Heathertee2002
Connecticut
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Joined: 07/18/2003
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I heard this a few years ago on a radio show called "Ask The Missus" out of Flint, MI. Tried it when I got home and couldn't believe it; so easy and so good! You can always have the ingredients on hand. Be sure that your bowl and pan are absolutely free of grease. You need a tube pan with a removable bottom (but I have baked it in a 9x13 flat pan).
Turn the oven to 325 F
1 box angel cake mix (I use Betty Crocker)
I 20-oz. can crushed pineapple (in natural juice, NOT syrup!)Don't drain the juice.
Dump the cake mix into the big bowl of your mixer. Then dump the entire can of pineapple and juice into the bowl. Turn on the mixer and mix slowly just til wet or it will go all over the kitchen. Then turn to high speed and whip til it builds volume and looks like meringue. Don't overbeat or it will lose volume. Turn into your dry clean pan and thump on the counter to bring up the hidden air pockets.
Bake in the center of your oven for about 40 to 45 minutes. Cool upside down before removing.
This is good plain, but with lemon curd and whipped cream it is food for the gods!
Heather
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jim isham
stevensville, michigan
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The pineapple didn't settle to the bottom of the pan while baking?
We've tried it in a 9 x 13 pan and the pineapple settled while baking reminding me of a pineapple upside down cake. It was still good tho'.
Michigan's Sunset Coast
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Heathertee2002
Connecticut
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I never had that happen.
Did it loft up when you beat it? It should get very high and thick.
I have made this, and my Mom (85) and married kids have made it and the fruit didn't settle.
Did you use Dole? (New thought).. another brand might have too much juice in it. Be sure it is the natural juice kind, no sugar added.
Another reason might be that your oven is not up to temp and the batter warms too slowly. Try turning it up a bit next time.
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vjm1639
Northern Virginia
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I've made mine in a flat 9 x 13 inch pan every time I've made it. I've never had the pineapple sink to the bottom. I don't even use a mixer for it. I just stir until it's all combined as the old weight watchers recipe instructed.
Vicki
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PassinThru
Gainesville, FL
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Heathertee
My wife made it a couple of times, but used an angelfood cake pan; it was soooo good! (and easy, so says the cook!)
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truck, trailer, hope abounds
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Heathertee2002
Connecticut
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So that's where the recipe originated. (They didn't say, on the radio show.)
I still can't believe how simple this is. The trick is not to make it too often, save it for an emergency-type dessert.
Have you tried it with whipped cream and strawberries?? 
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sierra75142
Tx USA
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Joined: 09/09/2002
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Sounds great, but before I try it ... you do not grease the pan?? 
All answers are given IMHO, don't take the advice of one person. Do your own research. What works for one person might not be best for another.
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Heathertee2002
Connecticut
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No, no; you never grease the pan for angel or sponge cake. Grease cuts the egg whites and the cake will fall flatter than....well, flat.
I always use a 2-piece angel pan. If you have to use a 1-piece pan, cut out a circle of waxed paper to fit the bottom and the cake will come out OK.
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strudle
Granbury TX
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Fantastic, I am a male (too old to say) with limited cooking experience, just baked the most wonderful Angel Food Pineapple Cake. Did as you said, mixed angel food cake mix with 20oz pineapple, whipped to a meringe state, baked. It took about 55 minutes to bake and I left in the oven to cool for about another 15 minutes. What a cake!!!!!
Thanks
Strudle
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Heathertee2002
Connecticut
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So glad it turned out well. I don't know who thinks these things up in the first place, but all I can say is; keep 'em coming!
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