Reviewed: May 11, 2013

I made this recipe for a family get together. I made it without the vanilla. Everyone loved it and it was gone quickly. We served it with Orange/Pineapple ice cream. I will definitely make this again and may even try a different canned fruit.

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Reviewer:

sindyw135

Reviewed: Feb. 20, 2013

The flavor was really good although the middle fell once I took it out of the oven so it didn't look very nice(I wondered if it was because I didn't invert the 9 x 13 pan like you are supposed to with a traditional angel food cake? Any one know if you are supposed to do this?). Next time I think I am going to put the pineapple and juice through a food processor as the crushed pineapple I bought was still a bit chunky for my taste.

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Reviewer:

dkraft

Reviewed: Dec. 12, 2012

I cannot believe how simple this was to make! After seeing some of the comments on this recipe, I was weary making it but it looked so easy I went ahead anyway. I;m glad I did! It is so tasty and sweet. I also added pineapple rings on top just before baking.

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NatalieC

Reviewed: Nov. 18, 2012

So simple and so delicious! I may add some chopped pecans next time I make it, but it is perfect as written. A friend said you can substitute a can of blueberry pie filling for the pineapple. I plan to try that for my husband who loves blueberries.

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Reviewer:

DJUSTICE2222

Reviewed: Jul. 9, 2012

I have been making this for several years. I make a frosting with canned pineapple, instant pudding and whipped topping. I also substitute other canned fruits. Always a winner.

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Reviewer:

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

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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