Recipe 221 - Pineapple Angelfood Cake

(by Shirley McNevich)

1 box Betty Crocker confetti angelfood cake mix
1 - 20.5 oz. Dole crushed pineapple (do not drain)

In a large bowl, add dry angelfood cake mix and crushed pineapple (including juice). Stir with a spoon until it's completely mixed. Pour batter into an UNgreased 9 x 13 x 2 cake pan. Bake at 325 degrees for 50 minutes. Serve with Cool Whip if desired.

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• prev: 220 - Peach Cobbler
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• next: 222 - Wet Bread Pie

Other Recipes:

• 139 - Freezer Pickles
• 30 - Milky Way Wonder Cake
• 133 - Bread and Butter Pickles
• 159 - Pineapple Dream Cake
• 186 - Pumpkin Pudding
• 33 - Homemade Country Pie Crust

About the author

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with permission.

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