|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 1g||5%|
|Total Sugars 10g|
|Vitamin C 7mg||34%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It's kind of hard to go wrong with a cake that requires just two ingredients to pull off: an angel food cake mix and a can of crushed pineapple.
Angel food cakes are named as such because they are typically made from egg whites and have a delicate texture, so they are naturally low in fat and light and fluffy (aka the "food of the angels"). Dump cakes are so named because you basically just dump the ingredients into a bowl, mix them together, pour them into a pan, and then bake. They couldn't be easier.
Angel food cake is thought to be a takeoff of the sponge cake, cornstarch cake, silver cake, and/or snowdrift cake. There are several theories on who originated this angel food cake, also called ice cream cake (a Pennsylvania Dutch wedding cake). Many believe that the abundance of cake molds available and in use in southeastern Pennsylvania, an area that was one of the major producers of cake molds, indicates that the angel food cake originated there in the early 1800s.
This pineapple angel food dump cake is made special with the addition of pineapple, but if you're feeling creative, feel free to experiment with other kinds of canned fruits too, such as chopped peaches, pears, or even fruit cocktail.
14 1/2 ounces angel food cake mix
1 (20-ounce) can crushed pineapple
Gather the ingredients.
Preheat the oven to 350 F.
Mix cake mix and pineapple together in a large bowl.
Pour into lightly greased 13 x 9-inch pan. Don't be surprised when it gets foamy.
Bake in the preheated oven for about 20 minutes or until golden and springs back when touched in middle.
- This is a plain cake, but you can dress it up a bit by dusting it with confectioners' sugar prior to serving if you like.
How to Store and Freeze Pineapple Angel Food Dump Cake
This cake is moist and will keep at room temperature in a covered container for three or four days. Any leftover cake can be wrapped in plastic or foil and stored in the freezer for three to six months. It's fun to store this cake in individual slices so you can just take out what you need, when you need it.
You can defrost the cake in a low oven (300 F to 325 F) for 10 to 15 minutes per slice, or longer if you're reheating the whole thing.