PINEAPPLE STRAWBERRY SHORTCAKE

Pineapple Strawberry Shortcake image

Provided by Jenni K

Time 45m

Number Of Ingredients 6

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1 box angel food cake mix
1 can(s) (20 oz) crushed pineapple in its own juice
2 pkg (16 oz each) strawberries, sliced or quartered
sugar
16 oz cool whip
hershey's chocolate syrup or hot fudge topping

Steps:

1. Preheat oven to 350
2. Beat cake mix and crushed pineapple together on low until just moistened, then on medium for 1 minute. Pour into an UNGREASED tube (like a bundt) pan. Bake for approximately 35-45 minutes until top is a deep golden brown and cracks on top appear dry. (Careful not to underbake) Remove and let cool upside down on a glass bottle. (The top of the bottle will go into the hole in your tube pan). Run a knife around the edges to remove after cake is cooled. **you can also bake it in a traditional rectangular cake pan. Ungreased, for 35 min (approx)
3. Meanwhile, toss sliced or quartered strawberries with sugar (amount is up to you). Let set at least 10 minutes to develop a light syrup.
4. Serve cake with strawberries, top with Cool Whip, and drizzle with chocolate. You may also add sliced bananas to make it a "Banana Split Shortcake".