WHITE CAKE MIX WITH CRUSHED PINEAPPLE RECIPES

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EASIEST PINEAPPLE CAKE - EVERYDAYDIABETICRECIPES.COM



Easiest Pineapple Cake - EverydayDiabeticRecipes.com image

Not only is this the Easiest Pineapple Cake ever, but it's also one of the tastiest! This low-carb, moist pineapple cake is made with convenient shortcut ingredients and whips up in no time. It's perfect for a potluck 'cause it can be made hours ahead!

Categories     Cakes

Cook Time 25 minutes

Number Of Ingredients 4

1 (16-ounce) package sugar-free yellow cake mix, batter prepared according to package directions (see Note)
1 (8-ounce) container sugar-free frozen whipped topping, thawed
1 (20-ounce) can crushed pineapple in juice
1 (1.4-ounce) package sugar-free instant vanilla pudding mix

Steps:

  • Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Pour batter into baking dish.
  • Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let cool.
  • In a medium bowl, combine whipped topping, pineapple with its juice, and pudding mix; stir until thoroughly combined. Spread evenly over cake.
  • Refrigerate 1 hour, or until ready to serve.

TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE RECIPE ...



Two-Ingredient Pineapple Angel Food Cake Recipe ... image

Two ingredients are all it takes to create a quick and delicious pineapple angel food cake! First up is Betty Crocker™ White Angel Food Cake Mix. Sweet and fluffy, angel food cake has that perfect crumbly-yet-moist texture. Add a can of crushed pineapple to the batter for a tropical, tangy and sweet taste. Every bite brings together bright, zesty flavors. The next time you want to create the unexpected, enjoy this angel food cake with pineapple.

Provided by Betty Crocker Kitchens

Total Time 2 hours 55 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 2

1 box Betty Crocker™ White Angel Food Cake Mix
1 can (20 oz) crushed pineapple in juice, undrained

Steps:

  • Heat oven to 350°F.
  • In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
  • Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.

Nutrition Facts : Calories 170 , CarbohydrateContent 39 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 320 mg, SugarContent 30 g, TransFatContent 0 g

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