Description
A light, fluffy, and sweet cake made with just two ingredients—perfect for a quick dessert that’s low in fat and full of tropical flavor.
Ingredients
- 1 box (16 oz) angel food cake mix
- 1 can (20 oz) crushed pineapple in juice, undrained
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine the angel food cake mix and the undrained crushed pineapple.
- Mix well until fully combined and foamy.
- Pour the batter into an ungreased 9×13 inch baking dish.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let it cool in the pan.
- Slice and serve plain or with whipped topping and fresh fruit if desired.
Notes
- Do not grease the baking dish; the cake needs to cling to the sides to rise properly.
- This cake is best served the same day but can be stored in the refrigerator for up to 3 days.
- Optional toppings include whipped cream, fresh berries, or a dusting of powdered sugar.