This 2-ingredient angel food cake marries sweet, crushed pineapple (and its juices) and a boxed angel food cake mix, yielding a tropical-flavored cake.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
166 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Combine crushed pineapple with juice and cake mix in a large bowl; beat with an electric mixer on low speed for 30 seconds, then beat on medium speed for 1 minute. Pour into an ungreased 10-inch tube pan.
Step 3
Bake in the preheated oven until deep golden brown, 40 to 45 minutes. Remove from the oven and immediately turn upside down to cool in the pan, inverted onto a wire rack, empty wine bottle, or thin-necked glass bottle (this will prevent the cake from sinking), about 2 hours.
Step 4
Run a table knife around the edges of the tube pan; turn out cooled cake onto a serving plate. Cut into slices using a serrated knife.
