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Pineapple cake is the stuff dreams are made of, especially if you are looking for a low calorie, low fat dessert option! Only two ingredients are required to make this angel food cake with pineapple. You can skip the crushed pineapple topping and enjoy this light cake with chopped fresh fruit or a dollop of whipped cream. So many possibilities! This pineapple angel food cake recipe is only 160 calories and 5 Weight Watchers SmartPoints when eaten plain.

Pineapple Cake with Crushed Pineapple Topping

Course Dessert
Keyword angel food cake, pinapple cake, pineapple topping, weight watchers
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 2 hours 20 minutes
Total Time 1 hour 5 minutes
Servings 12


Pineapple Cake Ingredients

  • 1 can 20 oz can crushed pineapple (do not drain)
  • 1 box angel food cake mix

Dessert Topping

  • 1 can 20 oz can crushed pineapple (do not drain)
  • 1/2 cup white sugar
  • 1 tablespoon cornstarch


  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat crushed pineapple (undrained) and cake mix on medium speed for about 1 minute.
  3. Spread batter evenly into an ungreased 10 inch angel food tube pan.
  4. Bake for 40 minutes. (The top should be golden brown)
  5. Once the cake comes out of the oven, immediately invert the cake by placing it upside down on a bottle to cool completely, approximately 2 hours. (Can also use the feet if your tube pan has them instead of the bottle. )
  6. To remove from the pan, slide a narrow spatula or butter knife gently down the sides of the cake and remove the middle insert. Then, slide your knife around the middle section of the cake to release it from the pan.

Dessert Topping:

  1. Whisk all dessert topping ingredients together. Pour into a medium saucepan and simmer over medium-low heat for a few minutes to thicken up the sauce. Allow the sauce to cool and chill for a little bit.
  2. To serve, slice angel food cake and top with pineapple topping.