Pineapple Angel Food Cake

Ingrédients

• 16 ounce angel food cake mix (1 box)
• 20 ounces crushed pineapple (juices included)
• 1 1/2 cups heavy whipping cream
• 1/3 cup powdered sugar
• pineapple chunks (optional for garnish)

Préparation

1. 1

   Preheat oven to 350°F. Lightly grease a 9x13 baking dish and set aside.

2. 2

   In a large mixing bowl, beat together crushed pineapple (juices included) and the dry cake mix with a hand mixer. Beat until fluffy and fully combined (1-2 minutes).

3. 3

   Transfer cake batter to the baking dish, spreading evenly.

4. 4

   Bake for 25-30 minutes, until cake is golden brown. The cake is so light, it may wobble just slightly, but there should not be raw batter inside. You can test with a toothpick to ensure just a few crumbs stick to the toothpick and there is no wet batter. Remove from oven and allow to cool completely.TIP - Angel food cake is sticky and very airy. Be gentle when removing your cake from the oven so that it maintains as much volume as possible while cooling - don’t slam the oven door when checking on it, etc.

5. 5

   Whip heavy cream until soft peaks form. Add powdered sugar and continue whipping until whipped cream has stiff peaks.

6. 6

   Spread whipped cream over the cooled cake. Garnish with pineapple slices.

7. 7

   Slice into pieces and serve.