temperature control, gentle saucing, cold cream) deliver a polished result. If you’re curious about a pared-down, viral take on pineapple angel food that inspired modern versions, consider reading This 2-Ingredient Cake Tastes Like Sunshine (I Can’t Stop Making It). How would you make this dish your own? Share your approach and photos in the comments or on social media.

Pineapple Angel Food Cake

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• Author: chef-ava
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

Description

An elegant, airy dessert that combines cloudlike sponge with bright, tropical fruit and a glossy pineapple syrup.

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Ingredients

Scale 1x2x3x

• 1 large angel food cake (about 12–14 oz), cooled and sliced
• 2 cups fresh pineapple, diced (or 1 (20 oz) can crushed pineapple, drained)
• 3 tbsp granulated sugar
• 1 tbsp freshly squeezed lemon juice
• 1 tsp vanilla extract
• 1 tsp cornstarch + 1 tbsp cold water (optional)
• 1 cup heavy cream, chilled
• 2 tbsp confectioners’ sugar, sifted
• 1/2 tsp vanilla extract
• Fresh mint leaves for garnish, finely torn

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Instructions

1. Prepare the pineapple sauce: combine pineapple, sugar, and lemon juice in a medium saucepan over medium heat. Stir for 6–8 minutes until glossy.
2. If desired, thicken sauce by mixing cornstarch with cold water and whisking into the pineapple; cook 1–2 minutes until thickened.
3. Remove from heat, stir in vanilla, and allow to cool slightly.
4. Whip the cream: beat heavy cream, confectioners’ sugar, and vanilla until soft peaks form. Chill until ready to use.
5. Slice and layer: place a slice of angel food cake on a plate and spoon warm pineapple sauce over it. Repeat for multiple layers.
6. Finish with cream: dollop or pipe whipped cream over the cake slices and garnish with mint.

Notes

For best results, use chilled heavy cream and allow sauce to cool slightly before applying to the cake.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Simmering and Whipping
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 25g
• Sodium: 50mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 60mg