If you’re looking for a treat for Valentine’s Day but cringe at the fat content in most desserts, these pineapple angel food cake cupcakes are for you. By simply adding crushed pineapples to a boxed cake mix, you’ll create light, sweat treats without the fat. That’s right, there are only two ingredients in these cupcakes. And fat free. Talk about heavenly!
Practice your best "I slaved away in the kitchen to make these because I love you" face, and then dive into this recipe. Simple angel food cake...with a little extra to make them special.
Ingredients:
- 1 box of 1-step Angel Food Cake mix
- 1 20-ounce can of un-sweetened crushed pineapples (in water or juice, not syrup)
Directions:
- Preheat oven to 350 degrees.
- Empty the package of angel food cake mix into a large bowl. Empty the can of pineapples into the bowl and stir until pineapples and liquid are mixed well. Batter will become light and frothy.
- Spoon batter into lined cupcake trays, filling each liner ½ - ¾ of the way.
- Bake cupcakes for 10-12 minutes, or until tops are just lightly browned, with a slight spring when touched. Allow to cool for 5 minutes in trays, then move to wire racks.
- Makes approximately 36 cupcakes. Approximately 55 calories per cupcake (without toppings).
To make these cupcakes extra special, top with whipped cream or Cool Whip (also available in fat-free variety) along with fresh strawberries. Cut your strawberries to look like hearts for a romantic touch. If you can’t quite kick your chocolate craving, drizzle a little chocolate syrup on top. Making chocolate fondue? Dip your pineapple angel food cake in there, too. Healthier than the traditional pound cake dippers, while still delicious.
Ingredient tips: If you live in the Bensalem, PA area, Giant on Street Road has Pillsbury® cake mixes on sale four for $5 through Saturday, February 9. In addition, 16-oz. packages of strawberries are on sale: $2.99 for standard strawberries or $3.99 for organically grown strawberries.
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