Pineapple angel food cake was one of those recipes I assumed couldn’t get any easier, until my first air fryer attempt collapsed in the center. I mixed too aggressively and overfilled the pan, and it turned gummy instead of airy. After testing this three ways, different pan sizes, temperatures, and draining methods, I finally cracked the code. The right temperature keeps it fluffy while the pineapple adds natural sweetness and moisture. Now it rises beautifully with that classic light, cloud-like texture.
Why This Air Fryer Pineapple Angel Food Cake Works
The traditional pineapple angel food cake recipe uses just two ingredients: boxed angel food cake mix and crushed pineapple. The key is not adding anything else, no eggs, no oil, because the mix already contains dried egg whites that create structure.
In the air fryer, steady convection heat at 320°F (160°C) helps the cake rise evenly without overbrowning the top. I discovered that using a smaller pan that fits your basket prevents spreading and keeps the crumb tall and fluffy. The pineapple’s juice replaces added liquids, keeping the cake moist while maintaining its signature airy texture.
Timing for Air Fryer Pineapple Angel Food Cake
Prep Time: 5 minutes
Cook Time: 12–15 minutes
Total Time: 20 minutes
Ingredients for Air Fryer Pineapple Angel Food Cake
Only two ingredients needed.
Cake:
- 1 box (16 oz) angel food cake mix
- 1 can (20 oz) crushed pineapple in juice (do not drain)
Optional Toppings:
- Light whipped topping
- Fresh pineapple chunks
- Toasted coconut
- Powdered sugar
How to Make Pineapple Angel Food Cake in the Air Fryer
- Preheat your air fryer to 320°F (160°C) for 3 minutes.
- In a large bowl, gently combine the dry angel food cake mix with the entire can of crushed pineapple (including juice).
- Stir until fully incorporated but do not overmix. The batter will foam slightly.
- Pour the batter into a lightly greased 6-inch cake pan or air fryer-safe baking dish. Fill only about ¾ full to allow room for rising.
- Place the pan in the air fryer basket.
- Air fry at 320°F (160°C) for 12–15 minutes, until the top is golden and springs back lightly when touched.
- Insert a toothpick in the center, it should come out clean.
- Let cool completely before slicing. The cake will firm up as it cools.
Tips for Perfect Air Fryer Pineapple Angel Food Cake
- Do not drain pineapple: The juice activates the cake mix.
- Avoid overmixing: Too much stirring deflates the airy structure.
- Use the right pan size: A 6-inch round pan works best for most baskets.
- Check early: Smaller air fryers may finish closer to 12 minutes.
- Cool fully: Cutting too soon can cause collapse.
- No added ingredients: Extra eggs or oil will weigh it down.
Storing and Reheating Pineapple Angel Food Cake
Storage: Store covered at room temperature for 2 days or refrigerate for up to 4 days.
Reheating: Air fry at 300°F (150°C) for 2–3 minutes to gently warm.
Variations:
- Add ½ teaspoon coconut extract for tropical flavor.
- Fold in 2 tablespoons shredded coconut.
- Top with Greek yogurt and berries for a lighter dessert.
- Drizzle with sugar-free glaze for a lower-calorie option.
Conclusion
Pineapple angel food cake in the air fryer is one of the simplest desserts I make. It’s light, fluffy, and naturally sweet without extra effort. Once you see how easy it rises in the air fryer, it becomes a go-to quick treat.
