Turn your angel food cake into a poke cake.Apart from whipped cream, top the cake with your choice of fruits and berries.You can also top the cake with more coconut.
Here are some ways you can elevate your angel food cake into an even more appetizing treat. Here’s another tube pan alternative: place a can of milk in the center of a round pan, and voila! Just fill it up with the batter, and it’s good to go.Īnother great thing about angel food cake is that although it already tastes good on its own, it can also serve as a blank canvas for other flavors.Just be sure not to grease the sides of the pan to prevent the cake from being released when inverted. Anything bigger, and the cake will be too flat. Anything smaller than that, and the batter will overflow. In case you don’t have a tube pan, you can use any 9×13-inch pan instead.That way, the cake keeps its height as it cools, instead of getting deflated if you cool it right side up. Once you take the cake out of the oven, you’ll flip it over and let the cake cool inside the pan. Angel food cake is traditionally baked in a tube pan.Do not over-mix it, though! Stop as soon as the ingredients are well combined. Want your cake to be extra light and fluffy? Use an electric mixer to stir the cake mix with the pineapple.Cool Whip is all you’ll need, but you can also use homemade whipped cream. Frozen whipped cream, thawed - Top the cake with whipped cream for the most refreshing bite.Do not drain the juice out! You’ll need that to make the batter. Canned crushed pineapple - Pineapple adds a tropical flavor to the simple cake.Angel food cake mix - Any brand works here – even the most affordable ones – so use whichever one you like.As a result, it’s super light and airy, as opposed to a rich and dense sponge cake. It is said to be a spin-off of sponge cake, but minus the butter and eggs. History of Angel Food CakeĪngel food cake is believed to have been invented in the early 1800s, at the time of the abundance of cake mold production. Sure, it’s made with a boxed cake, but with the addition of the pineapple and whipped cream, you can easily fool everyone into thinking it’s completely made from scratch. This recipe only calls for four ingredients, and they’re so simple and cheap, it’s hard to believe it will yield such a terrific dessert. That’s why it’s very light, low in fat, and also super easy to make. Unlike sponge cake, chiffon cake, and other variations, angel food cake does not require butter and eggs. The addition of pineapple gives it sweetness and a hint of tartness. This cake is wonderfully light, fluffy, and heavenly, while still being easy on the waistline. What are you waiting for? Try this pineapple angel food cake today! Pineapple Angel Food CakeĪlso called Weight Watcher’s pineapple cake, pineapple angel food cake is an airy and delightful cake that’s also low in calories. If you’re eating healthy in the new year but still yearning for something sweet, this is all the dessert you need. This cake has all the qualities you want in a dessert, and it’s healthy to boot! Plus, it’s also pretty to look at! Doesn’t light and airy cake mixed with sweet pineapple bits and topped with fluffy whipped cream sound wonderful? It’s sweet, refreshing, and irresistible.
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