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Do you remember the pineapple angel food cakes from the fat-free 90s? While I fondly recall the low-fat Cool Whip strawberry yogurt pie of my youth, I somehow missed out on the light, tender, and flavorful pineapple angel food cake. I’m making up for lost time now!
Why You’ll Love This Recipe
This recipe is a delightful twist on a classic. With just three ingredients, you can whip up a deliciously airy cake that’s perfect for any occasion. The combination of angel food cake mix and crushed pineapple creates a light, tropical flavor that’s enhanced with a touch of whipped cream and a sprinkle of toasted coconut. It’s simplicity and taste rolled into one delightful dessert!
Kitchen Equipment You’ll Need
- Large mixing bowl
- 9” x 13” cake pan
- Spatula or spoon for mixing
- Oven preheated to 350°F
Ingredients
- 1 – 16 ounce Angel Food Cake mix
- 20 ounces (1 can) crushed pineapple, in natural juice
- 8 ounces lite non-dairy topping or sweet whipped cream
- 1/2 cup toasted coconut (optional)
Step-by-Step Instructions
- Preheat your oven to 350°F.
- In a large bowl, combine the Angel Food Cake mix and the crushed pineapple with its juice. Mix until well blended. You’ll notice the mixture begins to froth and turns into an airy, fluffy batter.
- Pour the batter evenly into a greased 9” x 13” cake pan.
- Bake for 30 minutes. Ensure the cake bakes for the full time to guarantee the center is fully done. The top should be a dark golden brown.
- Allow the cake to cool completely. Once cooled, top with lite non-dairy topping or sweet whipped cream. For a decorative touch, use the back of a spoon to create random peaks in the topping.
- Sprinkle with toasted coconut for added flavor and texture.
Tips for Success
Make sure your mixing bowl is large enough as the batter will more than double in size. Do not underbake the cake; it needs to be well browned on top to prevent it from collapsing in the center.
Additional Tips or Variations
You can substitute a 20 oz. package of sliced, frozen strawberries (thawed with juice) for the pineapple for a berry twist. Adding a 1/2 teaspoon of rum extract can also enhance the tropical flavors. If you like, include 1/2 cup of coconut in the batter for extra texture.
Nutritional Highlights (Per Serving)
Each serving of this cake is light and packed with flavor, making it a guilt-free treat. Nutritional specifics vary based on the type of non-dairy topping used.
Frequently Asked Questions (FAQ)
Q: Can I use fresh pineapple instead of canned?
A: Canned pineapple is recommended as it includes the juice needed for the recipe. Fresh pineapple may alter the texture and moisture content.
Q: How do I know when the cake is done?
A: The cake is done when the top is a deep golden brown and feels dry to the touch. Baking for the full 30 minutes usually ensures the center is cooked through.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake without the topping for up to a month. Thaw it completely before adding whipped cream or coconut.
Conclusion
This Heavenly Pineapple Angel Food Cake is a deliciously light and satisfying dessert perfect for any gathering. Its simplicity and delightful taste make it a must-try for anyone looking to impress with minimal effort. Give this recipe a try and let us know how it turned out for you in the comments below. We’d love to hear your thoughts and any creative twists you added!
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