• Preheat the oven to 350ºF. In a large mixing bowl, beat the angel food cake mix and crushed pineapple together for 60 seconds on medium speed. The batter will triple in size and become very fluffy.
  1 box angel food cake mix, 20 oz crushed pineapple in juice, undrained
• Pour the batter into an un-greased 10 inch tube pan. Bake for 40-50 minutes or until the top is golden and not jiggly in the center.
• Immediately invert the pan and allow the cake to cool completely. This may take 2-3 hours.
• Meanwhile, place a metal mixing bowl and beaters in the freezer for the whipped cream. Once the cake is cool, use a small spatula or knife and go around the sides of the pan and the center piece to help release the cake from the pan. Place the cake on a serving plate.

Whipped Cream

• Place a metal mixing bowl and beaters in the freezer for 15 minutes.
• Remove the bowl from the freezer. Add the heavy cream, powdered sugar and vanilla extract, beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
  2 cups (473ml) heavy whipping cream, 1/2 cup (59g) powdered sugar, 1 tsp vanilla extract

Assemble The Cake

• Use a sharp serrated bread knife or cake lever to cut the angel food cake in half. Remove the top of the cake. Spread half of the whipped cream onto the cake and top with chopped pineapple pieces. Place the top of the cake back on, adding remaining whipped cream and fruit. Cut with a sharp serrated bread knife and serve.
  20 oz pineapple chunks or pineapple slices, cut into smaller pieces
• Store leftovers in an airtight container in the fridge.