Ingredients:
- 1 box (16 ounces) angel food cake mix
- 1 can (20 ounces) crushed pineapple in juice (undrained)
Instructions:
- Preheat the Oven:
- Preheat your oven according to the instructions on the angel food cake mix box.
- Prepare the Cake Pan:
- Lightly grease a tube pan or a 9×13-inch baking pan.
- Mix Ingredients:
- In a large mixing bowl, combine the dry angel food cake mix with the entire can of crushed pineapple (including the juice). Stir gently until well combined.
- Pour Into Pan:
- Pour the batter into the prepared pan, spreading it evenly.
- Bake:
- Bake in the preheated oven according to the instructions on the cake mix box. This is typically around 30-40 minutes, or until the top is golden brown and the cake springs back when lightly touched.
- Cool:
- Once baked, remove the cake from the oven and let it cool in the pan upside down for about an hour. This helps the cake maintain its light, airy texture.
- Remove from Pan:
- After cooling, run a knife around the edges of the pan to loosen the cake. Invert the pan onto a serving plate, and the cake should come out easily.
- Serve:
- Slice and serve the pineapple angel food cake. Optionally, you can top it with whipped cream, fresh fruit, or a sprinkle of powdered sugar.
Notes:
- Ensure that the angel food cake mix you choose is the type that only requires water to be added. Do not use the type that requires additional ingredients like oil.
- Using crushed pineapple in juice adds natural sweetness and moisture to the cake.
- You can experiment with variations by adding shredded coconut or chopped nuts to the batter.
