Do you remember the pineapple angel food cakes of the fat-free 90’s? Well, although I do remember the low-fat Cool Whip strawberry yogurt pie of my youth, somehow I missed the light, tender and flavorful pineapple angel food cake. But now I’m making up for lost time!
I only learned of even the idea of a pineapple gluten free angel food cake when one very special reader named Michelle. Michelle is one of the amazing moderators of the Everything GFOAS Facebook group. She’s been with me since, well, forever, and she introduced me to the concept and asked me to help her out.
The recipe was originally made as a two ingredient-style cake mix recipe, by adding a can of crushed pineapple to a box of angel food cake mix. I tried converting my gluten free angel food cake recipe to a mix using powdered egg whites and adding a can of crushed pineapple. It was a dense and gummy mess.
Ingredients :
1 – 16 ounce Angel Food Cake mix
20 ounces (1 can) crushed pineapple, in natural juice
8 ounces lite non-dairy topping or sweet whipped cream
1/2 cup toasted coconut (optional)
Directions :
Preheat oven to 350 degrees F.
In a large bowl, mix the Angel Food Cake mix & the crushed pineapple including juice, until blended. Note: The mixture will start to froth & then turn into this amazingly airy, fluffy mixture right before your eyes.
Pour the batter evenly into a greased 9″ x 13″ cake pan.
Bake at 350 degrees F for 30 minutes. Note: The cake needs to bake the full 30 minutes to insure that the center is done. The top of the cake will be a dark golden brown.
Cool completely and top with lite non-dairy topping or sweet whipped cream. Tip: With the back of a spoon lift the topping to make random little peaks (looks so pretty!).
Sprinkle with toasted coconut.
12 Servings
Source : allrecipes.Com