Pina Colada is one of my fave flavors and making this 4 ingredient Weight Watchers Pina Colada Angel Food Cake was one of the smartest things I've ever done with Pina Colada flavor! This Weight Watchers cake is 9 WW points (without artificial sweeteners) and is ideal for any occasion!
This delicious dessert is an elevated version of the Weight Watchers pineapple angel food cake, is a great celebration cake, a Sunday night dinner cake and it's perfect for bringing along to a potluck or for a summer backyard BBQ. You'll be amazed at what a fluffy cake this creates and no one will even know it's a Weight Watchers cake recipe!
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I served this cake to my family and they loved it! Until I told them, they weren't even aware that it was a Weight Watchers cake recipe.
I love Weight Watchers cake recipes that don't require you to give up texture and flavor and aren't loaded with that fake sugar taste.
If you feel the same, then give my Weight Watchers Carrot Cake and my Skinny Pumpkin Cheesecake a try! You could serve them to your family and friends; no one would even know they are Weight Watchers!
🥘 Ingredient Notes
The Weight Watchers Pineapple Angel Food Cake Recipe is not new, but the Pina Colada flavor of this cake is! I added some more tropical flavor to it and WOW - it's so much tastier than the basic WW Pineapple Angel Food Cake.
I felt that the Weight Watchers Angel food cake with pineapple needed something more so I've elevated the flavor with an additional tropical zing and some creaminess. Because if I'm going to have dessert, I want to be worth it!
For this Weight Watchers cake recipe, you'll need 4 simple ingredients:
- Angel food cake mix. I use regular because I don't like artificial sweeteners.
- Canned crushed pineapple. The juices in the pineapple help activate the rising of the cake and give it moisture.
- Coconut extract/flavoring. You get a lot of coconut flavor with a small amount of extract! I use it in my WW friendly Healthy Strawberry Yogurt Popsicles as well.
*see recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- Angel food cake mix- you can use sugar-free if you prefer
- Pineapple rings- you could use pineapple chunks instead
- Coconut extract - you could use rum extract instead
- Other garnishes - you could use fresh berries
🔪How to Make WW Angel Food Cake
PREP: Preheat the oven to 350 degrees F/ 175 degrees C and spray an angel food cake pan with nonstick spray or Wilton Cake Release (affiliate link)
Open the can of crushed pineapple with liquid and remove 2 tablespoon of the pineapple juice. Discard that liquid.
In a large bowl, combine cake mix (just the dry angel food cake mix -nothing else!!) and the can of crushed pineapple, including the remaining juice, with 3 tablespoon of light coconut milk and the coconut extract.
Stir together with a spoon or spatula. This mixture will become frothy.
*you don't need to use an electric mixer
Pour batter into the greased angel food cake pan and bake for 30 minutes or until cake tester comes out clean and cake is golden brown.
Remove from oven and place on a pot holder and cool for 5 minutes in the pan.
Run spatula along edges and flip onto a cooling rack. * I put the cooling rack on top to flip, then I tap the bottom of the pan with a spatula. ** Don't worry if a little piece of the cake sticks to the bottom of the pan, you can remove it and place it on the cake and it will mostly be covered by garnish.
Cool for another 5 minutes.
Once it's completely cooled, trim off any brown, if desired. Alternatively, you can just leave it.
Then flip it back over onto a serving plate, so the smooth/smaller side is facing up.
Garnish: Pat pineapple pieces dry and dry off the liquid on the cherries and add to the top of the cake. Then sprinkle on unsweetened coconut flakes. Top with fat-free cool whip or spray can light whipped cream (see NOTES in recipe card) if desired.
Top Tip
When you remove the cake from the oven:
- Place on a pot holder and cool for 5 minutes in the pan.
- Run a spatula along edges and flip onto a cooling rack.
* I put the rack on top to flip, flip it, then I tap the bottom of the pan with a spatula (this loosens the cake from the bottom of the pan) ** Don't worry if a little piece of the cake sticks to the bottom of the pan, you can remove it and place it on the cake and it will mostly be covered by garnish.
Expert Recipe Tips
Angel food cake can be finicky, so here are some tips and tricks to help!
- Use the Right Pan for the Best Texture. An angel food cake pan (tube pan) is ideal because it allows the cake to rise properly and bake evenly. If you must use a bundt pan, be sure to grease it extremely well, as angel food cakes tend to stick.
- Do NOT Overmix the Batter. Gently stir the ingredients just until combined. Overmixing can deflate the batter and result in a denser cake instead of the light, fluffy texture you want.
- Let the Cake Cool Upside DownTo prevent the cake from collapsing, cool it upside down on a cooling rack for at least 5 minutes before removing from the pan. This helps set the structure.
- Dry Your Garnishes Before Adding. Pat the pineapple slices and maraschino cherries dry with a paper towel before placing them on the cake. This prevents excess moisture from making the cake soggy.
- Don’t Skip the Coconut Extract. Coconut extract is key to enhancing the pina colada flavor. A little goes a long way, so stick to the recommended amount to avoid an overpowering taste.
- Trim the Cake for a More Professional Look. If you want a cleaner presentation, trim any overly browned edges after cooling. This step is optional but gives the cake a more polished appearance.
- Use Cake Release for Easy Removal. For a foolproof cake release, use Wilton Cake Release or make your own by mixing equal parts of flour, oil, and shortening. Brush it on the pan before adding the batter.
- Avoid Opening the Oven Door Too Early. Opening the oven door before the cake is set can cause it to collapse. Wait until at least 25 minutes into baking before checking doneness with a toothpick.
- Serve with Light Whipped Topping for Extra Creaminess. For an even more indulgent taste without adding too many points, serve with fat-free Cool Whip or light whipped cream (such as Dairyland or Gay Lea, which are 1 WW point per 4 tbsp). Or try my 'skinny whipped cream' made with evaporated milk.
🌡️Storing
You can make this delicious pina colada angel food cake ahead (up to 2 days) and store it in the fridge. If you're just storing it overnight, you can cover it with plastic wrap. I do not recommend making it ahead any more than 2 days, as it will dry out. Add the garnishes just prior to serving. Leftover cake can be stored in the fridge for up to 3 days.
You can also freeze this cake in an airtight container for up to 3 months (do not garnish until it's fully defrosted.
🔢WW Point
This Weight Watchers angel food cake recipe is 8 Weight Watchers smart points per serving. However, you can reduce the points further by using a sugar-free cake mix (if you are comfortable using artificial sweeteners).
👪 Serving Size
This low fat cake recipe makes 12 servings @ 8 weight watchers points each (not including optional garnishes). If you want to serve bigger pieces, then you need to calculate the WW points accordingly.
What to do with Leftover Light Coconut milk
Yes, you'll have leftover coconut milk when you make this recipe, so why not make WW Friendly Vegan Coconut Lime Nice Cream? You can keep it in the freezer until you need your next sweet treat fix!
And why not give my Healthy Pina Colada (WW friendly) a try? It also uses up leftover light coconut milk!
❔ Recipe FAQ's
Make sure you're only using the dry cake mix—do not follow the directions on the box. The pineapple juice reacts with the cake mix to create the rise, so do not drain all the juice. Avoid over-mixing; gently stir until just combined. Do not open the oven door too early, as the cake may collapse.
Canned pineapple is recommended because the juice helps activate the cake mix. If using fresh pineapple, be sure to blend it with some pineapple juice to get the right consistency.
Yes, but it will increase the calorie count and WW points. Light coconut milk keeps the cake lower in fat while still adding coconut flavor.
So if you're looking for a great tasting WW cake recipes without artificial sweeteners, then give this elevated Weight Watchers Pineapple Angel Food Cake a try!
Love that Pina Colada flavor? Try my Healthy Pina Colada Mocktail too!
More WW Cakes
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📋 Weight Watchers Pina Colada Angel Food Cake Recipe
Ingredients
- 1 box of angel food cake mix * I use regular but you can use sugar-free to bring down the points
- 388 ml -can of crushed pineapple w/the juice
- ½ teaspoon coconut extract
- 3 tablespoon light coconut milk
Garnish
- pineapple rings
- maraschino cherries
- unsweetened coconut flakes
Instructions
- Open the can of crushed pineapple and remove 2 tablespoon of pineapple liquid. Discard.
- In a large mixing bowl, stir together the contents of Angel Food cake mix box (just the dry mix -nothing else!!) and the can of crushed pineapple, including the remaining juice, with 3 tablespoon of light coconut milk and the coconut extract.
- Stir together with a spoon or spatula. This mixture will become frothy.
- Pour into the greased angel food cake pan and bake for 30 minutes or until cake tester comes out clean.
- Remove from oven and place on a pot holder and cool for 5 minutes in the pan.
- Run spatula along edges and flip onto a cooling rack. * I put the rack on top to flip, then I tap the bottom of the pan with a spatula. ** Don't worry if a little piece of the cake sticks to the bottom of the pan, you can remove it and place it on the cake and it will mostly be covered by garnish.
- Cool for another 5 minutes.
- Once it's completely cooled, trim off any brown, if desired. Alternatively, you can just leave it.
- Then flip it back over onto a serving plate, so the smooth/smaller side is facing up.
Garnish
- Pat pineapple rings dry and dry off liquid on cherries and add to top of cake. Then sprinkle on unsweetened coconut flakes.
Notes
Recipe Tips:
-
- Use the Right Pan for the Best Texture. An angel food cake pan (tube pan) is ideal because it allows the cake to rise properly and bake evenly. If you must use a bundt pan, be sure to grease it extremely well, as angel food cakes tend to stick.
- Do NOT Overmix the Batter. Gently stir the ingredients just until combined. Overmixing can deflate the batter and result in a denser cake instead of the light, fluffy texture you want.
-
- Let the Cake Cool Upside DownTo prevent the cake from collapsing, cool it upside down on a cooling rack for at least 5 minutes before removing from the pan. This helps set the structure.
-
- Dry Your Garnishes Before Adding. Pat the pineapple slices and maraschino cherries dry with a paper towel before placing them on the cake. This prevents excess moisture from making the cake soggy.
-
- Don’t Skip the Coconut Extract. Coconut extract is key to enhancing the pina colada flavor. A little goes a long way, so stick to the recommended amount to avoid an overpowering taste.
-
- Trim the Cake for a More Professional Look. If you want a cleaner presentation, trim any overly browned edges after cooling. This step is optional but gives the cake a more polished appearance.
-
- Use Cake Release for Easy Removal. For a foolproof cake release, use Wilton Cake Release or make your own by mixing equal parts of flour, oil, and shortening. Brush it on the pan before adding the batter.
-
- Avoid Opening the Oven Door Too Early. Opening the oven door before the cake is set can cause it to collapse. Wait until at least 25 minutes into baking before checking doneness with a toothpick.
-
- Serve with Light Whipped Topping for Extra Creaminess. For an even more indulgent taste without adding too many points, serve with fat-free Cool Whip or light whipped cream (such as Dairyland or Gay Lea, which are 1 WW point per 4 tbsp). Or try my 'skinny whipped cream' made with evaporated milk.
Terri Gilson
This Pina Colada Angel Food Cake takes the WW-friendly pineapple cake idea to a whole new level. I've added extra tropical flavors to create a truly satisfying dessert. At only 9 WW points and made without artificial sweeteners, it's perfect for any occasion from backyard BBQs to Sunday dinners.