I found this recipe in a cookbook years ago and have made it several dozen times. A few tips to remember: Make sure your bowl mixing bowl is large. This batter more than doubles when you're mixing it. Also, DO NOT UNDERBAKE! The top needs to be dry & well browned. It will fall in the middle if underbaked. I usually make this in a 9x13" pan & depending on the pan, my baking time greatly varies. The last time I made this, I also inverted the 9x13" pan on two pieces of wood resting on the pan's handles just as you would a regular angel food cake. The results were perfect! **You can also substitute a 20 oz. package of sliced, frozen strawberries (thawed & with the juice) for the pineapple.

Reviewed On: Mar. 11, 2009