"Delicious and soooooooo very easy." — Donna
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1 (16 ounce) package
angel food cake mix
1 (20 ounce) can
crushed pineapple with juice
1 (12 ounce) container
frozen whipped topping, thawed
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.
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.
I have made this cake several times. I use an angel food cake pan, but even when using a 9x13, you still need to cool it upside down. Also, I frost it with a small can of crushed pineapple (drained) mixed into a container of cool whip.
Super easy. I added 1/2 cup coconut as someone suggest, and think I'll add 1/2 tsp. rum extract next time. It did require about ten extra minutes in my oven. So, for those who had trouble with it falling, I would suggest to cook it until it is golden brown AND has an even surface. (If not done, the center appears higher than the sides.) It was so moist that I don't think you could easily dry it out by adding five or ten mintues to the baking time.
I believe the failures may have come from an Angel Food cake mix with the two bag mixing process. I recently had a failure with this type which happened to be a store brand. Previous times I've used a name brand that only had 1 bag in the box that didn't require beating the eggwhites separately in the box directions. I also make it in the 9x13 pan ungreased and use a spatula to mix it right in the pan. It does seem to be a little sticky to get out but you can't beat the convenience of throwing three things in a bag to "Take & Bake" at another location.
How easy was this cake to make? Unbelievable! Made one small addition...added 1/2 cup shredded coconut to the batter prior to cooking...so great. Took this to my inlaws house and they went gaga. Will make over and over again.
You can't beat this cake for simplicity and tastiness. I've made it twice, the first time I followed the recipe exactly, like that's hard! And it was very good, especially considering how low in calories it is. The second time, I splurged and added a cup of shredded coconut to the batter, and some vanilla extract. I iced the cake with a canned cream cheese frosting mixed with more shredded coconut, a few drops of yellow food coloring and a teaspoon or so of coconut extract. I sprinkled a cup or so of chopped and toasted peacans. Yum! I'm sure that my diet is in shambles, but it is worth it! Hello cake, good bye waistline!
Thank you soooooo much for posting this recipe! I would have given it 10 stars if I could. It is so easy; my 5 year old son practically made the whole thing. And the taste!!! Heavenly. It is the perfect combination of delicate angel food and sweet pineapple. A great low fat dessert and perfect for my weight watchers diet. I used lite Cool Whip so a serving size only has 1 gram of fat!! Delicious!!!!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Angel Food Cake I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 32
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