TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE
If you keep these two ingredients in the pantry, you'll never be left without a dessert to serve to guests or neighbors.
Provided by Jessica Furniss
Time 1h30m
Yield 1 9x13 cake
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. In a large mixing bowl, combine angel food cake mix and crushed pineapple (do not drain) until no dry spots of cake mix are visible. Do not overmix.
- Spread batter evenly in an ungreased 9x13-inch glass baking dish. Bake in preheated oven for 25 to 30 minutes, or until golden brown. It will still be a little jiggly when you pull it out, but it should not be runny. Remove from oven, and allow the cake to cool completely, about 1 hour.
- Spread whipped topping over cooled cake, if you wish. Add pineapple chunks or fresh berries.
PINEAPPLE ANGEL FOOD CAKE I
This three-ingredient recipe is delicious and so very easy due to the use of a cake mix and canned pineapple, and whipped cream dessert topping.
Provided by Donna
Categories Desserts Cakes Pineapple Cake Recipes
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
- In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
- Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
- Serve with whipped topping
Nutrition Facts : Calories 127.3 calories, Carbohydrate 22.1 g, Fat 3.6 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 165.8 mg, Sugar 17.9 g
ANGEL FOOD PINEAPPLE ORANGE MUFFINS
Low fat and delicious! I found it while searching the Weight watcher site for low fat desserts. Can be eaten alone or else is also very tasty with fresh strawberries and Cool Whip.
Provided by Brend
Categories Quick Breads
Time 20m
Yield 24 muffins
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- lLine muffin pans with 24 paper liners or spray with Pam.
- Combine first 3 ingredients and mix well.
- Blend rind in at the end.
- Fill muffin cups approximately 3/4 full.
- Bake approximately 15 minutes.
PINEAPPLE ANGEL FOOD CUPCAKES
Make and share this Pineapple Angel Food Cupcakes recipe from Food.com.
Provided by Chef CDB
Categories Dessert
Time 17m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 2
Steps:
- Mix pineapple and angel food cake mix in a large bowl.
- Fill a 24 cupcake tins with liners and fill each tin approximately halfway.
- Bake at 350 degrees for about 12-15 minutes.
Nutrition Facts : Calories 91.9, Fat 0.1, Sodium 105.6, Carbohydrate 21.4, Fiber 0.2, Sugar 12.3, Protein 2
WW PINEAPPLE MUFFINS OR CAKE
Make and share this Ww Pineapple Muffins or Cake recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Quick Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Stir pineapple into dry cake mix.
- Pour into greased muffin tin or angel food pan.
- Bake per package directions.
Nutrition Facts : Calories 374.5, Fat 0.4, SaturatedFat 0.1, Sodium 416.7, Carbohydrate 87.3, Fiber 1, Sugar 51.3, Protein 8
ANGEL FOOD MUFFINS WITH VARIATIONS
Angel food is one of my favorites -- they are so light and airy! Extra muffins can be frozen. The recipe comes from The Ultimate Muffin Book.
Provided by Lvs2Cook
Categories Quick Breads
Time 58m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Position the rack in the center of the oven and preheat the oven to 350 degrees F.
- Prepare the muffin tins by spraying the cups and the rims around them with nonstick spray.
- Sprinkle a pinch of flour into each of the cups and shake the tin around, coating the interior surface of the muffin cups with flour.
- Shake out excess flour by rapping the tin against the side of the sink.
- Whisk 1 cup flour with 1/2 cup sugar in a medium bowl until blended and set aside.
- In a large bowl, beat the egg whites and salt with an electric mixer at medium speed until foamy, about 1 minute.
- Raise the speed to high, beat in the cream of tartar, and continue beating until soft peaks form.
- With the mixer running, add the remaining 1/2 cup sugar in a slow stream, then beat in the vanilla.
- Continue beating for about 3 minutes, or until the mixture is stiff and shiny and until no sugar granules can be felt when a bit of beaten egg white is rubbed between your fingertips.
- Use a rubber spatula to fold in a third of the flour mixture. Do not beat; fold in long, even arcs, so that the whites stay fluffy but the flour is evenly distributed.
- Fold in half of the remaining flour mixture using the same technique.
- Then very gently fold in the remaining flour mixture, just so that the flour is mixed in, but not so that it dissolves.
- Fill the prepared tins to the top; divide any remaining batter equally among the tins, piling it as high above the rims as necessary.
- Bake for 28 minutes, or until well browned.
- Place the tins on a wire rack to cool for 45 minutes.
- Gently rock the muffins back and forth to release them from the tins.
- Store the muffins in an airtight container at room temperature for 24 hours or freeze them in freezer-safe bags for up to 2 months.
- CINNAMON ANGEL FOOD MUFFINS ~ Add 1 1/2 teaspoons ground cinnamon with the flour.
- LEMON ANGEL FOOD MUFFINS ~ Add 2 teaspoons grated lemon zest and 1 teaspoon lemon extract with the vanilla. If desired, drizzle the cooled muffins with a lemon icing.
- ORANGE ANGEL FOOD MUFFINS ~ Add 2 teaspoons grated orange zest and 1 teaspoon orange extract with the vanilla.
- VANILLA GLAZED ANGEL FOOD MUFFINS ~ Coat the cooled muffins with a vanilla glaze or icing.
Nutrition Facts : Calories 119.9, Fat 0.1, Sodium 133.8, Carbohydrate 26, Fiber 0.2, Sugar 16.9, Protein 3.3
TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE
Two ingredients are all it takes to create a quick and delicious pineapple angel food cake! First up is Betty Crocker™ White Angel Food Cake Mix. Sweet and fluffy, angel food cake has that perfect crumbly-yet-moist texture. Add a can of crushed pineapple to the batter for a tropical, tangy and sweet taste. Every bite brings together bright, zesty flavors. The next time you want to create the unexpected, enjoy this angel food cake with pineapple.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 12
Number Of Ingredients 2
Steps:
- Heat oven to 350°F.
- In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
- Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 30 g, TransFat 0 g
ANGEL FOOD PINEAPPLE MUFFINS
Provided by My Food and Family
Categories Breakfast Bread Recipes
Time 1h15m
Number Of Ingredients 4
Steps:
- Mix angel food cake mix with crushed pineapple. Stir until well blended. Add coconut and/or pecans if desired.
- Place mixture in lined muffin cups.
- Bake at 350 degrees F for 10 - 15 minutes or until light golden brown on top (color of toasted marshmallows).
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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