Aug 02, 2014

PINEAPPLE ANGEL FOOD CAKE

Ahhh…sweet success.

storage-ing.-pineapple-ange

Storage Ingredients

1 can crushed pineapple with juice (20 oz.)

1 box angel food cake mix

Preheat oven to 350 degrees. Spray or grease a 9 x 13 inch baking pan. With minimal mixing, combine entire can of crushed pineapple with angel food cake mix. Pour into prepared baking pan and bake for 30 to 40 minutes. Cake should be lightly browned and center tested done when fully baked. Cool inverted. Frost with sweetened whipping cream if desired.

pineapple-angel-food

Refreshing and light as a feather, this is a great holiday dessert! Perfect after a rich meal. Big thanks to dear Linda for sharing such an easy and yummy recipe. With only two ingredients, it’s practically holiday baking for pre-schoolers, and something even I couldn’t mess up. Our whole family loved it. One daughter said, “Dang, this would make a great wedding cake.” That’s a pretty big compliment, especially for a Weight Watchers recipe. Fat free if served without frosting.

I suggest you give this recipe a try and consider adding a few cans of crushed pineapple and boxes of angel food cake mix to your three-month supply. Angels in your home will love you!

Merry Christmas!

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84 Responses to “PINEAPPLE ANGEL FOOD CAKE”

  1. Candace Says:

    Now I know what to do with my crushed pineapple that I need to use up before the end of the year! Dare I say “Hallelujah! “

  2. Liesa Says:

    Hallelujah is right, Candace. Unfrosted, there’s only 1 point each when cut into 24 servings. Hwaaaaaaaaaaaa!

  3. Kristine Says:

    Where do these ideas come from…I mean, you take a box of brownie mix and add a can of pureed beans or a box of cake mix and add pumpkin puree…and now, a box of angel food cake and crushed pineapple? Don’t get me wrong, I LOVE these ideas and the end results!! But the question still remains…who comes up with this stuff and why does it work? Just ask’n.

  4. Liesa Says:

    I don’t know, but I’m happy to have a few of these secrets!

  5. Laura Says:

    This sounds really good – thanks for the recipe! (recipe? Is two ingredients a recipe?)

    I’ll give it a try the next time cake mixes are on sale!

    laura @ http://www.tenthingsfarm.blogspot.com

  6. Liesa Says:

    Especially at Christmas time, this recipe reminds me of my childhood Easy Bake Oven. Those were the days! A magical world of cooking where EVERY recipe had only two ingredients.

    If you want something fancier, try doing a search for pineapple angel food cake and you’ll find all sorts of gourmet variations: pudding in the fosting, cream cheese filling, substituting canned peaches for the pineapple, chopped nuts, shredded coconut, and layers of fresh fruit…

  7. Michelle m Says:

    I tried this tonight.. it tasted very good. I will have to follow the instructions next time… MINIMAL stirring…lol It was about an inch dense. NOT looking like your awesome picture. But very tasty! I will have to try this again!

  8. Michelle m Says:

    okay question.. do all angel food cake mixes have two packages of ingredients in them.. Egg white powder and Cake mix?

  9. Liesa Says:

    Michelle, Michelle, Michelle.

    I guess that the MINIMAL stirring really makes a difference. Glad you enjoyed the flavor and better luck next time on the presentation.

    I only know about angel food cake mixes that are a single package. From what I read about this recipe, it’s important to NOT use a mix with ingredients separated into two pkgs. Someone, lots smarter, will have to explain why…
    The brand I purchased, Betty Crocker, had only one packet with all the dry ingredients together, and it worked!!!

  10. Michelle m Says:

    UGH.. why oh why didn’t I spend the 20 cents to get the betty crocker!!! I got the Western family and it had two packages!..lol

    Well.. now I know! :-)

  11. mentalutopia/ElizabethJ Says:

    A friends mentioned that you can mix a can of soda in any cake mix to replace the eggs, oil, and water. I did a little internet search and found several links for “cake mix can of soda.” Here’s one: http://www.ehow.com/how_2184347_cake-diet-pop-soda-version.html

    Some of the sites I found used regular soda, not diet.

  12. Liesa Says:

    Very interesting, Elizabeth. Try it and tell us what you think!

  13. Cindy Says:

    I used a mix with two packages and it turned out great! I mixed the egg white package with the entire can of pinapple, and followed the pakcaged directions to beat till stiff peaks, then added the second package according to directions. The cake turned out light and fluffy and WONDERFUL!

  14. Sam Poulter Says:

    Wow, that looks delicious! I may have to stock up on pineapple and angel foodcake mix myself.

  15. Luckybuttdog Says:

    It was 11:00 at night my husband wanted a sweet.
    I had all three ingredients (yes, I consider whipped cream an ingredient) in my kitchen. I’m not a huge fan of angel food but I love, love, loved this recipe. I will keep all three of these ingredients on hand for the future. Thanks for the recipe.

  16. Liesa Says:

    Dear Cindy and Lucky,
    So happy to hear that you were really happy with the results from this recipe. Goodbye forever to all those dry variations on regular old white cake!

    To Sam, I hope you’ve stocked up!
    Liesa

  17. Kathyw Says:

    So just to be clear, cool inverted? If the pan is greased won’t the cake fall out? Sounds delicious though, will be trying :)

  18. Liesa Says:

    Yes inverted, Kathyw. It takes a minute or two for the cake to cool enough to release. Hope you enjoy it!

  19. Carmen Says:

    I love the pineapple one, but I have also make it with a can of blueberry pie filling big hit in my family as well

  20. Liesa Says:

    Ooooo that sounds yummy! Thanks for the idea Carmen:)

  21. Amanda Says:

    I have used this recipe before and love it. I like to drain a second can of crushed pineapple as much as possible and mix the fruit with a tub of fat-free whipped topping for a “frosting”. Super yummy!

  22. Liesa Says:

    Ooooo that sounds GOOOD, Amanda! Thanks for the tip. Next time, I’m trying it your way:)

  23. Roganza Says:

    One word…YUMMY!!!

  24. Liesa Says:

    Congrats Roganza! I’m happy you’re happy!

  25. trish Says:

    made this cake added nuts in with mix and topped with my whipped icing.for my topping I used 2 small boxes instant sugar fee white chocolate pudding mix, 2 cups fat free milk and large tub of cool whip in a large bowl. comes out great it holds form if you want to pipe, u can add any food coloring if u want and taste so good with this cake . I decorate with a few chopped nuts and cherries. great light dessert excellent for easter.

  26. Maria Says:

    Making this for Easter dessert, can’t wait to taste it!! However, when I calculated Weight Watchers points plus it came out to 0 per 1/24 serving. Am I calculating wrong?? I divided into 12 servings and came up with 0 points as well. The whole cake (just cake mix and can of pineapple) came out to 6 points for the whole thing! Has anyone else come up with a different points plus value?? Again, this is without any frosting or cool whip topping. Thanks much!!

  27. laurey Says:

    i tried to make this cake with apple pie filling instead of the pineapple and it turned out awful… does anyone have a recipe for it and any suggestions on what i might have done wrong? please advise… thank you

  28. Sharon Green Says:

    Does this cake need to be put in the frig, since it has pineapple in it, especially if you have it for a few days? Thanks.

  29. Callie Says:

    Can you use an angel food cake tin?

  30. v Says:

    Maria… I come up with 2 points plus for 1/24 and 5 points plus for 1/12. My mix per serving is 4 pts+ with 52 for the whole box of angle food and 2 pts+ per serving of pineapple with 8 for the whole can. I think you might be forgetting to multiply the number of servings in the package and can???

  31. Liesa Says:

    Thanks for the frosting recipe Trish. It sounds wonderful!

  32. Liesa Says:

    That’s too bad, Lauree. Carmen said that she has great success with a can of blueberry pie filling. Wonder why the apple was no go?

  33. Liesa Says:

    I’m not sure Sharon but I would always error on the side of refrigeration. Safety first!

  34. Liesa Says:

    Callie I haven’t ever tried making it in an angel food cake tin. Sorry I can’t help you with that:(

  35. Maria Says:

    Thank you V! I re-checked and came up with the same as you: 2 pts for 1/24 and 5 pts for 1/12. I used a recipe builder and when I went back and checked, I realized it calculated by serving size, not the whole package!!! Boy do I feel silly :) . Anyway, made this for my family at Easter and it was a big hit (I added fat-free cool whip). Refreshing to have the choice of a light and airy dessert amongst all the other rich fat and calorie loaded ones! Great recipe, I’ll definitely use again and will try other suggestions by other users. Thanks!!

  36. cathy Says:

    I made this cake but it didnt rise was i suppose to mix cake mix as directed on box .it had a package of egg white mix and flour mix.

  37. Liesa Says:

    Cathy, I have not used that type of cake mix but maybe someone else has an idea. They usually do! You could also Google search this recipe and you will find lots of good info. I know that I’ve read of people having success with the two part mixes…

  38. Norma Medlin Says:

    Dang I just made this recipe it’s in the oven now , I didn’t read all of these post first and yes my box had 2 pkgs. also now I’m gonna be mad if it don’t work I didn’t mix the egg whites pkg. with the pineapple first and then add cake mix . I just dumped everything together and mixed and I didn’t see anything peaking or peeks … Hmmm ….. Also did it in cupcake pan with liners .. So I guess we will see in a few !!!!

  39. Norma Says:

    Ok just took them out of oven they are stuck to the bottom of cupcake liner and u have to peel the whole bottom of cupcake off but the cake is excellent I just ate like 4 now . Will do again but I will use a 13×9 pan next time for sure ….

  40. Ruby Brewer Says:

    Well, I guess I should have read ALL the comments also. My mix had two packs, & I put them both in together w/ the pineapple. So, it didn’t raise either

  41. Sandra Says:

    Can you make it with white cake mix?

  42. wyogrl Says:

    Was served this cake at friend’s place this past weekend, and it was delicious! Quick tip: be sure to add flour or cornstarch if you live above 3,500 ft. as I do; it may not rise otherwise!

  43. Liesa Says:

    Sorry Sandra, I don’t know about using the white cake mix but maybe it is worth a try.

    Wyogrl, thanks for your tip about adding flour or cornstarch for high altitude baking. Can you please suggest an actual amount?

  44. Dorothy Says:

    I just baked this as your directions, it didn’t even raise as high as the pan, is that normal? Also stuck to the pan and I had sprayed it. Will try again as tasted good.

  45. Melissa Phillips Says:

    I made this and I used 8×12 pan and it overflowed, made such a mess and didnt bake properly. Also I saw someone mention egg whites, my box didn’t come with any egg white package.

  46. Terri Says:

    I just made it & didn’t invert it, because the directions I got didn’t say anything about it. Was nice &puffy right out of the oven, but when it cooled, the middle sunk. What did I do wrong?

  47. Cynthia Haynes Ramirez Says:

    Tried this angel food/pineapple cake today. Everyone loved it!!
    I especially liked that it was only two ingredients and so easy and fast to bake. I will try this again and again and possibly try adding different fruits and/or flavors. Thank you!!!

  48. Yvette Lynette Says:

    Bake one last Friday and today…Betty Cocker and 20 oz can of pineapple.
    Wonderful…
    Also last Friday the 20 oz had heavy syrup pineapple…me thinking it needs to be a little sweeter. NOT, well todays cake 20 oz can of pineapple in its own juice, the cake is still a hit and I felt abit happier with less sugar and it tasted wonderful still.

  49. Cheryl Reynolds Says:

    My first time making this I used the store brand with the 2 packets of dry ingredients and it flopped. I’m it now with good ole Betty Crocker and it looks MUCH better. Can’t wait to taste it.

  50. Mae Says:

    I have made this for years. I only use a angle food pan. Invert after 3-4 minutes until completely cooled. Run a knife around the the outer edge and center. I use my kitchenaid to mix on low for 30 seconds, then medium for a minute. Always comes out great.

  51. Sue Dixon Says:

    How do you invert and cool a rectangular pan? The tube cake pan can be balanced on a bottle…how do you do this kind?

  52. Liesa Says:

    I am not the expert, Sue, but all I did was place a cooling rack on top of the rectangular pan and then flipped the whole thing over. When it’s cooled, I do the same gymnastics with a rectangular tray so that the cake ends up being right where I plan to frost and serve it.
    OR
    I just let the dang thing cool in the baking dish, frost, and call it good. Plenty of room for interpretation here:)

  53. Roberta Says:

    I would think if you wanted to use peach or apple pie filling it would pay to mince or chop the fruit so it would be of the similar consistancy to the crushed pineapple. The big chunks would surely be too heavy.

  54. Barbara Says:

    I made the angel food with the pineapple and used a cream cheese with chopped pecans as a frosting. It was delicious. I tried the white cake with sprite, not as good. I’ll try the chocolate with diet coke next. I’ve heard good things about it.

  55. Tricia Says:

    Well, I just made this cake (pillsbury brand) I just took it out the oven to cool & so far so good! (It smells yummy) we’ll see!

  56. Tricia Says:

    BTW, cake turned out delish!

  57. Kaye Says:

    I just made this cake for the 2nd time, and this time tried cooling it upside down. Half the cake fell out! Will just cool it in the pan next time.

  58. edna Says:

    Can you use fruit cocktail instead of crushed pineapples

  59. Mary Sutterby Says:

    My friend and I both made this cake and it was thin and stuck to the pan. However it tasted good ! I won’t be making it again. The recipe I used did not say anything about a “one Pack” mix. Mine had two and I mixed them together and proceeded with recipe. If you didn’t add the egg white part then it wouldn’t be angel food cake !!! I won’t be making it again.

  60. Gonnie Says:

    this cake mix thus it have to be only angel food cake mix
    I have a co-op gold brand white cake mix will it work with that to???

  61. Liesa Says:

    Have not tried that before Gonnie. Let me know if it works:)

  62. Judi in SC Says:

    I baked this cake yesterday and it is heavenly! Love pineapple anyway, but with the Angel Food cake, it is over the moon delicious. I bought the Betty Crocker mix and this recipe could not be easier. Only problem I had was that I did not use a big enough baking dish and it ran over shortly after I put it in the oven. It made a huge mess so I had to turn off the oven and do a self-clean for about 2 hrs. In the meantime, I poured the remaining cake mix into a larger container and baked it in my convection oven. It was done in no time and no mess. I will try a topping next time but the cake is so moist you really don’t need one.

  63. Liesa Says:

    Thanks so much for letting me know Judi! I’m always happy to hear that a shared recipe proved to be a success. So sorry about your oven. That’s kind of a big deal but you’re a good sport:)

  64. Misty Says:

    For those who are wanting to try pie filling, I wouldn’t waste money on it. The recipe works as it is because of the acid from the pineapple reacting with the baking soda in the cake mix. Remember, 5th grade science experiment volcano using baking soda and vinegar… pie filling just doesn’t have enough acid to activate the baking soda, not to mention it is too thick to mix well, save the filling to top the cake with, yum :)

  65. Misty Says:

    Oh and btw, you can use any cake mix, it doesn’t have to be angel food. I used a butter cake mix and it was excellent. Drizzled a butter rum glaze over it, OH MY! Not exactly a WW approved confection but yummy.

  66. Sharon in OH Says:

    I haven’t made this cake for years. I always use Duncan Hines angel food cake mix. Trick is to mix by hand not the mixer. I used to use an angel food cake pan but this time I tried the 9 x 13 pan (sprayed with Pam) and baked it for 32 min at 350 and it turned out perfect. I top with dollop of Cool Whip when cool. Yummy!

  67. jeanmacdonald Says:

    is this recipe gluten free thanks

  68. jeanmacdonald Says:

    i would like to make this cake but would like to know if its gluten free

  69. Liesa Says:

    Hi! I’m sorry to be so slow getting back to you. My computer has suffered some kind of massive stroke:(
    I don’t actually know if this recipe is gluten free. You would need to carefully check the specific angel food cake mixes at your grocery store.
    Hope it will work for you!
    Liesa

  70. Liesa Says:

    Thank you Misty and Sharon for your expert tips!!! I’m so glad to know that you can use other cake mixes:) That opens up all sorts of possibilities!

  71. Carolyn Says:

    Loved, Loved, the cake, my husband couldn’t get enough of it so plan on getting plenty of makings to make more for him. Someone said they had made this with cherry pie filling and it was good, but just read that it has to have acid to make it react does any one know if cherry pie filling will work???? I’m all for just using it for a topping but husband wants to know if cherry pie filling will work like the pineapple???

  72. melanie Says:

    i just made this turned it upside down it started to cool and pull away from the pan. i can’t wait to try it. i used the pack betty crocker. folded the mix in slowly. no dry ing.it filled my 9+13 pan.

  73. Beth Says:

    I just made this cake and looked so good until I inverted it and it fell out of the pan. I Inverted it as soon as I took it out of the oven was this to soon? I want to make it next week to take to a pot luck but am worried about wrecking it again. What to do.

  74. Liesa Says:

    Hi Beth! I would read the comments/suggestions above from Misty and Sharon…and then I would practice. This recipe seems to have a variety of results so it seems that you need to discover what works best for you. Good luck!!!

  75. Dan Says:

    Why did mine puff up and over flow all over the oven?

  76. gwen davis Says:

    Can you use a bunt pan instead of 9×13.

  77. Liesa Says:

    Dan I have not had that problem, which is shocking because I’ve had sooooo many baking problems. Just not that one. Better luck next time! Liesa

  78. Liesa Says:

    Very interested to know if the bunt pan works Gwen. Please let us know how it goes for you:)

  79. Mag Says:

    Liesa, I have read that a Bundt pan does not work. I have tried Pam on the bottom of a 9 x 13 and it was difficult to get out. I used regular angel food pan and inverted it atop of four soup cans. (Place them before you fill the pan for accuracy.) I did not grease the angel food pan, just ran a knife around the edges. Serrated knife worked fine for cutting the cake. I also added a t. of vanilla to the mix. This time I will add some drained pineapple to a container of Cool Whip. It will be good, I hope!

  80. Liesa Says:

    Sounds great Mag. I’m happy that you were able to get the angel food pan to work so well:) I made this last Sunday and it worked well. I let it cool inverted until it fell, gently, onto the cooling rack. Then I was able to easily move the cake to a serving tray for frosting with whipping cream. We topped each serving with piles of fresh diced mango. Yummy!

  81. Holly Says:

    For those who asked..for higher altitudes (3500 ft and above) add 1-2 tbs cornstarch.(I added 1 heaping tbs for 4000 ft) then I inverted it to cool,as it otherwise was starting to slightly sink in the middle.I just turned over two loaf pans..and put them at either end of my 9×13 pan to elevate it.

  82. Therese Mullen Says:

    I just popped this in the oven. Can hardly wait to taste it.

  83. Mary Says:

    No one answered the question about using fruit cocktail…does it work as well?

  84. karen walker Says:

    Before serving, you can put a small amount of pineapple juice from a separate single serving can, on the plate. serve the piece of cake on top of the juice and it soaks up the juice a bit like a tres leches cake!!! OMG!!!

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