Pineapple Angle Food Cake
with whipped cream and fresh red raspberries
Place the cake mix in a bowl. Add the crushed pineapple (along with all the juice). Stir thoroughly. That's the entire recipe.
As you mix the pineapple with the cake mix, the mixture will get light and foamy.
Pour the mixture into an ungreased 13" and 9" pan. I used metal even though glass was recommended. Do not grease the pan. The recipe can probably be better made in an actual fluted angel food cake pan. You'll see why in a moment.
In my pan (it's closer to 13 x 8" for some reason), the batter continues to foam as it begins to bake and rises above the edge of the pan ... almost an inch! It doesn't run over - thank goodness - but I suppose it would be better made in the actual size pan recommended.
Here's the finished cake. The recipe calls for 33 to 38 minutes at 350°. I shoved a toothpick into the cake at the minimum time and found it finished. The toothpick came out clean.
In a standard angel food cake pan, the cake could be placed upside down when it's first taken out of the oven. That's necessary to prevent the center from falling a bit. Remember how we'd suspend angel food cakes upside down on a soda bottle? Where do you still but glass soda bottles (today's plastic ones would melt)?
I've seen this cake on the Internet in several guises but all use the same recipe. Call it a "fluffy cake" a "two ingredient cake", whatever. It's all the same thing.
The cake remains moist and sweet due to the crushed pineapple. It's a super dessert that makes an ample quantity quickly.