LOWFAT PINEAPPLE ANGEL FOOD CAKE

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If you’re looking for a light, fluffy dessert that’s both delicious and incredibly easy to make, then this Low-Fat Pineapple Angel Food Cake is just what you need. This delightful cake combines the airy texture of angel food cake with the tropical sweetness of pineapple, creating a dessert that feels indulgent without the guilt.

Why You’ll Love This Recipe

This recipe is a game-changer for dessert lovers. With only two main ingredients needed, it’s unbelievably simple and quick to prepare. The resulting cake is not only low in fat but also full of flavor, thanks to the natural sweetness of pineapple. Whether you’re hosting a dinner party or just craving a sweet treat, this cake is sure to impress.

Kitchen Equipment You’ll Need

  • 9 x 13 inch baking dish
  • Mixing bowl
  • Spatula or spoon for stirring

Ingredients

  • 1 box of Angel Food Cake mix (just the contents, no need to follow the box directions)
  • 1 can (20 ounces) of crushed pineapple in its own juice
  • Optional: Cool whip for topping

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the contents of the angel food cake mix with the can of crushed pineapple, including the juice.
  3. Stir the mixture by hand. As you mix, you’ll notice it begins to froth and become fluffy.
  4. Once fully combined, pour the batter into a 9 x 13 inch baking dish.
  5. Bake in the preheated oven for 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool before slicing. Serve plain or with a dollop of cool whip if desired.

Tips for Success

  • Stir the mixture gently to maintain the airiness of the batter.
  • Ensure the oven is properly preheated before baking to achieve the best rise.

Additional Tips or Variations

For an extra burst of flavor, consider adding a teaspoon of vanilla extract or a sprinkle of shredded coconut to the batter before baking. If you prefer a bit of crunch, chopped nuts can be folded into the mixture as well.

Nutritional Highlights (Per Serving)

This cake is low in fat and calories, making it a guilt-free dessert option. It’s also naturally sweetened with pineapple, providing a source of vitamin C and fiber.

Frequently Asked Questions (FAQ)

  • Can I use fresh pineapple? It’s best to use canned crushed pineapple with its juice for this recipe, as the juice is necessary for the cake’s texture.
  • How should I store leftovers? Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
  • Can this be made gluten-free? Yes, simply use a gluten-free angel food cake mix.

Conclusion

There you have it—an incredibly easy yet delicious Low-Fat Pineapple Angel Food Cake that’s perfect for any occasion. I encourage you to give it a try and experience the magic for yourself. Don’t forget to share your baking adventures in the comments below!

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31 Comments

  1. I always use a fluted cake pan. Make sure that even though it is non-stick, you spray it well with Pam. Also, this cake tends to rise quite a bit, so make sure that it is a large fluted cake pan.

    • Debby Jacobs. I saw this CAKE RELEASE RECIPE and it is magical.
      1/3 cup canola oil
      1/3 cup shortening
      1/3 cup flour
      Beat until smooth and brush on any pan you want to have quick release. It is so amazing that my angel food cake began to drop out of the pan, when I turned it over on a bottle to cool. It is the best recipe I have gotten in all my years of cooking and baking.

    • I’m wonderIng the same thing. I thought about chopping up a can of mandarin oranges in its own juice to add instead.😋

    • Yes. Put a can of cherry 🍒 pie filling (and pecans if you want)in a large, flat pan and cover with a yellow cake mix. Do NOT mix. Dot with slices of butter and bake at 350 45-60 minutes till its bubbly and brown.

  2. An Angel food cake usually says to not use any oil to prepare the pan. With this recipe…seems like it would need it. Anyones thoughts on this?

    • Add the calories on the box and the can of pineapple and divide by how many pieces you cut to get the calories.

  3. I’ve made this pineapple cake for years. I’d take the small can if crushed pineapple and drain it very well. Mix in your whip cream topping and add a dollop to cake. Yum

  4. I make this for my husband, I also make a topping for it, one container of cool-whip, small box of vanilla pudding (instant) and a small can of crushed pineapple, mix it together and top your cake. Enjoy!

  5. I put a box of pineapple Jello mix in the cool whip. Just the powder it has a gritty taste at first but that goes away.

  6. I’m going to make this and add the cool whip with instant vanilla pudding and small can crushed pineapple for frosting. Hope it turns out cause I’m taking it to a potluck 😋🥮

    • Do you advise milk to the pudding or just the cool whip pudding and pineapple crushed am can

  7. will any white cake mix work.
    and u just add pineapples and cake mix.thats all?
    looks great.i would add whip cream when its ready to serve.

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