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Square of pineapple angel food cake with whipped topping and shredded coconut on a white plate, the rest of the cake in a white rectangular baking dish behind

Easy 4-Ingredient Pineapple Cake

A light pineapple angel food sheet cake made from one box of angel food cake mix and a can of crushed pineapple, topped with whipped topping and coconut.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box one-step angel food cake mix 16 ounces, dry mix only
  • 1 can crushed pineapple in juice 20 ounces, undrained
  • 1 tub whipped topping 8 ounces, thawed, or about 3 cups sweetened whipped cream
  • 1/2 cup sweetened shredded coconut for the top

Equipment

  • - Mixing bowl
  • - Whisk or spoon
  • - 9x13-inch baking dish
  • - Nonstick spray or parchment paper

Method
 

  1. Heat the oven to 350°F. Lightly grease a 9x13-inch baking dish or line it with parchment.
  2. Stir the dry cake mix and the crushed pineapple with all its juice in a large bowl until no dry mix remains (or beat 1 to 2 minutes with a hand mixer on low).
  3. Spread the batter in the dish and bake 25 to 35 minutes, checking at 25, until golden brown and springy and a toothpick in the center shows no wet batter.
  4. Cool completely in the dish on a wire rack.
  5. Spread the whipped topping over the cooled cake, sprinkle with coconut and cut with a serrated knife.

Notes

Storage: cover and refrigerate for 3 to 4 days; serve cold. Refrigerate within 2 hours of serving.
Make ahead: bake and chill the cake the day before, then add the topping just before serving.
Substitutions: sweetened whipped cream instead of whipped topping; fresh berries instead of coconut. In an ungreased tube pan, bake about 40 to 45 minutes. Do not use a Bundt pan.
Nutrition is an estimate, not a laboratory analysis.