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Pineapple Angel Food Cake I

Read Reviews (252)

"Delicious and soooooooo very easy." — Donna

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Original recipe makes 1 - 9x13 inch pan Change Servings

1 (16 ounce) package angel food cake mix
1 (20 ounce) can crushed pineapple with juice

1 (12 ounce) container frozen whipped topping, thawed

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Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
Serve with whipped topping

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This was absolutely delicious. I will make it again and again. Just one word of caution. Although the directions clearly stated 9 x 13 pan, I made it in a tube pan. The directions on the cake mix stated in big bold letters, DO NOT GREASE PAN, so I did't. BIG, BIG, MISTAKE. The cake stuck to the pan and came completely apart. Sooo, I just took the pieces, put them in a 9 x 13 pan and spread the Cool Whip topping over them. Everyone still loved it. I did add a small can of pineapple to the Cool Whip, along with a couple of drops of yellow food coloring, just for a little added touch. Thanks so much for posting this recipe.

—REDIRG

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Most Helpful Critical Review

Feb 12, 2006

The addition of the pineapple makes the angel food much too dense for the cooking time specified. I cooked it for 25 minutes and my cake collapsed. This cake really needs 35-40 minutes of cooking time if it is to stay intact.

—SCARLETT74

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289 Ratings

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Sep 02, 2007

I have made this cake several times. I use an angel food cake pan, but even when using a 9x13, you still need to cool it upside down. Also, I frost it with a small can of crushed pineapple (drained) mixed into a container of cool whip.

—lizjeep

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Mar 16, 2007

Super easy. I added 1/2 cup coconut as someone suggest, and think I'll add 1/2 tsp. rum extract next time. It did require about ten extra minutes in my oven. So, for those who had trouble with it falling, I would suggest to cook it until it is golden brown AND has an even surface. (If not done, the center appears higher than the sides.) It was so moist that I don't think you could easily dry it out by adding five or ten mintues to the baking time.

—OCHUMGACHESH

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Aug 27, 2006

How easy was this cake to make? Unbelievable! Made one small addition...added 1/2 cup shredded coconut to the batter prior to cooking...so great. Took this to my inlaws house and they went gaga. Will make over and over again.

—KAREN JOHNSON-SUSKO

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May 04, 2007

I believe the failures may have come from an Angel Food cake mix with the two bag mixing process. I recently had a failure with this type which happened to be a store brand. Previous times I've used a name brand that only had 1 bag in the box that didn't require beating the eggwhites separately in the box directions. I also make it in the 9x13 pan ungreased and use a spatula to mix it right in the pan. It does seem to be a little sticky to get out but you can't beat the convenience of throwing three things in a bag to "Take & Bake" at another location.

—Barbara

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Aug 22, 2006

You can't beat this cake for simplicity and tastiness. I've made it twice, the first time I followed the recipe exactly, like that's hard! And it was very good, especially considering how low in calories it is. The second time, I splurged and added a cup of shredded coconut to the batter, and some vanilla extract. I iced the cake with a canned cream cheese frosting mixed with more shredded coconut, a few drops of yellow food coloring and a teaspoon or so of coconut extract. I sprinkled a cup or so of chopped and toasted peacans. Yum! I'm sure that my diet is in shambles, but it is worth it! Hello cake, good bye waistline!

—ROBOTMONSTERIN3D

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Jul 10, 2004

Thank you soooooo much for posting this recipe! I would have given it 10 stars if I could. It is so easy; my 5 year old son practically made the whole thing. And the taste!!! Heavenly. It is the perfect combination of delicate angel food and sweet pineapple. A great low fat dessert and perfect for my weight watchers diet. I used lite Cool Whip so a serving size only has 1 gram of fat!! Delicious!!!!!!!!

—KIMBACUB

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Nutrition

Calories
127 kcal
6%

Carbohydrates
22.1 g
7%

Cholesterol
0 mg
0%

Fat
3.6 g
5%

Fiber
0.2 g
< 1%

Protein
1.7 g
3%

Sodium
166 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pineapple Angel Food Cake I

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 127
Calories from Fat: 32

% Daily Value *
Total Fat 3.6g 5 %
Saturated Fat 3.1g 15 %
Cholesterol 0mg 0 %
Sodium 166mg 7 %
** Potassium 31mg < 1 %
Total Carbohydrates 22.1g 7 %
Dietary Fiber 0.2g < 1 %
Protein 1.7g 3 %
Sugars 17.9g
Vitamin A < 1 %
Vitamin C 4 %
Calcium 3 %
Iron 3 %
** Thiamin 2 %
** Niacin < 1 %
** Vitamin B6 1 %
** Magnesium 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.