Pineapple Angel Food Cake
This 2 ingredient Pineapple Angel Food Cake is further proof that happiness is just one angelic slice of cake away! So sweet, so irresistible... this fluffy soft cake infused with crushed pineapple is just begging you to have one more bite! Thanks to a cake mix shortcut, it gets bonus points for being the EASIEST dessert you'll ever make!
Servings: 12
Ingredients
- 16 ounce Betty Crocker Angel Food Cake Mix box (make sure to use the 'just add water' variety)
- 20 ounce can of Crushed Pineapple
- Optional: Cool Whip and Coconut for topping
Instructions
- Gather your ingredients.
- Preheat oven to 350 degrees.
- In large mixing bowl, mix powdered Angel Food Cake Mix and Crushed Pineapple together (including the juice from the can) - don’t add any other ingredients.
- Transfer mixture into 9×13 ungreased ceramic baking dish. (Do NOT grease pan)
- Bake for 33 – 38 minutes, or until golden brown on top.
- After baking, it is completely normal for your cake to fall in the middle as it cools.
- Optional: To avoid the cake falling a bit in the middle as it cools, you can immediately turn upside down to cool... I used some handy dandy loaf pans as support. ;)
- Just before serving, top your slice with optional whip cream or cool whip, and coconut flakes or fresh berries.
Notes
- High Altitude Baking Tip: If you live at a higher altitude (above 3,000 - 3,500 feet) add 1 - 2 tablespoons of cornstarch to the batter for stability.
- Cake Storage: There is no need to store this pineapple angel food cake in the refrigerator, and it can actually overly moisten the cake and compromise the texture. For best results, leftovers can be stored covered, at room temperature for up to 2 days.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
