2 Ingredient Fluff Cake Recipes

Steps:

• Preheat oven to 350ºF. Spray a 9x13-inch cake pan with cooking spray and set aside. In a mixing bowl, combine the dry angel food cake mix with the crushed pineapple, juice and all. Stir well to combine. Pour cake batter into prepared pan and bake in preheated oven for 35-40 minutes. Keep checking the cake after about 30 minutes to prevent burning. The cake is done with it is springy to the touch, cooked through, and golden brown on the top Let cool in the pan and then cut into squares into about 18 squares. Serve with whipped topping and fruit, if you'd like.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners and set aside.
• Combine the spice cake mix and pumpkin puree in a bowl. Beat with an electric mixer on medium speed until smooth. Portion the mixture into the prepared cupcake pan. Bake until a toothpick inserted in the centers comes out clean, 12 to 17 minutes. Let cool completely.
• For the frosting: Meanwhile, combine the powdered sugar and whipped cream cheese in a bowl. Beat with an electric mixer until smooth. Frost the cupcakes with an offset spatula.

Steps:

• Make sure you have complimentary flavors.
• Melt the chips in a microwave safe bowl, stirring every 30 seconds until smooth.
• Melt frosting until pourable, about 30 seconds.
• Mix together the chips and frosting and pour into a greased 8x8 pan.
• Chill until set, about an hour.
• Makes a very soft, smooth fudge.
• Do not use the toffee chips, as they don't melt very well.
• Try any other flavor combo you can think of.

Steps:

• Heat oven to 350°F.
• In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
• Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.

Steps:

• Preheat the oven to 325°F (170°C). Grease a round cake pan and line with parchment paper.
• Add the chocolate chips to a microwave-safe bowl and melt completely, about 1 minute.
• Separate the egg yolks from the whites. With an electric hand mixer, whisk the whites until soft peaks form.
• Add the egg yolks, one at a time, the bowl of melted chocolate and stir to combine.
• Using a rubber spatula, gently fold ⅓ of the whipped egg whites at a time into the chocolate mixture.
• Pour the batter into the prepared cake pan and smooth the top. Bake the cake for 30 minutes.
• Once the cake is cool to the touch, gently invert it onto a serving plate. Slice and dust with powdered sugar and/or serve with ice cream and fruit, if desired.
• Enjoy!