The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 2, 2006
I made this for my fiancees birthday cause he likes pinapple cake. I used a 9x13 pan and the cake did not cook all the way the center was soggie. I think if I try it again I will cook it in a angel food cake pan or bunt pan the way angel food cake is normally made.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 26, 2006
This was ok. I used the same measurements, but used canned apricots in pear juice instead of pineapple (it was what was on hand). The flavor of the fruit didnt really come through strongly, and the juice made the already super sweet angel food cake even sweeter. All the fruit sunk to the bottom, making it almost like an upsidedown cake-- but that also meant some of the bottom was soggy and stuck to the bundt pan i baked it in. No prob tho- just stuck it under the broiler until golden and the pieces i had stuck on looked like a natural part of the cake. Good for a quick recipe when you need a cake. GREAT with whipped cream (fat free) and jam!!! o yea, the cooking time was longer- more like 38 minutes.
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Photo by 2Yung2Cook

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.52 star rating.
Reviewed: 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.
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Photo by SCARLETT74

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 10, 2006
This cake has a lot of flavor for so few ingredients. The pineapple makes it light and refreshing. I made this for a bridal shower and received lots of compliments. I precut small pieces of the cake and garnished each with pineapple tidbits to make it look pretty. No one could believe it was so easy to make. You know, this is pretty lo-cal for cake, and if you use the "Free" cool whip, it's even fat free! You'd never know it from all the flavor though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 11, 2006
Sooo good and sooo easy. Good idea to keep a box of angel food cake mix and a can of crushed pineapple on hand for those emergency situations where you need a dessert FAST!
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Cooking Level: Intermediate

Home Town: Toledo, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 8, 2006
Very very good. And EASY! Made as directed and it turns out a great ake, not super sweet. Good for dieting. Folded crushed pineapple into the cool whip and I added a dollop to each slice instead of frosting the whole cake. Thanks!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 25, 2005
This is fast easy and tasty. Thanks for the recipe. I used a vanilla pineapple icing instead of the whipped topping.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 28, 2005
This is so good and only 3 points for a 3 inch square on weight watchers
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 4, 2005
This one gets 5 stars simply because it's not much more difficult than boiling water. I tried it just for the heck of it and took it to a party. It was so good I didn't bother frosting it with the Cool Whip and it wasn't missed. I recommend that we all keep a box of the cake mix and a can of the pineapple in the pantry for those "need something FAST" times.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 31, 2005
This is delicious, especially being such a simple recipe! Enjoyed with whipped topping, but it's also just as good without. I'll definately make this again.
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Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 6, 2005
Babyboomer, I don't know what you're yapping about, because I took you're advice and thie cake came out awfully! The yogurt burned and it bacame an ugly brown. After my failed attempt, I tried it again, WITHOUT yogurt. It was SOOOOO lovely! It managed to be moist but not soggy and it had the perfect, tropical taste you would expect from a cake. Tip: to make it prettier, add the top of the pineapple( the spiky part ) to the middle of the cake as an unedible decoration.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 2, 2005
I made this cake with my buddy. It tastes amazing if you blend the pineapples with yogurt and then add it to the batter. Donna, you are my hero
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 16, 2005
This is the best!!! I sliced strawberries and put toasted coconut on the tep of the whipped cream. :) Soooo good and soooo easy!! :)
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 12, 2005
I was expecting something fabulous after reading the reviews. I can say it was "just ok". My cake fell a bit in the middle whe it was cooling. It was a little "blah". Maybe pineapple in the whipped topping as other people have sugessted. I am glad I tried it out on my family before bring to pot luck at work.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 14, 2005
This is wonderful. So easy and good. I used fat free cool whip and was still great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 14, 2005
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 23, 2005
This is amazingly easy! I am surprised at how "pineappley" it tastes. I made 24 cupcakes and 1 8x8 baking pan from one batch of batter. I topped the 8x8 and half the cupcakes with a broiled coconut icing (1/2 cup white sugar, 1/4 cup brown 1 cup flaked coconut, 6 tablespoons melted butter, 1/4 teaspoon vanilla, 1/4 cup evaporated milk mixed together and dropped by spoonfuls on top of baked cake and broiled 2-5 mins). I haven't decided yet if I like it better with the icing or plain, they are both good. I had a brainwave and thought I'd try substituting thawed frozen sliced strawberries for the pineapple. It didn't turn out very well... the top scorched before the middle was cooked and it was too sweet. Maybe unsweetened berries would be better.
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Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 4, 2005
I have made this several times and it is wonderful for diabetics and dieters. I also keep a cake mix and can of pineapple on hand for office carry ins, because most everyone is on a diet these days!!
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Photo by Allrecipes

Cooking Level: Expert

Living In: Attica, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 3, 2005
Great recipe! I made it in a pan that makes a shallow ring around the cake and filled it with the topping (fat-free cool whip, pineapple jello (not completely set) and coconut. Husband loved it.
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Cooking Level: Expert

Living In: Vidor, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 7, 2004
This is my absolute favorite low-fat dessert. My sister-in-law got it at a Weight Watcher's meeting and we are now addicted to it. I sometimes top it with toasted coconut but it is great just as is, with or without the Cool Whip. If you are counting fat or calories (and who isn't) you MUST try this recipe!!!
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Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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