Weight Watchers 2 Ingredient Pineapple Angel Food Cake Recipes

TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Two-Ingredient Pineapple Angel Food Cake image

Two ingredients are all it takes to create a quick and delicious pineapple angel food cake! First up is Betty Crocker™ White Angel Food Cake Mix. Sweet and fluffy, angel food cake has that perfect crumbly-yet-moist texture. Add a can of crushed pineapple to the batter for a tropical, tangy and sweet taste. Every bite brings together bright, zesty flavors. The next time you want to create the unexpected, enjoy this angel food cake with pineapple.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h55m

Yield 12

Number Of Ingredients 2

Ingredients

1 box Betty Crocker™ White Angel Food Cake Mix
1 can (20 oz) crushed pineapple in juice, undrained

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.

Nutrition Facts : Calories 170, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 30 g, TransFat 0 g

2-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

2-Ingredient Pineapple Angel Food Cake image

This angel food cake is easy and delicious and only requires 2 ingredients! Cover and store leftovers in the refrigerator.

Provided by the brownie gurl

Time 2h50m

Yield 12

Number Of Ingredients 2

Ingredients

1 (16 ounce) package angel food cake mix
1 (20 ounce) can crushed pineapple, in juice

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.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 37.8 g, Fiber 0.4 g, Protein 3.1 g, Sodium 324.7 mg, Sugar 29.3 g

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