Angel Food Pineapple Cake

Angel Food Pineapple Cake from the Betty Crocker web site. I used to make this several years ago for my daughter who was in Weight Watchers at the time. It has no fat and all angel foods are good for dieters. Using pineapple packed in juice lowers the sugar content also.

 This is so easy that anyone can make it, great for children who like to help in the kitchen and are just learning. 

 The recipe calls for an angel food pan but I won’t use spray in my pan. It never cleans out again and that will ruin your pan for a regular angel food. I baked mine in a 9x13 pan, you could use two 9 inch bread pans or make it into cupcakes. I do think the cupcakes would be messy as you need to work fast after it is mixed. The cake starts to rise when the pineapple is added so you need to get it into the oven.

 It is even better the next day. A good dessert to end an Easter meal. Dress it up with whipped cream and cherries if you want it to look special.

Angel Food Pineapple Cake

Ingredients

1 box Betty Crocker white angel food cake mix

1 can (20 oz) crushed pineapple in juice, undrained

   Heat oven to 350°F.  

Spray 10 inch tube pan, or 13x9 pan with cooking spray.

 In a large bowl, mix dry angel food cake mix and crushed undrained pineapple until combined. Pour into pan. (It will start to rise in the bowl).

Bake 40 to 45 minutes until deep golden brown for tube pan or 30 to 35 minutes for a 13x9 pan. Cool tube pan upside down as directed on cake mix box about one hour or 13x9 pan on a wire rack for one hour. Turnout cooled tube pan cake, do not take the cake out of the 13x9 pan. Cut with a serrated knife or break apart with two forks. Garnish with whipped cream and Maraschino Cherries if desired.

Nutrition Information

Serving Size: 1 Serving Calories160 ( Calories from Fat0), Total Fat0g (Saturated Fat0g, Trans Fat0g ), Cholesterol0mg Sodium320mg Total Carbohydrate36g (Dietary Fiber0g   Sugars4g ), Protein3g