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Preheat your oven to 350°F. Thoroughly spray a 9x13 inch baking dish with cooking spray, ensuring all surfaces are coated to prevent sticking.

In a large mixing bowl, combine the entire contents of the angel food cake mix, the undrained crushed pineapple (including all its juices), and the vanilla extract.

Using a spoon or spatula, gently mix the ingredients until they are just incorporated. Be careful not to overmix the batter, as this can affect the cake's light and fluffy texture.

Pour the mixed batter evenly into the prepared 9x13 inch baking dish.

Bake in the preheated oven for 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool slightly. If desired, use a mesh strainer to dust the top of the cake with powdered sugar before serving.

Slice and serve this light, fluffy, and fruity angel food cake. Enjoy!


Preheat your oven to 350°F. Thoroughly spray a 9x13 inch baking dish with cooking spray, ensuring all surfaces are coated to prevent sticking.

In a large mixing bowl, combine the entire contents of the angel food cake mix, the undrained crushed pineapple (including all its juices), and the vanilla extract.

Using a spoon or spatula, gently mix the ingredients until they are just incorporated. Be careful not to overmix the batter, as this can affect the cake's light and fluffy texture.

Pour the mixed batter evenly into the prepared 9x13 inch baking dish.

Bake in the preheated oven for 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool slightly. If desired, use a mesh strainer to dust the top of the cake with powdered sugar before serving.

Slice and serve this light, fluffy, and fruity angel food cake. Enjoy!
