Gerald's Pineapple Cake

1 pkg angel food cake mix
1 can crushed pineapple with juice
1 (12 oz) container frozen whipped topping, thawed

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray. 

In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended. 

Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool. 

Serve with whipped topping.

Grandma Rinn's Carrot Pineapple Muffins

2 cups flour
1 tsp cinnamon
1 tsp baking soda
1 cup white sugar
1 tsp baking powder
1/2 cup crushed pineapple (juice drained)
1/2 tsp salt
2/3 cup oil
2 eggs, well-beaten
1 cup ground raw carrots
1 tsp vanilla

Mix together flour, cinnamon, baking soda, sugar, baking powder and salt. Make a well in the center and add remaining ingredients. Stir well. Fill muffin tins. Bake at 350 for 20 – 30 minutes. Makes 18. (If making a cake, use tidbit pineapple.)