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Pineapple Angel Food Cake

Source: Ohio State University Cooperative Extension

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Fluffy and fruity, this airy cake is delicate and sweet, the perfect after dinner treat.

Makes
12 Servings

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 flour, sifted
  • 1 cup crushed pineapple in 100% juice (do not drain)
  • whipped topping (optional)

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 350 °F.
  3. In a large mixing bowl, beat the egg whites until they are foamy.
  4. Add the cream of tartar and beat until stiff, but not dry. Gradually beat in the sugar.
  5. Add the vanilla and salt and then gently fold in the flour.
  6. Add the pineapple to the cake mix.
  7. Pour into an ungreased 13x9-inch pan.
  8. Bake for 25 to 35 minutes, until golden brown or an inserted toothpick comes out clean.
  9. Let cool and serve with whipped topping (optional).

Notes

Learn more about: Pineapples

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.