This three-ingredient recipe is delicious and so very easy due to the use of a cake mix and canned pineapple, and whipped cream dessert topping.

This was absolutely delicious. I will make it again and again. Just one word of caution. Although the directions clearly stated 9 x 13 pan, I made it in a tube pan.

How easy was this cake to make? Unbelievable! Made one small addition…added 1/2 cup shredded coconut to the batter prior to cooking…so great. Took this to my inlaws house and they went gaga. Will make over and over again.

I believe the failures may have come from an Angel Food cake mix with the two bag mixing process. I recently had a failure with this type which happened to be a store brand.

You can’t beat this cake for simplicity and tastiness. I’ve made it twice, the first time I followed the recipe exactly, like that’s hard! And it was very good, especially considering how low in calories it is.

This one gets 5 stars simply because it’s not much more difficult than boiling water. I tried it just for the heck of it and took it to a party.


1 (16 ounces) package angel food cake mix
1 (20 ounces) can crush pineapple with juice
1 (12 ounces) container frozen whipped topping, thawed


Step 1: Ready the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply vegetable oil in a 9×13-inch.

Step 3: In a large mixing bowl, add in the pineapple and its juice and cake mix. Stir until well mixed.

Step 4: Transfer the batter into the greased 9×13-inch baking pan.

Step 5: Place inside the preheated oven and bake for 25 minutes or until the color turns golden brown.

Step 6: Remove from the oven and let it sit on a wire rack to cool at room temperature.

Step 7: Slice the cake into small pieces.

Step 8: Top with whipped cream.

Step 8: Serve and enjoy!

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