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.


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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

Directions Step-By-Step

1
Spray 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!!!
2
Combine your crushed pineapple "with it juice" and angel food cake mix in a mixing bowl. Your batter will be fluffy.
3
Pour 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.
4
When 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).
5
P.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