1 box angel food cake mix
1 15 oz. can crushed pineapple in pineapple juice
Combine the DRY cake mix with the crushed pineapple. Divide the batter into your cake molds. I used the Demarle at Home square savarin flexipan and the European Donut flexipan...If using the Demarle flexipans, do not use any butter, spray or oils in the molds. (You can see how easily the cakes can be removed from the pans...then just a quick soap and water wash, and the pans are clean!)
There was enough batter to fill all the molds...24 in total.
Bake at 350 degrees for about 20 minutes. Let cool at least 5 minutes, then remove the cakes from the molds. Place on a rack to completely cool.
1 8 oz. container of Cool Whip
a few tablespoons of Limeade concentrate
Mix the defrosted Cool Whip and limeade concentrate, to taste. When ready to serve...place individual cakes on serving plates. Spoon dollops of flavored Cool Whip on top of each cake. Garnish with a sprig of mint. (I often add a thin slice of lime and some toasted coconut.)
This dessert is very low in calories! And it's refreshingly tasty!
Visit Foodie Friday for more wonderful recipes...