Recipe courtesy of Fake Bake
Recipe courtesy of Fake Bake
Watch how to make this recipe.
Pineapple Angel Food Cake
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- Level: Easy
- Total: 2 hr 35 min (includes cooling time)
- Active: 5 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 339
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 1 g
- Sugar
- 59 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 469 mg
- Level: Easy
- Total: 2 hr 35 min (includes cooling time)
- Active: 5 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 339
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 1 g
- Sugar
- 59 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 469 mg
Ingredients
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Directions
- Heat the oven to 350 degrees F. Grease a 13-by-9-inch glass baking dish with nonstick cooking spray. Put the dry angel food cake mix and crushed pineapple in a large bowl and beat with an electric mixer on low speed for 30 seconds. Increase the speed to medium and beat for one more minute. Transfer the batter to the prepared baking dish.
- Bake until the cake springs back when pressed in the center, 25 to 30 minutes. Place the cake on a wire rack and let cool completely, about 2 hours. Slice with a serrated knife. Refrigerate any leftovers.
