Mix up this quick & easy dessert recipe for Crock-Pot Pineapple Angel Food Cake in no time flat. With just 2 ingredients it couldn’t get any easier to make and the flavor is amazing. Serve with vanilla ice cream if desired!
Slow Cooker Pineapple Angel Food Cake
With only 2 ingredients (a box of angel food cake mix and canned pineapple) this tropical dessert could not be any easier to make and bake in your slow cooker.
This won’t come out like a traditional light and airy angel food cake but more of a angel food cake/pudding combination. The biggest trick for making this slow cooker dessert is to not cook it any longer than the recipe specifies. The cake is done when it is puffy but still a little wet.
You can serve this cake warm straight out of the slow cooker or allow it to cool to room temperature. I personally like to serve with a scoop of coconut ice cream for a pina-colada flavor combination. You could even add some shredded coconut to the batter (about 3/4 cup should do) to bring even more tropical flavor to this yummy sweet treat!
Equipment Needed For Crock-Pot Pineapple Angel Food Cake Recipe:
- 3.5 Quart Casserole Slow Cooker OR 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Large Mixing Bowl
- Can Opener
- Paper Towels Or Flour Sack Kitchen Towel
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When you are craving a sweet tropical flavored treat, look no further than this 2 ingredient recipe. A box of angel food cake and canned pineapple is all you need! Top with a scoop of ice cream (coconut ice cream is divine!) to take it over the top!
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| Rating |
Rate this recipe!
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| Servings | 12Servings |
| Prep Time | 5Minutes |
| Cook Time | 2Hours |
- 20 Ounces Canned Pineapple Chunks Packed In 100% Juice
- 1 Box Angel Food Cake Mix
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Ingredients
Servings: Servings
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- In a large mixing bowl, mix together the dry angel food cake mix and pineapple (including the juice) until all of the cake mix has been moistened.
- Add batter to a buttered 3.5 quart casserole OR 6 quart or larger oval slow cooker.
- Place a layer of paper towels or a clean kitchen towel between the lid and the stoneware crock to prevent condensation from dripping on cake while it cooks.
- Cook on HIGH for 2 hours. Cake should be fluffy yet still moist.
- Serve plain or topped with ice cream.
I found this post on the Dinner Time Recipes Link Up and can’t wait to try it soon! 🙂
I tried making this today and it was delicious! Only thing is, it didn’t look anything like that. I don’t know if I overcooked it? I cooked it for the 2 hours as stated. Confused.
Well I am glad you liked it, but how did it look different? I know when I took the picture , it came out a little yellow from the light. Could that be it?
AWESOME IT IS AWESOME.
So glad you enjoyed the recipe Nancy!
I made this just like the recipe but 3 of the sides burned. the bottom was ok
Oh so Sharon! I am sorry that your cake burnt on three sides. It sounds like your particular slow cooker may have some hot spots. You can try rotating the stoneware insert while cooking to even out the hot spots. Or look for a slow cooker who has the heating element on the bottom and not the sides.
It looks very tasty 🙂
Thanks, Karl!