Last week I went to Flour Bakery in Back Bay. It totally renewed my love for Joanne Chang’s Flour cookbook.
I have a thing for cookbooks and this one has so many exceptional recipes that each page is flagged with “must make” notes. I made this cake and it was a huge hit. But, I got too busy and put the book away.
Well, after eating there I have been taking another look and deciding what to make next. As I was thumbing through, I saw a recipe for pineapple upside down cake, it looked really good. My mother used to make this cake alot. It’s one of her favorites and is so easy to make.
Nevertheless, even that was too much for me to whip together this weekend, so I came up with an alternative.
It was easier than easy and was really light and delicious.
You only need two ingredients for the cake.
1 box of angel food cake mix
1 8 oz can crushed pineapple
Follow the instructions on the box, replacing the water with the pineapple. Bake and cool as directed.
For the whipped cream
1 c heavy (or whipping) cream
1/4 c. maraschino cherry juice
2 Tbls powdered sugar
1/2 tsp cream of tartar
Put all ingredients into a clean, chilled mixer bowl. Use the whisk attachment and beat on medium to high until peaks form.
Serve and enjoy.