This week we celebrated a special birthday. My youngest Stella Rose turned 5 years old!
Her Jojo Siwa birthday party at our local library was postponed because of the quarantine but that didn’t mean we could still have fun at home!
We woke her up with a balloon drop, decorated, played music, and made cake.
This cake is a new favorite of ours not only because it tastes great but also because it is made with just 2 ingredients!
We call it Pineapple Quarantine Cake because all you need are pantry ready ingredients and it uses no eggs, milk, or butter.
My girls and I are hosting a new Facebook Live video series on my blog Facebook age and this week we share this cake recipe.
Be sure to follow the page and tune in here.
Pineapple Quarantine Cake
- 1 box Angel Food Cake mix
- 20 oz can crashed pineapple in juice
- Preheat oven to 350 degrees.
- Spray a 9x13 pan with non stick spray.
- Pour dry cake mix into the pan.
- Add crushed pineapple with juice and stir until combined and frothy.
- Bake for 30 minutes until golden.
- Let cool slightly then cut into slices and serve.
I love how easy this is! And delicious too. I made a cake for my husband’s work and everyone raved about it.
Pour dry cake mix into a 9×13 greased pan.
Spread the mix to cover the whole bottom.
Now add a can of crushed pineapple with juice on top.
Mix it well until it is fully combined and wet.
It will be frothy and bubble up. Now it’s ready!
Bake at 350 degrees for 30 minutes.
It will be golden and delicious! The texture is soft but fully baked through.
Look at the girl! She sure loved her cake!
Let cool slightly then slice into squares and serve. No toppings or frosting needed! Enjoy.
My husband delivered the cake to the hospital he works at as a thank you for all the hardworking healthcare workers.
He and his fellow respiratory therapists loved it!