Recipe: Easy Pineapple Angel Food Cake

When I say Pineapple Angel Food Cake is easy... I mean

easy.. amazingly easy... with only THREE ingredients and it's amazingly good!

... And best of all..... drum roll please.... GUILT-FREE !!

This recipe has been floating around the net ... actually it

may even qualify for going viral if it were a video... it apparently came from

Weight Watchers originally.

This a fat free cake... I know.. it just doesn't seem quite

right... cake and fat free in the same sentence... but when you put those two words together...

I'm game.. I'll try it... and we really, really liked it!

TIPS

You could put a topping on it... honestly I don't think it's

needed...

About the only negative thing to say about this cake is... this

cake was very difficult to cut... although the original and most copied recipes

don't say to spray the pan with cooking spray... in fact the original recipe

tells you not too... I would tell you it's a MUST....

Also.. as you can see by the picture .. I used a glass

baking dish... I think a good non-stick

pan would work better. We will

definitely do this recipe again... and I will try it and see if it's better and

let you know.. if you try it.. by all means leave a comment.

Finally.... the next time I make this.. I will be making it

as cupcakes... I think it will solve the tough cutting issue... baking time for

cupcakes... I will shoot for about 10-12 minutes... testing with a toothpick ..

if it comes out clean... out of the oven it will come. Fill them about 3/4 full... the batter will

be poofy.

If you do make the optional topping... you can also use coconut

cream instant pudding instead of the vanilla.

Add a sprinkling of toasted coconut flakes.

Reminder: this is a THREE

ingredient cake... you need the cake mix, vanilla and the crushed pineapple... do not

add water that's listed on the cake mix package.

Try this guilt-free delicious cake!

Recipe: Easy Pineapple Angel

Food Cake

All you need:

All you need to do:

Preheat the oven to 350 degrees F.

In a large bowl, combine the cake mix, pineapple (juice and

all) and vanilla. Mix until well

combined, the batter will be poofy.

Pour into a non-stick 9 x 13 pan.

Bake for 25-35 minutes or until the top is a light

brown. I baked mine for 25 minutes.

Cool completely.

Optional topping:

In a medium bowl, mix the juice from the small can of

crushed pineapple with the pudding mix.

Fold in the Cool Whip. Then fold

in the crushed pineapple.

If you use the topping, refrigerate any leftovers.