Ingredients for Angel Food Pineapple Cake
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (15.25 ounce) box angel food cake mix
- 1/2 cup unsweetened shredded coconut
- 1/4 cup reserved pineapple juice
- non-fat whipped topping
- fresh strawberries
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How to Make Angel Food Pineapple Cake
- Preheat oven to 325°F (160°C).
- Grease and flour a 13x9 inch baking pan.
- Drain one (20 ounce) can of crushed pineapple, reserving 1/4 cup of the juice.
- In a large bowl, combine the drained pineapple with one (15.25 ounce) box of angel food cake mix and the reserved pineapple juice.
- Using a hand mixer on low speed, blend the mixture for 1 minute until just combined. Do not overmix.
- Pour batter into the prepared pan.
- Evenly sprinkle 1/2 cup of shredded unsweetened coconut over the top of the batter.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely before serving.
- Serve with non-fat whipped topping and fresh strawberries.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
44g
Fat
1g
Carbs
6g
