Pineapple Angel Cake

A little over a year ago, I was introduce to the whole angel food cake pineapple thing. I was excited over the sweetness and pops of fruity pineapple between the light and airy cake. And then my bubble was burst when someone told me it came from a box mix.

A box mix!

Ugh!

Seriously!

I really hate this lets transform box mixes phenomenon that are labeled as cheats. Don’t feel like making real cookies, then use a box cake mix with chocolate chips and get the gooiest cookies ever created. Make a box cake mix taste homemade by adding this that and all the other. Or why take time making banana nut bread when all you have to do is add banana and nuts to a yellow cake box mix. It’s so beguiling. And frustrating.

I mean, if you’re going to cheat, do it right and just by an already made cake or refrigerated cookie dough. Why add more ingredients to a mix ladled in sugar and carbs? A simple recipe with from scratch that has like 14 grams of carbs per serving, now has about 38 grams of carbs from the additions you made as a way to make it taste like you slaved an extra 30 minutes on it. You might as well have made it from scratch and save the overly abundant sweetness and carbs and thighs. Because you know all those little extras are going straight to that area of your body.

Where was I?

Because I was making a smaller angel food cake for the trifle in attempt to make sure it didn’t float like last year and to make it smaller which mean less carbs and sugar, I had to figure out what to do with the extra batter.

Pineapple Angel cake! Bahahahahahahahahha. I’m a genius. And it’s something we can enjoy for breakfast or brunch or a snack during the brisket smoking.

pineapplesponge

Pineapple Angel Cake

1/2 the angel food cake recipe
8 oz can of crushed pineapple, drained

Directions

Make angel food cake as instructed.

Before pouring into a square cake tin sprayed with cooking spray, fold in pineapple.

Bake at 350 for 30 minutes or until golden brown.

Makes 12.

It’s perfect. Absolutely perfect.

Only one problem. I used a carton of egg whites instead of actual egg whites so they never peaked the way I wanted it to.

Moral of the story – DO NOT try to save money and USE EGG WHITES FROM A CARTON. It doesn’t work.

And if it does, it takes forever.

Other than that, it was perfect. The light airiness and the pops of yellow speckled in the cake bringing sparks of pineapple in every bite. Goes perfect with coffee or tea.

So make it for a luncheon and surprise every one when you tell them it wasn’t made from a box.

Take that Susie FastMaker, destroyer of yumminess, creator of type 2 diabetes. Okay, maybe I went a little too far with that. I fully respect Mom’s with busy life’s and handling the kids, the house, and a job at the same time. Mumika was a single parent. It’s not easy. So shortcuts to bring food onto the table or being reminded that you promised to make 36 cupcakes for class or a school fundraiser are desperately needed. But just think about what you are allowing your kids to put in their mouths by using these short cuts. That’s all I ask. The future health of your children will thank you.

For an even low sugar and carb version use the strawberry shortcake cupcake recipe.

 

 

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