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 ideal for any occasion!
This is an elevated version of the ww 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.
If you're like me, you get frustrated by all the Weight Watchers desserts out there that either taste terrible or are loaded with artificial sweeteners. I avoid artificial sweeteners whenever possible because I don't like the taste, nor do I like how they make me feel. Although it's not as low-point as some of the 'sugar-free' WW dessert recipes, I'd rather eat the few extra points than the artificial sweeteners. You can check out all my other Weight Watchers Dessert Recipes (WW dessert recipes) without artificial sweeteners HERE!! That being said, if you like to use sugar-free cake mixes and want to lower the points, by all means, go for it!
🥘 Ingredients
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:
- box of angel food cake mix - * I use regular, but you can use sugar-free if you prefer
- canned crushed pineapple
- coconut extract/flavoring
- light coconut milk
Garnish (optional)
- Optional garnishes: maraschino cherries, unsweetened coconut flakes, canned pineapple rings
*see recipe card for quantities
🔪Instructions
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 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.
📖Variations & Substitutions
- Pineapple rings- you could use pineapple chunks instead
- Coconut extract - you could use rum extract instead
- Other garnishes - you could use fresh berries
🌡️Storing
You can make this delicious pineapple angel food cake ahead (up to 2 days) and store it in the fridge. If you're just storing it overnight, you can cover 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 cake recipe is 9 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)
🍽Equipment
You will need an angel food cake pan (affiliate link) or a fluted tube pan or a bundt pan to make this delicious dessert! You'll also want to use a serrated knife (affiliate link) to cut the angel food cake, as it's the best way.
👪 Serving Size
This low fat cake recipe makes 12 servings @ 9 weight watchers points each (not including optional garnishes). If you want to serve bigger pieces, then you need to calculate the WW points accordingly.
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 and no one would even know they are Weight Watchers!
💭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!
So if you're looking for a great tasting WW cake recipes without artificial sweetener, then give this elevated Weight Watchers Pineapple Angel Food Cake a try!
🍰Check out my other Weight Watchers Dessert Recipes (WW dessert recipes) without artificial sweeteners!
📋 Weight Watchers Pina Colada Angel Food Cake Recipe
Ingredients
- 1 angel food cake box 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
- Place on a pot holder and cool for 5 minutes in the pan.
- Run spatula along edges and flip onto a cooling rack.
*I use Wilton Cake Release (affiliate link) for cakes, as it does a superb job at preventing cakes from sticking to the pan
*If you want to use a whipped cream topping, I recommend using Dairyland or Gay Lea light real whipped cream, as it's 1 WW point for 4 tbsps!
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