Pineapple Angel Food Cake

Pineapple Angel Food Cake

This past weekend, we went to a potluck with a loose Mexican food theme. Our friend Terri (hi, Terri!) made the most delicious and simple enchiladas, and our friend Seth brought an amazing guacamole with chopped mangoes (!) in it. We also had margaritas, chili, rice, and corn bread. I could eat a meal like that every day of the week!! I’d volunteered to do dessert, but as the day drew closer I realized I didn’t have enough rhubarb handy to make the crumble I’d envisioned for the 10-12 people expected, so I had to go to plan B. I racked my brain trying to think of something festive but light that could feed a good-sized crowd, including many toddlers. Then I remembered how well this orange creamsicle cake turned out a couple years ago, and in that vein made an even EASIER dessert with crushed pineapple and angel food cake. It has just two ingredients, not including any whipped cream you might want to add, and it came out so delicious! Perfect for summer and so easy, it’s definitely something I’m going to make again and again.

Pineapple Angel Food Cake

INGREDIENTS

• 1 package angel food cake mix
• 1 large (20 oz.) can crushed pineapple

whipped cream if you want it for topping!

DIRECTIONS

Preheat the oven to 350 and butter or Pam-spray a 9 x 13 baking dish (I used glass).

In a mixing bowl, combine the dry cake mix with the crushed pineapple, juice included. (Don’t add water per the box instructions!) Stir until evenly combined. Pour into your baking dish and bake for 30-40 minutes (mine took closer to 30 — make sure it doesn’t burn!) It’s done for sure when a toothpick poked in the middle comes out clean. Let cool and serve!

Notes: I could only find pineapple chunks, so I buzzed them through the food processor quickly to pulverize them. The consistency you see there in my photos is what you want. I didn’t serve this with ice cream, but I think it would go well together! Because I was taking this to a potluck, I just bought a can of whipped cream, though I usually prefer to just make my own (especially ever since Mark got me a stand mixer). You could also make this in a cupcake tin with liners instead of a glass baking dish. Just be sure to cross-reference the cooking time on the side of the cake mix box if you drastically alter the pan size.

Enjoy! And have a wonderful weekend!

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