Pineapple Angel Food Cake
5 (1)

I did not believe it. I was skeptical. So, when I saw Ms. Crocker’s recipe for a 2 ingredient Pineapple Angel Food Cake, I had to try it. Of course, one of the ingredients is a boxed cake mix which I rarely buy but I made an exception.

Angel Food Cake is an American invention and has been around since the phonograph was patented. Legend has it that it got its name because “it is so light that angels could eat it and still fly without being weighted down”. I remember my grandmother making it when I was growing up to put under the strawberries from her strawberry patch as an alternative to shortcake.  It is fair to say I ate my share back then. But it has been years since I had a slice, so I thought this was a good opportunity.

This is so simple. In a large bowl, beat a box of Angel Food Cake mix and an undrained 20 ounce can of crushed pineapple in juice with a hand mixer on low speed for 30 seconds. Increase the speed to medium and beat for one minute more. Then pour the mixture into an ungreased 10-inch tube pan with a removable bottom – you do not even have to grease the pan! Smooth the top and pop into a preheated 350-degree oven for 45 – 50 minutes (ovens differ) until the top is golden brown. Be sure you have lowered the rack in your oven so the tube pan will fit properly.

Now here is the quirky think about Angel Food Cake. When you take it out of the oven, immediately invert it upside down onto a heat resistant bottle – I use a large wine bottle because I always have plenty around. I believe my grandmother used an old milk bottle. When I asked her why she turned it upside down, she said so the cake would not fall. To add to her explanation, Angel Food Cake has much less flour than a regular cake; its rise is created by the egg whites and until it cools, its structure is not set. Allowing it to cool upside down ensures it does not collapse. And the amazing part to me is that it does not fall out of the pan!

Once it has cooled for a couple of hours, run a straight edge knife around the sides, middle and bottom of the pan and transfer to a cake stand. When you are ready to serve, use a serrated knife in a sawing fashion to cut slices so you do not deflate the cake. I like the cake plain, but you can serve it with freshly whipped cream, berries or however you like to gild the lily.

My verdict on 2 ingredient Pineapple Angel Food Cake:  it is damn good!  I will be making it throughout the summer, and I hope you will give it a try. Enjoy!

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3 thoughts

  1. Have to admit, it really is very good. You get just the hint on pineapple without it being overpowering. We had it w/ peach slices soaked in light rum—but think I would have preferred just a simple whipped cream or a berry compote. Don’t need to gild the lily!

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