Prep time: 10 minutes
Bake time: 30 minutes
Servings: 12
Ingredients
- 1 box (16 oz) angel food cake mix
- 1 can (20 oz) crushed pineapple, undrained
- 1 tub (8 oz) whipped topping (such as Cool Whip), thawed
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Ungreased a 9×13-inch baking dish.
- Combine Base: In a large bowl, mix the dry angel food cake mix and the entire can of crushed pineapple with its juice. Stir gently with a spatula until completely combined (do not add the water or eggs listed on the cake mix box).
- Bake: Pour the foamy mixture into the ungreased baking dish and spread evenly. Bake for 28 to 32 minutes, or until the top is golden brown and springs back when lightly touched.
- Cool: Allow the cake to cool completely in the pan at room temperature.
- Frost & Chill: Spread the thawed whipped topping evenly over the cooled cake. Chill in the refrigerator for at least 1 hour before serving.
Nutritional Profile (Per Serving)
- Calories: ~170–210 kcal
- Protein: ~3–4g
- Carbohydrates: ~38–45g
- Fat: ~1–2g
- Sodium: ~300–380 mg
Health & Dietary Benefits
- Virtually Fat-Free: Angel food cake is made almost entirely from egg whites and flour, containing no oil or butter. Combined with pineapple, the cake base remains naturally fat-free.
- Vitamin C & Digestive Support: Crushed pineapple provides natural Vitamin C for immune support and contains bromelain, a enzyme that aids in protein digestion.
- Low-Calorie Treat: Compared to traditional butter-heavy cakes or frosting, this recipe offers a large, fluffy slice for a fraction of the calories, making it popular for lightened-up meal plans.
Nutritional Considerations
- High Sugar Content: The combination of boxed cake mix and canned fruit in juice results in elevated sugar levels (~30g per slice).
- Low Protein: While light in calories, it lacks substantial protein or fat to stay filling on its own. Pairing it with fresh berries or using a protein-enriched Greek yogurt topping can help improve satiety.
