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Pineapple Angel cake Recipe

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This recipe for Pineapple Angel cake, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Mitchell
Added: Sunday, June 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. Angel Food Cake Mix
1 (20-oz.) can crushed pineapple in juice
1 (sm.) pkg. instant sugar free vanilla pudding mix
1 c skim milk
1 (8-oz.) container Lite or sugar free Cool Whip

Directions:
Directions:
Preheat oven according to directions on cake mix. In a large bowl, stir pineapple with its juice into cake mix. Stir just enough to mix well, it will be foamy and will "grow". Pour into 13" x 9" pan an bake for 25-30 min. or until lightly brown. Cool completely.

For Frosting: In a sm. bowl whisk milk and pudding mix until smooth. Fold in Cool Whip. Frost the cake. You can use a sm. can of crushed pineapple instead of milk or you can drain it very dry and mix it into the milk and pudding before adding the Cool Whip. The original recipe called for mixing the Cool Whip with the dry pudding mix, but I didn't like the texture. I have used several different flavors of pudding to make sugar free icing for many different cakes.

Personal Notes:
Personal Notes:
Wendy is the daughter of Nina (Hollenshead) Sanders & the step-daughter of George Sanders. She is the granddaughter of the late Ray and Fern (Prince) Hollenshead. I originally got this recipe at a Weight Watchers meeting.

 

 

 

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