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Cakes and Pies - Pineapple Angel Food Cake

  • 1 (16-ounce) package angel food cake mix
  • 2 (8-ounce) cans crushed pineapple, undrained
  • 1 teaspoon coconut extract
  • 1 (8-ounce) package reduced-fat cream cheese
  • 2 tablespoons powdered sugar
  • 1 teaspoon pineapple extract
  • 1 1/2 cups reduced-fat whipped topping
  • 1/4 cup flaked coconut, toasted

In a mixing bowl, combine dry cake mix, pineapple, and coconut extract. Beat with an electric mixer on low speed for 30 seconds; beat on medium speed for one minute.
Pour into an ungreased 10-inch tube pan. Bake at 350° for 35 to 40 minutes or until cake springs back when lightly touched.
Immediately invert pan; cool completely. Carefully run a knife around sides of pan. Remove cake to a serving plate.
For topping, beat cream cheese, sugar, and pineapple extract until smooth. Fold in whipped topping. Spread over top and sides of cake. Sprinkle with coconut. Refrigerate before serving.
Note: This is a cool, low-fat dessert for hot weather.
Submitted By: Sue Simpson
Humphreys Farmers Co-op
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