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weight watchers pineapple pina colada cake on white plate
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📋 Weight Watchers Pina Colada Angel Food Cake Recipe

This Weight Watchers Pina Colada Angel Food Cake is made with a cake mix and only 4 ingredients, is 9 WW points (without artificial sweetener) and is ideal for any occasion. It makes 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!
Course Dessert
Cuisine American, North American
Keyword angel food cake, pina colada, pineapple, weight watchers
Special Diet Vegetarian, weight watchers
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 servings
Calories 160kcal
Author Terri Gilson

Equipment

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
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F/ 175 degrees C and spray an angel food cake pan with non-stick cooking spray or Wilton Cake Release.
  • 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

*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!
can of whipped cream
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.

Nutrition

Serving: 1piece | Calories: 160kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 312mg | Potassium: 74mg | Fiber: 1g | Sugar: 28g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg
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