Okay, so today I’m going to whip up this pineapple angel food cake. I’ve heard people rave about it, and it’s supposed to be a Weight Watchers thing, low points and all. I’m not really on Weight Watchers, but hey, a lighter dessert sounds pretty good right about now.
Getting Started
First, I gathered my ingredients. Just two things, how easy is that? One box of angel food cake mix and one can of crushed pineapple. I made sure I got the crushed kind in its own juice, not the heavy syrup. This is important I think.
Mixing It Up
Then, I dumped both the cake mix and the can of pineapple, juice and all, into a big bowl. I started mixing it with a spatula. It got pretty foamy, which I guess is what you want with angel food cake. It needs to be light and airy, you know? I kept folding it together until it was all combined. No lumps of dry mix or anything like that.

Into the Oven
Next, I poured the batter into an ungreased tube pan. That’s what my grandma always used for angel food cake. I popped it into the oven, which I’d already preheated. My oven is a pain, takes forever to get to the right temperature. About 350 degrees Fahrenheit.
- Wait for the cake to bake.
- Check if the cake springs back when lightly touched.
- Notice if the top is golden brown.
Cooling Down
After about 30 minutes, I took it out. The top was all golden brown and it smelled amazing. The tricky part with angel food cake is the cooling. You have to flip the pan upside down so it doesn’t collapse. I balanced it on a wire rack and hoped for the best.
The Moment of Truth
Once it was completely cool, I ran a knife around the edges and flipped it out onto a plate. It came out perfectly! I sliced it up, and it was so light and fluffy. The pineapple gave it a nice sweetness and kept it moist. Honestly, it was really good, even if you’re not counting points or whatever. I’ll definitely be making this again, maybe with different fruits next time. I think you guys should try this too. So easy and really yummy!
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