Who doesn’t love a good coffee cake? This one was declared by my husband recently to be “The best coffee cake ever!” It has everything a good one needs – a nice cake texture and a high pile of buttery crumbs on top. All this recipe needs is a good cup of hot coffee Continue reading “The BEST New York Crumb Cake”
The holidays usually leave all of us feeling like our jeans certainly must have shrunk in the wash, right? Cough! Cough! I know I have eaten more than my share of sugar and carbs over Christmas and New Year’s and should be staring at a simple salad for the next month! But life happens! Things like birthdays come even after the holidays and we find the need for a great cake in order to celebrate. If you can celebrate with tofu, I applaud you! My family would cut my branch off the family tree! So…
A week ago when we had our Adoption Celebration, I made a favorite cake of ours – Triple Chocolate Cake. It’s so decadent and fitting for a special occasion.
But it takes lots of careful preparation to turn out perfectly! That’s great for a special celebration, but sometimes you just want a good cake for dessert that is fast, delicious and not nearly as fattening! Enter the Two-Ingredient Pineapple Angel Food Cake! This recipe is from Betty Crocker and it’s a true winner on every account!
I made this this weekend for company that was here for Sunday dinner. It was the perfect ending to our meal. It’s not too heavy, but sweet enough to satisfy! After reading the reviews that said it didn’t turn out well in the tube pan (a traditional pan for Angel food) I decided to play it safe and bake it in a 9×13 pan. Mine baked perfectly in 30 minutes. The recipe couldn’t be easier!
Two-Ingredient Pineapple-Angel Food Cake
1 box Betty Crocker™ white angel food cake mix
1can (20 oz) crushed pineapple in juice, undrained
- Heat oven to 350°F.
- In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. (I mixed mine by hand. It will become a bit “foamy”) Pour into ungreased 10-inch tube pan. I used a 9×13 pan lightly sprayed with cooking spray.
- Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. If you use the 9×13 pan, bake for 30 minutes or until knife comes out clean.
How easy is that? I think keeping these two ingredients on hand for a super-fast dessert is a great idea! You’ll always be prepared with a satisfying cake that takes little time, isn’t super fattening, but is delicious!
In case you did’t see the Two Ingredient Bagels I’ve shared, be sure to check them out. They’re equally delicious!
Are you adventurous enough to try the Triple Chocolate Cake or are you a Two-Ingredient cake baker?
With love from my country kitchen,
Not only am I going to share my Show-Stopper Carrot Cake recipe today, I’m also going to let you in on a few favorite tips for cake making that just might turn you into a Cake Baking Pro!
Baking cakes takes a little patience but if you make the cake layers ahead of time and freeze them, you can break up the process into doable portions so you don’t feel overwhelmed with being in the kitchen for five hours baking AND decorating the cake.
I first found this recipe in our local Indiana newspaper in 1989. This recipe won an Continue reading “Show-Stopper Carrot Cake”