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Easy Pina Colada Cake

Easy Pina Colada Cake
  • Prep 10 min
  • Total 30 min
  • Servings 16
Only four ingredients are needed to make a fabulous tropical dessert. From Prevention® Healthy Cooking.
Updated November 1, 2018

Ingredients

  • 1 box Betty Crocker™ white angel food cake mix
  • 1 can (8 oz) unsweetened crushed pineapple
  • 8 oz Cool Whip fat-free frozen whipped topping, thawed
  • 1/2 cup (2 oz) toasted coconut

Steps

  • 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.

  • Angel Food Cake is made with egg whites that don't contain the cholesterol found in egg yolks. That's good news for your heart.
  • Eat Up Slim Down Annual Recipes 2004 from Prevention® (2004) p. 201

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
10
Trans Fat
0g
Cholesterol
0mg
0%
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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