“I found this recipe in a cookbook years ago and have made it several dozen times. A few tips to remember: Make sure your bowl mixing bowl is large. This batter more than doubles when you’re mixing it. Also, DO NOT UNDERBAKE! The top needs to be dry & well browned. It will fall in the middle if underbaked. I usually make this in a 9×13″ pan & depending on the pan, my baking time greatly varies. The last time I made this, I also inverted the 9×13″ pan on two pieces of wood resting on the pan’s handles just as you would a regular angel food cake. The results were perfect! **You can also substitute a 20 oz. package of sliced, frozen strawberries (thawed & with the juice) for the pineapple.”
1 – 16 ounce Angel Food Cake mix
20 ounces (1 can) crushed pineapple, in natural juice
8 ounces lite non-dairy topping or sweet whipped cream
1/2 cup toasted coconut (optional)
Preheat oven to 350 degrees F.
In a large bowl, mix the Angel Food Cake mix & the crushed pineapple including juice, until blended. Note: The mixture will start to froth & then turn into this amazingly airy, fluffy mixture right before your eyes.
Pour the batter evenly into a greased 9″ x 13″ cake pan.
Bake at 350 degrees F for 30 minutes. Note: The cake needs to bake the full 30 minutes to insure that the center is done. The top of the cake will be a dark golden brown.
Cool completely and top with lite non-dairy topping or sweet whipped cream. Tip: With the back of a spoon lift the topping to make random little peaks (looks so pretty!).
Sprinkle with toasted coconut.