Baking is probably my all-time favorite hobby. Typically I like crazy complicated cakes, with layers and frostings and you know, all those things that are just asking to go wrong. But I will admit that I am also totally a sucker for an easy cake. And guys, this is just the easiest ever.
I challenge you to tell me you cannot bake this. I will only concede if you don’t have an oven.
Ingredients
1 Angel Food cake mix
1 20oz can of crushed pineapple
That’s it. Seriously.
Directions
1. Pour cake mix into bowl.
2. Add pineapple, with juice.
3. Mix for however long your cake mix box tells you to.
4. Pour into an ungreased tube cake pan OR two loaf pans. You can buy the disposable loaf pans at the grocery store if you don’t have a ridiculous cake pan collection like I do. It’s a sickness.
5. Bake according to the box directions. The top (or bottom, technically) should be golden brown. This is not a cake you want to undercook. You need to turn the cake upside down as soon as you take it out of the oven and let it cool completely. Or turn it upside down just after you took a picture of it. I swear, I flipped it.
6. Once it’s completely cooled, run a knife around the edge, turn your cake pan upside down to release the cake.
This easy summer cake is delicious on it’s own, but you can add some coconut into the mix, or serve it up with some berries for a nice light summery dessert. I promise that the toughest part is trying not to eat it all in one sitting. Not that I know about that.
Katie is a 28 year old Southern Californian, married to a doctor, racking up as much student debt as possible as a full-time graduate student in a health science. Her hobbies include abusing parentheses, baking complicated desserts that almost universally involve frosting and loving her two cats more than is socially acceptable. She’s currently balancing her first child and graduating from graduate school. So planning and timing are also things she excels at. You can read more from Katie on her blog, Overflowing Brain.
That’s IT?! This looks AMAZING.
Right? Easiest cake ever. And so so good.
It’s really low in calories too. I would make this when I was on weight watchers and it was only 2 points.
Throw a little fat free whip cream on it and it’s sooooo good!
I know, the low calorie part is just a nice bonus. It’s so light taste-wise too, my husband was sure he could eat the whole thing.
I can’t wait to try this! Everyone in my office is trying to be healthier (it’s hard, yo!) and we all love cake. Thanks for the idea!
You’re welcome! It’s great with a little dollop of fat/sugar free cool whip too!
I cannot WAIT to make this!
I’m going to make it again as soon as I get home. It keeps me out of worse snacks. And is totally delicious!
Hubby hates pineapple and for me to make it would cause me to eat the whole thing. Not a good idea.
I so covet that mixer. I want one but in the aqua color. I’m very jealous at the moment.
Don’t hate me, but I used to have 2 mixers. Both we gifts, we ended up giving one to my sister-in-law because she didn’t have one and two seemed a bit excessive.
My sweetie ordered my mixer on Saturday. I just had to agree to make him cake on a regular basis. It’s an early birthday present. He’s wonderful. I can’t wait until it’s here.
I believe you can make this with mandarin oranges as well.
Ooooh I’m trying that!
Are you still doing the kitchenettes? Just wondering, I used to love that site.
We just had a conversation about it this weekend, actually. Though we loved the kitchenettes, neither of us has the time to do it justice or nurture it the way it needs to be. If you keep reading here we will absolutely be providing a lot of the same kinds of recipes for you guys and hopefully that will fill the void.
Now my only problem is how to make the ingredients magically appear before me IMMEDIATELY.
*waits*
Ah, crap.
Ha. Wish I could help you there.
Sooooo want to try this. Looks like no icing is needed?
It’s a really nicely sweet cake, I think that icing would overwhelm it. If you’re dying for another texture with it, a little dollop of whipped cream would totally compliment the cake.
I made this cake over the weekend for Sunday lunch at my parents’ house, and it was a HUGE hit! I added a little bit of coconut to it (maybe 1/4 cup?), which gave it a nice texture and another level of flavor. Everyone loved it, even my dad, who isn’t a great fan of angelfood cake. Super-simple to make, turned out great and tasted fantastic….my kind of recipe!
Yay! I have heard that adding coconut is good, but when I made it I didn’t have any on hand and skipped it. It’s definitely on my to-try list for next time!
I wonder if you could use 20oz of mandarin oranges instead of pinapple? do you think it would work the same? my husband loves orange cake and this seems like it would be simple enough to do and a lighter version of the orange cake i make for him. i’m gonna try it.
I would probably make sure the oranges are in very small pieces like the crushed pineapple, but other than that, I can’t think of any reason why that wouldn’t work. If you make it, will you come back and tell me how it turned out?
Um… YUMMY! I can’t wait to try this. And btw I spy a particular linen pattern from Williams Sonoma which is my fav and I’ve got 2 table cloths in it
So I like your style!
I have another version-a spice cake mix and a can of pumpkin.
Not pumpkin pie filling, just canned pumpkin. It is sooo good.
Cream cheese icing makes it to die for, but also adds calories.
Ooo yum! Do you bake it the same as recommended on the spice cake mix box?
This is one of my winter cake favorites- use a small can of pureed pumpkin (not a large one!), mix it with a spice cake mix and cook according to the package instructions. It’s unbelievably delicious.
Is the ungreased pan correct??
I didn’t grease my pan and it came out just fine. I ran a clean knife all around the edge of the cake and it came out pretty easily. I think that using spray prevents the cake from rising properly, so you aren’t supposed to grease the pan when making angel food cakes period.
Good luck!
I am baking this as we speak. I didnt have a bundt cake pan or loaf pans so i am using, LOL some tortilla shaping pans that are made of dark non stick. I also am using it in a cupcake pan. I also added a sliced pineapple to the bottom of the pan before I put the batter in. Hope it turns out right! Also, I am using the new Libby Pineapple sweetened with splenda. It is really good also.
OMg, they are soooooooooooooo good! Thanks for this recipe
I wish I had this before my mom died. Two of her favorite things together and soooooo yummy.
I’m baking this as we speak. I bought the disposable loaf pans from the store, and they seemed a hair small to me, but they were the only ones there and they were very close to normal size, so I assumed it was just me. Well……I’m glad I put them on a cookie sheet to cook, because the batter has overflowed enough that I could’ve filled a 3rd loaf pan, probably! Oh well—I’m sure it will be a mess to clean up, but I will probably enjoy eating the cakes!
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