A Healthier Pineapple Angel Cake

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

           

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.

I used crushed pineapple, pineapple juice and brown sugar for this cake

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.