DeLightful Pineapple Cake

In my ongoing quest for the perfect fat-free dessert, I’ve made some pretty tasty ones. But I’d rather skip dessert if low-fat results in a dry, tasteless lump. The richer the dessert, the better I’m going to like it. This is about the simplest recipe I’ve ever made. It’s right up there with ice cream bread with the number of ingredients but unlike the ice cream bread, this one is virtually fat-free.

Using a spoon rather than an electric mixer, mix an angel food cake mix with a 20-oz. can of crushed pineapple in its own juice. Prepare a 9 X 13 cake pan with cooking spray, then pour the batter in. Bake at 350 degrees for 30 minutes. Turn the oven off and let the cake sit for five minutes before removing from the oven. Apparently, the wait is to prevent the cake from possible falling and turning gummy. After it has cooled, cut into squares.

After mixing the batter, it seemed to expand in the bowl. The batter was quite fluffy.

I served mine with a dash of canned whipped cream. The friend who gave me the recipe served hers with Cool Whip mixed with crushed pineapple. This recipe was super easy to make and very tasty. It also hadn’t occurred to me I was making a big cake. I’m putting most of mine in the freezer.

And when I popped the cake in the oven, I was also baking chicken. When the cake was golden on top, I removed it from the oven since the chicken wasn’t done. So it fell in the middle a bit because I didn’t turn off the oven and let it sit for a few minutes.