PINEAPPLE ANGEL FOOD CAKE
Ahhh…sweet success.
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.
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!
Tags: emergecy dessert, fat free Christmas cake, heavenly angel food
December 8th, 2009 at 8:02 pm
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! “
December 9th, 2009 at 11:34 am
Hallelujah is right, Candace. Unfrosted, there’s only 1 point each when cut into 24 servings. Hwaaaaaaaaaaaa!
December 9th, 2009 at 12:20 pm
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.
December 9th, 2009 at 9:20 pm
I don’t know, but I’m happy to have a few of these secrets!
December 10th, 2009 at 1:00 am
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
December 10th, 2009 at 9:21 am
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…
December 10th, 2009 at 10:00 pm
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!
December 10th, 2009 at 10:01 pm
okay question.. do all angel food cake mixes have two packages of ingredients in them.. Egg white powder and Cake mix?
December 10th, 2009 at 10:49 pm
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!!!
December 11th, 2009 at 5:39 pm
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!
December 21st, 2009 at 12:15 pm
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.
December 21st, 2009 at 10:10 pm
Very interesting, Elizabeth. Try it and tell us what you think!
March 22nd, 2011 at 2:09 pm
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!
June 8th, 2012 at 10:28 am
Wow, that looks delicious! I may have to stock up on pineapple and angel foodcake mix myself.
June 13th, 2012 at 7:38 pm
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.
June 14th, 2012 at 2:53 pm
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
September 22nd, 2012 at 6:02 pm
So just to be clear, cool inverted? If the pan is greased won’t the cake fall out? Sounds delicious though, will be trying
September 25th, 2012 at 7:11 pm
Yes inverted, Kathyw. It takes a minute or two for the cake to cool enough to release. Hope you enjoy it!
January 14th, 2013 at 10:20 am
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
January 14th, 2013 at 5:16 pm
Ooooo that sounds yummy! Thanks for the idea Carmen:)
March 8th, 2013 at 9:43 am
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!
March 9th, 2013 at 10:31 am
Ooooo that sounds GOOOD, Amanda! Thanks for the tip. Next time, I’m trying it your way:)
March 24th, 2013 at 9:51 am
One word…YUMMY!!!
March 24th, 2013 at 10:04 pm
Congrats Roganza! I’m happy you’re happy!
March 27th, 2013 at 6:29 am
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.
March 30th, 2013 at 1:07 pm
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!!
March 31st, 2013 at 9:06 am
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
April 2nd, 2013 at 2:11 pm
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.
April 3rd, 2013 at 9:38 pm
Can you use an angel food cake tin?
April 4th, 2013 at 4:21 pm
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???
April 4th, 2013 at 5:37 pm
Thanks for the frosting recipe Trish. It sounds wonderful!
April 4th, 2013 at 5:39 pm
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?
April 4th, 2013 at 5:40 pm
I’m not sure Sharon but I would always error on the side of refrigeration. Safety first!
April 4th, 2013 at 5:42 pm
Callie I haven’t ever tried making it in an angel food cake tin. Sorry I can’t help you with that:(
April 5th, 2013 at 7:23 am
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!!
April 11th, 2013 at 2:36 pm
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.
April 11th, 2013 at 4:33 pm
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…
April 13th, 2013 at 3:02 pm
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 !!!!
April 13th, 2013 at 3:31 pm
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 ….
April 14th, 2013 at 2:00 pm
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
April 21st, 2013 at 5:36 pm
Can you make it with white cake mix?
April 22nd, 2013 at 8:39 am
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!
April 22nd, 2013 at 4:28 pm
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?
April 23rd, 2013 at 8:12 pm
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.
April 24th, 2013 at 5:38 pm
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.
April 25th, 2013 at 6:09 pm
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?
April 25th, 2013 at 8:39 pm
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!!!
April 26th, 2013 at 8:25 pm
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.
April 26th, 2013 at 8:34 pm
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.
April 28th, 2013 at 8:50 am
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.
April 28th, 2013 at 5:36 pm
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?
April 29th, 2013 at 1:33 pm
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:)
May 1st, 2013 at 9:37 am
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.
May 11th, 2013 at 9:12 am
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.