The Food Factor: Tropical Angel Cake
Video by Jonathan Parrish
Ever since I started hosting The Food Factor, I’ve been getting curious looks at the grocery store. Other shoppers will recognize me and look in my buggy to see what I’m buying. People assume that I must always eat healthy foods, or I never have dessert.
Part of a healthy lifestyle is making smart choices about calories. I can still have dessert, but I try to choose lighter sweet treats, such as this angel food cake, rather than a hefty slab of cheesecake.
If you don’t have a tube pan for the traditional ring-shaped angel food cake, don’t worry! You can bake it in a 9x13-inch pan just as easily. In this pan, it’s easier to take to potlucks or meetings at the office.
A tip from our crew: be sure you use a very large bowl when you mix these ingredients together. Our batter almost overflowed!!
1 20-ounce can crushed pineapple (packed in juice, not syrup)
1 box angel food cake mix (get the one-step type mix!)
- In a large mixing bowl, stir together the cake mix and the undrained can of pineapple.
- Pour into an ungreased 9x13-inch pan or tube pan. Do NOT use a Bundt pan!
- Bake at 350 degrees for 25 minutes.
- Serve with powdered sugar, fat-free whipped topping, and/or fresh fruit.
Thanks to our friends at the University of Arizona Cooperative Extension for this recipe, and several others they gathered to help make work-related meetings healthier.
Our Razzbleberry Shiver is a sweet way to meet your daily goal of fruit and vegetable servings.
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