Pineapple Angelfood Cake Low Fat

FAT FREE PINEAPPLE ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 F degrees. Spray a deep 9x13 inch pan or line it with parchment paper.
• In a large bowl, empty the contents of the box of angel food cake and to it add the crushed pineapple. Whisk it until it's well incorporated, you'll notice it start to foam a bit.
• Pour the batter in the baking pan and bake for 30 to 40 minutes. I baked mine closer to 40 minutes, at 30 minutes it was not yet done.

PINEAPPLE ANGEL FOOD DUMP CAKE

Steps:

• Preheat the oven to 350 F.

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

2-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine dry cake mix with crushed pineapple and juice in a large bowl. Beat on low speed for 30 seconds, then beat on medium speed for 1 minute. Pour into an ungreased 10-inch tube pan.
• Bake in the preheated oven until deep golden brown, 40 to 45 minutes. Remove from the oven and immediately turn upside down to cool, about 2 hours.
• Run a knife around the edges and turn cooled cake out onto a serving place. Use a serrated knife to cut into slices.

LIGHT LAYERED ANGEL FOOD DESSERT (LOW-FAT)

Steps:

• Get your three main ingredients prepared and then it's just a matter of assembly.
• First, thaw strawberries. Mash up any large chunks; mix in balsamic vinegar. You'll be dividing this for TWO layers. Set aside.
• Second, cut angel food cake into slices no more than 1" thick. You'll be dividing this for THREE layers, so try to get 18 slices.
• Third, just before assembly, mix UNdrained pineapple, dry pudding mix and 1/2 the thawed Cool Whip. You'll be dividing this for TWO layers. It will start to firm up as it sits, so you'll want to do your assembly as soon as this mixture is ready.
• Assembly: I use a 9" square glass baking dish. Arrange angel food slices, pineapple/pudding mix, strawberries. Repeat those three layers so now you have six layers. The next layer will be angel food cake. The top layer will be the remaining Cool Whip. Feel free to garnish with some fresh fruit.
• Chill in refrigerator several hours in order for the cake to absorb the moisture and flavor.
• If you have a clear glass trifle bowl, this dessert will be as delightful to look at as it is to eat!

NO COOK PINEAPPLE ORANGE ANGEL FOOD CAKE

Steps:

• Cut angel food cake into 2 or 3 layers.
• Stir the crushed pineapple and vanilla pudding until blended.
• Add madarin oranges, mixing well with pudding mixture. The orange sections will resemble the crushed pineapple when finished.
• Fold in cool whip.
• Frost layers of cake generously with this mixture and use remaining to "frost" the outside of the cake.
• You can arrange more mandarin orange sections along the top of the cake if desired. Gives it some color.
• Let chill for a couple of hours, if you can wait that long.
• Last time I wanted to let it "chill" it was gone before the chill time was finished.