Reviewed: Oct. 3, 2009

This cake was very simple and light. A definite crowd pleaser. I mixed instant pistachio pudding mix in with the whipped cream before frosting the cake. pineapple and pistachio together, Fabulous

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dawn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2009

This cake was soooo light and tasty. I did make a few changes though. First I greased and used a 9 x 13 pan. Then, I mixed in 2 tsp of vanilla extract with the cake mix and pineapples. 25 minutes in the oven was perfect for me. After the cake cooled, I mixed a package of instant sugar free vanilla pudding (just the powder) in with the cool whip before spreading it over the cake! It was very moist! Quick to make in a pinch and perfect for a hot summer day!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amber

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2009

Very healthy, easy, and flavorful recipe! I made the following modifications...I added a can of mandarin oranges to the mix along with the crushed pineapple. I used a 9 x 13 pan (sprayed with Pam) instead of the bundt and had no problems with it falling, however I left the cake in for 35 minutes. I let the cake cool upside down on a cooling rack. Along with fellow reviewers I added crushed pineapple to the cool whip along with a few drops of yellow food coloring. Very simple and great tasting recipe, thanks so much for sharing it!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

VegHeadGirl

Cooking Level: Intermediate

Home Town: Riverside, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2009

Loved it!! Didn't change a thing!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

~Angela~

Cooking Level: Intermediate

Home Town: Waco, Texas, USA

Living In: Hewitt, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2009

I had this cake at a friends house and couldn't wait to try it myself. This cake is easier than driving to the bakery and so good. I did add some coconut as some of the others did. This recipe is a keeper. Great to keep ingredients on hand for those times when you need to bring dessert on a short notice.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Marlene

Cooking Level: Intermediate

Living In: Napa, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 9, 2009

AMAZING. I would give this 10 stars if I could! I made this because I needed a healthy dessert for Weight Watchers, but diet or no diet, this is my new favorite dessert. The cake is so soft and fluffy and sweet - I never would have imagined it would come out so great! If you want, put a dollop of fat free cool whip on top, but it's definitely great alone as well. I made it in a 9x13 pan, which gave me about 12 servings.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KrisMarie

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2009

It is a bit denser then traditional angel food cake... but I liked it. My cake did not fall. This is the method/changes I made: -Drained the Pineapple, discarded (drank) the juice -Added 1 cup of Mango nectar (other reviewers complained of lackluster flavors- this worked, it is totally flavorful!) - Baked on 350 for 30 min. The top is a bit more brown then normal, but my cake is perfectly cooked. Any less time would have been too less. -Cooked upside down (helps prevent falling during the cool down time) Some tips: -Don't over beat, this will cause an even more dense cake. I hand folded the mix together and then whipped for about 40 seconds -Cooling upside down is important, try not to hit or bang the pan around, that will cause it to fall faster I gave this four stars because it was VERY easy and VERY quick. I knocked a star off because it is a temperamental cake that needs tweaking. P.S. I plan on serving this with mango fool.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kdlololo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 21, 2009

Dear Pineapple Angel Food Cake: Where have you been all my life? You're so easy, yet so tasty I can even serve you to company and listen to them ooh and ahh about my superior baking skills. I feel that this is the beginning of a beatutiful relationship. Seriously, though - great recipe. Thanks for sharing! Another note: I made this again just the other day and mixed the ingredients together with a hand-held mixer for around 1 - 1 1/2 minutes. The cake was fluffier and didn't fall like it did the first time when I simply mixed it by hand. Some more serious bakers may already know this, but I thought I would share! And another note: I used this recipe with fresh peaches and added a cup of water to make up for the lack of moisture. Another hit! I simply can't get enough of this recipe. Thank you!!

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Nashville Nosher

Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA

Living In: Nashville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 10, 2009

I added some extreme changes to this recipe. Instead of angel food I used boxed cherry chip, mixed in a half a cup of pineapple juice and crushed pineapples and shredded sweetened coconut into the batter. When it was done I spread a layer of crushed pineapples and coconut between then two, then frosted it with cool whip and decorated with more coconut, pineapples, and cherries cut in half. It looked beautiful and everyone was pretty satisfied with it. Definatly would make again, especially for any school cake walks or events.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Strapple

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Tempe, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2009

This is a very yummy dessert! The recipe was given to me at a "weight watchers" meeting many years ago. I had forgotten about it. Thanks Donna for sharing!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2009

Made this for my boyfriends birthday, I got a little carried away and used 2 packages of Angel Food mix...so I had an extra cake which I took to work to share with my coworkers. It was gone before 10am!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CeliaBelia

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Indianapolis, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 3, 2009

This cake was soooooo....... good. Easiest I have ever made and our company loved it. One word of caution - if using a tube pan 25 minutes is not long enough (the cake was no where near done) follow the package directions and it will be perfect.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Elaine

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 13, 2009

I would never have made this without seeing the positive reviews. It is wonderful. I added 1/2 C coconut as suggested by other reviewers. I also served it with some thawed frozen raspberries. With the few ingredients, it is a great "to go" recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CAROL S

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 2, 2009

I've made this recipe twice. The first time it was perfect...and scrumptious. For that cake, I used a mix with only one package in the box. When my fiancé found out how easy the recipe was he wanted to know why we didn't have this yummy dessert on-hand EVERY day! The second time, it wasn't so good -- the cake fell a bit flat. I believe I made two mistakes on the second try: 1) I used an Angel food mix that contained two packages in the box 2) I did not put the cake in the oven immediately after pouring the batter into the cake pan. I'll definitely try this recipe out again, avoiding the mistakes I made the 2nd time. When it works, its a 5-star recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

firstlite

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2009

I've made this recipe dozens of times and never had a problem. However, I NEVER grease my pan (I use a tube pan). Also, use a glass bowl (never plastic) to mix your ingredients. The cake must bake for 35-45 minutes and is done when it appears golden brown and dry and cracked on the surface. Cool the cake upside down and when cool, run a plastic knife between the cake and pan to release it. If you've tried it and failed, it's worth the effort to try again. This cake is delicious (and low in fat!)

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Alisa Viz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 22, 2009

A really nice and light treat that my girlfriends all loved! I also loved how easy it was! I used the 2-bag mix b/c that was all I could find at the store, but it still worked out fine. I would like to add coconut per previous reviews next time I make it. The only tip I'd recommend is to make sure to distribute the pineapple chunks throughout the batter after pouring into the pan. They won't all settle to the bottom quite as much this way. :-)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

GoBucks

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

Living In: Columbus, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 11, 2009

I found this recipe in a cookbook years ago and have made it several dozen times. A few tips to remember: Make sure your bowl mixing bowl is large. This batter more than doubles when you're mixing it. Also, DO NOT UNDERBAKE! The top needs to be dry & well browned. It will fall in the middle if underbaked. I usually make this in a 9x13" pan & depending on the pan, my baking time greatly varies. The last time I made this, I also inverted the 9x13" pan on two pieces of wood resting on the pan's handles just as you would a regular angel food cake. The results were perfect! **You can also substitute a 20 oz. package of sliced, frozen strawberries (thawed & with the juice) for the pineapple.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

sweetdreams2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 9, 2009

I am giving this recipe 5 stars because it perfectly met my criteria for a super fast, easy and tasty dessert. After reading the reviews I debated whether or not to oil the pan, so I compromised and sprayed the bottom only of a 9 x 13 in. pan. The cake rose beautifully and did not sink after removing it from the oven. (I did take the precaution of inverting the pan while cooling - simply turned the pan upside down on the rack.) The cake did not fall out of the pan, but it did cut cleanly and did not stick to the sides. It tasted better after sitting a day - more pineapple flavor - and was still moist and fresh on the third day. Let me see, what else - I added a tsp. of vanilla extract and baked it for a few extra minutes. I recommend this recipe for those occasions when you want a tasty dessert without any hassle.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

WANIETA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 5, 2009

I make this cake all the time..Love it!However to make it even better,add pkg of Instant sugar fat free Jello pudding mix,unprepared,and small 8 oz crushed pineapple to thawed fat free cool whip.Mix well and frost the cooled cake lavishly.Refridgerate!vanilla,pistachio,chocolate fudge puddings,are great.Really,any flavor you might like works.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Diane Reed

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2009

This cake is the easiest cake to make EVER. It didn't fall. It didn't stick to the pan. And I didn't have to cool it upside-down. It was perfect as written. Golden brown on the top and the edges and moist and sweet inside. Mmmm! Delicious! I DO like the idea of using some pineapple mixed with the whipped topping, though. I think I might try that next time... because there WILL be a next time for THIS cake. ;)

Was this review helpful? [ YES ]
0 users found this review helpful