Sunday, March 10, 2013

Pineapple Sponge Cake

I love to eat and I love to cook. With that comes always trying out new-to-me foods and recipes, and ultimately experimentations that can go good or bad, depending on how adventurous I am in a given day. Desserts are my favorite. The simpler the better. So here's a cake that leans on the healthier side of eating. And it only has 2 ingredients.

Pineapple Sponge Cake

Ingredients
1 box angel food cake mix ( any brand)
1 20 ounce can crushed pineapple

In a bowl mix the two ingredients together until fluffy. Pour into 9 x 13 oblong ungreased baking dish. Bake 350 degrees for 35-40 minutes.

Helpful Tips:
Let cool and then chill in the refridgerator. Afterwards, slice and place on a plate, covering with plastic wrap loosely. Do not seal in air tight container. Trapping the moisture eventually makes them too moist. Add a dollop of whipped cream to dress it up.

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