A light and fluffy 2-ingredient pineapple angel food cake that’s easy to make and perfect for a quick dessert.

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Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the angel food cake mix and the entire can of crushed pineapple with the juice.
Stir until the mixture is well combined and frothy.
Pour the batter into an ungreased 9×13-inch baking pan.
Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool completely in the pan.
Cut into squares and serve plain or with whipped topping if desired.

Do not grease the baking pan, as the cake needs to climb the sides for proper rise.
You can top with light whipped cream or fresh fruit for extra flavor.
Make sure to use a can of crushed pineapple in juice, not syrup.