This was absolutely delicious. I will
make it again and again. Just one word of caution. Although the directions clearly stated 9 x 13 pan,
I made it in a tube pan. The directions on the cake mix stated in big bold letters, DO NOT GREASE PAN,
so I did't. BIG, BIG, MISTAKE. The
cake stuck to the pan and came completely apart. Sooo, I just took
the pieces, put them in a 9 x 13 pan
and spread the Cool Whip topping over
them. Everyone still loved it. I did
add a small can of pineapple to the Cool Whip, along with a couple of drops of yellow food coloring, just for a little added touch. Thanks so
much for posting this recipe.
The addition of the pineapple makes the angel food much too dense for the cooking time specified. I cooked it for 25 minutes and my cake collapsed. This cake really needs 35-40 minutes of cooking time if it is to stay intact.
I have made this cake several times. I use an angel food cake pan, but even when using a 9x13, you still need to cool it upside down. Also, I frost it with a small can of crushed pineapple (drained) mixed into a container of cool whip.
Super easy. I added 1/2 cup coconut as someone suggest, and think I'll add 1/2 tsp. rum extract next time. It did require about ten extra minutes in my oven. So, for those who had trouble with it falling, I would suggest to cook it until it is golden brown AND has an even surface. (If not done, the center appears higher than the sides.) It was so moist that I don't think you could easily dry it out by adding five or ten mintues to the baking time.
How easy was this cake to make? Unbelievable! Made one small addition...added 1/2 cup shredded coconut to the batter prior to cooking...so great. Took this to my inlaws house and they went gaga. Will make over and over again.
I believe the failures may have come from an Angel Food cake mix with the two bag mixing process. I recently had a failure with this type which happened to be a store brand. Previous times I've used a name brand that only had 1 bag in the box that didn't require beating the eggwhites separately in the box directions. I also make it in the 9x13 pan ungreased and use a spatula to mix it right in the pan. It does seem to be a little sticky to get out but you can't beat the convenience of throwing three things in a bag to "Take & Bake" at another location.
You can't beat this cake for simplicity and tastiness. I've made it twice, the first time I followed the recipe exactly, like that's hard! And it was very good, especially considering how low in calories it is. The second time, I splurged and added a cup of shredded coconut to the batter, and some vanilla extract. I iced the cake with a canned cream cheese frosting mixed with more shredded coconut, a few drops of yellow food coloring and a teaspoon or so of coconut extract. I sprinkled a cup or so of chopped and toasted peacans. Yum! I'm sure that my diet is in shambles, but it is worth it! Hello cake, good bye waistline!
I found this recipe in a cookbook years ago and have made it several dozen times. A few tips to remember: Make sure your bowl mixing bowl is large. This batter more than doubles when you're mixing it. Also, DO NOT UNDERBAKE! The top needs to be dry & well browned. It will fall in the middle if underbaked. I usually make this in a 9x13" pan & depending on the pan, my baking time greatly varies. The last time I made this, I also inverted the 9x13" pan on two pieces of wood resting on the pan's handles just as you would a regular angel food cake. The results were perfect! **You can also substitute a 20 oz. package of sliced, frozen strawberries (thawed & with the juice) for the pineapple.
This one gets 5 stars simply because it's not much more difficult than boiling water. I tried it just for the heck of it and took it to a party. It was so good I didn't bother frosting it with the Cool Whip and it wasn't missed. I recommend that we all keep a box of the cake mix and a can of the pineapple in the pantry for those "need something FAST" times.
