These ultra-easy, incredibly moist bars require just two pantry staples and come together in minutes. By combining a box of cake mix with crushed pineapple, the fruit acts as the sole liquid and leavening activator, creating a light, sponge-like cake bar with a bright tropical flavor.
Ingredients
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1 box angel food cake mix (standard 16 oz box) — Note: You must use angel food cake mix for this to work, as its unique leavening agents react with the fruit.
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1 can (20 oz) crushed pineapple in juice (do not drain; keep the juice)
Instructions
1.Preheat and prep:Preheat oven to 350°F (175°C) and grab an ungreased pan.
Preheat your oven to 350°F (175°C). Prepare a standard 9×13-inch baking pan. Do not grease the pan—angel food cake needs the ungreased sides to grip onto as it rises and bakes.
2.Combine the two ingredients:Dump dry mix and the entire can of crushed pineapple into a large bowl.
In a large mixing bowl, pour the entire box of dry angel food cake mix and the 20-ounce can of crushed pineapple (including all the liquid juice).
3.Mix the batter:Stir gently until just incorporated; do not overmix.
Using a spatula or wooden spoon, gently fold and stir the mixture until it is just combined. A few small lumps are completely fine; do not over-mix. The batter will become light, airy, and foamy.
4.Transfer to the pan:Spread evenly into the ungreased 9×13-inch pan.
Pour and spread the batter evenly into your ungreased 9×13-inch baking pan, smoothing the top gently with a spatula.
5.Bake:Bake for 25 to 30 minutes until golden brown and springy.
Bake at 350°F (175°C) for 25 to 30 minutes, or until the top is golden brown and springs back lightly when touched.
6.Cool and serve:Invert the pan onto wire racks or let cool completely before slicing.
Invert the pan upside down onto wire cooling racks (just like you would a traditional angel food cake) and let it cool completely before slicing and serving.
