Pineapple Angel Food Dump Cake

Pineapple angel food cake recipe

The Spruce / Julia Hartbeck 

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
175 Calories
0g Fat
41g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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.)

Angel food cakes are naturally low in fat and light and fluffy (aka the "food of the angels"). This pineapple angel food dump cake is made special with the addition of pineapple. And at just two ingredients, is about as simple as it gets!


  • 14 1/2 ounces angel food cake mix

  • 1 (20 ounce) can crushed pineapple

  • Cooking spray

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pineapple dump cake
    The Spruce / Julia Hartbeck 
  2. Preheat oven to 350 F.

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

    Mix in bowl
    The Spruce / Julia Hartbeck
  4. Pour into lightly greased 13x9 pan. Don't be surprised when it gets foamy.

    Put in pan
    The Spruce / Julia Hartbeck 
  5. Bake in the preheated oven for about 20 minutes or until golden and springs back when touched in middle.

    Bake pineapple dump cake
    The Spruce / Julia Hartbeck 

History of Angel Food Cake

Angel Food cake is thought to be a takeoff of the sponge cake, cornstarch cake, silver cake, and/or snow-drift cake. There are several theories on who originated this angel food cake, also called ice cream cake (a Pennsylvania Dutch wedding cake). It is felt that the abundance of cake molds in southeastern Pennsylvania, one of the major producer of cake molds, indicates that the angel food cake originated there in the early 1800s.