Pineapple Angel Food Cake

Well I usually like all the recipes from Allrecipes but this was well ok. It had good angel food flavor, good pineapple flavor, but together, well like I said, “It was okkkkk”. Maybe with the two textures, It wasn’t my cup of tea.

I added a cup of sweetened shredded coconut into to mine. When it cools I will top it with cool whip!

When I read the directions I thought wow that seems to easy. Then I read the reviews and thought ok so easy but there are few other things to consider. Be sure to use glass/metal bowl. Mixed the ingredients for 1m on low speed w/ hand mixer. DO NOT grease the pan. I used a 9”13 nonstick pan. I baked it for 33m. I should have taken it out at 30. I cooled upside down on 2 glasses. It is very good. The only change I will make is the baking time.

This is the 3rd time I’ve made this, and for the first time it didn’t completely collapse! The first two times I made it with fresh pineapple (I found the recipe when needing to use a very ripe pineapple). Both times I hypothesized that it may have been the fresh pineapple that was the problem - very juicy and possibly too much. So, this time I used the canned crushed pineapple. The second time and this time I also followed the baking directions on the angel food cake box. Specifically (when using non-stick angel food pan): move oven rack to lowest position and remove other racks. Heat oven to 325 for nonstick pan. (350 for shiny metal). Do NOT grease pan. Beat the cake mix and pineapple in low speed for 30 seconds and medium for 1 minute. Bake for 37-47 minutes until dark golden brown and cracks feel dry and not sticky. (I ended up baking for about 50 minutes, as the cracks were still sticky, maybe due to the pineapple.) Immediately turn upside down onto glass bottle until completely cool, then use knife (or bowl scraper) to release edges. I followed those same instructions the second time I had made it, but had still used very juicy fresh pineapple and it ultimately collapsed. With the canned pineapple, it baked and cooled very well! Now that I know it will stay intact this way. I will likely bake closer to 45-47 minutes next time, so not quite so dark on outside.

Turned out perfect! 25 minutes in a bundt cake pan. Cooled upside down, scraped the sides with a butter knife and it popped right out when I flipped. So light and fluffy!

I made this and it was so tasty. It browns really fast so I turned the oven down a bit. Mine sank in the middle and pulled away from the sides but the taste was so good. I’ll make it again!

This cake was very easy. I made it in a tub pan, lightly greased. I added some coconut flakes to mixture. I also added vanilla extract to the frosting. I added one touch to the frosting. So it would spread smoothly., I dipped my spatula into the drained pineapple juice. This will be one of my go to cakes from now on