Heat the oven to 350°F (175°C). Lightly grease a 10- to 12-cup Bundt pan, coating the inside without applying a heavy layer of fat.

Add the dry angel food cake mix and the undrained crushed pineapple to a large bowl. Do not add the extra water listed on the cake-mix box because the pineapple juice supplies the needed liquid.

Fold or stir gently just until no dry cake mix remains. The batter will become foamy, so avoid beating or mixing longer than necessary.

Pour the batter into the prepared Bundt pan and smooth the top lightly. Bake for approximately 35–45 minutes, until the cake is golden brown, springs back lightly when touched, and a skewer comes out without wet batter.

Cool the cake in the pan for about 10–15 minutes. Loosen the edges carefully, turn the cake onto a rack, and let it cool completely for about 1–2 hours before adding glaze.

Whisk the powdered sugar with 2–3 tablespoons of pineapple juice or milk until pourable. Drizzle over the cooled cake, then add toasted coconut, maraschino cherries, or extra crushed pineapple if desired.