Retro, creamy and delicious, this cake is the frozen version of the beloved classic. This takes a bit of extra time to make--but it's worth it.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2006

Gallery

Recipe Summary

total:
9 hrs 30 mins
Servings:
1
Nutrition Profile:
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 9-inch springform pan with cooking spray; set it on a large plate. Blot 5 pineapple rings dry with paper towels; arrange in a circle in the bottom of the pan. Place a cherry (or raspberry) in the center of each pineapple ring.

    Advertisement
  • Place the remaining pineapple and the reserved juice in a blender; blend until smooth.

  • Beat egg yolks and brown sugar in a 3-quart stainless-steel bowl with an electric mixer on medium speed until thick, pale brown and fluffy, 3 to 5 minutes. Beat in the pineapple puree, scraping down the sides as necessary.

  • Bring 1 inch of water to a slow simmer in a large saucepan. Place the bowl of pineapple mixture over the simmering water and beat on medium speed until thick, doubled in volume and an instant-read thermometer registers 160 degrees F, 5 to 8 minutes. Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 8 to 10 minutes. Set aside.

  • Clean and dry the beaters. Beat egg whites, sugar and cream of tartar in another 3-quart stainless-steel bowl on medium speed until foamy. Bring the water in the saucepan back to a slow simmer, set the bowl of egg whites over it, and continue to beat on medium speed while moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high and continue beating over the heat until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160 degrees F, at this point). Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 3 to 5 minutes. Whisk the meringue into the reserved pineapple mixture until smooth.

  • Clean and dry the beaters one more time. Beat cream in a medium bowl with an electric mixer on high speed until soft, droopy peaks form, 30 seconds to 1 minute. Fold the whipped cream into the batter. Pour the batter over the pineapple slices in the pan.

  • Cut angel food cake into nine 3/4-inch-thick slices. Lay the slices over the batter, completely covering the top. Cover with plastic wrap and freeze for at least 8 hours.

  • Remove the cake from the freezer and let stand at room temperature for 10 minutes. Run a knife around the edges. Invert the pan onto a large serving plate and rap gently on the counter to loosen the cake. Remove the pan sides, then carefully remove the pan bottom. If the bottom does not release easily, place a towel soaked in hot water on it for a minute, then try again.

Tips

Make Ahead Tip: Tightly wrap and store in the freezer for up to 2 weeks (do not refreeze).

Equipment: 9-inch springform pan

Kitchen Tips: To get the most volume from beaten eggs, it's best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.

To make it easier to thinly slice the angel food cake (Step 7), place it in the freezer while preparing the filling.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

210 calories; protein 3g 6% DV; carbohydrates 37.8g 12% DV; exchange other carbs 2.5; dietary fiber 0.5g 2% DV; sugars 30.7g; fat 5.9g 9% DV; saturated fat 3.3g 16% DV; cholesterol 71.8mg 24% DV; vitamin a iu 302.4IU 6% DV; vitamin c 7mg 12% DV; folate 13.9mcg 4% DV; calcium 31.9mg 3% DV; iron 0.4mg 2% DV; magnesium 3.8mg 1% DV; potassium 150.3mg 4% DV; sodium 124.6mg 5% DV; thiaminmg 3% DV.

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
This cake was wonderful. I agree with the poster below this is a calorie bargain. As for dessert no it shouldn't be most of the calories of a meal but do we really need a dessert every night of the week? Dessert shouldn't have to be a staple dinner component - it's a luxury. Read More
Rating: 4 stars
10/30/2011
I made this for a family gathering that included everyone from kids to grandparents and everyone enjoyed it. And for me the beauty was that I could make this well in advance and just whip it out when I was ready to serve it. The only reason I gave it 4 instead of 5 stars was because it was a bit too sweet for my taste. But I tend to like my desserts less sweet than others do. As for the calorie count I'll take any cake that tastes this good that clocks in at under 250 calories a slice! Read More
Rating: 5 stars
07/02/2014
Delicious & Refreshing!!! This cake is so refreshing a wonderful change of pace from the standard pineapple upside down cake. I have never cared for the traditional version.. it's too cloyingly sweet. We enjoy dessert every day and have for our entire 37 year marriage. Everything in moderation.. If you feel there are too many calories or it's too sweet for you cut back on the size of your portion or the amount of sugar in it but don't dock the rating because of it! This recipe is now in our dessert rotation. Thank you!! Pros: A make ahead dessert that looks scrumptious when served Cons: Can't think of any Read More
Advertisement
Rating: 4 stars
10/30/2011
I would like to see a dessert that will not consume most of the calories of a meal Read More
Rating: 4 stars
10/30/2011
I tried this. It is simply delicious! Read More