Two-Ingredient Pineapple Angel Food Cake

By MJH

Ingredients

• 1 box Betty Crocker™ white angel food cake mix
• 1 can (20 oz) crushed pineapple in juice, undrained

Preparation

Step 1

Heat oven to 350°F.

In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.

Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.