221 - Pineapple Angelfood Cake
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
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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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