PINEAPPLE-COCONUT ANGEL FOOD CAKE
I found this recipe at a local paper and adapted it to suit my family's tastes. A friend who doesn't cook much took this cake to a family gathering, and they thought she was an overnight gourmet! -Donna Quinn of Salem, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 178 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 4g protein.
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
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.
ANGEL FOOD PINEAPPLE CAKE
A very simple, very light cake recipe that I found online when I needed something fast to bring to a bbq. I sprinkled shredded unsweetened coconut on top before cooking which was nice and toasty when it came out of the oven. I served it with strawberries and Cool Whip. Fantastic recipe when you need to whip up something simple in a hurry.
Provided by lindamundt
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees.
- Prepare 13 x 9 pan.
- Mix can of pineapple with box of angel food cake. Blend with hand blender on low for one minute. Pour into pan. Sprinkle coconut evenly on top of batter.
- Bake for 25 - 30 minutes. Serve with non-fat Cool Whip and fresh fruit.
Nutrition Facts : Calories 85.7, Fat 0.5, SaturatedFat 0.3, Sodium 139.7, Carbohydrate 19.2, Fiber 0.3, Sugar 11.1, Protein 1.8
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
PINEAPPLE-CHOCOLATE ANGEL FOOD CAKE
Try something new for dessert with this Pineapple-Chocolate Angel Food Cake. Add-ins like bittersweet chocolate, toasted coconut and pineapple cream cheese spread take this Pineapple-Chocolate Angel Food cake to a new level.
Provided by My Food and Family
Categories Recipes
Time 2h20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Spray 15x10x1-inch pan with cooking spray. Line pan with waxed paper; spray lightly with cooking spray. Sprinkle clean kitchen towel with 1/4 cup powdered sugar. Prepare cake batter as directed on package; blend in extract. Pour into prepared pan.
- Bake 15 min. or until top of cake springs back when touched with finger. Immediately invert cake onto towel; remove pan. Carefully pull off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
- Unroll cake; remove towel. Melt 2 oz. chocolate as directed on package. Mix cream cheese spread and remaining sugar in large bowl with whisk until blended. Gradually stir in melted chocolate. Stir in 1 cup COOL WHIP; spread onto cake. Reroll cake; place, seam side down, on plate.
- Spoon remaining COOL WHIP into microwaveable bowl. Add remaining chocolate. Microwave on HIGH 2 min.; stir until blended. Cool 15 min.
- Frost cake with COOL WHIP mixture; sprinkle with coconut. Refrigerate 30 min.
Nutrition Facts : Calories 340, Fat 9 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
PINEAPPLE ANGEL FOOD CAKE WITH VARIATIONS
Make and share this Pineapple Angel Food Cake With Variations recipe from Food.com.
Provided by TansGram
Categories Dessert
Time 45m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 224.7, Fat 0.2, Sodium 250, Carbohydrate 52.4, Fiber 0.6, Sugar 30.8, Protein 4.8
2-INGREDIENT PINEAPPLE ANGEL FOOD CAKE
This angel food cake is easy and delicious and only requires 2 ingredients! Cover and store leftovers in the refrigerator.
Provided by the brownie gurl
Time 2h50m
Yield 12
Number Of Ingredients 2
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.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 37.8 g, Fiber 0.4 g, Protein 3.1 g, Sodium 324.7 mg, Sugar 29.3 g
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