Toad Hall Gardens

Fine, organic produce from Bloomington, Indiana

Pineapple Angel Food Cake with Raspberries & Honey Drizzle

Honey from our friends at Humble Bumble and a sprig of berry mint take this simple dessert to a level of luxury you have to taste to believe. It's the ultimate fat-free, dairy-free, vegetarian summer dessert!

Serves: 10 • Prep Time: 10 min • Cook Time: 30 min

Ingredients

  • 1 box Angel Food Cake Mix
  • 20oz can Crushed Pineapple in juice
  • 1 pint Berries
  • Local Honey
  • Berry Mint (Strawberry Mint or Pineapple Mint also harmonize well)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Grease a 9×13 baking pan.
  3. In a large bowl mix the crushed pineapple and juice into the cake mix, once combined pour into the greased pan and bake for 30- 45 minutes.
  4. Crush the berries in a small bowl and finely chop the mint.
  5. The cake will be golden brown on top when finished and springy to the touch, let cool before cutting.
  6. Top with black raspberries, drizzle with honey and garnish with mint.