📝 Instructions
1: Preheat the Oven: Heat oven to 350°F (175°C). Do not grease your baking pan — this helps the cake climb and rise properly.
2: Mix the Batter: In a large bowl, combine the dry angel food cake mix and the entire can of crushed pineapple (juice included). Stir gently but thoroughly until fully combined. The mixture will foam and become fluffy — that’s exactly what you want.
3: Bake: Pour the batter into an ungreased 9×13-inch pan and spread evenly. Bake 25–30 minutes, until golden on top and a toothpick comes out clean.
4: Cool Completely: Let the cake cool fully on a wire rack before topping. This prevents the whipped topping from melting.
5: Add the Topping: Spread whipped topping evenly over the cooled cake. Chill before serving for best flavor and texture.
🕒 Prep Time: 10 minutes
🕒 Bake Time: 25–30 minutes
🕒 Servings: 12
🔥 Approx. Calories: 180 per slice
✨ Helpful Tips
– Never grease the pan — angel food cake needs to cling to the sides to rise tall and fluffy.
– Chill at least 1 hour before serving for cleaner slices and better flavor.
– Add toasted coconut or extra pineapple on top for a tropical twist.
– Store covered in the fridge up to 3 days.
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