Are you looking for a new way to enjoy desserts during the summer without all the calories and fat? Well, my sister told me how easy it is to change things up with an angel food cake! This is a lite and healthier angel food cake recipe, Plus if you omit the coconut, it’s worth weight watchers points! Enjoy! 12 servings = 3 pts, 10 servings = 4 pts, 8 servings = 5 pts. Frost with whipped topping if desired
3 Ingredient Pineapple Coconut Angel Food Cake
1 box Betty Crocker™ white angel food cake mix
1 can (20 oz) crushed pineapple in juice, undrained
Coconut (I put about 1/2 cup, but you can add 1 cup)
Combine Angel Food Cake mix (just the contents of the box) and a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it with a spoon).
The mixture will start to froth & turn into an airy, fluffy bowl of deliciousness right before your eyes.
Once mixed well pour into your pan of choice (DO NOT GREASE PAN). Bake as directed on cake mix box for those pans (do not use the tube pan).
I choose to use my muffin pan so my husband could take some to work. I baked them for 20 minutes at 350 degrees. I made 12 muffins only. My husband likes cinnamon, so he sprinkled some cinnamon sugar at the bottom and on the tops of 3 muffins to see how they’d taste. To me the only thing missing was cherries! LOL Upside down pineapple muffins!
I poured the rest of the cake mix into my glass 13×9 inch pan and baked at 350 degrees for 25 minutes.
Voilà! 12 delicious muffins (3 darker ones are cinnamon topped)
A nice Pineapple Coconut Angel Food Cake for dessert or breakfast with coffee
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