ANGEL FOOD PINEAPPLE CAKE 
1 (20 oz.) can of crushed pineapple in its own juice
1 box of 1 step angel food cake mix (1 step kind)

Mix these ingredients together and bake in an oblong cake pan at 325°F for about 25 to 30 minutes.

Honest, it is that easy, no fat, very low calories, and tastes great. For an extra treat sprinkle coconut flakes on top before baking. Serve with non-fat Cool Whip.

Submitted by: CP

recipe reviews
Angel Food Pineapple Cake
 #145462
 Jennifer (United States) says:
I add jell-o to mine just using the boiled water and I serve it with Cool Whip. It's always a hit!!!
   #151916
 Tricia (North Carolina) says:
Whipped this up last night after dinner. Took less than 5 minutes with great results. Dollop of cool whip on top and it was awesome. Easy, low calorie. I will do again.
   #152061
 Susan (Pennsylvania) says:
Wonder if you could cut up chunks of cream cheese and put on top?
   #152358
 Tricia (North Carolina) says:
Whipped this up last night after dinner. Took less than 5 minutes with great results. Dollop of cool whip on top and it was awesome. Easy, low calorie. I will do again
   #152674
 Rose (Florida) says:
I made this today,, Yummy! I made it in a Loaf pan and about 6 muffins with the batter.. I just took some of the batter and to make some muffins just for fun. I used the Diced pineapple personal servings cups (2) with the no added sugar with the juice. Really nice flavor..
 #159191
 Betty Weepers (Ontario) says:
I've made this wonderfully tasty easy cake, and am tempted to add some pie filling over half the batter,and top with the balance of batter. One must work fast once you add that pineapple - my mixing bowl was running over in seconds, so I use a huge bowl, and still move fast - It is great with some coconut and some whipped topping goes well with it too. Has anybody varied this cake with good results ?
   #165300
 Irene e elias (New York) says:
Great tasting and so easy and fast to make. Very pleased!
 #188201
 Bonnie C. (Kentucky) says:
Make sure you use a BIG mixing bowl.

 

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