Ingredients:
- 1 box angel food cake mix (just the dry mix—no added ingredients)
- 1 can (20 oz / ~565 g) crushed pineapple with juice (do not drain)
Instructions:
- Preheat oven
Set to 175°C (350°F). - Mix
In a large bowl, combine the dry angel food cake mix and the entire can of crushed pineapple (juice included).
Stir until fully combined. The batter will become fluffy and foamy. - Pour into pan
Spread evenly into an ungreased 9×13-inch (23×33 cm) baking dish. - Bake
Bake for 25–30 minutes, or until the top is golden and springs back when touched. - Cool completely
Let it cool before cutting—this helps it set properly.
Optional (but tasty) extras:
- Dust with powdered sugar
- Top with whipped cream
- Add shredded coconut before baking for a tropical twist
Tips:
- Don’t grease the pan—angel food batter needs to cling to rise properly
- Make sure you use angel food cake mix only (not regular cake mix)