Wednesday, December 21, 2016


1 (16 ounce) of angel food cake mix
1 (20 ounce) can of crushed pineapple with juice
8 ounces lite non dairy topping (you can use sweet whipped cream)
½ cup of toasted coconut (optional)

Preheat the oven to 350° and grease a 9×12 cake pan.
Mix together the angel food cake mix and crushed pineapple with juice in a large bowl until airy and fluffy.
Pour the batter in the pan and bake for 30 minutes.
Let the cake cool completely before topping with lite or whipped cream and top with the toasted coconut.
Refrigerate until serving time. Leftovers should be refrigerated.
Note: Picture and recipe from Easy Recipes.

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