How do you make a light fluffy dessert, with no fat, and tons of flavor with 2 ingredients? Make this Pineapple Angel Food Cake and see for yourself!
My mom has been making this cake for a a couple of years now. My mom is physically fit, and watches what she eats all of the time. I want to be like her when I grow up! Seriously though, she is in better shape than me, and has tremendous will power! That is one gene that I apparently didn’t inherit, and let me tell you, the two of us are a lot alike. Maybe someday I will be like that? I hope so, and if this is the kinds of desserts I can learn to make more often, I will be on the right road.
This is literally the easiest cake I have ever made. I threw it together one Sunday morning, and my in-laws were here for dinner that night, there wasn’t a morsel left. I made a homemade berry syrup for over the top ( for some reason I am a glutton for punishment, and I have to make something easy, difficult?) some of us had some, some of us just ate the cake, alone, or with a little spritz of Redi-Whip.
I made mine in an angel food cake pan, my mom makes her’s in a regular old 9×13. Either way you try it, just try it. Okay?
It’s so easy, you will love it!
- 1 angel food cake mix
- 1 (20 ounce) can crushed pineapple, do not drain
Preheat oven to 350 degrees.
With your mixer, combine cake mix and pineapple for 1 minute.
Pour into angel food pan, or 9x13 baking dish and bake for 30-35 minutes.
Invert angel food cake onto a bottle when it comes from the oven to cool.
Take a butter knife around the edge of the cake to loosen it before you release it on to a plate.
Amount Per Serving: Calories: 18 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 18mg Carbohydrates: 5g Fiber: 0g Sugar: 3g Protein: 0g