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Looking for an easy dessert that won’t make you feel like you just wolfed down a block of chocolate lead? It won’t get much easier than this one. Only two ingredients lead to a satisfying dessert that you won’t walk away from feeling like you need to head to the gym for an hour. Unless of course the preceding dinner warrants it!

This cake recipe can be found just about anywhere on the web and then some. I haven’t made it in a while and remembered it when choosing a dessert to go with tonight’s seafood (fresh caught fish mind you) dinner. I served it with some leftover Key Lime Pie… very fitting to welcome the warmer weather. I love spring and I love the hints that the weather gives of the upcoming summer season.

Enough jabbering, here’s the recipe.

Tropical Angel Food Cake

  • 1 Box Angel Food Cake Mix
  • 1 (20 oz.) can crushed pineapple


Pre-heat oven to 350 degrees. Coat a tube pan, Bundt or 9 x 13″ pan with cooking spray.

Combine the cake mix and pineapple and stir until well blended. Pour into prepared pan. Note, to remove the air pockets that will food big craters in your completed cake, use a long skewer or butter knife and “poke” around in the cake before baking.

Bake according to the box directions as to the pan size you are using. When done, the cake will spring back when pressed. Remove from the oven and quickly turn the pan upside down to cool. Once cool remove from the pan. (This can be done by sliding a thin knife or spatula around the edges of the cake). Serve plain, with whipped topping and/or fresh fruit. Store at room temperature tightly covered.


*I have always used either a Bundt pan, or an actual Angel Food Cake pan. I suppose if you used a 9 x 13″ you wouldn’t have to remove it, but you should still turn it over too cool.

*I use Duncan Hines… almost always when using a boxed mix

*You can use pineapple packed in any type of syrup, but to keep the “light” in this cake, I suggest not using the can with heavy syrup.