1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, gently combine the angel food cake mix with the entire can of crushed pineapple, including the juice. Stir until well mixed.
3. Pour the batter into an ungreased 9×13 inch baking pan or a tube pan.
4. Bake for 30-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
5. Allow the cake to cool completely before slicing. Serve as is or with your favorite toppings.

Notes:

• Do not grease the baking pan; angel food cake needs to stick to the sides to rise properly.
• For a fun variation, try serving with a dollop of whipped cream and a sprinkle of toasted coconut.
• Store leftovers in an airtight container to maintain freshness.