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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Two-Ingredient Pineapple Angel Food Cake Recipe

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This recipe for Two-Ingredient Pineapple Angel Food Cake is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box (1-step) angel food cake mix (I used Betty Crocker)
1 large can (about 20 ounces) crushed pineapple, undrained
Directions:
Directions:
Preheat oven to 350F degrees. In a large bowl, stir together the dry cake and the entire can of crushed pineapple with its juice. Stir well until all the dry mix is incorporated. (The mixture will get really foamy.) Pour the batter into a 9x13 pan which has been lightly greased with nonstick cooking spray. Bake for time specified on the box for size pan. When the sides pull away from pan and toothpick inserted in the center comes out clean, the cake is done. This should take somewhere between 30 and 40 minutes. Remove from the oven and place on a wire rack to cool.

 

 

 

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