Why You’ll Love This Recipe
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Only two ingredients – no eggs, oil, or butter needed
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No mixer required – just a bowl and a spatula
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Light and fluffy texture – tastes like a bakery dessert
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Sweet pineapple flavor in every single bite
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Perfect for potlucks, brunch, baby showers, and holidays
Ingredients
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One box of angel food cake mix (standard 15.25 ounce size)
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One can of crushed pineapple in juice, undrained (20 ounce can)
Plus nonstick spray or a little oil to grease the pan.
Instructions
Begin by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish with nonstick spray or a thin layer of neutral oil.
In a large mixing bowl, pour in the dry angel food cake mix, then add the entire can of crushed pineapple, including all the juice. Mix by hand using a spatula or wooden spoon until fully combined. The batter will foam and look airy — this is exactly what you want. It is very important not to follow the cake mix box directions; no water, no eggs, no oil are needed. The pineapple juice does all the work.
Pour the batter into the prepared baking dish and spread it evenly. Bake for twenty-five to thirty minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the bars cool in the pan for about ten minutes, then transfer to a wire rack to cool completely. Once cooled, cut into squares or rectangles. Dust with powdered sugar for a simple, elegant finish, or top with a dollop of whipped cream and a sprinkle of toasted coconut.
Pro Tips
Use only angel food cake mix — other cake mixes will not work the same way. Do not overmix; just combine until there are no dry spots, or the bars can become dense. Glass baking dishes work beautifully because they hold heat evenly and give the bars that golden edge. Let them cool completely before cutting for cleaner slices.
Storage
Store leftover bars in an airtight container at room temperature for up to three days, or refrigerate for up to five days. These bars also freeze well — just wrap them tightly and freeze for up to three months.
Variations
For lemon bars, swap the crushed pineapple for a can of lemon pie filling. For cherry bars, use cherry pie filling instead. You can also use finely chopped fresh pineapple with its juice for an even more vibrant flavor.
This is the kind of recipe that gets passed down because it is just too good — and too easy — not to share. Enjoy every light, fruity, airy bite.