Reviewed: Feb. 20, 2009

VERY EASY with a nice fresh taste but it was a bit chewy and the pineapple was a bit dry...maybe more water besides the pineapple juice would help.... this is a GREAT recipe for on the go and will be a crowd pleaser for any event...really now who doesn't like pineapple?

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JodiOdie

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

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Reviewed: Feb. 15, 2009

I made this as written, except for cool whip (Yuk), I only use real whip cream. It turned out great. Would make this again, a fast yummy dessert.

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Michelle

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

I just made this cake to bring as an extra treat to a housewarming luncheon. I made it with a can of pineapple chunks (just chopped them up by hand). I reserved approx 3 tablespoons of the pineapple juice to whisk together with 1/2 cup powdered (confectioner's)sugar to pour over over it as a glaze. Gave it a little extra sweetness and still fat-free. I used a 9x13 disposable pan and you definately should turn it over to cool upside down. It will not collapse, and stays in the pan. When you're bringing it somewhere you can leave the pan and don't have to worry about getting it out for serving. Just cut into serving sizes and throw the pan out when the cake is gone. I will definately make this again. Thanks for a great, easy recipe.

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MARIASCOOKING

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Reviewed: Jan. 10, 2009

I love this recipe! It's really easy to make, and it disappears quickly. I've been asked to bring it to gatherings, and have shared the recipe with several friends. I add sliced strawberries to the top after it has cooled, and allow guests to add their own amount of whipped topping. I also supply sliced almonds to sprinkle on top. Thank you for this recipe!

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SHERRYLENE

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Reviewed: Jan. 8, 2009

I tried making this cake again last night...my 4th and final attempt. I had eaten this cake years ago at a hospice volunteer luncheon in Rhode Island and loved it. It was light and fluffy and delicious; baked in a 9 x 13. I asked the nurse for her recipe and my first attempt at this cake turned out correctly. But cakes #2 & #3 turned out far to dense/soggy and #3's center actually fell out of the pan when I turned it upside down to cool and both were thrown in the trash. Yesterday I came across this post and decided to try it one more time...I had recently purchased a box of name brand 1 step angel cake and crushed pineapple in its own juice (because my DH is diabetic this is the only type of canned fruit I buy). After reading the reviews I decided to add a teaspoon of vanilla, 1/2 cup each of unsweetened flaked coconut and sliced almonds. I also followed other reviewers suggestions and poured it into my trusty 32 year old angel food cake tube pan. The batter started to bubble up like a science experiment and some even leaked out of the bottom and burnt on the oven floor!! The cake initially rose half way up the sides and then collapsed, it attempted to rise again and almost made it back to the half way mark. I added an extra 10 minutes to the baking time because it did not look done. After removing it from the oven I suspended it over an empty wine bottle (as I always do)until fully cooled. Again I have a cake that in no way resembles an angel food cake...it's edible,

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DEBORAHARV614

Cooking Level: Expert

Home Town: Corry, Pennsylvania, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Dec. 25, 2008

Can't get any easier than TWO ingredients! Fat-free, too! I made this cake in a tube pan (lightly greased), cooled it upside down, and it still stuck to the pan. It wasn't the most attractive presentation, but I will make it again...in a 13x9!

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LilDish

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Reviewed: Oct. 31, 2008

Absolutely SIMPLE & now my favorite. I took advice of other reviewers and I turned off the oven at 25 min but I left in for another 5. It was sticky in the bunt pan but I took a butter knife and gently ran down the sides..... I also added coconut to this recipe and WOW. Thank you so much for submitting the recipe!

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Mandy

Cooking Level: Expert

Living In: Hannibal, Missouri, USA

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Reviewed: Sep. 24, 2008

This one is unremarkable but very quick & easy if you just crave something sweet.

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sherry1013

Cooking Level: Expert

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Reviewed: Aug. 14, 2008

OMG I made this cake with pinapple in it's own juice and frosted with fat free cool whip. Wonderful soooooo easy and fat free. Great for dieting. Also a quick note I made this cake with a fresh pineapple what a mistake that was the cake was runny and I had to throw it out and start over. LOL learned my lesson. Follow this recipe to the tee and you shouldn't have any problem.

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MMS25973

Cooking Level: Expert

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Reviewed: Jul. 27, 2008

I used Betty Crocker mix (1 bag) with crushed pineapple in a lightly greased bundt pan. Came out fantastic

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condor43

Cooking Level: Intermediate

Home Town: Peabody, Massachusetts, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Jul. 20, 2008

I obviously did something wrong (probably undercooked it) because it ended up very flat. The taste was still pretty good even though the texture was way off. So... I guess it would be five stars if I had cooked it a little longer.

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junvwekt

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2008

I love this simple recipe, but the big selling point is that it is low in calories. I often use low fat or fat free topping. One thing that the recipe should state is that this only seems to work with a name brand cake mix. That's very important to your success.

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Jenifer

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Jun. 24, 2008

AMAZING! SIMPLE! NO FAT!! I can't thank you enough... I will now keep these ingredients in my pantry for all eternity. I didn't bother with the whipped cream topping... it's lovely on it's own.

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goose1128

Cooking Level: Intermediate

Home Town: Hawley, Pennsylvania, USA

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Reviewed: May 3, 2008

I have had this cake before and it is delicious. However, I have not made it until today. I used an angel food cake pan and turned it upside down immediately out of the oven. I let it cool for 30 min. When I took the pan off, it fell. Apparently baking it for 25 min. in an angel food pan is not enough. Try 35 minutes instead. I did not have a 9 x 13 pan as submitter suggested and everything I've read says not to grease the pan. I'll try again baking it longer. I wouldn't be so disappointed if it weren't for someone's birthday cake.

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GIRLIESMAMA

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Reviewed: Apr. 25, 2008

So delicious and simple!

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CHRISTA12

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Apr. 22, 2008

Yummy-- I brought it to work and they all loved it. I made it in 2 loaf pans and served with Cool Whip. Don't grease the pans for best results on this type of cake.

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Kelley

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Reviewed: Apr. 20, 2008

I'm still not too sure about this recipe. The flavor is pretty good, but the texture is so odd. The pineapple doesn't seem to add enough flavor to make it worth having those little bits in the cake. I made these to take to work, but I'm not sure they're quite good enough to give out. That equals 3 stars for me. Thanks!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Apr. 20, 2008

very easy i made this for easter and it was a big hit.

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lesley7

Cooking Level: Beginning

Home Town: Karnes City, Texas, USA

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Reviewed: Mar. 5, 2008

Delicious and super easy!!! And fat free!! Did not grease pan--angel food cakes need to adhere to pan so they don't fall. Also think I cooked a bit longer and next time will put on bottom rack so top doesn't brown too much

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heidird

Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

Living In: Framingham, Massachusetts, USA

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Reviewed: Mar. 3, 2008

I have made this cake several times just as the recipe calls for. This time, I added 1/2 cup of coconut and 1/2 cup of slivered almonds to create a very tropical tasting rendition. And I used the jumbo muffin tins...no cutting needed!! I can't wait to take these to work tomorrow.

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Norwedish Princess

Cooking Level: Intermediate

Living In: Coon Rapids, Minnesota, USA

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