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–+ servings

Two Ingredient Pineapple Angel Food Cake

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Two slices of yellow cake topped with whipped cream and a mint leaf on a small plate, placed on a red checkered cloth, with a glass of milk in the background.
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Prep Time:5 minutes
Bake Time:35 minutes
Total Time:40 minutes

Ingredients

  • 16 ounce box angel food cake mix
  • 20 ounce can crushed pineapple undrained
  • Whipped topping and mint for garnish

Instructions

  • Preheat the oven to 350 degrees.
  • Spray a 9x13 baking dish with non-stick spray.
  • In a large bowl using an electric mixer whip the cake mix and crushed pineapple together.
  • Pour the batter into the prepared pan.
  • Bake 35-40 minutes until a toothpick inserted in the middle comes out clean.
  • Cool.
  • Garnish and serve!

Notes

Tips, Tricks & Storage

Don't Overmix
Once the pineapple and mix come together, the batter becomes airy almost instantly. Stir just enough to combine, then get it into the baking dish so it stays fluffy in the oven.
Let It Cool Completely
Angel food cake sets as it cools. Cutting into it too early can cause it to crumble. Give it time, and you'll get cleaner slices with that perfect soft texture.
Use the Pineapple Juice
Don't drain the pineapple. The juice activates the cake mix and adds a ton of flavor — it's what keeps the cake moist and naturally sweet.
Don't Use Pineapple Chunks
Don't use pineapple chunks, it does need to be crushed pineapple. Pineapple chunks don't bake as well into the cake and will make it crumbly. 
Storage
Store leftovers in an airtight container for up to 3 days. Refrigerate up to 5 days for a firmer, chilled version. Freeze slices individually for quick grab-and-go treats. Thaw at room temperature or microwave for a few seconds.

Substitutions & Variations

This recipe is wonderfully flexible if you want to play around with the flavors. You can fold in coconut flakes for a tropical touch or add fresh berries on top after baking. Add lemon zest or a splash of vanilla extract to the batter before baking to change the flavor slightly. Add a dusting of powdered sugar, a drizzle of caramel, or serve with a scoop of vanilla ice cream. You can also make this in an angel food pan if you would like a round cake. It turns into something that looks like you spent more time on it than you did. Little swaps can make a difference, so use whatever you've got and have fun with it.

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Servings: 12 people
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