September 6, 2012

Make this cake. Today.

It's September! Can't you believe it? It actually rained yesterday, NFL football started last night, and even though it's still hot and weirdly humid outside, I can tell that pumpkiny, fall weather is on its way.   One of the things that I like about fall and winter is that I get into the mood to cook and to bake. My friend Shelly helped to usher in my baking mood even quicker than normal by enticing me with a new cake recipe she was trying. Through lots of over the phone peer pressure, she convinced me that I needed to go to the store right away, and make the cake that night, so that we could both try it and then compare notes on what we thought about it. Here's the big secret: It only has TWO ingredients! (please ignore the rice in the background)



So all you do, is take a box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), and combine it with a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it by hand) When you do this, something magical happens. The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it's all mixed up, simply pour it into a 9 x 13 baking dish and bake it at 350 degrees for 30 minutes. How much easier could it be??

 This is how it looks when it's done.

The result is a cake so airy, so pineapple-y, so tasty, no one will believe how easy it is to make. Serve it with a little bit of cool whip or ice cream, and you've got a major crowd-pleaser on your hands. 

Tip:  Make sure that your oven is preheated before you start mixing up your cake.  That way, you can put the cake directly into an already heated oven, resulting in a cake that doesn't collapse after baking.

Addendum: For clarification purposes, do not follow the directions on the box of cake mix or add anything like eggs or oil or water.  Simply mix the boxed mix with the pineapple. 

60 comments:

Jan said...

We're still broiling here in SoCal, so I'll tuck this away until it cools off. Thanks for posting it.

Amy, a redeemed sheep said...

I'll Pin this for the next time I need a take-to-church dessert. =)

Sarah Craig said...

Plus it has the advantage of being fat free! I've been making this cake for quite a while now and it's definitely a crowd pleaser - hot or cold weather! My hubby and his best friend can finish one off in a day of home repair work - and I'm happy to make it for them! Easy way to get some work done!!

Toni Selman said...

OHHH...I think I have those things in my cupboard...but will wait until later in the week when the temps are to go down a bit.
Thanks bunches for sharing!
Toni
www.lifeinapinkbunnysuit.com

Rebecca and Lori said...

Saw it, made it, loved it. Pretty tasty! I've done an angel food and can of lemon pie filling recipe... that is pretty good too!
~Lori

Anonymous said...

Mix with mixer or by hand?

Trace said...

Hi! Do we follow the directions on the box, or litterally it's just the powder and the pineapple?
Thanks! It just sounds too good to be true! I love it!

Dawn N. said...

It's just the powder and the pineapple! No need to add anything else. :)

Anonymous said...

Do you grease the pan?

Anonymous said...

Hi! Mine is soggy inside....it's still hot but soggy, I did 30 mins at 350. Did yours do that?

Unknown said...

I made this tonight, I had to have it in the oven for 37 minutes at 350. At 30 minutes the cake still wasn't done in the middle. My cake ended up collapsing too! I'm not sure why that happened. I've only tried a tiny bit and it tasted nice and sweet with pineapple in the background.

Vanessa said...

I found this in Pinterest and made it today. It is wonderful! Thanks for sharing!

Jen said...

I made thus yesterday. It was incredible!! Thanks for posting the recipe!!

Anonymous said...

Do you grease the pan? And if so whats better butter or Pam?

Anonymous said...

Made this and it was great!!! So easy and moist!!! No need to butter or spray pan either.

Anonymous said...

Any thoughts for an icing??

melanie said...

I did spray the pan with Pam, but it still turned out really well. What an awesomely easy cake. If my serving size is correct (12 servings), each one is 5 point+. :)

Anonymous said...

Yum! Can't wait to try! Simple cool whip would be delicious on the side!

Anonymous said...

Can I make this with yellow cake mix as well or does this method only work with angel food cake?

Anonymous said...

I bet cool whip with instant vanilla pudding(powder only) would be yummy for icing!!

Inae L said...

Made this today and loved the easiness and the taste! One slight downside was that it was kinda too sweet for my taste. Would there be any way I can control the amount of sugar???

Diane said...

Made this cake today came out fabulous. my parents enjoyed it and told me to leave it.

Lori said...

What does it look like once cut into? Can you post a photo of a slice of the cake?

Celine said...

Can you make this in a bundt pan?

Celine said...
This comment has been removed by the author.
Meegan said...

Thanks for the awesome cake recipe! I made this today for a moms craft day out, and it was a big hit! I frosted it with lemon frosting - yummy!

Wanda Estrada said...

I made it today and it overflowed the 9x13 pan and made a mess. Suggestion.......put something under the pan. :-(

Susan Tedrow said...

You might want to try this for the topping: Mix together 1 small package SUGAR FREE vanilla INSTANT pudding and another can of pineapple with the juice. Once it starts to thicken, add an 8 oz. tub of Sugar Free Cool Whip and fold it in. Top the cooled cake with this mixture. Using Sugar Free items and pineapple in juice instead of syrup makes this a Weight Watchers cake and it is only 2 points per serving. Not to mention the topping makes it even more delicious!! One last plus...it is safe for diabetics!!!

JorrDunn said...

Thank this would work this thawed strawberries?!

Erika said...

Just made this cake! Cooked in 2- 8" (or 9") round layer pans @325° and they were perfect at about 25 minutes! Frosting in the fridge is 1 lg tub of Coolwhip 3/4 packet French vanilla instant pudding and I can crushed pineapple that has been squeezed dry :) I might even throw some manderine oranges in-between the layers too!

Anonymous said...

Made this today!!!! It wasn't done in the middle so baking time should probably be 35-40 minutes. Mine collapsed but is still yummy on the sides!!! Can't wait to make this again!!!

Gina K. said...

I tried this recipe just now and just wanted to share that the recipe should specify "very deep" 13x9 pan or a larger size pan altogether, or two separate pans! It looked fine when I put it in, but once it quickly rose, I almost caught my oven on fire. I saved it by placing a pan underneath to catch the spillover. Came out good besides that little mishap.

Anonymous said...

I had the same experience today:/

Anonymous said...

I made this cake today & it turned out AMAZING!!! :)) I made the topping like the person said in the comment, with pudding, pineapple, & cool whip!! DELICIOUS!! Thanks!!!

Anonymous said...

Made it tonight delicious complete success!!!

Zitalorna said...

I was skeptical when I first saw this post - and wanted desperately for it to be good, considering how easy it is to put together. However, I am sad to report that it was awful; sickly sweet with an overpowering taste of almond essence. Honestly - the pineapple flavor was completely lost! I guess, if you want quality, you have to do some real baking! Absolutely do not recommend.

Anonymous said...

Sorry you don't enjoy the really sweet desserts!

Anonymous said...

My cake seperated. Was I not suppose to use both bags of the cake mixtures? One said egg white mix and the other was cake flour

keila said...

Made this tonight and it is delicious! I used a bunt pan and I think next time I will use a rectangular cake pan. Turned our not so fluffy, but had a great flavor! Thanks for sharing!

Anonymous said...

Not sure if anyone replied, but she said in the instructions no need to use a mixer, just stir by hand. :)

Catalina de la vega said...

hola desde España ¡¡¡¡, estoy muy intereasada en su CAKE y yo voy a hacer.

Solo tengo una duda: Tengo que romper los trozos de piña¿¿¿¿¿ y hacer la piqueña pequeña

Anonymous said...

Do you put it on the lowest rack in the oven or the middle rack like other cake mixes?

Anonymous said...

Nevermind, I used the middle oven rack and I'm glad I did, it was completely cooked about 6 minutes early, it smells great but hasn't cooled enough to dig into.

Anonymous said...

I read a similar recipe today that said this only works with the betty crocker single mix angel food.

Anonymous said...

Ok, once it cooled, it didn't last long,lol, we loved it and will continue making this, thanks for sharing it.

Tara Spahmer said...

Can these be made as cupcakes?!?!

lowens said...

I would love to get your angel food cake and lemon pie filling recipe. Care to share?

Anonymous said...

Mines cooking in a 9 x 13 glass pan and its almost over flowing as it cooks. I hope it turns out OK.

Anonymous said...

It came out PERFECT!!! just like the picture! :)

Christina Cyrus said...

Should have a name & I think it would be a great fitting name; Heavenly Pineapple Cake! :D Can't wait to make it for church

Anonymous said...

Just made the cake! It turned out well, and I may make it again. I cooked it in a glass pyrex, just like in the picture, and did not have any overflow over the edges. It was done in 30 minutes exactly. It did cave in as it cooled, but in my opinion, a caved in cake still tastes pretty good! :) The pineapple flavor is subtle. We enjoyed it with a drizzle of strawberry cream cheese frosting and a small dollop of Cool Whip.

Kala Collins said...

Thank you for this idea... I wanna try this!

Jenni Cavallaro said...

I just finished making this, and it came out beautifully! I love that it's so easy to make..and it definitely cures my need for sweets! My fiance and son really liked it too :) I didn't ice it or anything, we ate it the way it was...next time I will try a pineapple icing to go with it.

Bunda Santy said...

Hi Dawn... how about the pineapple juice itself? do I have to pour it to the powder or just the pineapple only?

LadySaotome said...

I found this recipe via a Facebook community. They cropped your picture and didn't give credit (unless "nothing on this page is ours. no infringement intended!" counts...) I had to hunt for your page using Google image search.

Here's their page in case you want to say something. I don't think they mean to be rude but none of their posts link to anyone's page or give any credit. It's bad internet etiquette if nothing else...

They actually have it shared twice so here's the photo album: https://www.facebook.com/media/set/?set=a.360860750691860.1073741832.324732720971330&type=3

Angela Stinnett said...

Found via pinterest & I have made it several times exactly as directed. YUMMMMMMY! So amazingly good & I love how the kitchen smells while it's baking. Smells heavenly. Wonder how many weight watchers points in a typical serving? Thanks for sharing. I love it!

Anonymous said...

I just made this and it didn't turn out right. My cake mix had two mixes and it's like it separated. I was bummed.

Anonymous said...

I had the same problem as Anonymous...problem is the wrong kind of cake mix. Got the right one tried it with fresh mashed strawberries...YUM YUM!!!!!

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Anonymous said...

Just made this and OMG!! Sooooo good!!!