This 2-ingredient pineapple angel food cake recipe is moist, sweet, and packed with heavenly pineapple flavor. And you can't beat how easy it is to make!
Ingredients
16ounceangel food cake mix
20ouncecrushed pineapple in juiceundrained
Cool Whipthawed, for serving (optional)
Instructions
Preheat oven to 350° F.
Add dry angel food cake mix and undrained can of crushed pineapple to a large bowl; stir to combine. The batter will become frothy.
Transfer the cake batter into an ungreased 9 x 13 pan and bake for 30-40 minutes, or until the top is golden brown and the edges are crispy.
Cool the cake on a cooling rack before slicing and serving. Top with a dollop of whipped topping or whipped cream, if desired.
Notes
Store covered in the refrigerator for up to 3 days.Non-stick coated pans can prevent the cake from rising properly. Be sure to use a glass or ceramic baking dish.Do not grease your baking dish with nonstick spray –doing so will prevent the cake from rising correctly.The cake rises a lot when baked and then deflates while cooling–especially in the middle. So don’t worry, the deflating is completely normal!Try adding some shredded coconut for an extra tropical dessert!