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.
