This easy Pineapple Angel Food Cake is made with just four ingredients, one bowl and one spoon. This fluffy and delicious cake is topped with toasted coconut and perfect with a dollop of whipped cream.
In a large bowl, add the cake mix and crushed pineapple. With a spoon, stir until fully combined. It will be light & airy.
16 ounce angel food cake mix, 20 ounce crushed pineapple in juice
Pour the batter into a 9 x 13 pan.
Sprinkle on the brown sugar until it evenly coats the top.
2 Tablespoons brown sugar
Sprinkle on the shredded coconut.
3 Tablespoons shredded coconut
Bake for 30-35 minutes or until golden brown and cracked. It will probably be hard to see the cracks because of the brown sugar/coconut topping, but any that you do see, should be dry, not moist.
Remove from oven and carefully set the pan on its side to cool.
Once cool, run a knife around the edge to loosen it.
It will slice best with a serrated knife since it’s so spongy.
Video
Notes
Do not grease the pan. 16-20 ounces of crushed pineapple can be used.Brown sugar and coconut topping is optional. Top with whipped cream, cool whip, or ice cream.Store leftovers covered at room temperature for up to 5 days.