2-Ingredient Pineapple Angel Food Cake

• 1 box (1-step) angel food cake mix (I used Betty Crocker)


• 1 large can (about 20 ounces) crushed pineapple, undrained

1. Preheat oven to 350F degrees.


2. In a large bowl, stir together the dry cake and the entire
   can of crushed pineapple with its juice. Stir well until all the dry mix is
   incorporated. (The mixture will get really foamy.)


3. Pour the batter into a 9x13 pan which has been lightly
   greased with nonstick cooking spray.


4. Bake at 350F degrees for time specified on the box for size
   pan. When the sides pull away from pan and toothpick inserted in the center
   comes out clean, the cake is done. This should take somewhere between 30 and 40
   minutes.


5. Remove from the oven and place on a wire rack to cool.

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