What Dessert Has Pineapple Angel Food Cake And Whip Cream

This dish was really delicious. It is something I will cook again and again. One word of caution, however. Despite the fact that the recipe indicated to use a 9 x 13 pan, I used a tube pan instead. I didn’t grease the pan since the cake mix’s directions specified in large bold letters, “DO NOT GREASE PAN.” So I didn’t. MISTAKE, MISTAKE, MISTAKE. The cake became stuck to the pan and crumbled to pieces totally. Basically, I just took the pieces and put them in a 9 x 13 pan, then topped them with the Cool Whip topping to finish it off.

The only thing I did differently was add a small can of pineapple to the Cool Whip along with a couple of drops of yellow food coloring, just for a little more flair.

More information can be found at

Most helpful critical review

Because of the pineapple, the angel food becomes far too dense to be cooked in the time allotted for the recipe. I baked it for 25 minutes, and my cake crumbled to the ground. If you want this cake to hold together, you’ll need to cook it for 35-40 minutes at 350 degrees. More information can be found at 550 Customer Reviews

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This dish was really delicious. It is something I will cook again and again. One word of caution, however. Despite the fact that the recipe indicated to use a 9 x 13 pan, I used a tube pan instead. I didn’t grease the pan since the cake mix’s directions specified in large bold letters, “DO NOT GREASE PAN.” So I didn’t. MISTAKE, MISTAKE, MISTAKE. The cake became stuck to the pan and crumbled to pieces totally. Basically, I just took the pieces and put them in a 9 x 13 pan, then topped them with the Cool Whip topping to finish it off.

The only thing I did differently was add a small can of pineapple to the Cool Whip along with a couple of drops of yellow food coloring, just for a little more flair.

More information can be found at Because of the pineapple, the angel food becomes far too dense to be cooked in the time allotted for the recipe.

I baked it for 25 minutes, and my cake crumbled to the ground.

More information can be found at This is a cake that I have prepared multiple times.

1. I use an angel food cake pan, but you may use a 9×13 pan if you choose.
2. As an added bonus, the icing is made from a small can of crushed pineapple (drained) put with a container of cool whip.
3. I used 1/2 cup coconut, as suggested by someone else, and I think I’ll add 1/2 teaspoon rum essence the next time around.
4. If you are having issue with it dropping, I recommend cooking it until it is golden brown and has an even surface, which should solve your problem.
5. Because it was so wet, I don’t think you could simply dry it out by increasing the baking time by five or ten minutes at a time.
6. Unbelievable!
7. Prior to baking, I added 1/2 cup shredded coconut to the mixture and mixed it in.
8. I brought this to my in-laws’ place, and they were enthralled.

More information can be found at I believe the failures were caused by the use of an Angel Food cake mix in conjunction with the two-bag mixing method.

The product in question was a shop brand, and I just experienced a problem with it.

It may also be baked in an ungreased 9×13 pan, and the batter is mixed directly in the pan with a spatula.

More information can be found at Advertisement When it comes to simplicity and deliciousness, this cake is unbeatable.

1. I’ve made it twice, and the first time I followed the recipe to the letter, which was difficult!
2. The second time, I went all out and mixed in a cup of shredded coconut and a few drops of vanilla flavor into the batter.
3. I sprinkled a cup or two of chopped and roasted pecans on top before serving.
4. While I’m certain that my diet is in disarray, I believe it is well worth it!

More information can be found at This recipe was found in a cookbook years ago, and I’ve cooked it a dozen or so times since then.

• Here are a few pointers to keep in mind: Make certain that your mixing bowl is of sufficient size.
• Additionally, DO NOT UNDERBAKE!
• If the cake is underbaked, it will fall in the centre.
• When I prepared this the previous time, I also inverted the 9×13 grid “Angel food cake is baked in a pan on two pieces of wood that are resting on the pan’s handles, much like a typical angel food cake.
• ** In place of the pineapple, you can use a 20-ounce bag of sliced, frozen strawberries (thawed with the juice) in place of the pineapple.
• I decided to give it a shot just for fun and brought it to a party.
• In order to be prepared for those occasions when we “need something FAST,” I propose that we all have a box of cake mix and a can of pineapple in the cupboard.

3 Ingredient Pineapple Angel Food Cake

The following recipe is wonderful and will not disappoint you if you are seeking for a fail-proof recipe. Using only two ingredients, you can create a stunningly light and tasty cake that is finished off with whipped topping! It’s really gorgeous and simple to create! This is one of my favorite desserts to make and serve for special occasions such as Easter and Mother’s Day! PINEAPPLE ANGEL FOOD CAKE WITH ONLY 3 INGREDIENTS REPIN When purchasing your Angel Food Cake Mix, be sure you purchase the box that has only one packet of the ingredients.

Items You’ll Need For This Recipe

The following ingredients: Angel Food Cake Mix*Crushed Pineapple*Parchment Paper

3 Ingredient Pineapple Angel Food Cake

Preparation time: 5 minutes Preparation time: 35 minutes Time allotted: 40 minutes Servings8servings This is one of my favorite desserts to make and serve for special occasions such as Easter and Mother’s Day!

• 1 box Angel Food Cake mix (about) 8 cups
• 1 can (20 ounces) crushed pineapple with juice
• 1 tub cool whip
• 16 ounces

angel food cake mix (about one box). 8 cups; 1 can (20 ounces crushed pineapple with juice); 1 container cool whip; 16 ounces

• Preheat the oven to 350°F and line a 9-by-13-inch baking sheet with parchment paper. In a large mixing bowl, combine the cake mix and the pineapple chunks that have not been drained. Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool fully
• Remove the cake from the pan and spread the cool whip on top

Calories:216,Carbohydrates:50g,Protein:4g,Sodium:539mg,Potassium:148mg,Sugar:35g, Vitamin A is 60IU, Vitamin C is 4.8mg, Calcium is 103mg, and Iron is 0.6mg. (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used). Recipes from SpendWithPennies.com: CourseDessert CuisineAmerican The content and photos are protected by intellectual property rights. We invite you to share this dish with your friends and family.

Please see my photo usage policy, which may be found here.

More recipes you’ll love

Recipes: *Apple Pie Cupcakes* *Boston Cream Pie Cookies* *No Bake Rainbow Pie* *Apple Pie Muffins*

Pineapple Angel Food Torte

Preparation/Total Time: 10 minutes

Makes

12 servings (per recipe) Jane Lynn of Duncansville, Pennsylvania, utilizes a few basic ingredients to make a baked angel food cake into an amazing treat for her family and friends. According to her, “it can be thrown together in 10 minutes and will give your dinner party a festive vibe.” Recipe photo courtesy of Taste of Home for Pineapple Angel Food Torte.

Ingredients

• 1 cup cold whole milk
• 1 box (3.4 ounces) instant vanilla pudding mix
• 1 can (8 ounces) crushed pineapple, undrained
• 1/2 cup cold whole milk 1 carton (8 ounces) thawed frozen whipped topping
• 1 carton (8 ounces) frozen whipped topping 8 to 10 ounces angel food cake, 1/2 cup sweetened shredded coconut, maraschino cherries, 1 angel food cake made ahead of time

Directions

1. Whisk the milk and pudding mix together for 2 minutes in a large mixing basin (mixture will be thick). Add the pineapple and mix well. Fold in the whipped topping until it is well-combined. Separate the cake into three layers by cutting it horizontally. Place the bottom layer on a serving platter and spread with 1-1/3 cups of the pineapple mixture, if desired. Repeat. Using the leftover pineapple mixture, spread on the top layer of the cake. To finish, sprinkle with coconut and garnish with cherries

Pineapple Angel Food Cake

Submitted by Beth at The First Year on July 26, 2021. With only two ingredients, this pineapple angel food cake is quick and simple to create! Prepare an even more impressive version of your angel food cake by splitting it in half and putting whipped cream and pineapple slices within! Originally, I thought the idea of mixing together a box of angel food cake mix and crushed pineapple was a weight watchers recipe hack, but I was wrong. The crushed pineapple functions as a substitute for water, and it gives a great deal of flavor and moisture to the cake, as well as small chunks of pineapple that are baked into the cake!

Ingredients

• Angel food cake mix, a 20-ounce can of crushed pineapple, pineapple tidbits or chunks, heavy whipping cream, powdered sugar, and vanilla extract are the ingredients.

How To Make Pineapple Angel Food Cake

1. Angel food cake mix and crushed pineapple are combined in a large mixing basin, until well combined. Pour the batter into a 10 inch tube pan that has not been oiled. Bake for 40-50 minutes, or until the top of the cake has a golden hue to it. Invert the pan immediately and allow the cake to cool fully on the counter. Prepare the whipped cream for the topping. Prepare the cake by assembling it. To cut the cake in half, use a serrated bread knife to cut it in two. Using whipped cream and pineapple slices, create a layering effect.

Angel Food Cake Tips

To begin, use an angel food cake pan, also known as a fluted tube pan, to bake the cake.

Unfortunately, baking angel food cake in a bundt pan will not provide a nice outcome.

Tip2 – No Cooking Spray

Using an angel food cake pan (also known as a fluted tube pan) is the first step in making this cake. Angel food cake made in a bundt pan, on the other hand, will not be as delicious.

Tip3 – Invert

Third, as soon as the cake is finished baking, invert the pan quickly. For inverted cooling, I prefer to place the middle of my angel food cake pan on the bottom of a cup or a can of beans. To chill the cake, set it aside for 2-3 hours. To assist release the cake from its baking dish, carefully run a tiny spatula or a thin knife down the edges and center of it to help release it from its baking dish.

How To Tell When Angel Food Cake Is Done

I prefer to insert a popsicle stick or a wooden kabob skewer inside the cake to make it look more professional. Everything is done if there are no crumbs on the bottom of the pan.

How Long Do You Leave Angel Food Cake Upside Down

It should take around 2-3 hours to cool fully if you leave the angel food cake upside down.

Making Angel Food Cake In Advance

You may bake an angel food cake and keep it on the counter for 1-2 days if you store it in an airtight container. Angel food cake may be kept in the refrigerator for up to 5 days if it is gently wrapped in plastic wrap and stored in an airtight container.

How To Freeze Angel Food Cake

Before you put the cake in the freezer, ensure sure it is fully cold to the touch. Following that, cover the cake tightly in aluminum foil. Place the mixture in a freezer ziplock bag and keep it in the freezer for up to three months at a time. Refrigerate the cake overnight to allow it to thaw completely. After the cake has been allowed to defrost, you may cut it in half and cover it with whipped cream and chopped pineapple for decoration.

Fancy Pineapple Angel Food Cake

There are a few things you can do to elevate your angel food cake to a higher degree of perfection. First and foremost, I divided this angel food cake in half. Once I had finished layering the cake, I added some homemade whipped cream and some chopped pineapple chunks before reassembling it. I then repeated the decorations on top of the cake to finish it.

More Desserts

• Oreo Angel Food Cake, Lemon Sugar Cookies, Pina Colada Sangria, and Watermelon Cupcakes are some of the dessert options.

Pineapple Angel Food Cake

• With just TWO ingredients, this pineapple angel food cake is quick and easy to create! To take your angel food cake to the next level, split it in half and fill the inside with whipped cream and pineapple slices. Preparation time for PrintPinRate: 5 minutes Preparation time: 40 minutes 2 hours of additional time Time allotted: 2 hours and 45 minutes Servings:16servings

• 1 box angel food cake mix
• 20 oz crushed pineapple with juice (undrained)
• 1 tbsp vanilla extract

WHIPPED CREAM

• A mixture of 2 cups heavy whipping cream, 12 cups powdered sugar, and 1 teaspoon vanilla extract

To Top the Cake

• 20% of the following: pineapple chunks or pineapple slices, chopped into smaller pieces

• Preheat the oven to 350 degrees Fahrenheit. On medium speed, whisk the angel food cake mix and pineapple chunks together for 60 seconds in a large mixing bowl until well combined. Upon baking, the batter will treble in volume and become extremely fluffy. Pour the batter into a 10 inch tube pan that has not been oiled. BAKE for 40-50 minutes, or until the top is golden brown and the middle is no longer jiggly
• Invert the pan immediately and allow the cake to cool fully on a wire rack. This might take up to 2-3 hours. Preparing the whipped cream in the meantime requires a metal mixing bowl and beaters that can be frozen. Once the cake has cooled, run a small spatula or knife down the edges of the pan and the center piece to aid in the removal of the cake from the pan when it has been completely cool. Place the cake on a serving platter and set aside.

Whipped Cream

• Preheat the freezer for 15 minutes while a metal mixing bowl and beaters are being prepared. Remove the bowl from the freezer and set it aside. Combine the heavy cream, powdered sugar, and vanilla extract in a mixing bowl and beat on high speed for 4-5 minutes, or until firm peaks form and the mixture keeps its shape when scooped with a spoon

Assemble The Cake

• To cut the angel food cake in half, use a sharp serrated bread knife or a cake lever with a serrated edge. Remove the cake’s top layer by lifting it up. Half of the whipped cream should be spread onto the cake, and the remaining half should be topped with chopped pineapple chunks. Replace the cake’s top with the remaining whipped cream and fruit, and refrigerate until firm. Cut into slices with a sharp serrated bread knife and serve immediately
• Refrigerate leftovers in an airtight container to keep them fresh.

To cut the angel food cake in two, use a sharp serrated bread knife or cake lever. To begin, carefully remove the cake’s icing off its top. Using half of the whipped cream, spread half of the cake on top of the pineapple pieces and decorate with the remaining pineapple slices. Replace the cake’s top with the remaining whipped cream and fruit, and refrigerate until set. Then cut it into slices and put it on a plate to serve. Food left over after cooking should be kept refrigerated in an airtight container.

Angel Food Cake with Pineapple Whip

• Angel Food Cake is made even more delicious with our creamy pineapple whip topping. It is a bright, light, and dreamy dessert made with fresh strawberries

Angel Food Cake with Pineapple Whip

Angel Food Cake is one of those sweets that can be used in a variety of ways and is tasty, light, and wonderful to consume. After a slice of this wonderful dessert — see what I did there? — you never feel overstuffed or overindulged, yet you are completely satiated nonetheless.

Make it Different

There are a plethora of fruit combinations that may be used with the pineapple whip, ranging from berries to bananas, making it one of the most versatile summer dessert dishes. In addition, I covered it with coconut, which was very delicious!

Perfect for 4th of July

Looking back, I also realized that I could have used blue food coloring in either the cake or the pineapple whip to make it even more patriotic-looking for the Fourth of July celebration!

It’s always entertaining to dress up a great dessert for a special occasion. The Fourth of July will be a huge success if you bring this to your family or friend’s celebration.

Have Your Cake and Eat It Too

Cake may be enjoyed in a variety of ways in addition to the traditional method. Consider making several and serving them on a sampling cake dish at your next dessert gathering.

• Instant Pot Chocolate Lava Cake is rich and gooey, and it comes together in minutes! Ice Cream Cone Cupcakes are the perfect treat for when you have a chocolate craving. They are also great for a party. It’s a wonderful ice cream illusion that doesn’t involve any mess or melting. Another enjoyable way to commemorate Independence Day is to bake a 4th of July cake. Fresh Strawberry Cake, served chilled and decorated with bright hues on the inside, is a year-round favorite. Ridiculously Delicious Chocolate Cake is filled with strawberries, both within the cake and on top, making it the perfect dessert for the holidays. Simple, yet sinfully delicious in its simplicity. The food was really good.

How To Make Angel Food Cake with Pineapple Whip

Angel Food Cake is made even more delicious with our creamy pineapple whip topping. It’s especially great when topped with fresh strawberries, but you may use any fresh fruit of your choice. Preparation time: 10 minutes Preparation Time: 0 minutes Total:10minutes Serves:12

• Make the angel food cake according per package directions. While the cake is baking, use an electric mixer to whisk heavy cream until stiff peaks form. Set aside after adding the vanilla and sugar
• In a small dish, whisk together the crushed pineapple and pudding powder until well combined. Make a thorough stir. Combining the pineapple mixture with the whipped cream with a big spoon or spatula, stir until completely combined. You can either spread pineapple whip on top of the entire cake or serve it on individual serving plates. Lastly, garnish with cut strawberries. Using powdered sugar, decorate the cake.

*In this recipe, bananas, mandarin oranges, raspberries, and blackberries can be substituted for, or used in addition to, the fresh strawberries. * A total of 12 servings are used in the calculation of the nutritional information. The dessert has around 158 calories per serving (based on 16 serves). Amount of calories: 211kcal|Carbohydrates: 20g|Protein:1g|Fats: 15g|Saturated Fat: 9g|Cholesterol: 54mg|Sodium: 67mg|Potassium: 134mg |Fiber: 1g|Sugar: 16g|Vitamin A: 602IU|Vitamin C: 27mg|Calcium: 38mg|Iron: Course:Dessert Recipe by:Emily Walker for American Cake and Angel Food Cake Cuisine:American

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To make a simple and delectable pineapple angel food cake, just two ingredients are required! The first item on the list is Betty CrockerTM White Angel Food Cake Mix. Angel food cake is sweet and fluffy, with a crumbly-yet-moist texture that is just right. Make the batter tropical by mixing in a can of crushed pineapple for a taste that is tangy, sweet, and tropical. Flavors that are vibrant and spicy come together in every mouthful. Enjoy this angel food cake with pineapple the next time you want to make something out of the ordinary.

Steps

• 1Preheat the oven to 350°F. 2In a large mixing bowl, beat the dry angel food cake mix and crushed pineapple on low speed for 30 seconds, then on medium speed for 1 minute. 3In a small mixing basin, whisk together the eggs and oil. Pour into a 10-inch tube pan that has not been oiled
• 3 Bake for 40-45 minutes, or until the top is a deep golden brown. Allow around 2 hours to cool fully upside down as indicated on the cake mix box. Run a knife along the edges of the cake and flip it out onto a serving platter. To cut the meat into slices, use a serrated knife. Refrigerate after covering with plastic wrap.

Tips from the Betty Crocker Kitchens

• Tip 1Make sure you use an angel food cake or tube pan with a 10-inch diameter for this recipe. An upside-down cake pan is a circular, metal pan with a hollow tube in the center
• The bottom is generally detachable, which makes it simple to remove the cake once it has cooled. tip For any tube cake pan recipe, lower the oven rack to the lowest position in the oven so that the cake bakes entirely without browning excessively or touching the rack above
• 2 tip In order to get the best results with this recipe, use a serrated or bread knife with a longer blade to cut the angel food cake, which will assist to avoid the cake from ripping or compressing. recipe tip No. 4If our Pineapple Angel Food Cake has whetted your appetite for more of this tropical fruit, try our recipe forEasy Pineapple Upside-Down Cake instead. There are fruity and sweet tastes in plenty in this classic
• Tip If you prepare a 2-ingredient pineapple cake, it may prompt you to consider what additional sweets may be made with only 2 ingredients. With our Two-Ingredient Soda Pop Cupcakes, we’ve got a delectable treat on our hands right now. Fill up your glass with the fizzy beverage of your choice, such as grape or orange

Nutrition

160 calories, 0 grams total fat, 3 grams protein, 39 grams total carbohydrate, 30 grams sugars

Nutrition Facts

Calories170 Calories from Fat0 calories from fat Fat0g0 as a percentage of total fat Saturated fat0g0 percent of total fat Trans Fat0g is an abbreviation for Trans Fat0g. Cholesterol0mg0 percent Cholesterol0mg0 percent Sodium320mg 13 percent of the population Potassium is 60 mg2 percent of the total. Carbohydrates (total): 39g13 percent Dietary Fiber0g0 percent of total calories Sugars30g Protein3g Amount of vitamin A in the body: 0 percent Vitamin C4 is made up of 4% of the total. Calcium is 0 percent of the total.

Exchanges:

1 potato; 0 fruit; 1 1/2 other carbohydrate; 0 skim milk; 0 low-fat milk; 0 milk; 0 vegetable; 0 very lean meat; 0 lean meat, high-fat meat; 0 fat; 1 1/2 other carbohydrate

Carbohydrate Choice

2 1/2*Percent Daily Values are based on a 2,000 calorie diet. 2 1/2*Percent Daily Values do not include fiber. Twenty-first Century Mills ®/TM General Mills All Rights Reserved

Cutefetti Lifestyle Blog

Cake recipe that takes only minutes to construct and is wonderfully flavored with a combination of canned pineapples in their juices and fresh strawberries on top is shown here. This dessert is ideal for summer get-togethers and virtually any other occasion that calls for something sweet. This Pineapple Lush Cake takes a ready-made angel food cake from your local grocery store and elevates it to completely new heights with the addition of pineapple. Don’t expect to have any leftovers from this one!

• It’s actually rather fantastic.
• Due to the fact that it is a classic dish made by Kraft, the original recipe may appear familiar to you.
• This was brought to my attention lately when I saw that this recipe was still active on a package of their JELL-O.
• It is possible that you recall or have seen this recipe, in which JELL-O Vanilla Pudding is combined with Cool Whip, crushed pineapple, and fresh strawberries and then piled into a store-bought angel food cake, then you know what it is.
• Is it possible to receive a whoo, hoo?
• This is an excellent dish for involving children in the cooking process.
• It is, without a doubt, a confidence booster.
• Fast forward to today, and he really assisted me in the recording of the video instruction for this cake!
• I had no clue that you could combine pudding mix, canned fruit, and Cool Whip to create the perfect filling for a cake until I tried it out for the first time.
• This makes me want to go cake-crazy and start experimenting with different taste combinations!

And I guess I’m going to go ahead and do it. They also provide a variant in which you may substitute JELL-O Lemon Pudding for the lemon curd. It everything sounds delicious! With any case, I don’t think my family will be disappointed in me in the least! So ingenious, to say the least!

ANGEL LUSH CAKE RECIPE

This angel rich cake is one of the most straightforward sweets you’ll ever make. In a nutshell, it’s angel food cake with pineapple and vanilla pudding layered on top. You may use whatever you want to top it with, but strawberries are a must. Then, if you’re feeling very fancy, you can top it with whipped cream or a drizzle of icing to dress it up even more. It is without a doubt one of the most straightforward crushed pineapple cake recipes available on the internet. This simple dish demonstrates that you do not need to spend several hours in the kitchen to prepare delectable meals.

Ideas like this one have made me feel like a bit of a whiz in the kitchen, which is a nice feeling.

I believe you will enjoy it.

WHAT IS A LUSH CAKE?

It appears to be a cake with layers, usually consisting of whipped cream and pudding, as far as I can determine. In this decadent dessert, layers of angel food cake are sandwiched together with whipped topping and pudding. You may buy angel food cake already assembled or create your own from scratch using this recipe. Cakes like this are a quick and simple method to make one, but you can also build layered cakes in the form of lasagna, which are extremely popular.

RECIPES USING CRUSHED PINEAPPLE

Dessert with Pineapple and Lemon Dessert with Pineapple and Banana Simple Pineapple Dessert with Only Three Ingredients Pineapple Angel Food Cake (also known as Angel Food Cake)

EASY CAKE GARNISH IDEAS

A beautiful piece of fresh fruit is always a fantastic idea. Consider the flavor of fresh strawberries or the beauty of maraschino cherries. Fresh mint is another vibrant hue that may be used to enhance the appearance of various pastries and cakes. Once the cake is baked, it can be topped with something extra sweet like icing, fresh whipped cream, or whipped topping, if desired. It’s hard to beat this simple chocolate glaze if you’re a chocolate aficionado.

Ingredients

• 1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
• 1 pkg. DOLE Crushed Pineapple in Juice, undrained (3.4 oz.) Instant Pudding with Vanilla Flavor
• JELL-O Vanilla Flavor Instant Pudding
• 1 cup thawed Whipped Topping (Cool Whip)
• 1 package (10 oz.) round angel food cake, divided into 3 equal layers
• 10 tiny fresh strawberries
• 1 cup thawed Whipped Topping (Cool Whip)
• 1 cup thawed Whipped Topping (

Instructions

1. Combine pineapple, dry pudding mix, and whipped topping in a large mixing bowl until pudding is completely dissolved. LAYOUT the cake layers on a plate or in a cake dish, spreading the pudding mixture between the layers and on top. Refrigerate the cake for one hour before serving. Fresh berries and/or other garnishes should be used to decorate the cake.

MORE EASY CAKES TO MAKE

BLEND the pineapple, dry pudding mix, and whipped topping until the pudding is completely dissolved and the topping is fluffy. LAYOUT the cake layers on a plate or cake dish, spreading the pudding mixture between the layers and on top of the cake. The cake should be refrigerated for 1 hour. Sprinkle fresh berries and/or other garnishes on top of the cake before serving.

Pineapple Angel Food Cake

This recipe for pineapple angel food cake creates a delectable treat that is also guilt-free! And the best part is that it simply calls for four basic ingredients. What more could you possibly want? When it comes to satisfying your sweet tooth with a low-calorie dessert, you’ve found the correct spot. Would you like to save this recipe? If you provide your your address here, we’ll send you the recipe right to your inbox! Not only does it sound delicious, but a light and airy cake blended with sweet pineapple chunks and topped with fluffy whipped cream seems even better.

This cake has all of the characteristics you look for in a dessert, plus it’s also rather nutritious!

In addition, it’s aesthetically pleasing to look at! If you’re trying to eat more healthfully in the new year but still need something sweet, this dessert will satisfy your sweet tooth. Is there anything more you want to do? Today, try this delicious pineapple angel food cake!

Pineapple Angel Food Cake

Pineapple angel food cake, commonly known as Weight Watcher’s pineapple cake, is a light and delicious dessert that is also low in calories. This cake is delightfully light, fluffy, and delectable, while being light on the waistline at the same time. The inclusion of pineapple imparts sweetness as well as a slight bitterness to the dish. Angel food cake, in contrast to sponge cake, chiffon cake, and other forms, does not require butter or eggs to be made. As a result, it is extremely light, low in fat, and quite simple to prepare.

You can easily trick everyone into believing it’s created entirely from scratch by adding pineapple and whipped cream to the boxed cake before baking.

History of Angel Food Cake

Historically, angel food cake is said to have been developed in the early 1800s, during a period of abundant cake mold manufacture. It is claimed to be a variation on sponge cake, but without the addition of butter or eggs. Consequently, it’s incredibly light and fluffy, as opposed to a rich and substantial sponge cake, which is what I was going for. Would you like to save this recipe? If you provide your your address here, we’ll send you the recipe right to your inbox!

Ingredients

• Angel food cake mix — Any brand will work here, including the most inexpensive ones, so feel free to experiment with different flavors. Canned crushed pineapple—Pineapple gives the cake a tropical taste by blending it into the batter. Don’t waste any juice by draining it! You’ll need it to prepare the batter, so gather your ingredients. Frozen whipped cream, thawed—Spread whipped cream on top of the cake for the most refreshing taste possible. Cool Whip is all you’ll need, but you can alternatively make your own whipped cream if you want to get fancy. In fact, the more recent the harvest, the better.

Tips for the Best Angel Food Cake

• Do you want your cake to be very light and airy? Combine the cake mix and pineapple in a mixing bowl using an electric mixer. But be careful not to over-mix it! Put an end to it as soon as the components are well blended. Angel food cake is traditionally prepared in a tube pan, as is the case with most cakes. It’s what gives the cake its characteristically towering appearance. When you take the cake out of the oven, you’ll flip it over and allow it to cool completely inside the pan before serving. The cake will maintain its height as it cools, rather than becoming deflated as it would if it were to be cooled right side up. If you don’t have a tube pan, you may use any 9-by-13-inch baking pan in place of it. It will overflow if you use a measuring cup that is any smaller than that. Anything larger will result in a cake that is overly flat. Just make careful not to oil the sides of the pan in order to avoid the cake from falling out when inverted. Another alternative to using a tube pan is to lay a can of milk in the center of a circular pan and bake it that way. You only need to fill it halfway with batter and you’re set to go

Add-ins and Toppings

Another nice thing about angel food cake is that, while it is delicious on its own, it can also be used as a canvas for a variety of different flavors. You may make your angel food cake even more delicious by incorporating some of the techniques listed below.

• Add a splash of rum to the batter for a boozy touch on a classic recipe. Incorporate shredded coconut into the batter for an extra dose of tropical flavor. You may also use extra coconut to decorate the top of the cake. In addition to whipped cream, you may decorate the top of the cake with your favorite fruits and berries. What a delightfully reviving confection
• Make an angel food cake into a poke cake by using a poke cake pan. Puncture holes in the cake and sprinkle it with orange juice for a wonderful burst of citrus flavor. Why not use pineapple to decorate the top of the cake? Pineapples go well with brown sugar and cherries, so why not use them? A delicious combination of angel food cake and pineapple upside-down cake, this dessert is a must-try. Perhaps a spoonful of vanilla ice cream instead of whipped cream would be more appropriate. When it comes to cake and ice cream, you can never go wrong. Make a trifle out of the angel food cake and whipped cream. All you’ll need is some whipped cream and some fruits or berries, and you’ll be good to go.

Should You Refrigerate Pineapple Angel Food Cake?

Yes, you absolutely should! Angel food cake should be stored in the refrigerator, just like you would any other type of cake. Place the cake in a jar with a tight-fitting lid and refrigerate for up to two days.

Pineapple Angel Food Cake

• Definitely, you ought to do so. Angel food cake should be stored in the refrigerator, just like any other type of cake. Keep it in a refrigerator for up to two days if it’s stored in a sealable container.

Directions

• Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Spray the bottom of a 9-by-13-inch baking pan with cooking oil spray. Do not apply grease to the sides. In a large mixing bowl, combine the cake mix and the canned pineapple with the juice. Stir them together until they are thoroughly blended. Bake for 25 minutes, or until the cake is golden brown, after pouring the batter into the prepared pan. When squeezed, the cake should bounce back into shape. Turn the pan over down while the cake is still inside. Allow it to cool fully before serving (about 45-60 minutes). To loosen the cake from the pan, run a knife or an off-set spatula around the sides of the cake. The cake should be removed from the pan
• It should be sliced and served with whipped cream. Enjoy

INSANELYGOOD

Hello, there! Hello, my name is Kim. Running, cooking, and cuddling up with a good book are some of my favorite pastimes. Those who enjoy tasty cuisine but want to keep things simple can find inspiration in my recipes:)

{Two Ingredient} Easy Pineapple Angel Food Cake

This light, fluffy, and tropical Pineapple Angel Food Cake is made with only two ingredients and takes minutes to prepare. Combine it with some fresh fruit or even whipped cream for a dessert that will impress your friends and family. Angel food cake is a light, fluffy, and somewhat sweet cake that has been a family favorite for centuries. However, some individuals find it to be a little bland. The insanely simple Pineapple Angel Food Cake recipe shown below significantly increases the delectability of this traditional dessert, and it only requires one more step and less than a minute!

Which Pans Can I Use For Baking an Angel Food Cake with Pineapple?

When it comes to baking angel food cakes, tube pans are commonly used. But why are they used, and is it worth your money to get one? The form of a tube pan serves a purpose more than simply enhancing the appearance of an angel food cake with a bit more intrigue. There is a lot less flour in angel food cake recipes than in other types of cakes. While using less flour results in a fluffier cake, it also results in a cake that is substantially less stable as a result of the reduced stability. It is because of this tube in the centre of the pan that the batter has more support and doesn’t collapse in the oven when it is baking.

Because of the detachable bottom piece of the pan, the cake does not adhere to the bottom of the pan and does not rip in half while being removed from the pan during removal.

The three odd-looking nubs on the rim of certain tube pans are there to keep the upside-down cake from touching the counter surface as it cools.

There is an open space in the middle of a bundt pan, can I substitute it for a tube pan?

No. Unlike angel food cakes, which are light and fluffy, bundt pans are meant to hold heavy, thick cakes. Because many bundt pans are too short to allow an angel food cake to rise properly, the fragile angel food cake may get too adhered to the pan due to the scalloped or ornamental sides of the pan.

Urgh, do I have to run out a buy a tube pan before I try this recipe?

Nope. The good news is that you don’t have to if you use a baking pan that isn’t non-stick to do so. When using nonstick cookware, you will get a flat, thick, and undercooked result because it will prevent the batter from mounting the edges of the pan as it should. Trying to reproduce the appearance of a conventional angel food cake without the use of a tube pan? Epicurious has a trick for you!

Tips for Making and Serving Angel Food Cake With Pineapple

• Allow it to stick. When it comes to baking, you don’t hear this phrase very often, but don’t do anything to prevent the cake from adhering to the pan. The use of wax paper and greasing the pan are absolute no-nos. Go all out with the tropical theme. Serve with a dollop of whipped cream and a sprinkle of shredded coconut for a more Caribbean-inspired presentation.

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Ingredients

What you’ll need to prepare the cake is as follows:

• Ingredients: Angel Food Cake Mix, Crushed Pineapple, Vanilla Extract.

Ingredients: Angel Food Cake Mix, Crushed Pineapple, Vanilla Extract

How to Make Pineapple Angel Food Cake

Angel Food Cake Mix; Crushed Pineapple; Vanilla Extract;

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• 1 box Angel Food Cake mix (use a one-step mix)
• 1 box Angel Food Cake mix (use a two-step mix)
• 20 ounces crushed pineapple packed in its own juice (do not use pineapple packaged in syrup)
• 20 ounces canned pineapple packed in its own juice 1teaspoonvanilla

• Preheat the oven to 350 degrees Fahrenheit. Fill a 9 x 13-inch baking pan with ungreased angel food cake mix, vanilla extract, and crushed pineapple (with liquid from the can) by hand. Bake for 30 minutes at 350 degrees F. Preheat the oven to 300°F (150°C).

pineapple angel food cake with a variety of toppings

• In addition to dollop of whipped cream, you can also use crumbled macadamia nuts, maraschino cherries, or any combination of the ingredients listed in the previous paragraph.

calorie count 242kcal| carbohydrate count 57g| protein count 3g| fat count 0g| saturated fat count 0g| cholesterol count 0mg| sodium count 466 mg| potassium count 121 mg| fiber count 1g| sugar count 42g| vitamin A 30IU vitamin C 5.4 mg calcium 96 mg iron 0.3mg I reproduce your favorite restaurant recipes so that you may cook these dishes in the comfort of your own kitchen. I assist you with the preparation of supper and serve meals that you know your family will enjoy. The majority of the ingredients for all of the recipes can be found at your neighborhood grocery shop.

Reader Interactions

Angel Food Cake with Pineapple Whipped Cream is a delicious dessert.

I love messy cakes. I love how beautiful they look with their carefree presentation.

This is a cake that my mum prepares on a regular basis. It’s delectable and simple. When two terms are used together, it signifies that everyone should have this recipe written down or saved on their computer. It takes 15 minutes to construct and 1 hour to chill before you can serve it. Also, pineapple is one of my favorite fruits. It makes me think of weddings. I believe this is due to the fact that my parents’ wedding cake was a layered pineapple cream cake with a pineapple cream filling. That has been ordered on a few of their anniversaries (over 50 years and going).

At Easter, this unique cake was offered as a dessert.

When you need a cake but don’t have time to prepare one, this recipe is just what you need at that precise moment.

What you will need

• (1) 20 oz. can (undrained) Crushed Pineapple in Juice
• (1) 1 pkg (3.4 oz.) Vanilla Flavor Instant Pudding 2 cups whipped cream topping (from frozen)
• 1-inch-diameter angel food cake, sliced into three layers
• For the topping, use strawberries or any other berries that you choose.

Steps to Prepare

1. 1. Divide the angel food cake into three layers by slicing it in half. 2. Combine the pineapple and dry pudding mix in a large mixing bowl and gradually stir in the cool whip. Remove the bottom layer of the cake and set it on a plate or cake stand. 4 – Spread the pineapple pudding mixture between each layer of pound cake 5. Finish by spreading a layer of the pudding mixture on top of the top layer. 6. Add a few drops of cool whip to the top and a strawberry in the center to finish it off. (As illustrated in the photograph)
2. Before serving, place the dish in the refrigerator for 1 hour.

Desserts and cakes are some of the most popular desserts. Angel Food Cake with Pineapple Whipped Cream is a delicious dessert.

About

Friends, please accept my greetings! I’m delighted that you’ve discovered your way to For the Feast. A culinary writer, photographer, and stylist living in Houston, Texas, with my husband and two children, I’m also a food blogger and photographer.

It has been my joy to be a part of projects such as The Wine Conference, which I co-founded with other women in the technology industry. More information may be found here.

How to Make Pineapple Angel Food Dump Cake

Nutrition Facts(per serving)
175	Calories
0g	Fat
41g	Carbs
3g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 8
Amount per serving
Calories	175
% Daily Value*
Total Fat0g	1%
Saturated Fat 0g	0%
Cholesterol0mg	0%
Sodium386mg	17%
Total Carbohydrate41g	15%
Dietary Fiber 1g	5%
Total Sugars 10g
Protein3g
Vitamin C 7mg	34%
Calcium 82mg	6%
Iron 0mg	3%
Potassium 134mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. The recipe for this angel food cake just calls for two ingredients: an angel food cake mix and a can of crushed pineapple. It’s almost impossible to go wrong with something as simple as this. Angel food cakes are so named because they are often produced from egg whites and have a delicate texture, which means they are naturally low in fat and light and fluffy to begin with (aka the “food of the angels”).

They couldn’t possibly be any simpler.

Many theories exist about who invented angel food cake, also known as ice cream cake, and how it came to be (a Pennsylvania Dutch wedding cake).

The addition of pineapple to this pineappleangel fooddump cake elevates it above the ordinary, but if you’re feeling adventurous, feel free to try with other canned fruits as well, such as chopped peaches, pears, or even fruit cocktail.

• 1 (20-ounce) cancrushed pineapple
• 14 1/2 ounces angel food cake mix
• Cooking spray

1. Gather all of the necessary components. The Spruce / Julia Hartbeck
2. The Spruce / Julia Hartbeck Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the cake mix and the pineapple. The Spruce / Julia Hartbeck
3. The Spruce / Julia Hartbeck Pour into a 13 x 9-inch baking pan that has been gently oiled. Don’t be startled if the mixture becomes frothy. The Spruce / Julia Hartbeck
4. The Spruce / Julia Hartbeck Bake for about 20 minutes, or until the top is brown and the center bounces back when lightly touched in the centre of the oven. The Spruce / Julia Hartbeck
5. The Spruce / Julia Hartbeck

Tip

• This is a simple cake, but you can dress it up a little by dusting it with confectioners’ sugar before serving it if you want to make it more festive.

How to Store and Freeze Pineapple Angel Food Dump Cake

If you store it at room temperature in a covered container for three or four days, it will stay moist and delicious. It is possible to freeze leftover cake for up to three to six months if it is covered tightly in plastic wrap or foil. To make it more convenient, you may store the cake in separate pieces, and then just take out what you need when you need it. In a low oven (300 F to 325 F), defrost the cake for 10 to 15 minutes each slice, or longer if you’re baking the entire cake. Rate This Recipe is a must-try.

It’s hardly the worst case scenario.

I’m a fan, and I’d suggest it.

It’s fantastic!

3-Ingredient Pineapple Angel Food Cake Recipe

Photograph by Jaime Shelbert/Mashed Pineapples have a distinct flavor that makes them stand out from the crowd. They may be used to decorate the top of a glazed hamin one dish, but they can also be used to lend a delicious citrus zing to an ahummingbird cake as well. On the one hand, they appear to be a weird (though for many, delectable) pizza topping on the other. The next day, they’re mixed into a creamyDole Whip that’s served at Disney theme parks across the world. Yes, the pineapple, with its diamond-patterned skin, spiky top, and seemingly ridiculous name, is a fruit that may be used in many different ways.

However, this time, it’s not only exceedingly good, but it’s also quite simple to make in your own home kitchen.

Shelbert has used only three ingredients to create this delicious yet light dessert that is perfect for summer parties and picnics.

In less than an hour, you’ll have a scrumptious treat that’s certain to satisfy after only 4 minutes of prep time and 40 minutes of cooking time. Apart from that, you may top this light and fluffy cake with various toppings to enhance the sweetness or to help you beat the summer heat even more.

Gather your ingredients

Photograph by Jaime Shelbert/Mashed If you want to create this unique version of angel food cake, you’ll need a box of angel food cake mix and a 20-ounce can of crushed pineapples to get started. While there are several canned fruit brands available, it is critical for this recipe that you select one that has the fruit in its natural juices. Fruit that has been canned in syrup will not have the same flavor as fresh pineapple and may result in an excessively sweet final cake. Aside from that, you’ll need whipped cream to decorate the top of your cake.

Get the oven and pan ready

Photograph by Jaime Shelbert / Mash If you want to create this unique version of angel food cake, you’ll need a box of angel food cake mix and a 20-ounce can of crushed pineapples to start with. Even though there are other canned fruit brands available, it is critical for this recipe that the fruit be in its own juices when it is canned. Because canned pineapple has a different flavor than fresh pineapple, it may result in an excessively sweet end product. Additionally, whipped cream will be required for the cake’s topping.

Combine the cake mix and pineapple

Photograph by Jaime Shelbert/Mashed It’s time to assemble the most formidable group of individuals for this delectable baked dessert. And it doesn’t get much easier than this when it comes to preparation! All you have to do is put the cake mix and the pineapple in a large mixing bowl and stir until everything is thoroughly blended and smooth. Make sure not to overmix the mixture, as this might result in an excessive amount of gluten formation and a difficult final cake. In case you’re feeling really creative and want to play around with this recipe a little, Shelbert suggests that peaches or pears would be excellent additions to the angel food cake mix.

This recipe should work best with fruit that has been canned in its own juices, rather than syrup.

Bake your cake

Photograph by Jaime Shelbert/Mashed Following completion of the mixing process, pour the mixture into the Bundt pan that has been prepared. 40 minutes in a preheated oven is the recommended cooking time. It is important to check on your cake as you are towards the conclusion of the procedure to ensure it is ready to be removed from the pan. Fortunately, there are a variety of ways to determine when your angel food cake is finished baking. First and foremost, the top of it will be beautifully golden.

Only thing to remember is to avoid peeking inside the oven at any point throughout the cooking procedure.

While it may be tempting to peek into the oven to see how your dessert is coming along, Shelbert suggests turning on the oven light instead. You will not lose any of the warmth or humidity that is essential to creating the ideal cake in this manner.

Let your cake cool

Photograph by Jaime Shelbert/Mashed If you wish to perform one more test to ensure that your pineapple angel food cake is done before removing it from the oven, insert and remove a toothpick from the middle of the cake. If the toothpick comes out clean, your cake has completed its baking cycle. Allow for at least 30 minutes to an hour of cooling time after removing your dessert from the oven after you’re certain that it’s cooked. Although it may seem like a long time to someone who is more than eager for cake, this step is critical in ensuring that the cake comes out of the pan intact.

If you’ve coated the interior of the pan with oil or nonstick spray previously, the pan should release easily from the stovetop without any effort.

Add the final touches to your pineapple angel food cake

Photograph by Jaime Shelbert/Mashed After you’ve sliced up your cake, it’s time to put the finishing touches on it. And as promised, Shelbert has numerous options for topping this sweet summery treat, in addition to whipped cream, to make it come together. If it’s a hot summer day, “it’s great served with some whipped topping or maybe ice cream,” Shelbert suggests. In order to make it even more festive, you may even garnish it with maraschino cherries. Adding a simple coating of confectioners sugar that has been sweetened with even more pineapple juice is another option for a variation on this theme.

This delectable 3-ingredient cake is really simple to make in your own home kitchen.

• I used 1 box angel food cake mix, 1 20-ounce can crushed pineapple, and 12 cup whipped cream for the topping.

1. The oven should be preheated at 350 degrees Fahrenheit. Nonstick spray should be sprayed onto a Bundt pan before starting. In a large mixing bowl, combine the cake mix and the crushed pineapple. Combine until everything is well-combined. Pour the batter into the Bundt pan that has been prepared. Bake for 40 minutes in the preheated oven, or until the top is brown and the cake begins to pull away from the side of the pan
2. Cool completely before serving. Remove the cake from the oven and set it aside to cool in the pan for at least 30 minutes to an hour before serving. Run a knife or spatula along the inside of the pan to make it easier to remove the cake, then flip it out onto a serving platter to cool. Cake should be sliced and served with whipped topping.

Calories per Serving	253
Total Fat	1.0 g
Saturated Fat	0.5 g
Trans Fat	0.0 g
Cholesterol	2.9 mg

Total Carbohydrates	59.0 g
Dietary Fiber	0.8 g
Total Sugars	43.8 g
Sodium	423.3 mg
Protein	3.7 g

Edamam’s best guess based on available ingredients and cooking methods is represented in the table above. It should not be construed as a substitute for the advice of a licensed professional nutritionist.