This is my mother’s mother’s baby sister, Charlotte. I remember her whooping laugh, her wonderful, ramshackle cottage on Lake Pochung and her angel food cake, which was high and white as the Cliffs of Dover, sweet and light as a forkful of cloud.
For my 16th birthday, she made one of these wonders and Uncle Theodore brought his famous peach ice cream. We ate in my grandmother’s green, green yard under the oak tree that must have been at least 100 years old. We may have eaten other things for this supper, but I remember only the ice cream and cake.
Aunt Charlotte probably wouldn’t recognize my cake as an angel food cake. It’s short and squatty and, if you try, you can taste smidges of the mix that goes into it. But it’s also quick and easy and has only 176 calories in a slice. Add a few fresh strawberries and a scoop of lime sherbet or frozen yogurt, and you have a festive dessert without all the calories of a giant chocolate bunny. You could also top this cake with home-made lemon curd.
HealthyHappyHelpers put these directions on Facebook: Buy a box of angel food cake mix and a can of 20-ounce crushed pineapple (in juice) and store them in the pantry for a dessert emergency.
When you need a fast treat, heat the oven to 350°. Combine the mix and the pineapple in a large mixing bowl. The combination will bubble and fizz like a science experiment as you stir.
Grease or oil-spray a 9- x 13-inch cake pan and spoon in the cake mixture. Smooth the top with a spatula and bake for 30 minutes. Serves 12.