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1 package (14 1/2 oz) angel food cake mix
1 can (8 oz) unsweetened crushed pineapple
8 oz fat-free frozen whipped topping, thawed
1/2 cup (2 oz) toasted coconut
1. Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
2. In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
3. Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
4. Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.
For nutritional info (and believe me you'll be impressed) please visit Eat Better America.
10 comments:
Oh my god my mother used to make this when we were little...only from scratch. And she would put it in the freezer for 1/2 an hour before serving it so that it was quite firm...
I can still taste how delicious it is and I haven't had it in over 20 years.
Shut the frontdoor! That's it? I'm putting that shiz on the grocery list.
I've made this before and it is great!!!!!
YUMMY!!!!!!!
Oh yummmmmmmmmmmm I may have to try the freezer method!
That sounds like a perfect easy cake for last minute company!!
You can make this in your crock pot too. I've done it and it was a major hit!
My SIL is coming over for dinner tonight and she is allegic to pineapple...I think I may try this with mandarin oranges and see if I can't make it like a creamsicle, mmmm
That sounds awesome! I'm not a huge cool whip fan - will have to ponder what I can top it with (without the calories of real whip cream :-) Love the pineapple & coconut, though.
***Ally
That is sooooo good mmmm. The recipe I have for it named it "Is it really better than sex cake" lol
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