Who doesn't love angelfood cake topped with strawberries? This recipe uses pineapple to pump up the fiber content of one of my favorites, the angelfood cake. I think this is one of those ww food-hacks that have been around forever, but I could be wrong.
It's pretty simple: mix an 8 ounce can of crushed pineapple (juice and all) with one angelfood cake mix. I stirred it by hand just until it came together and there was no dry mix left in the bowl, then spread it in two loaf pans.
The instructions on the mix said not to grease the pans but I couldn't help myself; I prepared the loaf pans with non-stick spray.
Bake at 350 for 35 to 45 minutes, until deep golden brown. Mine took about 35 minutes. Then I set the pans on their side on a cooling rack. Once they cooled completely I ran a knife around the edges; the loaf-shaped cakes came free easily. That's a relief because they are sticky; I was afraid I'd be scraping them out of the pans!
They didn't rise very much but I didn't expect them to since I didn't beat the batter for the fluff-factor. I topped them with strawberries I had sliced, sprinkled with sugar (2 Tbs sugar on a pound of strawberries, so not alot of added sugar), and set aside earlier. Awesome! It doesn't have as much of the light, spongey texture of regular angelfood cake, but it still has the fabulous burnt-sugar tasting crust. I had some trouble cutting it without the crust breaking in the wrong place, but that didn't change the taste. I could see the pineapple bits but I didn't really notice them when I ate it. Probably because of all the strawberries!
I would make this again, definitely. And in my opinion it's good enough to serve to company. Or keep for yourself...
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