Pineapple Angel Food Cake With Variations Recipes

PINEAPPLE ANGEL FOOD CAKE

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!

PINEAPPLE ANGEL FOOD CAKE I

Steps:

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

TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F. In a large mixing bowl, combine angel food cake mix and crushed pineapple (do not drain) until no dry spots of cake mix are visible. Do not overmix.
• Spread batter evenly in an ungreased 9x13-inch glass baking dish. Bake in preheated oven for 25 to 30 minutes, or until golden brown. It will still be a little jiggly when you pull it out, but it should not be runny. Remove from oven, and allow the cake to cool completely, about 1 hour.
• Spread whipped topping over cooled cake, if you wish. Add pineapple chunks or fresh berries.

PINEAPPLE ANGEL FOOD DUMP CAKE

Steps:

• Preheat the oven to 350 F.

PINEAPPLE ANGEL FOOD CAKE WITH VARIATIONS

Steps:

• Mix the angel food cake and the pineapple (or desired flavor ingredients) together and mix by hand until blended.
• Pour into a greased 9" x 13".
• Bake at 350° for 35 - 40 minute.
• Variations:.
• Lemon- 1 cup plus 3 T water, 2 T lemon juice and 2 t grated lemon peel.
• Orange Citrus - 1 C water,1/4 C orange juice and 2 t grated orange rind.
• Cherry - 1 can (20 oz.) lite cherry pie filling.
• Black Cherry - add 1/2 C cocoa to cherry version.
• Cotton Candy - 1 small pkg. (3 oz.) any flavor sugar free gelatin and 1 1/4 C water.
• Margarita - 1 C plus 2 T water, 2 T fresh lime juice and 1 1/2 t grated lime rind.
• Pina Colada - add 1 T coconut extract (and 1 T rum extract if desired)to pineapple
• version.
• Pumpkin - 1 can (15 oz.) pumpkin, 3/4 C water, 1 T vanilla and 1 T pumpkin pie spice (or spices for spice cake -- below).
• Spice - 1 1/4 C water, 1 1/2 t cinnamon, 1/2 t ginger, 1/2 t nutmeg and 1/4 t ground cloves.

ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
• Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
• Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

PINEAPPLE ANGEL FOOD CAKE

Steps:

• Lightly spray a 13x9-inch pan and use a paper towel to wipe.
• Mix cake mix and pineapple in a glass or metal bowl on low speed until moistened.
• Bake cake at 350° until center of cake springs back.
• Cool.
• Cover top of cake with whipped topping and sprinkle on coconut.
• Refrigerate leftovers.

PINEAPPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to the required temperature.
• Spray your bundt pan with cooking spray.
• When the oven is preheated mix the cake mix and the can of crushed pineapple. Make sure that all of the cake mix is mixed well.
• Pour immediately into the bundt pan and put into the oven.
• Cake is done when the bottom looks dry and cracked.
• Let cool completely before removing from pan.

2-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine dry cake mix with crushed pineapple and juice in a large bowl. Beat on low speed for 30 seconds, then beat on medium speed for 1 minute. Pour into an ungreased 10-inch tube pan.
• Bake in the preheated oven until deep golden brown, 40 to 45 minutes. Remove from the oven and immediately turn upside down to cool, about 2 hours.
• Run a knife around the edges and turn cooled cake out onto a serving place. Use a serrated knife to cut into slices.

TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Heat oven to 350°F.
• In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
• Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.