I don't normally use "healthy" and "cake" in the same sentence. This recipe is deliciously healthy and low-fat. I use gluten-free Angel Food Cake mix.
Healthier Pineapple Angel Cake
Ingredients
1 Box Angel Food Cake Mix
1 can crushed pineapple 20 oz
1 can crushed pineapple 20 oz
Directions
Empty angel food cake mix into a large bowl. Add the
pineapple and stir until moistened (make sure to scrape sides and bottom) Empty
into 9x13 cake pan and bake in preheated 375 oven for 30-35 minutes. Top should
be dark golden brown. Cool.
Frosting? If this recipe just isn't enough, there are several ways to "spice things up."
Pineapple Coconut Frosting
12 ounces reduced-fat cream cheese, (Neufchâtel), at room
temperature
1/3 cup confectioners' sugar, sifted
1 teaspoon coconut extract, or rum
1 cup finely diced fresh pineapple
2 tablespoons toasted coconut
Beat cream cheese, confectioners’ sugar and extract (or rum)
in a medium bowl with an electric mixer
until smooth and creamy.
Spread the frosting over the top and sides. Decorate the top
with the remaining 1 cup pineapple and toasted coconut.
Pineapple Glaze
2 cups powdered sugar
4 tablespoons pineapple juice
In a mixing bowl, whisk the powdered sugar and the pineapple
juice together until smooth.
Once the cake has cooled, ladle the glaze over the
cake, and top with flaked coconut. Let glaze set before serving.
Love this, I will be making this I am excited :-) Thanks for sharing at Heavenly Treats Sunday!
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