This is an old weight watchers recipe I came across several years ago. I’ve made it ever since! I love to make it in the summertime because it’s great refrigerated! Not to mention the fact that I usually top it with strawberries and blueberries since they so readily available in the summer!
The recipe is as follows:
One box Angel food cake mix
1 20oz can of crushed pineapple
Directions:
Pour the Angel food cake mix into a mixing bowl. Add the whole can of crushed pineapple (juice too). Stir until mixed well. Pour into an UNGREASED sheet pan and bake at 400 for 28-32 minutes. Let it cool- I refrigerate it to help it along faster and because I love the way it tastes cold.
This is what it looks like cut:
See how the top browns oh so lightly…
oh and look at those luscious little pineapples just begging to be eaten…
Now take that sweet baby and doll it up a bit… I usually add some fruit and dollop on some cool whip like this:

MMMMMM! It’s sooo good but not overly rich. Just simple and sweet…like me!
In all seriousness though- you must try it. And don’t be afraid you won’t like it if you don’t like angel food cake. I don’t like angel food cake, but this tastes nothing like it! The crushed pineapple in it gives it a different consistency which is why I think I don’t like plain old angel food cake.
I’ve been known to decorate this cake in sheet cake form like a flag cake- using cut strawberries and blueberries for the stars and stripes.
Try it this July 4th and think of me. That is after all, my birthday!
(and I’ll be 29… again- just in case you were wondering!)
Enjoy!
Nutritional Information
in a 13×9 inch pan there are 24 servings.
Amount Per Serving Calories: 127 | Total Fat: 3.6g | Cholesterol: 0mg


























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