In a large bowl, stir cake mix with undrained pineapple until uniform. (Batter will be thick, but DON'T add anything else!) Spread batter into the cake pan. Bake until a toothpick inserted into the center comes out mostly clean, 18 - 20 minutes. Let cool completely, about 30 minutes in the pan and 30 minutes out of the pan on a cooling rack.
Tips for a Perfect Low Carb Pineapple Upside Down Cake Don’t underbake it. It should be deep golden brown as in the photo below. Cool for at least 20 minutes before trying to invert it. To invert it run a knife around the edges to loosen it. Use flavorful pineapple. If you use pineapple that is not sweet and ripe your cake will be bland.
Optional topping: light whipped topping (like Skinny Truwhip or So Delicious Dairy Free Cocowhip Light) Preheat oven to 350 degrees. Spray a 9-inch round cake pan with nonstick spray. In a large bowl, stir cake mix with undrained pineapple until uniform.
In a medium bowl, combine whipped topping, pineapple with its juice, and pudding mix; stir until thoroughly combined. Spread evenly over cake. Refrigerate 1 hour, or until ready to serve. TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE RECIPE ... Two ingredients are all it takes to create a quick and delicious pineapple angel food cake!