Pineapple Angel Food Torte

PINEAPPLE ANGEL FOOD CAKE

Steps:

• Heat the oven to 350 degrees F. Grease a 13-by-9-inch glass baking dish with nonstick cooking spray. Put the dry angel food cake mix and crushed pineapple in a large bowl and beat with an electric mixer on low speed for 30 seconds. Increase the speed to medium and beat for one more minute. Transfer the batter to the prepared baking dish.
• Bake until the cake springs back when pressed in the center, 25 to 30 minutes. Place the cake on a wire rack and let cool completely, about 2 hours. Slice with a serrated knife. Refrigerate any leftovers.

PINEAPPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of a 9x13-inch pan with oil spray. Do not grease the sides.
• In a large bowl, add cake mix and canned pineapple, juice included. Stir them together until well-combined.
• Pour the batter into the pan and bake for 25 minutes or until the cake is golden brown. The cake should spring back when pressed.
• With the cake still inside, flip the pan over. Let it cool completely before serving, about 45 to 60 minutes.
• Run the sides of the cake with a knife or off-set spatula to release it. Remove the cake from the pan.
• Slice and serve with whipped cream. Enjoy!

TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

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-COCONUT ANGEL FOOD CAKE

Steps:

• In a large bowl, combine the cake mix, pineapple and coconut extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. For topping, in a large bowl, beat the cream cheese, confectioners' sugar and pineapple extract until smooth. Fold in whipped topping. Frost top and sides of cake. Sprinkle with coconut.

TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

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.

PINEAPPLE ANGEL FOOD CAKE I

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

PINEAPPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to the required temperature.
• Spray your bundt pan with cooking spray.
• When the oven is preheated mix the cake mix and the can of crushed pineapple. Make sure that all of the cake mix is mixed well.
• Pour immediately into the bundt pan and put into the oven.
• Cake is done when the bottom looks dry and cracked.
• Let cool completely before removing from pan.

PINEAPPLE ANGEL DESSERT

Steps:

• In a small saucepan, combine the pineapple, sugar, cream, cinnamon and ginger. Cook and stir over medium heat for 5 minutes. , Meanwhile, place the cake on a baking sheet and sprinkle with confectioners' sugar. Broil 5-6 in. from the heat for 3-4 minutes or until golden brown. Drizzle sauce over the cake; sprinkle with coconut.

ANGEL FOOD TORTE

Steps:

• Slice cake into thirds horizontally. Spread each layer with topping and 1 cup fruit. Assemble layers and pipe with remaining topping. Chill until serving.

FRUIT-FILLED ANGEL FOOD TORTE

Steps:

• Fold 1-1/2 cups whipped topping into fruit cocktail just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with half of the fruit mixture. Repeat layers. Top with remaining cake layer. , Frost top and sides with remaining whipped topping. Arrange mandarin oranges on top. Refrigerate until serving. Serve with orange slices and mint if desired.

ORANGE-PINEAPPLE ANGEL TORTE

Steps:

• Measure gelatin and sprinkle over cold water; let stand 1 minute. Add boiling water and stir until gelatin is completely dissolved.
• Add sugar, orange and lemon juice. Chill until consistency of unbeaten egg whites.
• Whip 1 cup cream and fold into above mixture. Add crushed pineapple.
• Prepare a 2 or 2.5 quart glass bowl or a 9-inch rectangular glass dish with a non-stick surface. Arrange a layer of angel food cake on the bottom of the dish.
• Add a layer of pineapple cream and a few mandarin oranges. Continue layering, ending with the pineapple cream. Cover with plastic wrap, and refrigerate overnight.
• Whip remaining 1 cup of cream and add confectioners' sugar.
• Unmold the dessert and cover with sweetened whipped cream.
• Decorate with mandarin oranges and pecans, if desired.