Tropical Pineapple Angel Food Cake Recipe

For a Tropical Pineapple Angel Food Cake, gather these ingredients: 1 box angel food cake mix, 1 can (20 oz) crushed pineapple (undrained), 1 cup shredded coconut, 1 cup diced mango, 1/2 cup chopped macadamia nuts, 1 tsp vanilla extract, 1 cup whipped cream, and 1 tbsp powdered sugar. Preheat oven to 350°F. In a large bowl, combine angel food cake mix, crushed pineapple (with juice), and vanilla extract. Stir until just mixed; batter will be frothy. Fold in 1/2 cup coconut, mango, and macadamia nuts. Pour into an ungreased 10-inch tube pan. Bake for 35-40 minutes until golden and top springs back when touched. Invert pan immediately and cool completely, about 1 hour. Once cooled, run a knife around edges to release cake. Transfer to a serving plate. In a small bowl, mix whipped cream with powdered sugar. Spread over cake top and sides. Sprinkle remaining 1/2 cup coconut over the whipped cream. For extra flair, garnish with additional mango pieces or nuts if desired. Slice and serve fresh. Store leftovers in the refrigerator for up to 2 days. This light, fruity cake blends tropical flavors with airy angel food texture, perfect for a refreshing dessert.