Preheat your oven to 350°F (175°C). Ensure that your baking pan is ungreased.

In a large bowl, combine the angel food cake mix with the entire can of crushed pineapple and mix gently.

Pour the mixture into a 9x13 inch ungreased baking pan.

Bake in the oven for 25 to 30 minutes, until golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool completely on a wire rack.

Once cooled, spread the whipped topping over the surface of the cake.

Chill in the fridge for at least one hour before serving.

Slice the cake into squares and serve with fresh pineapple chunks or mint leaves for garnish.

Store any leftovers tightly covered with plastic wrap or in an airtight container in the fridge for up to 3 days.