This dessert was devoured at the 1st Wednesday covered dish supper in February. Enjoy!
Ingredients
16-ounce box angel food cake mix
20-ounce can crushed pineapple in its own juice
1 12-ounce tub Cool Whip
Optional: about 1 1/2 cups of sweetened coconut flakes
Instructions
Preheat oven to 350 degrees F. and lightly grease the bottom of a 9”x13” baking dish.
In a large bowl, combine the dry cake mix and the crushed pineapple and its juice. At this point, if you like, you can add in 1/2 cup of the coconut flakes.
Stir well until all is completely incorporated. It will expand and get very foamy. Pour into prepared pan and bake at 350 degrees until the top is lightly brown and the sides are beginning to pull away from the baking dish. The center should test done with a toothpick. It usually takes 28 to 30 minutes to bake. Set the pan on a wire cooling rack until it is completely cool.
Frost with the Cool Whip or with any light frosting that you prefer. Optional: sprinkle with coconut flakes. Refrigerate until ready to serve in the baking dish.
This cake is easy, delicious, and low in calories.
–Provided by Mary Anne Roos
Pineapple Angel Food Cake
Click here to download a printable version.
Provided by Mary Anne Roos