Pineapple Angel Cake Recipe

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt reduces calories while maintaining creaminess

canned pineapple

🥗Healthier: fresh pineapple

💰Cheaper: frozen pineapple

Fresh pineapple offers better flavor and texture.

Preheat the Ninja oven to 350°F.

In a mixing bowl, combine angel food cake mix and a can of crushed pineapple with juice.

Mix the ingredients together until combined, using a mixer.

Pour the batter into a bundt pan without greasing it.

Bake in the Ninja oven for 35 minutes until the top is dark brown and not sticky.

Check the cake; if sticky, bake for an additional 5 minutes.

After baking, let the cake cool upside down in the bundt pan.

Run a knife around the edges to loosen the cake.

Flip the cake onto a plate to release it from the pan.

Let the cake cool completely before icing.

Microwave cream cheese icing until it's drizzle-able.

Drizzle the cream cheese icing over the cooled cake.

Decorate the top with pineapple slices.

Cut the cake using a serrated knife to avoid pulling it apart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens