Reviewed: May 13, 2012

I made this gluten free using the kinnikinnick angel food cake mix. It was so easy and so good!

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Reviewer:

jatamio

Reviewed: Apr. 1, 2012

This was a very good cake. I like that it is lighter than most cakes and more diabetic friendly. I added areosol whip cream to the top(what I had on hand)..something I think added alot to the flavor, as it is not very sweet. I would make this recipe again.

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Reviewer:

Lillydee

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Cooking Level: Expert

Home Town: Reno, Nevada, USA

Living In: Citrus Heights, California, USA

Reviewed: Oct. 6, 2011

This was so easy to make and delicious. My family loved it and it is hard for us to agree on anything. Only one thing I done different was place a layer of brown sugar in bottom of pan. I did use an angel food pan and cooled using a wine bottle with cake inverted. Wonderful!!! Thank you for sharing your recipe.

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Reviewer:

tnvalleygirl

Reviewed: Aug. 8, 2011

For those having trouble with the cake collapsing in a 9x13 pan, before you pour the batter into your baking pan, invert four pint glasses (or any four identically sized glasses) on your cooling surface and balance the corners of cake pan on the glasses, adjusting until the pan is stable and balanced. Prepare the batter and bake according to the recipe. When done baking (no jiggle, top is browned and cracks feel dry) immediately invert the pan on your glasses and let cool completely. Problem solved! I made this cake for my diabetic grandmother's birthday and it was well received. I used an ungreased Hefty EZ foil pan (the disposable kind) and did not have any problems with the cake sticking. I couldn't find the 18 oz angel food cake mixed but used a 16 oz Betty Crocker angel food mix and it worked great. I iced the cake with sugar-free Cool-Whip and sprinkled it with a fruit confetti made from diced pineapple and diced strawberries. Will make again!

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Reviewer:

LDIERKES

Cooking Level: Intermediate

Reviewed: Jun. 18, 2011

An 18.25 ounce angel food package ? 16 ounce is the only size found. A 20 ounce can of crushed pineapple was substituted since no water was included. My angel food tin pan worked well, was easy to empty, and resulted in slices wider for toppings. Oven preset to 350, 35 minutes total. Very tasty and fluffy ! Kevin

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Reviewer:

KCinLA

Cooking Level: Intermediate

Home Town: East Brunswick, New Jersey, USA

Reviewed: Apr. 17, 2011

great ww recipe. I added 1/2 c coconut did not add the vanilla. baked until not "jiggly". I cut into 18 servings as I always cut my 9x13s into 18 - as it's the perfect size for a dessert :)

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Reviewer:

Cupcake Divas

Cooking Level: Expert

Living In: Ankeny, Iowa, USA

Reviewed: Mar. 28, 2011

This cake tasted ok.

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Reviewer:

evetsangel

Cooking Level: Beginning

Reviewed: Mar. 19, 2011

Got this recipe from my cousin titled "Easiest Cake in the World". She had diabetics in the family and 1/12 of this cake was ok for them. The biggest difference was that the pan/dish did not need to be greased and she did not add vanilla. Be advised that the mixture will foam and fill the dish before baking. Love it!!!

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Reviewer:

Jan Phad

Home Town: Connersville, Indiana, USA

Living In: Plainfield, Illinois, USA

Reviewed: Feb. 14, 2011

Very Bland. Needs more pineapple. There is another recipe on this site Pineapple Angel Food Cake I that has double the pineapple. Next time I will try that recipe.

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