Pineapple Angel Food Cake

This is the easiest, fail proof recipe you can make and it is perfect for church dinners or
cook outs. Since I’m a diabetic, I love it plain, no icing. You can use cream cheese
frosting or drizzled with glaze. The pineapple is such a compliment to the angel food
cake.
Ingredients

    * 1 box Angel Food cake mix (I like Duncan Hines brand)
      1 large (20 oz) can of crushed pineapple (in heavy syrup, do not drain)
NOTE: As a diabetic in the house I can tolerate some sugars but not too much. The
NATURAL JUICE version is definitely my way to go. Excellent snack if you are on
Weight Watchers…very low points!

Instructions

      1. Prep: REMOVE top oven rack; move remaining rack to lowest position.
PREHEAT oven to 350°F. DO NOT GREASE THE PAN.
      2. Pour cake mix into a bowl and add the entire can of crushed pineapple. Mix at low
speed until moistened (30 seconds) and mix at medium speed for one minute. Do not
overmix. I use my angel food cake pan but I saw my daughter-in-law use her 13x9 pan, it
was a nice cake and most people have a 13x9 pan.(UNGREASED)
NOTE: Grease will cause this cake to fail!
      3. BAKE 350°F for 38 to 48 minutes.

      That’s it! It’s so simple but it’s a gorgeous cake, moist and delicious.

BY: Anita Joyce Shive-Krasser-Garcia-Mingus-Young             “GRAMMA”