Pineapple Angel Food Cupcakes
Light, airy, and bursting with tropical flavor, these Pineapple Angel Food Cupcakes are the ultimate treat for any occasion! Made with just two main ingredients—fluffy angel food cake mix and sweet crushed pineapple—this fuss-free recipe combines simplicity with irresistible taste. Each cupcake is perfectly moist and naturally sweetened with the tropical tang of pineapple. With a prep time of just 10 minutes and a quick 20-minute bake, these cupcakes are perfect for last-minute dessert needs. Top them with a dollop of whipped topping and garnish with pineapple chunks or maraschino cherries for an extra pop of flavor and color. Ideal for summer parties, potlucks, or an everyday indulgence, these low-effort, high-reward cupcakes deliver maximum satisfaction with minimal cleanup. Whether you’re a seasoned baker or a novice, this recipe guarantees a delightful dessert in no time.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 box Angel food cake mix
- 20 oz Crushed pineapple (including juice)
- 1 bottle Nonstick baking spray
- 1 cup Whipped topping (optional, for garnish)
- as needed Pineapple chunks or maraschino cherries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners or spray with nonstick baking spray.
In a large mixing bowl, combine the angel food cake mix and the crushed pineapple, including all of the juice. Mix thoroughly until the batter is light and foamy.
Using a spoon or an ice cream scoop, evenly divide the batter among the prepared cupcake liners, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until the tops of the cupcakes are golden brown and bounce back when lightly touched.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Once cooled, garnish the cupcakes with whipped topping, pineapple chunks, or maraschino cherries, if desired.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 125 mg | 5% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 16.1 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 56 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
