Super easy recipe!! At first, I wasn't sure if I was to add the pineapple (w/ juice) to the cake batter AND THEN, add the 1 1/4 cup of water that the box had recommended. Directions didn't exactly say whether to continue to follow the box for the rest of the recipe.
Anyways, no water is needed. Just the pineapple with the juice, which comes to an equivalent of about 1 1/4 cup anyway. Just add the BETTY CROCKER Angel Food Cake box mix with the pineapple, pineapple juice, 1 tsp of vanilla extract (I did, but never tried w/out it yet so I don't know the difference.)
Crushed pineapple may be better, but I only had chunks, so I chose to chops the chunks in 1/4ths, so that they could be evenly distributed throughout the batter.
Mix batter at low speed for 30 sec & medium speed for 1 minute (as recommended on the cake box).
GREASE non-stick pan (even the disposable one) with non-stick cooking spray before adding batter.
I didn't quite understand what the cooling part instructions were, regarding the glass or cans people recommended, so after 40 minutes of baking, I easily took a separate cookie pan (ALSO greased) and flipped the cake onto it to cool off.
The bottom of the cake was still moist, so I immediately put back into oven for another 5 minutes at same temp (350 degrees) to let bottom of cake bake more.
Once times was up, I pulled it out & placed the original 9 x 13 pan onto the cookie pan and carefully flipped it back over. Tada ! Both sides well cooked.
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Super easy recipe!! At first, I wasn't sure if I was to add the pineapple (w/ juice) to the...