Pineapple Angel Food Cake
Delicious pineapple angel food cake has hints of the tropics in every bite of the light and fluffy pineapple-infused sponge cake.
Servings: 10
Calories: 220kcal
Ingredients
- 16 ounces angel food cake mix
- 20 ounces crushed pineapple in natural pineapple juice, un-drained
- ½ teaspoon pure vanilla extract
- 1 cup Cool Whip, thawed (optional garnish)
- 10 maraschino cherries, optional garnish
Instructions
- Preheat the oven to 350°F. Generously spray a 9x13 baking dish with nonstick cooking spray. Set it aside.
- Add the angel food cake mix to a medium-sized mixing bowl.
- Stir in the un-drained crushed pineapple and the vanilla. Stir until all the cake batter is completely incorporated. The batter will be foamy.
- Pour the cake batter into the prepared baking dish. Bake for 20 to 25 minutes, until a toothpick inserted comes away clean. Allow the cake to cool completely.
- Once the cake is cooled, add the Cool Whip to either a disposable piping bag with the bottom snipped off or a quart-size Ziploc bag with the corner snipped off.
- Squeeze a ½ dollar size dollop of Cool Whip in the center of each cake slice (about 1½ tablespoons). Top each Cool Whip swirl with a cherry.
Notes
- You won’t be making the cake according to the box instructions; you’re just adding the dry cake mix and combining it with the other listed ingredients.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
- The best knife to use when cutting angel food cake is a serrated knife, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.
Nutrition
Calories: 220kcal | Carbohydrates: 52g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 379mg | Potassium: 121mg | Fiber: 1g | Sugar: 39g | Vitamin A: 44IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 0.3mg