AuthorMelissaYummy recipe that's super easy! (inspired by Julie, and adapted from https://www.southernliving.com/recipes/pineapple-angel-food-cake)
Preheat oven to 350 degrees F.
Gently stir ingredients together (do not drain the pineapple); stop mixing as soon as all dry spots are gone.
Spread batter in ungreased 9x13 glass baking dish, before mixture overflows.
Bake for 25-30 minutes, until no longer runny (will be a little jiggly)
Allow for about an hour of cooling time before carefully adding whipped topping and/or fruit.
Can also be made into cupcakes by filling each cup in a lined muffin tin 2/3 full and baking 15-20 minutes.
If you're slow about adding batter to the muffin tins -OR- 9x13 glass pan, then you might end up with enough batter for both, but they will collapse when they're fully cool!
Ingredients
Directions
Preheat oven to 350 degrees F.
Gently stir ingredients together (do not drain the pineapple); stop mixing as soon as all dry spots are gone.
Spread batter in ungreased 9x13 glass baking dish, before mixture overflows.
Bake for 25-30 minutes, until no longer runny (will be a little jiggly)
Allow for about an hour of cooling time before carefully adding whipped topping and/or fruit.
Can also be made into cupcakes by filling each cup in a lined muffin tin 2/3 full and baking 15-20 minutes.
If you're slow about adding batter to the muffin tins -OR- 9x13 glass pan, then you might end up with enough batter for both, but they will collapse when they're fully cool!