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–+ servings

2-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Light, fluffy angel food cake made with just boxed angel food cake mix and a can of crushed pineapple (with juice) for a quick tropical dessert. Easy to assemble and perfect topped with whipped cream or cherries.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10

Ingredients
  

Main Ingredients

  • 1 box angel food cake mix
  • 20 oz crushed pineapple (do not drain)

Instructions
 

Preparation Steps

  • Preheat the oven to 350°F (175°C).
  • In a large bowl, pour the angel food cake mix. Add the entire can of crushed pineapple with its juice.
  • Gently fold the pineapple into the cake mix until evenly combined. Avoid overmixing; stir just until incorporated.
  • Pour the batter into a lightly greased 10-inch tube pan or angel food cake pan, spreading evenly.
  • Bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  • Remove from oven and let the cake cool completely in the pan on a wire rack. Once cooled, invert the pan to release the cake.
  • Slice and serve plain or topped with whipped cream and maraschino cherries, if desired.

Notes

Do not overmix to keep the cake light. Store any leftovers covered in the refrigerator for up to 3 days.
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