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Angel Food Cake, Pineapple (P, TNT)
Source: The web
Yield: 1 9"x13" cake (about 12 servings)

1 box angel food cake mix, use dry
1 (16-20 oz.) can crushed pineapple, undrained

Spray a sheet cake pan 9"x13"x2" with Pam. Preheat oven to 350°F.

In a large mixing bowl, stir together the dry cake mix and crushed pineapple with juice. Stir until well blended. It will foam up quite a bit. Pour into prepared pan.

Bake at 350°F for about 35 minutes, or until cake tests done.

Poster's Notes:
Maxine says: Someone calculated the points on this and I think it was 3 points for 1/12 of the cake (correct me if I'm wrong). 1/12 of the cake is a pretty big square. This is sure to please your sweet tooth.

Raya Tarab, Z'L said: I have a similar recipe from a book called Country Inn Cookbook by Anita Stewart, only the recipe uses also 2 eggs--so its not so low fat any more!

I used this recipe many times and it is delicious--I used it also with chocolate cake mix, and even with KLP cake mix.

Susan Binnington says: I couldn't believe that a recipe with only 2 ingredients would work, but I tried the angel food/crushed pineapple mix as posted by Maxine. I was pleasantly surprised, it tasted quite good. Even my fussy kids liked it. It did foam up (looked like some weird science experiment), then rose to fill the pan completely when baked.

We found it a bit heavy, I would use a smaller amount of pineapple. I used a 19-ounce can, but would use a 14-ounce can next time.

Michelle Fanwick says: I made the Pineapple Cake for Shabbat dinner. Everyone loved the cake from ages 4 to 75. It was easy, quick and didn't make a mess.

Posted by Maxine from RI

Nutritional Info Per Serving: N/A