Make dessert delicious and easy tonight with this 2 ingredient Pineapple Angel Food Cake!
I usually shy away from using cake mixes and prefer making cake from scratch. However, this recipe is an exception as I have found angel food cake turns out better for me if I use a mix!! The pineapple is a perfect addition and adding whipped cream (a little splurge!) and berries make this light cake taste so decadent!
Cook Time 33 mins
Servings: 12
Ingredients:
1 box Betty Crocker Angel Food Cake Mix 16 oz. {make sure to use the ‘just add water’ variety}
1 can of Crushed Pineapple ~ approx. 20 oz.
Optional: Cool Whip and Coconut for topping
Instructions:
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. 😉
The dump cake will be a dense and delicious treat… perfect topped with whip cream and some coconut flakes on top!