My kids were here over the weekend, and are on Weight-Watchers so I made this angel food/pineapple recipe.

I know the recipe calls for a 15oz. can of crushed pineapple, but I could only find a 20 oz. can - so used the whole thing with no problem.

Only those two ingredients - the dry angel food mix combined with the undrained pineapple using a hand mixer, following the mixing times listed on the box. Baked it as directions on the box said - 350 degrees for 35 to 45 minutes - I did 40 minutes and it came out fine - just test the top for springiness lightly with your finger.

I also used an ungreased dark-teflon regular size angel tube pan. Don't use a smaller bundt pan! If you grease the pan, it defeats the purpose of climbing the walls of the pan and sticking so it doesn't fall. When I take the cake out of the oven, I immediately invert it upside down, pan and all, letting it rest on it's center post in that position for about 20 minutes, then turn it over and run a knife around all the edges, and turn out on a plate.

I had about a quarter of a cup of crushed pineapple left over in the refrigerator, so added it to a small container of Cool Whip and dolloped it on each slice. Cool Whip is very low in fat and sugar content believe it or not, so it works with this cake for dieters.

Hope this answers some questions - everyone LOVED it.