So simple but you HAVE to use a deep walled bundt pan or you will have a horrible mess in your oven. This has a light desiccated texture (but no coconut involved).
Ingredients
- 1 box Angel Food Cake Mix Just add water variety. Do not use the egg pouch type.1 box Angel Food Cake Mix Just add water variety. Do not use the egg pouch type.
- 20 oz canned crushed pineapple in juice only20 oz canned crushed pineapple in juice only
Steps
- Preheat oven to 350°F.Preheat oven to 350°F.
- Grease a deep walled bundt pan, or 9 x 13 glass or ceramic baking pan with nonstick cooking spray.Grease a deep walled bundt pan, or 9 x 13 glass or ceramic baking pan with nonstick cooking spray.
- In a large bowl (batter will expand and get foamy), add the cake mix and whole contents of the pineapple can.In a large bowl (batter will expand and get foamy), add the cake mix and whole contents of the pineapple can.
- Mix carefully to combine.Mix carefully to combine.
- Pour batter into bundt pan - use a DEEP walled bundt pan or it will overflow!Pour batter into bundt pan - use a DEEP walled bundt pan or it will overflow!
- Bake on the center rack for 37 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.Bake on the center rack for 37 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Allow cake to cool before removing from pan and optionally frosting or dust with icing sugar
No comments:
Post a Comment