Ingredients
- 1 box angel food cake mix
- 20 ounces canned crushed pineapple, juice pack
- 8 ounces Cool Whip® frozen dessert topping, thawed
Preparation
- Preheat oven to 350° F.
- Blend dry cake mix and entire can of undrained pineapple with a mixer until well blended and fluffy.
- Pour mixture into an ungreased 9″ x 13″ cake pan. Bake 25 to 30 minutes until lightly brown on top.
- Cool completely.
- Frost with non-dairy whipped topping. Store in the refrigerator.
Helpful hints
- For higher calories use pineapple packed in heavy syrup.
