Lower the oven rack to the lowest setting. Then preheat oven to 350.
Now in a large mixing bowl combine the can of pineapple (juice and all) and the dry cake mix. Be careful not to over mix.
Now grease a bundt or Angel Food pan with either butter or baking spray.
Pour mixture into greased bundt pan. Bake for 45 minutes.
Remove from oven and allow to cool 10 minutes in pan. Then use a spatula to carefully loosen the sides from the bundt pan.
Place a platter over the pan and flip over. Let stand for a few minutes so that it releases from the pan. Remove the pan and allow to finish cooling.
Serve on its own or top with some whipped cream or vanilla ice cream. This cake is so light it is great for spring and summertime treat.
