cake:
1 box angel food cake mix
1 20-oz can crushed pineapple
1 20-oz can crushed pineapple
frosting:
2 oz cream cheese, softened
1/4 cup maraschino cherry juice
2 1/2 cups confectioners sugar
DIRECTIONS
cake:
Preheat oven to 350ºF.
Combine angel food cake mix with can of crushed pineapple by hand. Chuck into a 13x9 inch pan and bake for 30 minutes. Then remove from oven, and cool on rack until it comes to room temperature.
frosting:
Mix the cream cheese with the maraschino cherry juice, until the cream cheese isn't in giant chunks. Add confectioner's sugar until it your desire consistency.
Frost cake, then enjoy!
I am obsessed with maraschino cherries. It's kind of ridiculous just how much I love them. So my mother purchased a 9 lb 6 oz container of them for me. Annnnd I have downed half of them, mostly by myself. SOOOOO when I made some pineapple angel food cake, and realized I didn't have any coconut or canned frosting, I decided to be a big girl and make my own frosting- and that I was going to jazz it up with maraschino cherry juice! I am SO glad that I did!
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