Ingredients
Scale
- 16 oz box angel food cake mix
- 20 oz can crushed pineapple in juice, do not drain
- 8 oz cool whip, for serving
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the angel food cake mix with the crushed pineapple along with the juice. Mix until well combined and light and foamy.
- Pour the mixture into an ungreased 9×13 inch pan, spreading it evenly.
- Bake for 25–30 minutes, or until the top is golden brown and the cake springs back when lightly pressed. The cake will rise while baking and settle as it cools.
- Let the cake cool completely in the pan, then top with cool whip.
- Serve with a dollop of whipped topping on each slice.
Notes
Ensure not to drain the pineapple to keep the cake moist.
This cake can be served chilled for a refreshing dessert.
It’s best enjoyed on the same day for optimal texture.
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 12g
- Sodium: 140mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.