Pineapple Angel Cake
1 18.5-ounce box
Angel Food cake mix
1 8-ounce can
crushed pineapple, drained and pressed dry
½ cup light brown
sugar.
Maraschino
cherries, halved
Prepare cake according to box instructions. Coat bottom of tube pan lightly with
cooking spray. Form flowers or sprinkle
a few maraschino cherries, cut side up. Sprinkle
a thin layer of brown sugar and crushed pineapple over. Spoon
cake batter over top. Bake according to
package instructions. Do not under bake!
Turn off oven, vent door and let stand in pan for 15 minutes. Cut around edges and invert onto a cake
plate.
Carolyn Gass Hardimon, M. S. Home Economist www.recipeladies.com
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