Pineapple Sponge Cake, Made with Just Two Ingredients!!

Aunt Betty's Pineapple Sponge Cake with Fresh Berries 'n Cream.

This recipe comes to me again from Aunt Betty who said she makes it every week in the spring and summer for a fast light and low calorie treat!!  We tried it and like it too.  My favorite way to serve this quickie is with fresh fruit. As the "shortcake" it adds a great undertone of delicious pineapple which adds a new dimension to whatever fruit you have on hand.  Aunt Betty is a Weight Watchers person and always has these great low fat and low calorie ideas to share!! We enjoyed this one several times last year after giving it a try and I am ready to go again.

The directions Betty gave are that you MUST use Betty Crocker Angel Food cake mix with this recipe or it does NOT work out so I have always used Betty Crocker Angel food cake mix to make this one.

 Ingredients:

1 box Betty Crocker Angel Food Cake Mix
1 can crushed pineapple (it matters not if it is sweetened or unsweetened)

Preheat oven to 325 degrees F and butter and flour a 9" x 13" baking dish.

Stir together in a large bowl the cake mix and the pineapple as you would brownies, just until all ingredients are moistened.  Pour in the prepared pan and bake for 30-35 minutes until the cake tests done.  Cut cooled cake into squares and serve as is or with berries, fruit, ice cream, or anything else you heart desires.

I must confess I have a horrible case of spring fever combined with cabin fever and a bad cold.  This cake with fruit sounds sooo good to me that I am revamping a recipe from 6/2/11 and repeating it for me as much as for all of you!!