Pineapple Angel Food Dump Cake

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Updated on 12/8/22
Pineapple angel food cake in a casserole dish

The Spruce Eats / Julia Hartbeck 
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 8 servings
Nutrition Facts (per serving)
175 Calories
0g Fat
41g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 175
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 386mg 17%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 5%
Total Sugars 10g
Protein 3g
Vitamin C 7mg 34%
Calcium 82mg 6%
Iron 0mg 3%
Potassium 134mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It's kind of hard to go wrong with a cake that requires just two ingredients to pull off: an angel food cake mix and a can of crushed pineapple.

Angel food cakes are named as such because they are typically made from egg whites and have a delicate texture, so they are naturally low in fat and light and fluffy (aka the "food of the angels"). Dump cakes are so named because you basically just dump the ingredients into a bowl, mix them together, pour them into a pan, and then bake. They couldn't be easier.

Angel food cake is thought to be a takeoff of the sponge cake, cornstarch cake, silver cake, and/or snowdrift cake. There are several theories on who originated this angel food cake, also called ice cream cake (a Pennsylvania Dutch wedding cake). Many believe that the abundance of cake molds available and in use in southeastern Pennsylvania, an area that was one of the major producers of cake molds, indicates that the angel food cake originated there in the early 1800s.

This pineapple angel food dump cake is made special with the addition of pineapple, but if you're feeling creative, feel free to experiment with other kinds of canned fruits too, such as chopped peaches, pears, or even fruit cocktail.

Ingredients

  • 14 1/2 ounces angel food cake mix

  • 1 (20-ounce) can crushed pineapple (with juice)

  • Cooking spray

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pineapple dump cake gathered

    The Spruce Eats / Julia Hartbeck 

  2. Preheat the oven to 350 F.

  3. Mix cake mix and pineapple together in a large bowl.

    Cake mix and pineapple in a bowl

    The Spruce Eats / Julia Hartbeck

  4. Pour into lightly greased 13 x 9-inch pan. Don't be surprised when it gets foamy.

    Pineapple cake batter in a white rectangular baking dish

    The Spruce Eats / Julia Hartbeck 

  5. Bake in the preheated oven for about 20 minutes or until golden and springs back when touched in middle.

    Pineapple dump cake baked and cooling

    The Spruce Eats / Julia Hartbeck 

Tip

  • This is a plain cake, but you can dress it up a bit by dusting it with confectioners' sugar prior to serving if you like.

How to Store and Freeze Pineapple Angel Food Dump Cake

This cake is moist and will keep at room temperature in a covered container for three or four days. Any leftover cake can be wrapped in plastic or foil and stored in the freezer for three to six months. It's fun to store this cake in individual slices so you can just take out what you need, when you need it.


You can defrost the cake in a low oven (300 F to 325 F) for 10 to 15 minutes per slice, or longer if you're reheating the whole thing.