A simple way to make an angel food pineapple cake is to combine one box of white angel food cake mix with one 20-ounce can of undrained crushed pineapple in juice. Pour the batter into a 10-inch tube pan treated with cooking spray.
Bake in a 350 degree preheated oven for 40 to 45 minutes until golden brown. Cool the pan upside down for about one hour, and then tip the cake onto the cooling rack.
Serve this angel food pineapple cake plain or with a cream cheese frosting. While the cake cools, mix together one 8-ounce package of softened cream cheese, 1/2 cup of sugar and one 12-ounce container of whipped topping. Do not frost the cake until it has cooled completely; refrigerate the icing while you wait. Store any leftover cake in the refrigerator.
For a fancier cake, begin by making a filling. Combine one 20-ounce can of undrained crushed pineapple in juice, one 3.4-ounce package of vanilla pudding mix and 1 cup of frozen whipped topping, thawed. Cut a prepared angel food cake into three horizontal layers. Spread the filling between the layers and on top of the cake. Decorate the top with 2 cups mixed fresh berries, such as strawberries, blueberries and raspberries.