Two Ingredient Pineapple Cake

Two Ingredient Pineapple Cake


1 Angel Food cake mix

1 (20 oz.) can of crushed pineapple with the juice


Mix the angel food cake mix with the crushed pineapple in a mixing bowl with a large spoon. Mix just until well blended. DO NOT use an electric mixer. That will beat too much air into this.


Pour the batter into a 9″x13″ baking pan that has been sprayed well with nonstick spray. Bake at 350 degrees for 25 to 30 minutes. Mine was done in 25 minutes.


Remove from oven and cool. Before cutting in squares, run a sharp knife around the edges of the pan.



Pineapple Sauce

3 Tbs. butter

1/4 cup brown sugar

1 (20 oz.) can of crushed pineapple with the juice

pinch of salt

1/4 cup water

1 Tbs. cornstarch

1 tsp. vanilla


To make the pineapple sauce, melt the butter in a deep sauce pan on medium heat. Add the brown sugar and stir until it has dissolved and slightly caramelized. Add the pineapple and salt. Mix the cornstarch with the 1/4 cup cold water until smooth. Stir into the pineapple sauce and bring up to a boil for a couple of minutes. Don’t let it boil over and stir frequently. Remove from heat and stir the vanilla in. Serve while warm over cake slices. This also makes a great topping for vanilla ice cream.



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