Pineapple Frosting For Angel Food Cake

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!

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

ANGEL LUSH WITH PINEAPPLE FROM DOLE®

Steps:

• Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

PINEAPPLE FROSTING FOR ANGEL FOOD CAKE

Steps:

• Mix all together with a spoon.
• Spread over cooled cake.

PINEAPPLE ANGEL FOOD CAKE

Steps:

• Mix dry pudding mix and pineapple in medium bowl. Gently stir in half the COOL WHIP.
• Cut cake horizontally into 3 layers. Place bottom cake layer, cut-side up, on serving plate; top with 1 cup pudding mixture. Cover with middle cake layer and remaining pudding mixture. Top with remaining cake layer. Stir lime zest into remaining COOL WHIP; frost top and side with cake.
• Refrigerate at least 1 hour. Sprinkle with toasted coconut just before serving.

PINEAPPLE ANGEL FOOD CAKE WITH VARIATIONS

Steps:

• Mix the angel food cake and the pineapple (or desired flavor ingredients) together and mix by hand until blended.
• Pour into a greased 9" x 13".
• Bake at 350° for 35 - 40 minute.
• Variations:.
• Lemon- 1 cup plus 3 T water, 2 T lemon juice and 2 t grated lemon peel.
• Orange Citrus - 1 C water,1/4 C orange juice and 2 t grated orange rind.
• Cherry - 1 can (20 oz.) lite cherry pie filling.
• Black Cherry - add 1/2 C cocoa to cherry version.
• Cotton Candy - 1 small pkg. (3 oz.) any flavor sugar free gelatin and 1 1/4 C water.
• Margarita - 1 C plus 2 T water, 2 T fresh lime juice and 1 1/2 t grated lime rind.
• Pina Colada - add 1 T coconut extract (and 1 T rum extract if desired)to pineapple
• version.
• Pumpkin - 1 can (15 oz.) pumpkin, 3/4 C water, 1 T vanilla and 1 T pumpkin pie spice (or spices for spice cake -- below).
• Spice - 1 1/4 C water, 1 1/2 t cinnamon, 1/2 t ginger, 1/2 t nutmeg and 1/4 t ground cloves.

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.

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.