Angel Food Pineapple Dump Cake Recipes

PINEAPPLE ANGEL FOOD DUMP CAKE

Steps:

• Preheat the oven to 350 F.

PINEAPPLE ANGEL FOOD CAKE

Steps:

• Heat the oven to 350 degrees F. Grease a 13-by-9-inch glass baking dish with nonstick cooking spray. Put the dry angel food cake mix and crushed pineapple in a large bowl and beat with an electric mixer on low speed for 30 seconds. Increase the speed to medium and beat for one more minute. Transfer the batter to the prepared baking dish.
• Bake until the cake springs back when pressed in the center, 25 to 30 minutes. Place the cake on a wire rack and let cool completely, about 2 hours. Slice with a serrated knife. Refrigerate any leftovers.

ANGEL FOOD PINEAPPLE DUMP CAKE

Steps:

• Preheat oven to 350°F. Spray inside of 9x13 pan.
• Dump cake mix into pan and add can of crushed pineapple. Mix with spatula until cake mix is completely moist.
• Bake for 25-30 minutes.

TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Heat oven to 350°F.
• In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
• Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.

PINEAPPLE ANGEL FOOD DUMP CAKE

Steps:

• Turn oven to 350 degrees to preheat.
• Spray a 9 x 13 baking pan with coconut oil baking spray.
• In a large bowl, mix angel food cake mix with a can of crushed pineapple, including the juice.
• It will foam up, be sure to mix well and scrape the bottom to make sure it's all mixed.
• Pour batter into greased pan.
• Bake for about 20 minutes.
• Top should be golden brown and spring back when touched.

PINEAPPLE ANGEL FOOD CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping

PINEAPPLE ANGEL FOOD CAKE WITH VARIATIONS

Steps:

• Mix the angel food cake and the pineapple (or desired flavor ingredients) together and mix by hand until blended.
• Pour into a greased 9" x 13".
• Bake at 350° for 35 - 40 minute.
• Variations:.
• Lemon- 1 cup plus 3 T water, 2 T lemon juice and 2 t grated lemon peel.
• Orange Citrus - 1 C water,1/4 C orange juice and 2 t grated orange rind.
• Cherry - 1 can (20 oz.) lite cherry pie filling.
• Black Cherry - add 1/2 C cocoa to cherry version.
• Cotton Candy - 1 small pkg. (3 oz.) any flavor sugar free gelatin and 1 1/4 C water.
• Margarita - 1 C plus 2 T water, 2 T fresh lime juice and 1 1/2 t grated lime rind.
• Pina Colada - add 1 T coconut extract (and 1 T rum extract if desired)to pineapple
• version.
• Pumpkin - 1 can (15 oz.) pumpkin, 3/4 C water, 1 T vanilla and 1 T pumpkin pie spice (or spices for spice cake -- below).
• Spice - 1 1/4 C water, 1 1/2 t cinnamon, 1/2 t ginger, 1/2 t nutmeg and 1/4 t ground cloves.