This concept, to me, goes against every baking law. I am in no way a baker. I have baked a cake from scratch once in all of the years the offspring has been on this earth. That cake, which I had to use a candy thermometer for, was a pink lemonade cake that she begged for. It had multiple steps of whipping and folding and separating and cooling only to heat and fold again. Most of those crappy stupid steps I had to look up because I didn't know what they meant for me to do. What is the difference between folding and stirring and why if I stir when I need to fold will it end up a disaster? Seems a little high maintenance to me.
This cake and I were like a dating couple. Sounded perfect at the start. Had all the right ingredients. But was hard work and fragile in order to make it right and successful. Plus, I got NO help from that cake. It was all in ME! Lazy, selfish, needy bastard cake.
By the time I was done cooking the blasted thing I decided the relationship I had formed with it wasn't going to work out and wrote it a "Dear John" letter. I didn't even want to try it. I needed my space.
The offspring thought it was amazing. she thanked me for all my hard work, bloodshed and tear loss by only eating ONE PIECE. ONE fricken piece of that cake! One piece!?! I vowed never to bake something so involved ever again. If it calls for a candy thermometer and has more than 5 steps then nope, not gonna do it. I swore off baking in general, unless it was a ready dough, forever!
But these two ingredient cakes sounded too good to be truly. I have watched enough bakers, growing up and on TV, to know the key ingredients of a cake are needed for its survival. Omit or use not enough oil and you end up with a dry, crumbly cake. Omit or forget an egg or two and the cake will be dense and flat. Like a hockey puck. So how can omitting these ingredients all together going to work out and form a cake you can actually eat? Gotta say, I set out to prove it wrong more than I wanted to have a delicious final product.
So we begin....
Two ingredient Pineapple Cake
Ingredients:
~1 box Angel Food Cake mix
~1 20oz can Crushed Pineapple (do not drain!) also make sure it is in it's own juice and not a heavy or light syrup.
Heat your oven to 350*F
I started by spraying my 9X13 glass baking pan with a nonstick cooking spray. I then floured the 9X13. The original recipe didn't tell me to do either of these steps but my mom did. She has baked many many amazing cakes in her day. So I followed her advice.
In a mixing bowl empty the entire pouch of the Angel Food cake mix. As you mix the batter with expand quite a bit. Make sure you use a large mixing bowl. Then add the can of crushed pineapples. Do not drain it first. You need the juice.
Next, stir the mixture. Do not mix with a hand mixer. You should mix this by hand. Using amything else would pulverize the pineapple and ruin the entire cake.
Once mixed thoroughly, transfer to 9X13. Your finished product should look like the picture below.
Fluffy, pineappley, yumminess!
It is loaded with pineapple. It was really hard not to eat the batter! Especially since it didn't contain raw eggs and was safe to consume!!
So much pineapple yumminess!!
Bake for 30 minutes. And enjoy!
Fluffy, moist, amazingness
Try to hold yourself back and allow it to cool before you attack and devoure it.
I admit, I was so wrong. You can make a wonderful, moist, fluffy cake with just two ingredients. I am pretty sure witch craft is involved somehow. Or that by baking this you have lost your soul to the devil. But it is pretty good!
As I said above, it was moist and fluffy. You can really taste pineapple in every bite. I think next time I might fold in pineapple tidbits just to increase that flavor even more. I LOVE pineapple. You may think that is over powering and choose to omit that step and just stick with the called for amount of pineapple. Either way it is a pretty good cake that can't make baking any easier. I look forward to making more two ingredient cakes.
And that is what is for dessert!
I made this today and added maraschino cherries and slivered almonds. I think pecans would have been better but I was all out of them. Let me just say YUMMY!
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