Ingredients
- 1 box Angel food cake mix.
- 1 can (20 oz) Crushed pineapple, undrained (the juice is the only liquid you need!).
- 1 tub Whipped topping (e.g., Cool Whip).
Preparation Steps
- Preheat: Heat your oven to 350°F (175°C).
- Mix: In a large bowl, combine the dry angel food cake mix and the entire can of crushed pineapple with its juice. Stir by hand until completely combined; the batter will become very light and fluffy.
- Bake: Pour the batter into an ungreased 9×13 inch baking pan. Bake for 25–30 minutes or until the top is golden brown and a toothpick comes out clean.
- Cool: Allow the cake to cool completely in the pan.
- Frost: Once cool, spread the whipped topping over the top of the cake.
- Optional Topping: Garnish with extra pineapple bits or crushed walnuts for added texture.
Why This Recipe is a “Huge Save”
- Calorie Conscious: Angel food cake is naturally fat-free and lower in calories than traditional butter-based cakes.
- No Extra Ingredients: You don’t need oil, butter, or eggs—the pineapple juice provides all the moisture and acidity needed for the cake to rise.
- Budget Friendly: Using a boxed mix and canned fruit keeps the cost per serving very low while delivering a “gourmet” cloud-like texture.