No Cook Pineapple Orange Angel Food Cake Recipes

PINEAPPLE ANGEL FOOD CAKE

Pineapple Angel Food Cake image

Provided by insanelygood

Number Of Ingredients 3

Ingredients

1 (16-oz) package angel food cake mix
1 (20-oz) can crushed pineapple (do not drain juice)
1 (12-oz) container frozen whipped cream, thawed

Steps:

Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of a 9x13-inch pan with oil spray. Do not grease the sides.
In a large bowl, add cake mix and canned pineapple, juice included. Stir them together until well-combined.
Pour the batter into the pan and bake for 25 minutes or until the cake is golden brown. The cake should spring back when pressed.
With the cake still inside, flip the pan over. Let it cool completely before serving, about 45 to 60 minutes.
Run the sides of the cake with a knife or off-set spatula to release it. Remove the cake from the pan.
Slice and serve with whipped cream. Enjoy!

Nutrition Facts : Calories 127 cal

ORANGE ANGEL FOOD CAKE DESSERT

Orange Angel Food Cake Dessert image

With just one bite of Janet Springer's light-as-air angel food, even dieters will be on cloud nine! Cutting back on the fat and sugar doesn't squeeze the flavor from the sunny citrus cake she makes frequently in St. Petersburg, Florida.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 10

Ingredients

1 package (16 ounces) angel food cake mix
1 package (.3 ounce) sugar-free orange gelatin
3/4 cup boiling water
1/2 cup cold water
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 teaspoon orange extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 small navel orange, halved and sliced
1/2 cup sliced almonds, toasted

Steps:

Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert tube pan; cool completely., In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-in. slices; arrange cake slices in a ungreased 13-in. x 9-in. dish. With a meat fork, poke holes about 2 in, apart into the cake. Slowly pour gelatin over cake; chill until set., In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving.,

Nutrition Facts : Calories 184 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 285mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 5g protein.

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