Pineapple Angel Food Cake I

293 Reviews 25 Pics
Donna
Recipe by  Donna

“Delicious and soooooooo very easy.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
  2. In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
  3. Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
  4. Serve with whipped topping

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Reviews (293)

Rate This Recipe
REDIRG
543

REDIRG

This was absolutely delicious. I will make it again and again. Just one word of caution. Although the directions clearly stated 9 x 13 pan, I made it in a tube pan. The directions on the cake mix stated in big bold letters, DO NOT GREASE PAN, so I did't. BIG, BIG, MISTAKE. The cake stuck to the pan and came completely apart. Sooo, I just took the pieces, put them in a 9 x 13 pan and spread the Cool Whip topping over them. Everyone still loved it. I did add a small can of pineapple to the Cool Whip, along with a couple of drops of yellow food coloring, just for a little added touch. Thanks so much for posting this recipe.

SCARLETT74
374

SCARLETT74

The addition of the pineapple makes the angel food much too dense for the cooking time specified. I cooked it for 25 minutes and my cake collapsed. This cake really needs 35-40 minutes of cooking time if it is to stay intact.

lizjeep
362

lizjeep

I have made this cake several times. I use an angel food cake pan, but even when using a 9x13, you still need to cool it upside down. Also, I frost it with a small can of crushed pineapple (drained) mixed into a container of cool whip.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 127 cal
  • 6%
  • Fat
  • 3.6 g
  • 5%
  • Carbs
  • 22.1 g
  • 7%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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