Shelf Stable Recipes: Pineapple Angel Food Cake

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It wouldn’t be a proper party without a CAKE right? In honor of our party this month here is another great shelf stable cake recipe for your enjoyment 🙂 Don’t forget to check back on Monday for SURPRISE #3, it’s going to be AWESOME!

Submitted by: RaLene C.
From: Tampa, FL


1 box Angel food cake mix
1 20 oz. can crushed pineapple

Preheat oven to 350 degrees. Spray 13×9 pan with Pam. Pour can of pineapple in pan; do not drain. Dump cake mix on top of pineapple and stir around with a spoon until moistened. Bake for 30 minutes. Can top with Spiff-E Whip if desired.

  • Cambrius

    Seemed like the pineapple and juice reacted with the cake mix, making it foamy and self-rising. Maybe the trick (which I used) is to add the cake mix to a bowl, then fold the pineapple into it gently. An electric mixer will destroy the air bubbles, and just dumping the mix onto the pineapple doesn’t blend the two, which allows the cake to react to the pineapple.

  • Anonymous

    just made this? it didn’t rise? have not made this ever, so i really don’t know
    what to expect. was it suppose to rise? help !

  • Have been using this recipe for years makes a great Angel food cake more moist then standard Angel food cake and still not very fatting for those of tiring to loss a few pounds.


    • Janie

      Do you add anything to the cake mix other than the pineapple and juice?

      • Just the two ingredients. Isn’t that awesome??? And fat free!

        • Janie

          Just madeit…my house smells deeeelicious! Thanks for a quick n simple treat!

      • Only the two ingredients. Simple


        • Anonymous

          does this rise? i made this and was surprised by the outcome, thanks

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