Pineapple Angel Food Cake
1 (8 oz) can pineapple chunks in juice
1 (6.2 oz) pkg white angel food cake mix
3 tbsp shredded coconut
3/4 cup seedless raspberry all-fruit spread
2 tsp raspberry liqueur or fresh lemon juice
Preheat the oven to 350 deg F.
Place a sieve over a cup measure or small
bowl. Add the pineapple and drain; set the juice aside.
Cut the pineapple into small chunks.
Return the pineapple to the sieve and set over the cup measure.
Gently press out any excess juice with the
back of a spoon.
Prepare the cake mix according to package
directions, omitting the water specified on the box.
With an electric mixer on medium speed, beat the cake mix and
6 tablespoons of the pineapple juice for 1 minute.
(Reserve any remaining pineapple juice
for another use.)
With a large rubber spatula, gently fold in the
reserved pineapple chunks and the coconut until just combined.
Scrape the batter into an ungreased 4 1/2 x 8 1/2-inch loaf pan.
Bake immediately, until the top is golden brown and springs
back when gently touched, 25 to 30 minutes.
Immediately place the pan on one side on a rack and
cool completely, about 1 hour.
To loosen, run a thin-bladed knife around the edges of the pan.
Invert onto a plate or cake rack, then reinvert right-side up.
Combine the fruit spread and the liqueur or lemon juice in a
small microwavable bowl; microwave on High 40 seconds;
stir until smooth. Serve cake with the sauce.
Per serving (1/6 of cake with 2 tablespoons sauce): Calories 196;
Fat 1g;Chol 0mg;Sodium 230mg;Carb 43g;Fiber 2g;Protein 3g
Weight Watchers Magazine, Jan/Feb 03