Sunshine Pineapple Angel Cake~~

A light, tropical dessert that’s big on flavor and WW-friendly!

Cake Ingredients

1 box Angel Food Cake mix (just the dry mix – approx. 120 WW points)

1 can (20 oz) crushed pineapple in juice (undrained – 0 points)

Directions:

Preheat oven to 350°F (175°C).

In a large bowl, mix dry cake mix with the entire can of crushed pineapple (including juice). Use a manual whisk or spoon—no electric mixer needed.

Pour into a greased 9×13” baking dish.

Bake for 30 minutes, or until golden and springy to the touch.

Let cool completely in the pan.

WW Points for Cake (entire cake): ~120
→ Per serving (1/12 of cake): 10 WW Points

Topping Ingredients

1 tub (16 oz) Lite Cool Whip – ~16 points

1 can (8 oz) crushed pineapple in juice, drained – 0 points

1 box (3.4 oz) sugar-free vanilla instant pudding mix – ~3 points

Directions:

In a bowl, mix together the Cool Whip, drained pineapple, and pudding mix until smooth.

Spread evenly over the cooled cake.

WW Points for Topping (entire batch): ~19
→ Per serving (1/12 of cake): 1.5–2 WW Points

TOTAL WW POINTS PER SERVING:

About 11.5–12 WW Points (for 1 of 12 slices)
(can be reduced – see tips below)

Make It Lighter: Tips

Use Fat-Free Cool Whip → 10 points instead of 16

Try a sugar-free angel food cake mix (if available)

Cut into 15–16 smaller servings to reduce points per slice

Serve topping on the side for portion control~

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