Betty Crocker's angel food dump cake is made by mixing together 1 box of white angel food cake mix with 1 20-ounce can of undrained, crushed pineapple. Pour the mixture into a tube pan sprayed with baking spray, and bake at 350 degrees Fahrenheit for 45 minutes.
Fifteen ounces of canned, sliced peaches in juice can be used in place of pineapple for an equally delicious variation.
For a fruity, springtime twist on the Betty Crocker recipe that bakes up like a cake, spread 2 1/2 cups of sliced fresh or thawed strawberries on the bottom of a 9-by-13-inch baking pan. Blend together 1 box of white angel food cake mix with 1 20-ounce can of crushed pineapple in its juice. Dump the cake batter over the strawberries and spread it out evenly. Bake the cake at 350 degrees Fahrenheit for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Let the cake sit for at least 10 minutes before slicing.
Serve angel food dump cake warm or at room temperature. To serve, slice the cake, and top with freshly whipped cream or a dairy-free, low-fat alternative. These cakes are also delicious served with vanilla ice cream or fresh fruit.