Pineapple Angel Food Cake

Name: Pineapple Angel Food Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 12 large egg whites (about 1 1/2 cups); 1 teaspoon cream of tartar; 1 1/2 cups sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 cup all-purpose flour, sifted; 1 cup crushed pineapple in 100% juice (do not drain); whipped topping for serving (optional)

Recipe GLPR1f5924710c4cde

Dessert

50 min

167 cal

Servings: 12

Oven

SNAP eligible

A light and airy angel food cake infused with the tropical sweetness of crushed pineapple. Egg whites are whipped to stiff peaks and gently folded with flour and juice-packed pineapple to create a heavenly dessert that's perfect for any occasion. Serve chilled with whipped topping for an elegant finish.

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Ingredients

12 large egg whites (about 1 1/2 cups)

1 teaspoon cream of tartar

1 1/2 cups sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup all-purpose flour, sifted

1 cup crushed pineapple in 100% juice (do not drain)

whipped topping for serving (optional)

Directions

Wash your hands thoroughly with soap and warm water before beginning.
Preheat your oven to 350 °F. In a large clean mixing bowl, begin beating the egg whites with an electric mixer on medium-high speed until they become foamy.
Add the cream of tartar to the foamy egg whites and continue beating until stiff peaks form, being careful not to overbeat until dry.
Gradually add the sugar, a few tablespoons at a time, while continuing to beat on medium speed until all sugar is incorporated and the mixture is glossy and forms stiff peaks.
Gently fold in the vanilla extract and salt using a spatula with just a few turns until evenly distributed.
Sift the flour over the egg white mixture and gently fold it in using a rubber spatula with broad, sweeping motions until no flour streaks remain.
Add the crushed pineapple with its juice to the batter and gently fold until just combined, being careful to maintain the light, airy texture.
Pour the batter into an ungreased 13 x 9-inch baking pan, spreading it evenly.
Bake for 25 to 35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool completely in the pan on a wire rack. Once cooled, serve as desired, optionally topped with whipped topping.

Comments

Grocery List Plus Editorial Staff4

All ingredients are available at any major Charlotte chain—eggs, cream of tartar, flour, sugar, and vanilla are staples, while fresh or canned pineapple appears year-round at Harris Teeter, Kroger, and Walmart. The real cost driver is the dozen eggs and cream, which will run $3.50 to $5 depending on quality, pushing cost per serving to about $0.80 to $1.00, reasonable for a dessert. The stated 50 minutes is honest for mixing and baking, though cooling time before serving isn't emphasized and will add another hour if you want to serve it the same night. This is a classic church-basement dessert that's reliable, low-fuss, and reheats fine, but it's not particularly suited to Charlotte's fresh fruit seasons and doesn't lean into regional flavors the way a sweet potato or peach cake would.