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  3. The point of using angel food cake is that when you put an acidic items such as lemonade, limeade, or even crushed pineapple including the juice which I have done many times, that is actually what causes the angel food cake to rise. I have not tried any of that with a regular cake mix. Angel food cake has a spongy texture. That's just the way it is. My mom used to make angel food cake in a tube pan and then fill in the center and the top with cherry pie filling and top it off with whipped cream. That was my go-to birthday cake!

  7. I made this yesterday. Instead of Limeade, I used (thawed) frozen 100% orange juice concentrate. It worked. It tasted good, kind of a tartness, with the orange juice (probably because no sugar, just juice), but this was offset by the sugar in the cake mix. Everyone liked it. Caveat: I have never made an angel food cake before, ever. Not even from scratch. The cake colapsed on itself as it cooled, ruining the look and kind of compacting the airy texture. That said, I would make this again. Next time, I would mix it up in a regular bowl and bake the cake in the angel food cake pan that can be suspended upside down in mid-air as the cake cools.

  11. do you ever look at the calories and sugar in the products you are using when you bake the cake mix alone has tons of sugar in it it is alot healthier for someone if they eat a bowl of fresh fruit with sugar free cool whip on top you cut a ton of fat aand calories from eating a cake plus it is alot healthier

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