This is one of those almost-too-easy recipes that feels like a little family secret. My Nana Margaret passed this 2‑ingredient trick down years ago, and it’s been my go-to when I need a dessert in a hurry but still want that homemade, comforting vibe. You literally stir together a box of angel food cake mix and a can of crushed pineapple, pour it into a glass casserole dish, and bake. The top turns golden and slightly crisp, the center stays soft and fluffy, and every time I set the pan on my speckled granite counter, the bars disappear in minutes. It’s perfect for busy weeknights, last‑minute potlucks, or whenever you want something sweet without a sink full of dishes.
Let the bars cool until just warm so they slice cleanly but still feel cozy and soft. I like to serve them straight from the glass casserole dish with a small
