pineapple angel food cake

★★★★★ 2 Reviews
Cookie_Hansen avatar
By COOKIE HANSEN
from NEVADA, MO

Moist, delicious, and sooo very easy!

★★★★★ 2 Reviews
serves 12
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For pineapple angel food cake

  • 1 pkg
    angel food cake mix
  • 1 can
    20 oz. crushed pineapple with juice
  • 3 Tbsp
    butter
  • 1/4 c
    brown sugar
  • 1 can
    20 oz. can of crushed pineapple with the juice
  • 1 pinch
    salt
  • 1/4 c
    water
  • 1 Tbsp
    cornstarch
  • 1 Tbsp
    vanilla

How To Make pineapple angel food cake

  • 1
    Mix the angel food cake mix with the crushed pineapple in a mixing bowl with a large spoon.  Mix just fold in well blended.  DO NOT use an electric mixer.  That will beat too much air into this. 
  • 2
    Pour the batter into a 9"x13" baking pan that has been sprayed well with nonstick spray.   Bake at 350 degrees for 25 to 30 minutes.   Remove from oven and cool.  Before cutting in squares, run a sharp knife around the edges of the pan. 
  • 3
    To make the pineapple sauce, melt the butter in a deep sauce pan on medium heat. Add the brown sugar and stir until it has dissolved and slightly caramelized.  Add the pineapple and salt.  Mix the cornstarch with the 1/4 cup cold water until smooth.  Stir into the pineapple sauce and bring up to a boil for a couple of minutes.  Don't let it boil over and stir frequently.  Remove from heat and stir the vanilla in.  Serve while warm over cake slices.   This also makes  a great topping for vanilla ice cream. But the cake is delicious without topping also!

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