• 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.

Tips from the Betty Crocker Kitchens

  • Be sure to use a 10-inch angel food cake or tube pan for this recipe. It is a round, metal pan with a hollow tube in the middle, and the bottom usually is removable, making it easy to remove the cake from the pan once cooled.
  • For best success in this recipe, be sure to use a longer-blade serrated or bread knife to cut the angel food cake, helping to prevent tearing or compressing of the cake.