Pineapple Angelfood Sheet-Cake

Straws Kitchen

By
@CinCooks

I have been making this recipe for a lot of years....I first got it from Weight Watchers.
They made it in a 9X13 cake pan.

I make it in a jelly-roll pan, because we like it as a Sheet Cake instead.

THE PHOTO IS MY OWN (By CinStraw)


p.s. I used to have Christmas Foods on this post, I've changed it to include just this one recipe.

Rating:
★★★★★ 5 votes
Comments:
Prep:
10 Min
Cook:
30 Min
Method:
Bake

Ingredients

1
(20 oz) can of crushed pineapple (in it's juice)
1 box
(16 oz) angel food cake mix

PREHEAT OVEN TO 325° TO 350° (DEPENDING ON YOUR OVEN)

FRESH FRUITS AND COOL WHIP ARE OPTIONAL

Step-By-Step

1Spray your jelly-roll pan with a non-stick spray (I use Bakers w/flour in the spray).
Start preheating your oven as it does not take long to mix up this cake!!!
2Combine your crushed pineapple "with it juice" and angel food cake mix in a mixing bowl. Your batter will be fluffy.
3Pour your batter into the prepared baking sheet cake pan (jello-roll pan with sides). Bake approximately 30 minutes; do not over bake...time will depend on your oven.
4When baked drizzle with your favorite glaze recipe or dust with powdered sugar, let cool, cut and gobble it up...=;D

You can serve with Cool Whip and Fresh Fruits if you desire (remember...to keep your dessert Weight Watchers friendly, use fat free whipped cream).
5P.S. You can always choose to bake it in muffin tins for cupcakes, square baking dish, a spooringform pan or a 9x13" baking cake pan. If you choose other pans then bake according to the temperature and time on the cake mix box for that pan.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Diabetic
Other Tags: Quick & Easy, For Kids, Healthy