Recipes

[miata1]

Hello all,  Just wanted to let you know that I prepared this cake for Easter and it was so delicious.  It really was a hit.  I did put less sugar and put in a cup and half instead of the two cups since I thought the pineapple would make it sweet too.  My granddaughter loved the cake and I will definitely make it again.  I think the next time I may just put l cup of sugar and see how that turns out.  The texture of the cake was very different due to the pineapple but I think that it made it even better.  Thank you for a wonderful recipe and hope everyone had a good Easter.

[Sooner]

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@LizzieInSRQ wrote:

In baking doesnt sugar affect texture, not just for sweetness? If you are concerned about sugar content in a baked good   I wouldnt cut back on sugar but perhaps use a sugar substitute made fir baking.  Bakers chime in?

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@LizzieInSRQ I always cut down on the sugar in baking.  I don't remember any real failures, but my thought was wow as much sugar as flour? I certainly would go back to at least 1 1/4 or 1 1/2 cup but that's just me.  Might up the flour a little bit if the batter looks thin. 

[jeepgrl]

@HLP  - I make that one alot too!  So easy and I love Angel food cake and I love pineapple, so it's a no brainer for me.

[jannabelle1]

@HLP, I love the pineapple angel food cake recipe too, and make it fairly often. I've made it in a bundt pan and angel food pan.. I've also made it in a 9x13 pan although it's too much batter for that so I put the rest of the batter in a large loaf pan for my neighbor...always tastes wonderful as a base for a trifle with fresh strawberries and pineapple chunks, pudding and Cool Whip, or just sliced with or without Cool Whip. One of the easiest cake recipes ever!