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Piña Colada Cake

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Piña Colada Cake
  • Prep 10 min
  • Total 30 min
  • Servings 16
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Only four ingredients are needed to make a fabulous tropical dessert. From Prevention® Healthy Cooking .
May 22, 2018

Ingredients

  • 1 box Betty Crocker™ white angel food cake mix
  • 1 cup unsweetened crushed pineapple
  • 3 cups frozen fat-free frozen whipped topping, thawed
  • 1/2 cup 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 centre 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.

Expert Tips

  • Tip 1
    Trademarks referred to herein are the properties of their respective owners.
  • Tip 2
    Angel Food Cake 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.

Nutrition Information

131.8 Calories, 2.1g Total Fat, 1.9g Protein, 27g Total Carbs, 19.9g Sugars

Nutrition Facts

Serving Size: 16 servings
Calories
131.8
Total Fat
2.1g
Saturated Fat
1.5g
Trans Fat
0g
Cholesterol
0mg
Sodium
227mg
Total Carbs
27g
Dietary Fiber
0.6g
Sugars
19.9g
Protein
1.9g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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