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!
Nutrition Facts : Calories 127 cal
TROPICAL ANGEL FOOD CAKE
Quick and easy dessert. Very refreshing. Only 166 calories per serving. You can use a trifle dish.
Provided by SK H
Categories Fruit Desserts
Time 20m
Number Of Ingredients 8
Steps:
- 1. Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
- 2. Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Slice bananas on top of gelatin. Arrange strawberry slices on top of banana slices. Add drained crushed pineapple.
- 3. Prepare instant pudding according to instructions on box and spread evenly over fruit.
- 4. Spread whipped topping on top of the pudding. Try to keep the layers separate. Sprinkle coconut over the whipped topping
- 5. Refrigerate at least 2 hours before serving.
TROPICAL ANGEL CAKE
Make and share this Tropical Angel Cake recipe from Food.com.
Provided by Judith N.
Categories Frozen Desserts
Time 30m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Slice cake in half horizontally.
- Hollow out insides, leaving two 1" thick shells.
- Spoon sherbet into bottom shell.
- Set top half, hollow side down, over bottom.
- Poke holes in top.
- Drizzle with concentrate.
- Frost with cream, if desired, sprinkle with coconut.
- Cover loosely with foil; freeze up to 1 week.
- Let stand for 10 minutes before serving.
- If desired, garnish with edible flowers.
- Slice to serve.
Nutrition Facts : Calories 235.3, Fat 9, SaturatedFat 5.5, Cholesterol 32.6, Sodium 312.4, Carbohydrate 35.6, Fiber 0.1, Sugar 18.2, Protein 4.1
TROPICAL ANGEL CAKE
Make and share this Tropical Angel Cake recipe from Food.com.
Provided by Brisket in Roses
Categories Dessert
Time 15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 4
Steps:
- slice cake in half horizontally and hollow out insides to make two 1-inch thick shells.
- Spoon sherbet onto bottom shell and place other half of cake on top.
- Poke holes on top of the cake with a fork and drizzle pineapple juice on top of cake.
- Frost top and side of cake with cool whip. Garnish with fresh fruit if desired.
- Serve immediately or you may cover with plastic wrap, loosely, and freeze up to one week.
Nutrition Facts : Calories 221.2, Fat 5, SaturatedFat 4.1, Sodium 259.9, Carbohydrate 42, Fiber 0.1, Sugar 20, Protein 3.3
ANGEL FOOD CAKE WITH TROPICAL FRUIT COMPOTE
Steps:
- For the cake: Preheat the oven to 300 degrees F.
- Sift the flour together with 1/2 cup of the sugar and set aside.
- Put the egg whites in the bowl of an electric mixer. Be SURE that the bowl is clean and dry, any fat in the bowl can prevent the egg whites from whipping up fluffy fluffy fluffy! Add the salt and the cream of tartar to the egg whites. Beat the egg whites on a medium-high speed until they reach soft peaks, about 5 minutes.
- While the mixer is running, gradually add the remaining sugar. DO NOT plop the sugar in all at once or it will push the air out of the whites that we are trying to beat in. Add in the vanilla and zests and then stop the mixer. Add 1/3 of the flour/sugar mixture and fold gently fold, do this quickly but gently. Repeat the process 2 more times until all of the flour/sugar mixture is incorporated.
- Transfer the cake batter into an ungreased tube pan. Bang the cake pan on the counter a couple of times to release any air bubbles trapped in the cake batter.
- Bake the cake on a sheet tray in the preheated oven until it is light and springy, about 1 1/4 hours. Cool the cake for at least 1 hour before unmolding. Serve with the tropical fruit compote.
- For the compote: In a food processor or blender, puree the coarsely chopped mango and 1/2 cup orange juice. If this mixture needs a little more sweetness, add in the 2 teaspoons of sugar and puree for another 10 seconds or until the sugar has dissolved.
- Combine all of the fruit and remaining orange juice and let the mixture sit at room temperature for 20 to 30 minutes.
- Serve slices of the cake drizzled with the mango puree and sprinkled generously with the fruit compote. Garnish with mint and serve.
- Wow! How tropical-fruity and the cake is light as air!
TROPICAL CAKE
The lemon-lime soda and pineapple give this cake a refreshing taste.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. , In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.
Nutrition Facts : Calories 369 calories, Fat 17g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 383mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
ANGEL FOOD CAKE
This angel food cake has a completely different texture than the ones made from a mix. My family enjoys it all year long, either plain or topped with berries and whipped cream. -Lucile H. Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.
Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
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